Umami in mocha stout

Discussion in 'Homebrewing' started by WickedWally, Jan 17, 2017.

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  1. WickedWally

    WickedWally Initiate (0) Nov 30, 2016 Connecticut

    I've heard of others getting this soy sauce quality in their stouts and was wondering if this is considered a fault or just par for the course? I noticed it as I was tasting the wort just prior to pitching my yeast and wondered if it would diminish as time went on. Personally, I don't find it to be a tremendous flaw but others may. Worst case scenario, I'll just have to consume all 5 gallons by myself. Oh, the horror.
     
    #1 WickedWally, Jan 17, 2017
  2. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    Generally considered an off flavor...can be due to autolysis and breakdown of lipids and proteins/amino acids.
     
    #2 DrMindbender, Jan 17, 2017
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  3. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Yes, this can be autolysis related, but in your case sounds like it is recipe driven. What was the OG of your Mocha Stout and how much in the way of dextrinous malts did you use?
     
    #3 GreenKrusty101, Jan 17, 2017
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  4. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    My bad...forgot he mentioned prefermentation. Thanks for catching that Krusty!
     
    #4 DrMindbender, Jan 17, 2017
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  5. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    I would not get too hung up on anything I tasted in my wort prefermentation. Fermentation and conditioning change things too much to prejudge. If it is still there later after carbonation, I would guess it is somehow a recipe issue.
     
    #5 scottakelly, Jan 17, 2017
    Lukass, SFACRKnight, DrMindbender and 2 others like this.
  6. WickedWally

    WickedWally Initiate (0) Nov 30, 2016 Connecticut

    The recipe:
    13 lbs German 2-row pale malt
    24 Oz. Flaked oats
    20 Oz chocolate malt
    12 Oz roasted barley
    8 Oz Carapils
    8 Oz caramel/crystal malt
    1 Oz Magnum boil 60 min.
    .5 Oz Willamette boil 30 min
    .5 Oz Willamette flame out
    1 package Safale US-05
     
    #6 WickedWally, Jan 17, 2017
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  7. WickedWally

    WickedWally Initiate (0) Nov 30, 2016 Connecticut

    Pre-boil OG 1.064, seven days in, 1.012
     
    #7 WickedWally, Jan 17, 2017
  8. WickedWally

    WickedWally Initiate (0) Nov 30, 2016 Connecticut

    Oh. Almost forgot. Two ozs cold brewed espresso and 2 ozs of grinds mixed with 4 Oz roasted cacao nibs soaked in 1 cup vodka with a vanilla been, all pitched into primary.
     
    #8 WickedWally, Jan 18, 2017
  9. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    At $3 extra, I would have gone with 2 sachets of US-05 for that pre-boil gravity...but hey...that'll work :slight_smile: ...your FG didn't seem to suffer...what temp did you ferment at?
     
    #9 GreenKrusty101, Jan 18, 2017
  10. WickedWally

    WickedWally Initiate (0) Nov 30, 2016 Connecticut

    62-64
     
    #10 WickedWally, Jan 18, 2017
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  11. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    scottakelly beat me to it. I wouldn't jump to conclusions just yet on how your beer is going to taste without waiting for a complete fermentation. Pre-fermented wort always tastes horrible, IMO, and I've tasted a few high OG worts with that umami flavor your describing. Give it a week or two and taste a sample then, I'm sure it will have changed into something much more pleasant.
     
    #11 Lukass, Jan 18, 2017
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  12. WickedWally

    WickedWally Initiate (0) Nov 30, 2016 Connecticut

    Thanks guys. Sunday will be the two week mark and it will go to secondary. I'll try it then and let you all know.
     
    #12 WickedWally, Jan 18, 2017
  13. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Nevermind :slight_smile:
     
    #13 GreenKrusty101, Jan 18, 2017
  14. WickedWally

    WickedWally Initiate (0) Nov 30, 2016 Connecticut

     
    #14 WickedWally, Jan 26, 2017
  15. WickedWally

    WickedWally Initiate (0) Nov 30, 2016 Connecticut

    Right you are. Transferred to secondary and tasted the wort. Night and day difference! Checked the gravity in a tall, 750cc beaker and drank all of it. Tasted young, obviously, but no soy sauce whatsoever. Even my wife liked it and she is not a fan of anything darker than amber. Gravity 1.012. Thanks for the replies.
     
    #15 WickedWally, Jan 26, 2017
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