I’ve got a 14 gal batch of Rye IPA that I made with US-05. I know I made a couple mistakes with the batch (at least). I forgot to oxyegnate and the temp controller was wack and allowed the fermentation temp to get to ~74F before I caught it and dialed it back to 63. Two weeks at 63, then I crashed cooled to 32F for another week. I may have under-pitched a bit to as I only pitched 3 packets of yeast of this OG 1.072 beer. It did finish at FG 1.010.
Here’s the question: This beer has a distinctive “bourbon” flavor. It’s like I mixed a fifth of Jack into the fermenter. Not a hot alcohol or solventy flavor, more that carmelized oaky/peaty flavor. Anyone know what could cause that flavor note? Nothing was scorched in the kettle. The mash went perfectly. I’m stumped.
Fight, every rye beer I’ve had and brewed have had that slight whiskey note. Some more than others. Is it something that you don’t like? Just wondering.
I’m OK with it, just didn’t expect it to be so pronounced. Like I said, my process wasn’t perfect on this brew, so I wondered if it was something I did wrong.
I could see describing the slight spiciness as being whiskey-like, especially in conjunction with a caramel note from a crystal 40 or 60 and a relatively high ABV.
