Hey guys, I brewed 2 months ago a pale barley wine beer that tastes far away from what I spected it to taste like and have no clue what´s happened.It has a strong roasted taste while there is nothing roasted in the recipe but 0.75 oz of roasted barley to color adjust.Everything went normal throughout the process. Recipe : 6 gals OG 1090 SRM 9 IBU/GRAIN ratio 0.68 15.5 lb Pilsen L2 5.5 lb Munich L9 1 lb Crystal L20 0.75 oz roaasted barley Cascade7.8 AA 2.5 oz @ 90 min ¨ ¨ 0.7 oz @ 20 min ¨ ¨ 0.7 oz @ 5 min Single step infusion at 155 F @ 60 min 2 packs of Windsor Danstar yeast Any clue will be appreciated
I would suggest adding the color adjustment towards the end of the mash next time.(last 10 min) I have color adjusted with midnight wheat with no flavor difference.
I don´t think so, I would realized the color was too dark, I can not believe I could have been so distracted.Moreover ,if that was the case beer should be much darker. I really can not put my finger on what´s going on with this beer.
Wait a few months & see if it changes? I've had (commercial) beers age through roasty notes. 2 months sounds young for a barleywine!
That was my guess, too. Assuming you did a long boil on this, maybe you scorched the wort a little bit? Any residue on the pot when you finished?
I always set my MLT over a big burner, when I mash out I turn it on to achieve 167 F to stop enzymatic work.I know it could produce some caramelization but never such a roasty taste.In fact I always do this procedure and never had an issue.There was no scorched residues after boiling, at least I didn´t see any as I always look at the bottom of the pot to see how much hot trub was produced. Pweis909 asks for tannins extraction , I find that it is not the culprit here cos there is no astrisgency.Is it possible a maltster mistake when kilning the grains?(oddly)
It's possible. But then you would also expect a color difference in the grains and in the beer. They really can't make malt roasty without also making it dark.
