Yeasty SMaSH

[chipsah]

Brewed a SMaSH a few weeks ago and she's pretty yeasty. Aroma is of baking bread. Mouth feel is pretty heavy, even though it attenuated out to 1.014 (76% apparent) and it has a strong yeasty flavor. I didn't expect this because Notty usually behaves so well. Primary 1 week @ 66F, secondary 2 weeks starting @ 66F progressing to 34F. Served @ 44F. Anyway, here is the recipe, any thoughts on what caused the yeasty aroma/taste?

SMaSH
8-C Extra Special/Strong Bitter (English Pale Ale)
Author: OTW
Date: 3/24/11

Size: 5.25 gal
Efficiency: 74.0%
Attenuation: 76.0%
Calories: 201.32 kcal per 12.0 fl oz

Original Gravity: 1.060 (1.048 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 5.71 (6.0 - 18.0)
Alcohol: 6.02% (4.6% - 6.2%)
Bitterness: 37.3 (30.0 - 50.0)

Ingredients:
12 lb Maris Otter Pale Ale Malt
1.0 oz Fuggle (4.8%) - added first wort, boiled 60 min
1.0 oz Fuggle (4.8%) - added during boil, boiled 30 min
1.0 oz Fuggle (4.8%) - added during boil, boiled 15 min
1.0 oz Fuggle (4.8%) - steeped after boil
1.0 ea Danstar 3767 Nottingham

Schedule:
Ambient Air: 70.0 °F
Source Water: 40 °F
Elevation: 0.0 m

00:29:46 Mash In - Liquor: 4.0 gal; Strike: 165.01 °F; Target: 152 °F
01:29:46 Mash Rest - Rest: 60 min; Final: 149.8 °F
01:34:34 Step Up to 170 - Heat: 4.8 min; Target: 170 °F
01:44:34 Batch Sparge - Untitled Sparge: 4 gal sparge @ 170 °F, 10 min; Total Runoff: 6.76 gal

Results generated by BeerTools Pro 1.5.15

 

[beerchemist]

Yeasty or bready? Maris Otter is going to give you "bready" every time.

 

[chipsah]

Yeah, yeasty is the right word. I think bready came to mind because it reminded me of when my grandma made bread when I was a kid, but the smell/taste is definitely the yeast.