I tasted a Kolsch I made a little over a month ago and it was pretty good. It had the nice delicate fruity flavor and aroma, but one thing I didn't like was there was a bread flavor that was too dominant for the style. It's not an off flavor really, as it would probably be desirable in other styles, but really detracts from the cleaness I wanted in this beer. What are the variables for controlling "breadiness" in beer as far as ingredients or process?
The recipe is:
7lbs 2-row
2lbs pale malted wheat
12oz Munich
4oz Crystal 10L
I mashed in at 140F for 40 mins and attempted to get to 158F by infusing boiling water, but being my first AG, I futzed with getting up to the next step for a good 15 minutes with multiple infusions and still only managed 155F, and rested there for 20 min.
The recipe is:
7lbs 2-row
2lbs pale malted wheat
12oz Munich
4oz Crystal 10L
I mashed in at 140F for 40 mins and attempted to get to 158F by infusing boiling water, but being my first AG, I futzed with getting up to the next step for a good 15 minutes with multiple infusions and still only managed 155F, and rested there for 20 min.