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.