I brewed dunkelweizen and it got some strange rotten smell.
Recipe:
Batch Size (fermenter): 37,00 l
Estimated OG: 1,056 SG
Estimated Color: 48,3 EBC
Estimated IBU: 32,6 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4,60 kg Pilsner (2 Row) Ger (3,5 EBC) Grain 1 51,7 %
3,70 kg Wheat Malt, Ger (4,5 EBC) Grain 2 41,6 %
0,60 kg Chocolate Malt (886,5 EBC) Grain 5 6,7 %
100,00 g Styrian Goldings [4,50 %] - First Wort 6 Hop 3 32,6 IBUs
1,0 pkg Hefeweizen Ale (White Labs #WLP300)
Mash Schedule: Decoction Mash, Single
Total Grain Weight: 8,90 kg
----------------------------
Beta amilase rest - 62,0 C - 30 min
Alpha amilase rest - Decoct 10,24 l of mash and boil it - 72,0 C - 45 min
Mash Out- 77,0 C
Sparge: Drain mash tun, Batch sparge with 1 steps (25,09l) of 77,0 C water
------------
It fermented at 64F first 10 days, after that I increased temperature to 70F for 2 days and crash it to 50F 2 days prior to bottling.
I tasted it at bottling day and smell was so notable that I couldnt drink even small sample.
Now, after 3 weeks in bottles that smell is decreased but it is still there. Taste is ok, somewhat undefined but I can assign that to short maturation time, there is little of rotten after taste but almost inappreciable, so it is drinkable.
I"ve never had similar smell in my beer and I really don't know what could be reason for that, but I really want to detect possible cause of it.
Possible reasons are:
- infected starter- I stepped it in 3 steps so it is possible that I picked up some bacteria in between (even I watch for disinfect environment when working with yeast).
- pH of mash was 6.0- my tap water is hard and for this recipe I didn't make anything to manage it.
- slow cooling time- I had some problems with my water supply and it took almost 90 minutes to cool the wort.
According to these reasons, it is possible to have some tannins (high pH) and DMS (infection, slow cooling time, pilsner malt boiled for 60 minutes even I always boil it for 60 mins and never have problems..).
I suppose smell it is not from tannins, but it can be from DMS..
Any opinion is highly appreciative.
Recipe:
Batch Size (fermenter): 37,00 l
Estimated OG: 1,056 SG
Estimated Color: 48,3 EBC
Estimated IBU: 32,6 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4,60 kg Pilsner (2 Row) Ger (3,5 EBC) Grain 1 51,7 %
3,70 kg Wheat Malt, Ger (4,5 EBC) Grain 2 41,6 %
0,60 kg Chocolate Malt (886,5 EBC) Grain 5 6,7 %
100,00 g Styrian Goldings [4,50 %] - First Wort 6 Hop 3 32,6 IBUs
1,0 pkg Hefeweizen Ale (White Labs #WLP300)
Mash Schedule: Decoction Mash, Single
Total Grain Weight: 8,90 kg
----------------------------
Beta amilase rest - 62,0 C - 30 min
Alpha amilase rest - Decoct 10,24 l of mash and boil it - 72,0 C - 45 min
Mash Out- 77,0 C
Sparge: Drain mash tun, Batch sparge with 1 steps (25,09l) of 77,0 C water
------------
It fermented at 64F first 10 days, after that I increased temperature to 70F for 2 days and crash it to 50F 2 days prior to bottling.
I tasted it at bottling day and smell was so notable that I couldnt drink even small sample.
Now, after 3 weeks in bottles that smell is decreased but it is still there. Taste is ok, somewhat undefined but I can assign that to short maturation time, there is little of rotten after taste but almost inappreciable, so it is drinkable.
I"ve never had similar smell in my beer and I really don't know what could be reason for that, but I really want to detect possible cause of it.
Possible reasons are:
- infected starter- I stepped it in 3 steps so it is possible that I picked up some bacteria in between (even I watch for disinfect environment when working with yeast).
- pH of mash was 6.0- my tap water is hard and for this recipe I didn't make anything to manage it.
- slow cooling time- I had some problems with my water supply and it took almost 90 minutes to cool the wort.
According to these reasons, it is possible to have some tannins (high pH) and DMS (infection, slow cooling time, pilsner malt boiled for 60 minutes even I always boil it for 60 mins and never have problems..).
I suppose smell it is not from tannins, but it can be from DMS..
Any opinion is highly appreciative.