Got a weird one here: just been tasting my latest Pils (based off Hopfenundmalz's recipe). It's been lagering 5 weeks in the keg at 33F. It has been a great recipe for me until this batch... but this batch has a really really dry bitter finish that is not pleasant at all. It's not a good hoppy bitterness like an IPA, it's bone dry, very long lasting in the mouth, and quite frankly not good. I'm trying to figure out why. The only thing I can think of is that for this batch I left the FWH hops in for a little over an hour before the wort boiled... my previous batch (which was fantastic), I only left them in for 30 minutes. Will this make a huge difference?
Or perhaps hop freshness? For this new batch I used a brand-new vac pack of hop pellets, for the previous batch I used up a pouch that had been opened maybe 6 months earlier, BUT I vacuum seal it after every use and store it in a commercial freezer at -15F so I am not sure how much the oils are degrading...
The other difference is that in this batch I used 3% acidulated malt to try to get a little lactic tang in the flavor, the mash pH was in the 5.3 range, but on my previous batch I used no acid malt and the pH was still 5.3...
Otherwise here are all the things that were pretty much identical between batches:
(for my "bad batch" I used all 4.0% Mittelfruh; for my previous batch I blended 4.5% Mittelfruh & 6.3% Tettnang... does the fact that I used a lot more hops matter, weight-wise, have anything to do with it, even if IBUs of each addition were identical??)
2.8 IBUs @ FWH
41 IBUs @ 60min
1.7 IBUs @ 10min
0.1 IBUs @ 1min
Hochkurz Double Decoction mash, dough in at 146F, hold 30 min, raise to 158F with decoction, hold 30 min, raise to 168F with decoction, hold 20 min, sparge out. OG 1.050, FG 1.011. Water used was pretty close to Yellow Bitter profile in Brun Water (+/- 10ppm or so on each mineral).
Any suggestions would be appreciated. I could even mail a bottle to someone who seriously wants to critique it. Send me a PM.