Bill Tong
Well-Known Member
My dry stout has a really intense bitter finish and i don't quite understand why. It's only been in the keg for a week, but not sure if this will mellow out.
Recipe:
5 gallon batch
71% pale
20% flaked barley
6% roasted barley
3% chocolate malt
OG: 1.040
FG: 1.010
60 min 33g (1.16 ounces) Challenger 8.3 AA. This gave 34 IBU according to Beersmith.
Single infusion mash 60 min, full volume. I mashed all the grain together for the full hour.
I used soft spring water, no water salts. This is my standard water even for IPA.
Could this just be due to the high AA bittering hop? I see lots of recipes use EKG, which is what i am going to do next. Its just strange to me that 34 IBU results in such an intense bitterness.
Recipe:
5 gallon batch
71% pale
20% flaked barley
6% roasted barley
3% chocolate malt
OG: 1.040
FG: 1.010
60 min 33g (1.16 ounces) Challenger 8.3 AA. This gave 34 IBU according to Beersmith.
Single infusion mash 60 min, full volume. I mashed all the grain together for the full hour.
I used soft spring water, no water salts. This is my standard water even for IPA.
Could this just be due to the high AA bittering hop? I see lots of recipes use EKG, which is what i am going to do next. Its just strange to me that 34 IBU results in such an intense bitterness.