Where's This Straw-like Flavour Coming From?

[peas_and_corn]

In my kegs is an amber ale, and there are straw/wheat like flavours and I am wondering exactly what ingredient is creating it (as I have no wheat in the brew). Here's the recipe (I'm going to try an AG version of this soon)

1.5kg liquid amber malt
2.5kg Pale malt
500g caramel malt
30g cascade (45 mins)
30g hallertauer (5 mins)

Yeast: Safale US-56 (I really like this yeast! does wyeast make a yeast like this, or is it unique?)

So where does this flavour come from? I've been scratching my head, and I don't know. My friend told me to stop talking to myself and post the question :excl:

Cheers,

Dave

 

[DJR]

Yeast: Safale US-56 (I really like this yeast! does wyeast make a yeast like this, or is it unique?)

[post="127193"][/post]​

US56 = Wyeast 1056 or White Labs WLP001. Same yeast, different form. It's from Sierra Nevada brewing company.

In response to the question, i can only think that maybe it's coming from the large late Hallertau addition?

 

[vlbaby]

P & C,
why would you want liquid US-56 ( aka wyeast 1056) when it cost three times the price, and has far far less cell count than the dry version?
Dry version wins hands down for me.

vl.

 

[Weizguy]

Yeast: Safale US-56 (I really like this yeast! does wyeast make a yeast like this, or is it unique?)

[post="127193"][/post]​

US56 = Wyeast 1056 or White Labs WLP001, YeastLabs A01. Same yeast, different form. It's from Sierra Nevada brewing company.

In response to the question, i can only think that maybe it's coming from the large late Hallertau addition?

[post="127203"][/post]​

For those that still have this strain...still as good as eva!

Seth

 

[warrenlw63]

P&K

1. How old is the beer?
2. As DJR stated could be the late Hallertau
3. You've got what I'd describe as a heapin' helping of Caramel Malt in there. 500g looks a bit excessive.

Warren -

 

[Batz]

So where does this flavour come from? I've been scratching my head, and I don't know. My friend told me to stop talking to myself and post the question :excl:

Cheers,

Dave

[post="127193"][/post]​

I'll say it's from your sparge, slight astringent flavors can be 'grainy'

Batz

 

[peas_and_corn]

P & C,
why would you want liquid US-56 ( aka wyeast 1056) when it cost three times the price, and has far far less cell count than the dry version?
Dry version wins hands down for me.

vl.

[post="127205"][/post]​

I did use the dry version...

P&K

1. How old is the beer?
2. As DJR stated could be the late Hallertau
3. You've got what I'd describe as a heapin' helping of Caramel Malt in there. 500g looks a bit excessive.

Warren -

[post="127207"][/post]​

It's not very old- 10 days primary, 7 days secondary, then about 2 weeks waiting in the keg.

Could be the Hallertau.

It does sound like a lot, but it does add something really nice to the flavour. I quite like caramel malt.

So where does this flavour come from? I've been scratching my head, and I don't know. My friend told me to stop talking to myself and post the question :excl:

Cheers,

Dave

[post="127193"][/post]​

I'll say it's from your sparge, slight astringent flavors can be 'grainy'

Batz

[post="127221"][/post]​

I batch sparge, and don't really sparge that much. It doesn't taste grainy; more straw-like.

 

[Tseay]

Does this sound like it ? ?

HUSKY-GRAINY

CHARACTERISTICS: A taste spectrum that includes astringent tastes, cereal or grainy tastes, and husky tastes. Generally the grainy notes may or may not be desirable, depending on the style, but the husky astringent tastes are undesired. Husky-grainy is generally perceived as a taste, although grain notes can be present in the aroma.


CAUSES: Tannins from grain husks causes the astringent huskiness, while the graininess comes from the starches in the barley malt.


INCREASE DUE TO PROCESS: Excessive grain crushing; powdering the malt during crushing; sparge temperature in excess of 170 degrees; excessive sparging; high pH during sparging (above 6.0); boiling grains; improper decoction mashing; improper wetting of grist during mash-in; direct-firing of mash tun without proper stirring; old beer; too many salts in water (sodium, magnesium, sulfate, chloride); iron in water.


DECREASE DUE TO PROCESS: Proper crush; slow mash-in; lautering temperatures between 164-170 degrees; monitoring pH of runoff and adding gypsum to keep pH below 6; proper sparge amounts; temperature controlled or infusion mash; steeping adjunct grains (such as crystal malt added to extract brews) below 170 degrees instead of bringing to boil; water appropriate to style; iron-free water