Author Topic: Scorched extract  (Read 1183 times)

Offline beerhaus

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Scorched extract
« on: June 03, 2010, 01:26:46 PM »
OK - so in my 4th batch of home brew I spaced out and ended up scorching some extract  in a (toasted) hefeweizen - not a lot but enough to darken the color to a light amber.

What can I ecpect it to taste like?   

Offline Beertracker

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Re: Scorched extract
« Reply #1 on: June 05, 2010, 07:39:42 PM »
First off... what's done is done, so RDWHAHB!  You'll know next time not to leave your pot unattended or stir better/faster next go round. As far as character goes, you'll probably have some undesirable (per style) toastiness but depending upon the yeast selected may turn out better than expected. Call it Amberweizen!   ;D     
CHEERS! Jeff
"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer

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Offline bonjour

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Re: Scorched extract
« Reply #2 on: June 06, 2010, 06:39:39 PM »
moreweizened?  that's how we learn.
Fred Bonjour
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Everything under 1.100 is a 'session' beer ;)

Offline denny

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Re: Scorched extract
« Reply #3 on: June 07, 2010, 08:26:46 AM »
Rauchweizen!
Life begins at 60.....1.060, that is!

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Offline beerhaus

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Re: Scorched extract
« Reply #4 on: June 07, 2010, 02:44:09 PM »
I was thinking "Whole Wheat Toast" for the name

Bottled this last night and tried a sample - not too bad just looks a bit funny

Offline richardt

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Re: Scorched extract
« Reply #5 on: June 07, 2010, 03:59:29 PM »
Other than the color, could you tell anything is different (i.e., aroma or taste)?

Might have to do a true "blind" taste test.  Triangle test in a dark room or with a bandana tied over the eyes.

Offline beerhaus

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Re: Scorched extract
« Reply #6 on: June 07, 2010, 06:10:01 PM »
No off flavors and it had a nice banana aroma - I'll bring it to the next homebrew club meeting and run it by the guys.   It's all a learning process.  Each batch I learn something new - just need to string it all together.

Offline Beertracker

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Re: Scorched extract
« Reply #7 on: June 07, 2010, 10:27:19 PM »
I was thinking "Whole Wheat Toast" for the name...

I like it! You've got the right attitude which in turn yields aptitude. No worries, that is why we homebrew!  ;)
CHEERS! Jeff
"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer

Jeffrey Swearengin
Fellowship of Oklahoma Ale Makers (FOAM)
Tulsa, OK USA