Beer Tastes Like Grain?

[Fingerlickin_B]

Hi all,

I've been meaning to ask this since about a week ago, but didn't get around to it (unless I did so pissed and have forgotten :lol: ).

My all-Joe White Ale malt APA I'm currently drinking tastes quite "grainy" for lack of a better word.

The taste I suppose could be described as what the cracked malt smells like...except that it's now evident as a distinctive flavour in the beer.

This one was mashed at 64 degrees, dropping to 63 (from memory) after 90 minutes as I didn't want a strong maltiness.

Could the low temperature have anything to do with what I'm tasting? :huh:

Don't get me wrong, it's not a really bad thing, I just wasn't expecting this flavour and if I had added more when dry-hopping in the fermenter it would have turned ok really good, instead of just good.

Oh...and no, I wouldn't jump to the conclusion that it is starch...the beer passes an iodine test and although I didn't take any hydrometer readings it certainly has enough alcohol in it, so efficiency was surely good

PZ.

*edit* - Spelling/numeration errors (although some may remain ).

 

[warrenlw63]

43 Degrees or 63 degrees? If it's 43 degrees your beer is probably full of unconverted starch. :blink:

Warren -

 

[Kai]

And even if you did mean 63-4, a lower temperature does not really lessen maltiness, rather attenuation.

 

[Fingerlickin_B]

Whoops Warren! :lol:

All fixed now...yes 60's

PZ.

 

[Fingerlickin_B]

Kai,

I was under the impression that lower mash temps would reduce sweetness in the final fermented product, due to the types of sugars extracted/created during the mash varying with different temps...but I usually misinterpret everything I read, so... :unsure:

PZ.

 

[warrenlw63]

FB

Not oversparged by some chance? Did you batch or fly sparge?

Warren -

 

[Adamt]

How long was the boil? Fully uncovered?

 

[Kai]

Kai,

I was under the impression that lower mash temps would reduce sweetness in the final fermented product, due to the types of sugars extracted/created during the mash varying with different temps...but I usually misinterpret everything I read, so... :unsure:

PZ.

Yes, a lower mash temp leaves behind more complex sugars. However, while they may come across as more sweet or cloying, they're not maltier in flavour.

 

[Fingerlickin_B]

Warren: I batch sparge, but due to having a fairly small mash tun I top it up towards the end and then it turns into an almost fly sparge finish...if that makes sense

Adam: 60 minute boil with a suspended lid which doesn't drip back in. Same bug/leaf reduction method I've used with previous brews which didn't exhibit this flavour.

PZ.

 

[Ducatiboy stu]

The grainy flavour should disapear over time. Give it a few weeks and it will be fine. :chug:

When I give out samples from the fermenter everyone comments on the fat that it tastes grainy, but after a few weeks the graininess dissapears

 

[Fingerlickin_B]

I don't think it'll last a few weeks :chug: , but that's good news anyway :beer:

Do you find this with all your beers Stu?

PZ.

 

[tangent]

Yes, a lower mash temp leaves behind more complex sugars. However, while they may come across as more sweet or cloying, they're not maltier in flavour.

Was that supposed to be the other way around Kai?
Low temp, more fermentable sugars. High temp, more complex?

 

[Kai]

Yeah, that's what i meant.

had a 1 in 2 chance of typing it the right way round...

 

[tangent]

pretty good odds

 

[Ducatiboy stu]

I don't think it'll last a few weeks :chug: , but that's good news anyway :beer:

Do you find this with all your beers Stu?

PZ.

Yep, but does depend on the beer. Stouts are not as grainy as pales,,,

 

[The King of Spain]

Low temp, more fermentable sugars. High temp, more complex?

I finaly got an even mash at 64C (prefer dry). OG was 1042 and FG now 1006 in the fermenter. That FG is my lowest AG yet (usually get 1010). Is that due more fermentable sugars as per Tangents quote above?

Yep it tastes good, so no rouge yeast.

 

[Trent]

Yeah
Fermenting lower will give you more fermentable sugars, just like Tangent said, so it is no surprise you got an FG of 1006. Mash thickness can also play a part.
As far as a grainy flavour, I cant comment. I can only assume it will go away with time. I have never used JW pale, mainly MAris Otter, and now use IMC, and so far, no real grainy flavour. Maybe try using a different malt?
All the best
Trent

 

[KillerRx4]

Ive used IMC & JWM malts, I dont think that the issue.

What was the volume & grain qty? My 1st thoughts are its oversparged extracting tannins.

Ok just realised the date, id say your well & truly over that beer by now.

 

[Weizguy]

Do you perhaps sparge with near-boiling water?

I got graininess due to sparging warm I reckon,... or it was the low rest at 63 C before the slightly higher rest at 67 C. Got a nice dry, malty beer from a pils/ wheat mix using those temps for an American wheat beer.

Seth

 

[Adamt]

Even though its old and the beer is probably gone... FLB just out of interest did you use Nottingham? What style beer was it?