3 months ago I brewed a partial mash clone recipe of Summit’s Winter Ale. It was a BYO clone recipe that I converted into a PM and is as follows:
3.5 lbs Rahr 2-Row
1.25lbs 75L Crystal Malt
1.0oz Black Patent Malt
Mash @ 152° for 60min
3.0 lbs Gold LME (60min)
3.0 lbs Gold LME (15min)
1.0oz Willamette (60min)
.5oz Fuggles (15min)
.5oz Tettnanger (15min)
Wyeast 1968 ESB @ 68°
It started out with an OG of 1.066 and finished at 1.016
Racked to secondary after 3 weeks, and then let it sit for another 2.5months in the secondary.
Rehydrated some US05 and added during bottling to insure proper carb. Now after bottle conditioning it does not taste as I think it should. Smell is boozy, and the taste is lacking the roasty chocolate/coffee flavors that I was hoping for. Somewhat sweet, maybe fig/raisin. Not butterscotch.
What happened? The recipe didnt call for chocolate mat, but should I have used some? Was the black patent not enough to get the roast flavors? Help. I have a lot of time invested in this one, and am disappointed.