Free Beer!

OK, now that you’ve clicked…would someone with an expert palette be willing to taste a beer I recently bottled and give feedback? It’s an extract pale ale which I think turned out pretty good. There is still something that I can’t place that I don’t love and need help identifying. The recipe is below if that matters.

6 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 1 100.0 %
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 40.0 min Hop 2 30.5 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 3 3.6 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool 0.0 min Hop 4 0.0 IBUs
1.00 oz Mosiac [12.50 %] - Steep/Whirlpool 0.0 min Hop 5 0.0 IBUs
0.50 oz Chinook [13.00 %] - Steep/Whirlpool 0.0 min Hop 6 0.0 IBUs
1.8 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 -
1.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 8 0.0 IBUs
1.00 oz Mosiac [12.50 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs
0.50 oz Chinook [13.00 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.7 %
Bitterness: 34.2 IBUs
Est Color: 6.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

**Cheers! **
*Would prefer someone in the SE due to shipping costs and times.

I’d be happy to taste it if you like.

It’s the Mosaic hops… :wink:

[quote=“redbeerman, post:3, topic:17320, username:redbeerman”]

It’s the Mosaic hops… :wink:
[/quote
I want to know what app you are using that you can taste beer over the internet :wink:

I’ll give it a try…I’m in SC.

It could be your water, too.  Try using RO with extract batches, if you have been using tap water.

As to the recipe, maybe steep a little crystal with that?

Out of curiosity, do you have a ballpark description of the problem ?

I’ve always used distilled bottled water with my batches. As for the crystal, I purposely left it out this time to dry it out a bit.

Not exactly, I’m going to test again and (attempt) to take some notes. It’s just lacking something that other beers in that style have had. Hopefully some veteran home brewers can pinpoint that for me!

Anyone else? Shipping these out tomorrow.

Hops look good. Maybe it’s lacking some crystal, munich, vienna, biscuit, honey malt, victory, or other appropriate specialty malt to add another some dimension or complexity to the malt character? A beer brewed with just malt extract or base malt is gonna be pretty plain.

I haven’t tried the beer yet but my suggestion looking at the grain bill was to add a mini mash to add FAN and colloids - both which are lacking in an all extract beer.

I am also willing to give it a go if you think your beer will survive traveling to hot ass Texas, aka the belly of the beast.

I wonder about the Mosaic myself as the few times I used them as late additions, I noticed a different, not bad, flavor.
So, I made an all Mosaic IPA that I hope to test this weekend but the test taste when I kegged it also displayed something I’m not use to. 
I’ve read that many have felt the same way.But, I would think the water would have more to do with it than the Mosaic since they were very late and dry hop additions only.