So about three weeks ago did my first all grain brew it's was a Belgian Trappist style ale. It's went some what smoothly except for my mash temp being 149 not 154 and, I missed my final volume by about a half gallon (I checked it at flamout but the wort chiller was in the pot thought I had 5 gal but was more like 4.5). Fast forward to today I took the first gravity reading today since I hope to bottle this weekend and it looks and smells good but there is a very very strong alcohol taste. My question is after I bottle it and it's sits for a few months can I still expect this almost overpowering alcohol taste or does that kinda fade after a while. Recipe 9p 2 row .5p carapils .5p caramel .25 speical b 1p Belgian candi sugar 2oz hallertau 60 min 1oz Styrian goldings 2 min Wyeast 1762 Belgian Abbey OG 1.070 First FG reading 1.010 Mashed 149 ( supposed to be 154) 60 min boil Fermenting between 70-71 deg
Well, that lower mash temperature only did good things for your wort's fermentability, which at least partially explains the excellent attenuation you had. As for the alcohol, some of that is just the byproduct of using candi sugar and a high alcohol tolerance yeast, especially a Belgian. That being said; yes, that will mellow with age. How much is hard to say. Cheers!
You did not mention fermentation temperture. Fermenting too warm can throw some hot alchol. Your beer should mello after 6 months. Take care.
From J. Palmer himself: "The yeast also produce an array of fusel alcohols during primary fermentation in addition to ethanol. Fusels are higher molecular weight alcohols that often give harsh solvent-like tastes to beer. During secondary fermentation, the yeast convert these alcohols to more pleasant tasting fruity esters. Warmer temperatures encourage ester production."
Yes I have no problem letting this one bottle condition for a few months. I live in Germany 20 minutes away from Belgium. I can get a good Belgian including Trappist ones too any time I want. It's been fermenting at about 70-71 F. the whole time. Do you think I should rack over to another vary boy for secondary
The taste of green...uncarbonated beer at bottling will have very little in common with the taste when the beer is ready to serve. RDWHAB.
My Belgian beers have all had a pronounced alcohol flavor when new. It seems to take them a bit longer to be ready to drink than my other beers (like IPA's for instance). I would say just bottle it an wait it out. You'll probably be pleased with the results.
Thank for all the replies. Ima give the one at least two months, I'll probably try one in a few weeks just to check carbanation.
