Red x lager with harsh bitterness

[JCRochabrew]

Hi

Did a lager with 4,5 kg malte Red X, BIAB, in December 2019:

1. Mash it, starting at 65 C, increased to 67 C, 90 min mash;
2. the OG expected was 1.046, got 1.040;
3. Add 21 g Chinook at 30 min and 9 g after switching of the burner when achieved 80 C
4. Fermented at 8 C, for 15 days, increased to 15 C, for 10 days and Cold Crash
5. Keg it on 29 de January of 2020

The better has a very harsh bitterness.

Questions:
- what can it gone wrong? Read that the CHinook gives, sometimes, a hasrh bitterness... is it possible?
- or I extrated tanins?
- Any advise on how to save this beer( it has a beatiful red color) ?

Rgds

 

[Gnomebrewer]

Tannins don't taste harsh, they are more puckering.
Harsh bitterness could be a pH issue (high boil pH), or mild oxidation (oxidised hops and malt can taste bitter, which is more evident in lagers than stronger flavoured ales). But, my guess is just that it's simply too much aggressive bitterness - 21g of chinook for 30minutes is (depending on boil volume and AA%) somewhere around 30IBU of a more ale-centric hop (good, piney bitterness for an IPA, not so much for a smooth lager). IMO, that's too much for an all base-malt 1.040 lager. To fix? You could try blending with something more malty. Or suck it up and drink it as is!

 

[JCRochabrew]

Hi
Thanks.
I will decide either on making a new malty recipe and add to this one... or just serve the unexpected and unpleasant visitors with this beer...