welly2
Well-Known Member
- Joined
- 23/3/13
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Just cracked open a bottle of my English bitter. Used this recipe:
3.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) 82.4 %
0.350 kg Heritage Crystal Malt (Simpson) (150.0 EBC) 8.2 %
0.200 kg Crystal, Light (Simpsons) (80.0 EBC) 4.7 %
0.200 kg Wheat, Terrified (3.3 EBC) 4.7 %
20.00 g Northdown [8.30 %] - Boil 60.0 min 18.6 IBUs
20.00 g Challenger [8.40 %] - Boil 15.0 min 9.3 IBUs
20.00 g Challenger [8.40 %] - Boil 5.0 min 3.8 IBUs
30.00 g Challenger [8.40 %] - Dry Hop 3.0 Days 0.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml]
To me, it looks good on paper/pixels but it's just not great to drink. It doesn't taste infected, although there's a little bit of a earthy taste at the back of the palate. When I'm drinking it, it's not so bad that I want to spit it out but it's just not good. Is it a case that sometimes a recipe that looks alright just isn't? I've been pretty lucky with my brewing so far in as far as every beer I've made up until this one has been a cracker.
Alright, there was that first extract TUBS affair brewed up in Darwin at room temperature (about 28-30c most of the ferment) which wasn't what I'd describe as "a cracker". And the Coopers DIY kit I brewed in Sydney first time which wasn't amazing either. But since then, they've all been beauties, so it's a bit of a disappointment.
Should I be analysing this to figure out what went wrong or just put it down to that combination of ingredients just didn't work (even if it looks like it should have)?
Cheers
3.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) 82.4 %
0.350 kg Heritage Crystal Malt (Simpson) (150.0 EBC) 8.2 %
0.200 kg Crystal, Light (Simpsons) (80.0 EBC) 4.7 %
0.200 kg Wheat, Terrified (3.3 EBC) 4.7 %
20.00 g Northdown [8.30 %] - Boil 60.0 min 18.6 IBUs
20.00 g Challenger [8.40 %] - Boil 15.0 min 9.3 IBUs
20.00 g Challenger [8.40 %] - Boil 5.0 min 3.8 IBUs
30.00 g Challenger [8.40 %] - Dry Hop 3.0 Days 0.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml]
To me, it looks good on paper/pixels but it's just not great to drink. It doesn't taste infected, although there's a little bit of a earthy taste at the back of the palate. When I'm drinking it, it's not so bad that I want to spit it out but it's just not good. Is it a case that sometimes a recipe that looks alright just isn't? I've been pretty lucky with my brewing so far in as far as every beer I've made up until this one has been a cracker.
Alright, there was that first extract TUBS affair brewed up in Darwin at room temperature (about 28-30c most of the ferment) which wasn't what I'd describe as "a cracker". And the Coopers DIY kit I brewed in Sydney first time which wasn't amazing either. But since then, they've all been beauties, so it's a bit of a disappointment.
Should I be analysing this to figure out what went wrong or just put it down to that combination of ingredients just didn't work (even if it looks like it should have)?
Cheers