skatermxracer
Member
So I decided to try and make a Pumpkin Pie Porter.... sort of designed my own recipe like this....
9 lbs Maris Otter
1 lbs Crystal 60
1 lbs Munich
.5 lbs Black Malt
.5 lbs Carafoam
.5 lbs Chocolate Malt
1.0 oz Chinook at 60min
0.5 oz Fuggles at 20min
1 tsp Irish moss at 10 min
1 tbsp cinnamon at 0 min
1 tbsp nutmeg at 0 min
1 tbsp ginger at 0 min
Used Nottingham dry yeast that i made into a starter 24 hrs earlier and sat on a stir plate
wort has been fermenting at about 64 degrees
I mashed at about 156-154 for a fuller body.... had a terrible brew house efficency of 55%...
After transfering to the secondary I tasted the beer... has a strong black licorice flavor/aroma... Will this fade? also just kind of smells bad in general...
Any one have any ideas as to why I would have this awful flavor/aroma? will it fade with age?
9 lbs Maris Otter
1 lbs Crystal 60
1 lbs Munich
.5 lbs Black Malt
.5 lbs Carafoam
.5 lbs Chocolate Malt
1.0 oz Chinook at 60min
0.5 oz Fuggles at 20min
1 tsp Irish moss at 10 min
1 tbsp cinnamon at 0 min
1 tbsp nutmeg at 0 min
1 tbsp ginger at 0 min
Used Nottingham dry yeast that i made into a starter 24 hrs earlier and sat on a stir plate
wort has been fermenting at about 64 degrees
I mashed at about 156-154 for a fuller body.... had a terrible brew house efficency of 55%...
After transfering to the secondary I tasted the beer... has a strong black licorice flavor/aroma... Will this fade? also just kind of smells bad in general...
Any one have any ideas as to why I would have this awful flavor/aroma? will it fade with age?