Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > "Estery" Profile from 1056?

Reply
 
LinkBack Thread Tools
Old 09-22-2008, 09:35 PM   #1
gwood
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
gwood's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Los Angeles, CA
Posts: 591
Liked 1 Times on 1 Posts
Likes Given: 2

Default "Estery" Profile from 1056?

I've used this yeast for pretty much all my pales and IPAs and I'm a bit confused. I just tasted a new IPA recipe that I did a few weeks ago and I swear it tastes like a belgian yeast profile. Is there any possibility that 1056 at 60-67F fermentation temps would put off fruity or clove like flavors? I wouldn't think it possible based on my experience to date.

There are only two things that I can come up with:

1) I just pitched a different yeast. On brew day I also made a couple of batches of apfelwein, one was with Cotes de Blanc and one was supposed to be with 3068. Maybe I swapped the 3068 for the 1056 on accident. I've not used the 3068 so I don't know what it will taste like, only what I've read.

2) This was my first big PM, maybe there was some phenolic/astringent flavors generated by my sparge. I mashed in my kettle at 152 on the dot and held it for an hour and then sparged in a seperate kettle with 170 water BUT I soaked the grain bag in the water for a good five minutes prior to transfering back to the boil kettle.

Here's the recipe:


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.068 SG
Estimated Color: 11.5 SRM
Estimated IBU: 112.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 26.67 %
4.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.00 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 26.67 %
0.47 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.18 %
0.28 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.49 %
1.00 oz Magnum [14.00 %] (60 min) Hops 80.0 IBU
1.00 oz Cascade [5.50 %] (40 min) Hops 15.3 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 13.4 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.5 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops

__________________

The troubles of our proud and angry dust
Are from eternity, and shall not fail.
Bear them we can, and if we can we must.
Shoulder the sky, my lad, and drink your ale.
A. E. Housman


Follow me on Twitter @SoCalBeer

gwood is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2008, 10:14 PM   #2
jacksonbrown
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Madison, WI
Posts: 1,184
Liked 5 Times on 5 Posts

Default

My guess would be that you switched them up. Like you, I've used 1056 many times, and even at higher temps have not getten a pronounced profile like the one you described. The 3068 is the Weihenstephan yeast and certainly gives off clove-like esthers (what you'd expect from a hefe). It's a very distinct aroma.
Did you make starters and think you mixed those up, or do you think you just mixed up the packs?

__________________
Barefoot Brewery

Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
jacksonbrown is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2008, 12:44 AM   #3
carl spakler
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: MA
Posts: 294
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by gwood View Post
Is there any possibility that 1056 at 60-67F fermentation temps would put off fruity or clove like flavors? I wouldn't think it possible based on my experience to date.
How was that 60-67 measured? If it was air temp the wort could be anywhere from 70-77 from the heat produced during the fermentation process.
__________________
carl spakler is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2008, 04:58 PM   #4
gwood
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
gwood's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Los Angeles, CA
Posts: 591
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Quote:
Originally Posted by jacksonbrown View Post
My guess would be that you switched them up. Like you, I've used 1056 many times, and even at higher temps have not getten a pronounced profile like the one you described. The 3068 is the Weihenstephan yeast and certainly gives off clove-like esthers (what you'd expect from a hefe). It's a very distinct aroma.
Did you make starters and think you mixed those up, or do you think you just mixed up the packs?
I didn't have time to make staters, I think I might have mixed up the packs. Thing is, that is just not like me...oh well.

Quote:
Originally Posted by carl spakler View Post
How was that 60-67 measured? If it was air temp the wort could be anywhere from 70-77 from the heat produced during the fermentation process.
Air temp was held at 60-67. The themometer on the carboy (little sticker thingy) read 62-68. I'm not taking wort temps.
__________________

The troubles of our proud and angry dust
Are from eternity, and shall not fail.
Bear them we can, and if we can we must.
Shoulder the sky, my lad, and drink your ale.
A. E. Housman


Follow me on Twitter @SoCalBeer

gwood is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"American" or "Imperial" Oatmeal Stout Recipe: Critiques please! cladinshadows Recipes/Ingredients 4 01-04-2012 10:21 PM
"Video Surveillance on the Fly" or "Urine trouble now mister!" Tenchiro Debate Forum 1 05-23-2009 06:33 PM
"The Shield" viewers - have you seen "Sons of Anarchy?" Laurel General Chit Chat 2 09-10-2008 07:41 PM
"About Me" in a profile dbBrewMonster HomeBrewTalk Announcements & Feedback 1 04-17-2008 11:05 PM