Thunder_Chicken
Well-Known Member
I made a batch of BierMuncher's Centennial Blonde using the extract recipe, partial boil. It has 3 weeks in the primary, 4 weeks in the bottle right now. It is pretty good except there is a somewhat heavy tannin flavor and I don't have a good explanation as to why it is there. It is not hoppy bitterness, definitely a husky tannin flavor.
The only grains involved are a 30 minute steep of carapils, and my steep was at about 150F so I have a hard time believing that tannin extraction from that is the issue.
Is it possible that they had a bad day at the maltster, and the DME got some tannin? Has anyone had this occur before?
This will age out so I am not overly concerned, but my other batches of CB have been excellent, and I brewed the batches the same way each time. It's a dirt easy recipe so I don't know how I could have screwed it up.
The only grains involved are a 30 minute steep of carapils, and my steep was at about 150F so I have a hard time believing that tannin extraction from that is the issue.
Is it possible that they had a bad day at the maltster, and the DME got some tannin? Has anyone had this occur before?
This will age out so I am not overly concerned, but my other batches of CB have been excellent, and I brewed the batches the same way each time. It's a dirt easy recipe so I don't know how I could have screwed it up.