Bitter Hef

Ingredients
1

I brewed a Hef. All went well with the brewing and ferment process. 50/50 white wheat/pilsner. An oz of Tettnang at 60. Built up water from RO. I just kegged it two weeks ago.

The thing is…

It tastes a bit bitter. I don’t know why. Maybe it’s the pilsner malt, which I am not accustomed to using and only mashed for an hour and boiled for an hour–normally I just simplify and use 2 row for this recipe.

My question is, should I add extract to possibly improve the taste?

I have a grapefruit orchard and could get some juice together. Any suggestions? Or, just leave it be in the keg?

2

It could easily be herbstoff (grain bitterness) which is caused by oxidation and will really stand out in low hopped beers. How is your process?

3

I did do a mash out and it may have gotten too high. Maybe it’s tannins?

4

What was your pH?  I’ve read pH has far more to do with tannin extraction that temp.

5

Correct

6

pH was 5.3. Maybe something’s just not getting measured correctly. Going to have to get OCD about this now.