Made a 6 gal. batch of rye ale. Kegged 5 gal. and bottled 12 bottles four weeks ago. Has a pronounced astringent/mineral after taste that seems to be mellowing a bit (or I may be getting used to/liking it). I want to make more in future but without or less of the after taste.
It's an extract and mini-mash recipe I concocted.
WY 1332, 5-1/2 lbs. American light LME, hops for 35 IBU,
1 lb. of rye malt and 1 lb. of carapils in a nylon bag mini-mashed in a 1 gal. tun (
https://www.homebrewersassociation.org/forum/index.php?topic=23145.0).
After an hour mash, I pulled the grain bag and dunked it in 3 gal. of 165-168 F brew water for 20 min. to sparge the sugars. Then I added the sweet wort from the tun and the LME and went to boil. Maybe I should have added the sweet wort before the dunk sparge??
I used a Bru'n Water pale ale water profile that called for 300 ppm sulfate and 55 ppm chloride but I reduced the sulfate to 200 ppm. Perhaps I should have used a *yellow bitter* profile (105/45 sulfate/chloride)??
All opinions/thoughts/suggestions greatly appreciated.
edit: I should add that the beer turned out clean, brilliant and
very dry. The WY1332 took it all the way down to FG = 1.005.