grainy taste

[stehoppy]

hi my second attempt at AG tastes grainy and don't understand why ? some advice on why this can happen whould be helpfull. beer still drinkable but not as good as my first brew cheers

 

[jamesb]

Because it's made of grain?

Posting the recipe may be a good start.

Mash temp, sparge temp? Anything go wrong during the brewday?

 

[artiums_enteri]

Mash temp usually has a big part in the mouthfeel and body of a beer leading to thin or grainy. Also over sparging creating channels in the grain bed, not rinsing all the sugars fully, and tannin extraction can lead to a cereal taste. The other issue could be low attenuation. Some info that would help would include:

Recipe, mash temp and time, sparge temp and time, water:grain ratio, starting gravity, final gravity, boil time, how much O2 was used, pitch rate, and fermentation temp. When I ask for fermentation temp I could care less about the ambient temp around the fermenter, but I'm interested in the temp of the liquid inside the vessel.

 

[stehoppy]

recipe APA maris otter 4.22kg
munich malt 510g
caraamber 42g
hops goldings east kent 63.5g
yeast safe ale us 05
mash liquor 18 ltrs it was at 63c at start off so topped up with kettle to 65c after about one hour dropped to about 64c sparged with 13ltrs @75c. boil time 70 mins....... start date of brew 27/ 12/ 11 og 1.040 @21.3c think imay of kegged it a bit early 3/01/12 fg 1.002
hope this makes sense

 

[artiums_enteri]

1.040 is a bit low for an APA, and that seems really light on the bittering hops.

I'm thinking you may have sparged too quickly not rinsing all the sugars from the grist resulting in a flat, low mouthfeel, and "grainy" beer.

I'm also a bit concerned about mash efficiency. At that quantity of base malts you should be up in the 1.055 range.

 

[Good Ed]

You brewed on 27-12-11 and kegged on 03-01-12; and you wonder about a grainy taste; SLOW DOWN it's not a race, leave alone for a few weeks before tasting again. Normally, even though you have had a good fast fermentation, you would leave for a few more days to let the yeast clean up after itself, before kegging and bottling, 2-3 weeks minimum, and then after that allow 1 week for every 10 gravity points of OG for conditioning at cellar temperatures. I'm afraid patience is required, and of course to brew often. :thumb:

 

[artiums_enteri]

+1 ^^^^^ what he said.

 

[stehoppy]

thanks for input will take on board whats been said... sort of new i've been rushing things will have to learn to be patient