[a witty man]

I used to be able to brew really nice dark beers, but lately (past few batches) I've had a consistent peanut type taste in my porters. Its rather unpleasant. I've included two recipes below, thinking it might be ingredient related -- specifically, could this attributed to Pale Chocolate malt? Thoughts would certainly be appreciated!

Porter1 (1.057 OG, 11 gallons):
Amt    Name    Type    #    %/IBU
19 lbs    Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)    Grain    1    74.7 %
2 lbs            Roasted Barley (Thomas Fawcett) (609.0 SRM)             Grain    2    7.9 %
1 lbs 7.2 oz    Pale Chocolate Malt (215.0 SRM)                    Grain    3    5.7 %
1 lbs              Black Malt (Thomas Fawcett) (660.0 SRM)                    Grain    4    3.9 %
1 lbs            Oats, Flaked (1.0 SRM)                                              Grain    5    3.9 %
8.0 oz    Caramel Malt - 120L (Briess) (120.0 SRM)                      Grain    6    2.0 %
8.0 oz    Caramel/Crystal Malt - 40L (40.0 SRM)                      Grain    7    2.0 %


Porter2 (
Amt                   Name                                     Type          #        %/IBU         
20 lbs                Pale Malt, Maris Otter (Bairds) (3.0 SRM          Grain         1        79.5 %       
2 lbs                 Vienna Malt (4.0 SRM)                                    Grain         2        7.9 %         
14.6 oz               Roasted Barley (300.0 SRM)                          Grain         3        3.6 %         
12.0 oz               Midnight Wheat (550.0 SRM)                          Grain         4        3.0 %         
12.0 oz               Pale Chocolate Malt (215.0 SRM)                     Grain         5        3.0 %         
8.0 oz                Chocolate Malt (350.0 SRM)                            Grain         6        2.0 %         
4.0 oz                Black Malt - 2-Row (Briess) (500.0 SRM)          Grain         7        1.0 %         

[majorvices]

Yeah, I'm thinking you are not agreeing with the pale chocolate.

[dmtaylor]

It could be the Maris Otter as well.  I once made an IPA with a small portion of Maris Otter that I toasted in my oven at like 350 F for 30 minutes, something like that, aiming for a more biscuity flavor, however the resulting beer tasted exactly like peanuts.  Maris Otter has major tendencies of being nutty.  Try American 2-row next time and see if the issue goes away.

[dixonmike20]

It could be the Maris Otter as well.  I once made an IPA with a small portion of Maris Otter that I toasted in my oven at like 350 F for 30 minutes, something like that, aiming for a more biscuity flavor, however the resulting beer tasted exactly like peanuts.  Maris Otter has major tendencies of being nutty.  Try American 2-row next time and see if the issue goes away.

Yep. I love MO and have used it with chocolate malt without a PB flavor. Although, I've never toasted it. I can see how the toasted MO with chocolate malt could do that. Interesting though.


Sent from my iPhone using Tapatalk