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.
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!
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 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.