Leach
New Member
- Joined
- Sep 18, 2013
- Messages
- 4
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Hi guys,
Just took my first batch out of the fermenter and was about to bottle, gave it a taste and something has gone really wrong .
There is almost no bitterness to speak of in the beer just very very fruity and slightly astringent. I've read that fruity flavours can be caused by too high fermenting temps but I was sure to keep it around 18C in a temp controlled fridge (temp probe was insulated and on the fermenter) so I doubt that is the problem. I assume that I have just over-hopped it terribly with the dry hopping (also read that over-hopping can give astringent flavours?). The only other thing that might have effected it is I didn't manage to get a rolling boil on my stove, although the water was at ~99.7C for the whole hour.
I estimated the amount of hops to use for dry hopping by simply looking at 5 gallon batches and using about a third of what they do, from my results I assume you can't simply do this? All other values I got from beersmith. I suppose the hop utilisation it has worked out is way off and that's why the beer is so lacking in bitterness? Is there any way to sort this out so beersmith will give me a better estimate?
Anyway, here is the recipe:
Batch Size - 8L
Style - American IPA
OG - 1.059
IBU - 42
Est ABV - 6%
Boil Volume - 8.16L
Top-up - 2L
Grain/Extract
100g Crystal
1.5kg Pale Liquid Extract
Hops
5g Simcoe @ 60 min
4g Citra @ 30 min
4g Mosiac @ 30 min
12g Mosiac Dry hop (last 7 days)
8g Citra Dry hop (last 7 days)
Yeast
Safale US-05
Just took my first batch out of the fermenter and was about to bottle, gave it a taste and something has gone really wrong .
There is almost no bitterness to speak of in the beer just very very fruity and slightly astringent. I've read that fruity flavours can be caused by too high fermenting temps but I was sure to keep it around 18C in a temp controlled fridge (temp probe was insulated and on the fermenter) so I doubt that is the problem. I assume that I have just over-hopped it terribly with the dry hopping (also read that over-hopping can give astringent flavours?). The only other thing that might have effected it is I didn't manage to get a rolling boil on my stove, although the water was at ~99.7C for the whole hour.
I estimated the amount of hops to use for dry hopping by simply looking at 5 gallon batches and using about a third of what they do, from my results I assume you can't simply do this? All other values I got from beersmith. I suppose the hop utilisation it has worked out is way off and that's why the beer is so lacking in bitterness? Is there any way to sort this out so beersmith will give me a better estimate?
Anyway, here is the recipe:
Batch Size - 8L
Style - American IPA
OG - 1.059
IBU - 42
Est ABV - 6%
Boil Volume - 8.16L
Top-up - 2L
Grain/Extract
100g Crystal
1.5kg Pale Liquid Extract
Hops
5g Simcoe @ 60 min
4g Citra @ 30 min
4g Mosiac @ 30 min
12g Mosiac Dry hop (last 7 days)
8g Citra Dry hop (last 7 days)
Yeast
Safale US-05