the-adjunct-hippie
aspiring brewgenius
Been fermenting for 15 days, and was originally supposed to be inspired by Ten FIDY with a few tweaks, but due to my RoboBrew not being able to do small batches with huge grain bills, I ended up diluting it a bit. Since my O.G. was nowhere near where I was aiming for, I simply shot for what I'd call an Imperial Porter.
The grain bill was 25% MO, 20% White Wheat, 15% Vienna, 10% Black Patent Malt, 10% Dark Wheat, 5% Oats, 5% Cara 60, 5% Roasted Barley, and 5% British Peat (for a touch of smokiness). This bill was meant to be very complex as per the Russian Imperial Stout style.
I did a two hour mash and bittered with Columbus as well as did a smaller addition for 15 minutes.
Yeast was S-04 (1 packet)
O.G. was 1.072 and it went down to 1.022 which I wasn't satisfied with, so I put just a touch of Glucoamalayse in there along with a pinch more of S-04 yeast (this was 5 days ago) to help it along.
Currently it's reading at 1.012, which is great, but the flavor and taste have an uncanny feel and flavor of Cabernet Sauvignon - but not implicitly, more like the porter was aged in Cab barrels for a few months. Yet, it coats the palate with that thick, spongey, microfiber-esque Cabernet feel. It's really intriguing and growing on me the more I sample it, but I'm curious where this came from, if it will clear up, and perhaps, just perhaps, if it's an infection. I attribute it to the fruitiness of the S-04 yeast, it was fermented at 70. Could it simply be the yeast? Is the beer too young yet?
Thanks!
The grain bill was 25% MO, 20% White Wheat, 15% Vienna, 10% Black Patent Malt, 10% Dark Wheat, 5% Oats, 5% Cara 60, 5% Roasted Barley, and 5% British Peat (for a touch of smokiness). This bill was meant to be very complex as per the Russian Imperial Stout style.
I did a two hour mash and bittered with Columbus as well as did a smaller addition for 15 minutes.
Yeast was S-04 (1 packet)
O.G. was 1.072 and it went down to 1.022 which I wasn't satisfied with, so I put just a touch of Glucoamalayse in there along with a pinch more of S-04 yeast (this was 5 days ago) to help it along.
Currently it's reading at 1.012, which is great, but the flavor and taste have an uncanny feel and flavor of Cabernet Sauvignon - but not implicitly, more like the porter was aged in Cab barrels for a few months. Yet, it coats the palate with that thick, spongey, microfiber-esque Cabernet feel. It's really intriguing and growing on me the more I sample it, but I'm curious where this came from, if it will clear up, and perhaps, just perhaps, if it's an infection. I attribute it to the fruitiness of the S-04 yeast, it was fermented at 70. Could it simply be the yeast? Is the beer too young yet?
Thanks!