so we just did a porter which has a real syrupy/ homebrew-y taste to it. it was a 10 gallon batch
17 lbs marris otter
2 crystal 10
2 crystal 80
1 black patent
2oz chinook @ 60
10z fuggles @ 5
mashed at 155 for an hour, boiled for an hour, fermented with Whitelabs dry english (with starter)
3 weeks in primary, 2 in secondary.
it went from an og of 1.052 to 1.010. and should have about %5 alcohol.
I don’t know where that off flavor came from, I’m thinking possibly from the fermentation process, the temp was good (about 62-65)? but I’m not sure. We’ve had this flavor pop up before, on a totally different recipe, so I don’t think it’s a recipe thing.
It’s hard to describe the flavor in non-beer terms. I guess ‘ass’ describes it best.