recipe question

Hi all, I tend to be a lurker here, but i finally have a question i need some help with. I just kegged an all grain supposed fat tire approximation. It came out good but with a slightly acidic or lemony flavor. If I was shooting for that I'd think I nailed it, but it was totally unexpected. Any idea what caused the lemony flavor? Is this an off flavor?

Mashed at 154f for 90min

OG 1061
FG 1012

My expected OG was 1.052 so I overshot that and FG was supposed to be 1.010 so it is a tad high, but it was definitely done.
6.43% abv

10 gal batch
10lbs Munich
10lbs 2row
1lb victory
.5 biscuit
.25lb 80L crystal

.8oz Northern @60min
.6oz halertau @15min
.25oz Willamette @5min
All pellet

1332 ale yeast (not the recommended yeast butit was what I had)

Fermented in a chamber for 2 weeks at 64f 2 weeks at 69f
Kegged yesterday so it is really green.

Still very hazy, and I only pulled a tiny bit in a glass, but the final product tastes very similar to the intermediate fermenting samples.

Thanks for the help

 

My fermenter is a sanke keg, so I didn't get a really good look at it before racking it to the kegs. I've never had an infection before so I suppose it could be lacto, but I don't really know what that tastes like. I usually clean with pbw and let a gallon or so sit in the keg til my next brew session. Then I rinse with cold water, spray some idophor in there and call it good.

Two new things this time. Fermentation control, & copper counterflow chiller which I forgot to rinse before first use.

The fermentation was done for at least the last 2 weeks according to my readings.

The other thing is that my yeast was 9 months old harvested from my first starter. It was a little slow to start, but seemed ok, it took 4 days to get going. I pitched a 1 liter starter.

It is really green, not even fully carbonated yet, so maybe it will mellow out.

I do appreciate the input, I don't like not knowing how to avoid it next time.

 

Oh and it is straight up lemon that ends acidic as the flavor fades.

 

Sorry one last response, no pH control, I did add gypsum and salt per vikemans sheet. About 5g each to the mash and boil water. Now that I think about it, that was tuned more to a brown ale than this amber ale. All of my dark beers have turned out great.

 

Well the wort was fresh from boil and I ran it through for 2 min before I turned the cooling water on so that should have sanitized the chiller, right?

I also suspect the yeast, it may have been stressed. My starter was 1.020 since I knew it was older. It seemed like it took forever to get started.

The only other thing I can think of is that I tried a new to me lhbs. They weighed, mixed and milled the grain before I got there. I have no reason not to trust them but it is a variable.

 

Thanks for all of the replies and input. It's not bad, so I'll definitely be drinking it. I do have a couple of bottles that are conditioning with sugar so if it is Diactly that should clear it up I believe. For next time I'll sanitize thoroughly and use fresh yeast. Mostly I wanted to make sure that none of the ingredients I used, especially the hops, or the yeast variety would produce this flavor intentionally. I looked them all up and couldn't find any reference to a citrusy or lemon flavor so the only thing I can think is either lacto, or bad yeast.

Thanks again