Date: 13 Sep 2006 08:12:58
From: OrganicVeggie
Subject: Watery Flavor
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So I brewed a triple batch of beer back in May and I'm finally getting
around to drinking the last of it. The basic idea is that I brewed a 10
gallon batch of Scotch Ale and diluted part of it to create 3 different
5 gallon batches:
Scotch Ale: 5 gallons, full strength (OG 1.076, FG 1.021)
80/- Scottish: 2.75 gal wort + 2.25 gal water (OG 1.042, FG 1.012)
60/- Scottish: 2.25 gal wort + 2.75 gal water (OG 1.034, FG 1.010)
The Scotch Ale is great: full bodied, full malty profile with a hint of
smoke. But the two Scottish style ales are not what I was hoping for.
Both have a watered-down flavor to them. This is especially noticeable
in the 80/- which has a very nice malty introduction (similar to the
Scotch Ale), but the finish is incredibly weak and tastes ... "watery".
Any thoughts on why this might be? Or am I just being overly sensitive?
I was positive this would work just like extract brewing, but I'm
rather disappointed in the results. Any suggestions would be greatly
appreciated.
The recipe is as follows:
73% Maris Otter (21.31#)
10% Simpson's Extra Dark Crystal (160L) (2.92#)
8% Durst Munich (2.34#)
5% CaraPils (1.42#)
2% Briess Roasted Barley (0.57#)
2.38 oz East Kent Goldings for 90 minutes (5.0% AA)
1.00 oz EKG for 30 minutes (5.0% AA)
0.40 oz EKG for 15 minutes (5.0% AA)
Wyeast #1728 Scottish Ale
Single infusion mash at 154F for 90 minutes.
-Sean
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I've had a perfectly wonderful evening. But this wasn't it."
--- Groucho Marx
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