extra "meaty" beer...

Discussion in 'General Brewing Discussions' started by sbaclimber, May 3, 2016.

  1. sbaclimber

    sbaclimber Well-Known Member

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    I have been more-or-less brewing the same recipe over and over again for quite a while now, partially to see how often I can produce a replicate but mostly to see what happens when I make small changes.
    For the most part, I have been doing fairly well in the replicate category. Very few exact replicates aroma / flavor wise, but pretty close and my numbers are mostly bang-on.
    My last brew is really throwing me off though.
    I have brewed this exact recipe multiple times. It has always turned out fairly malty, almost sweet, with a nice fruity aroma and flavor with a good balance bitterness (for my tastes) and after ~1.5-2 months in the bottle is still a bit hazy but very transparent. I also like a good smooth, almost a bit thick, mouthfeel which I achieve with a good dose of CaraPils and a bit of Calcium Chloride.
    This last time the brew turned out okay, and the fruit flavors are now quite obvious too, but there is a very distinct "grainy" flavor and the haze is extreme and not going away, not to mention the feeling that I almost have to chew the beer (which I actually kinda like :)). Even right before bottling, the aroma and taste were different than before and very "grainy" (the only way I can describe it). Other than having bought new ingredients, I am not aware of any other changes. Why the "grainyness" all of a sudden!?
    Btw, OG and FG were perfectly normal.

    PS, the "grainy" taste is very similar to what the wort during the second (batch) sparge tastes like. Not overly sweet, just kinda....well, like grain. :p
     
  2. Ozarks Mountain Brew

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    Im sure more will tag in but too fine of crush or sparged too hot or ph off will give that flavor
     
  3. sbaclimber

    sbaclimber Well-Known Member

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    Thanks for the ideas.
    Sparge temp. and pH should've been okay. I measured the temp. and have measured the pH in past brews with the same recipe, so *should've* been the same.
    The grain crush could well be the influencing factor though! I don't crush my own, always buy pre-crushed, and it was a new batch of grain. The proof will probably be how the two brews that are currently fermenting turn out. They were both brewed with grain from the same batch.
     

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