I just kegged an extract lager that I brewed as a starter batch for 2124 yeast. The ingredients were 6# of Northern Brewer Munich Extract (which is supposed to be 50/50 pale/munich malt), 1# of Marris Otter and 1/2# of Weyermann Carared. The MO and Carared were steeped at 150-158* for and hour. Hops were Saphir at 3.5% AAU all as FWH. IBU35, OG 1046, FG 1010. Fermented at 50* for a month, D-rest at 60 for a week.
The beer is beautiful and brilliantly clear. Unfortunately it has a roasty character that I find out of place in a lager. It is very clean tasting and lacks that bready malty character I was hoping for. I did not burn the crystal/MO additions when I steeped them.
Has anyone used this extract and gotten a similar taste?