Recipe Type: All Grain Yeast: Fermentis Saflager W-34/70 Batch Size (Gallons): 5 Original Gravity: 1.047 Final Gravity: 1.012 IBU: 32 Boiling Time (Minutes): 60 Color: 5 (Yellow to Gold) Primary Fermentation (# of Days & Temp): 60 days, 50 degrees avg. Tasting Notes: Wonderfully crisp and light with nice malty flavor and touch of hops
Date Brewed: 01/29/2011
Munich Helles
Malt:
Amount Lbs. Percentage of Total
Pilsner 10 90.9%
Munich .75 6.8%
Melanoidin .25 2.3%
Total 11
Hops:
1 oz Hallertau NZ (9.06%AA) Added for 60 minutes
Water Treatment:
1 tbsp pH stabilizer Added to mash water
1 tbsp Irish Moss Added for last 15 min
Hmmmm im not really sure where a corn taste would come from, unless you think dms tastes like corn. Which it doesnt. If youre going to be critical at least be give positive criticism and know what you're talking about. Cheers!
Eh, from the Homebrewing Wiki:
"Dimethyl sulfide (DMS) is an organic sulfur compound present above its flavor threshold in most beers. Because of its low flavor threshold, 10 - 150 ppb, it is a primary flavor and aroma compound that makes a significant contribution to beer character, especially in lager beers. It has a characteristic taste and aroma of cooked corn or creamed corn. "
On Deck:
Primary: Strong Stout
Secondary: Empty
Bottled/Drinking: Red, Wit and Blue, Irish Stout, Red Dragon Ale, German Style Amber Lager, All Grain Irish Red Ale
"Dimethyl sulfide (DMS) is an organic sulfur compound present above its flavor threshold in most beers. Because of its low flavor threshold, 10 - 150 ppb, it is a primary flavor and aroma compound that makes a significant contribution to beer character, especially in lager beers. It has a characteristic taste and aroma of cooked corn or creamed corn. "
Ive used pilsner extract and mashed with it a few times all i kept thinking was potatoes with the aroma in the boil and even a hint of it in the final taste.
How long did you mash?
All-Grain - Munich Helles
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