I've just tried the first bottle from a batch of APA I brewed and it has a very distinct (and unpleasant) earthy / peaty flavour. Reminiscent of healthy soil. The beer also finishes with a very sharp acidic bitterness (also unpleasant).
What could have caused this? Is it a process error somewhere? Infection / mishandling? Just a poor recipe?
Is it likely to disappear with age or should I flush the lot?
- 3kg Light malt extract (syrup)
- 0.5kg Dextrose
23L batch, 10L boil
- 50g Willamette @ 30min
- 50g Amarillo @ 20 min
- 15g Amarillo @ 10 min
Hops left in the tub during primary (2 weeks) & cold crashed for a week. Racked into a bottling bucket to keep the crap out of the bottles.
Fermented with Nottingham yeast