roflomingo
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- Joined
- May 14, 2013
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I made a Toasted Belgian Amber a couple of weeks ago, and just racked to secondary last night. I tasted the beer coming out of primary and it had a very toasted almost roasted flavor. Kind of like popcorn that you overcook. I used the following grain bill:
10# Belgian 2 row
2# Munich 10L
1# Caramunich
1# Biscuit
From the 2# of Munich, I toasted 0.5# on the stove (medium/low heat and constantly moving it) for 10-15 minutes. it turned a nice light toasted brown color, definitely not burnt.
My question is whether this roasted flavor will subside in the secondary/bottle conditioning or is this flavor going to stick around. I did think I over did the toasting at the time, but man is it roasty! I know the grain bill is very light and so the toasted flavor would stick out, but as of now, its almost undrinkable. Has this happened to anyone? Does it get better?
10# Belgian 2 row
2# Munich 10L
1# Caramunich
1# Biscuit
From the 2# of Munich, I toasted 0.5# on the stove (medium/low heat and constantly moving it) for 10-15 minutes. it turned a nice light toasted brown color, definitely not burnt.
My question is whether this roasted flavor will subside in the secondary/bottle conditioning or is this flavor going to stick around. I did think I over did the toasting at the time, but man is it roasty! I know the grain bill is very light and so the toasted flavor would stick out, but as of now, its almost undrinkable. Has this happened to anyone? Does it get better?