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Old 07-13-2010, 08:29 PM   #1
Drewbis
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Jul 2009
Portland, OR
Posts: 6


It was a straight forward German Pils. I don't think any of the ingredients could have attributed to the white wine taste, so it must be the FG or the fermentation...? OG was around 1.047, FG is 1.009. Pretty dry as a pils should be. Fermentation was 2 weeks at 50 degrees in my lagering fridge. 24 hours at 60 degrees for diacetyl rest, now we're at 3 weeks into the lagering at 40 degrees. Maybe the carbonation will hide some of this, but maybe it's also just not finished lagering. Just wondering if anyone else has experienced this during the lagering phase. I should also note that the pils starts with a semi-sharp white wine taste, and finishes with a very nice hop bite and pronounced malt taste.

 
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Old 07-13-2010, 10:08 PM   #2
BigEd
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Nov 2004
Posts: 2,595
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Recipe???? German pils malt has a slight "grapey" flavor to me. Is that what you are tasting? I get it in my own brews as well as several German beers.

 
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Old 07-14-2010, 03:41 PM   #3
Drewbis
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Jul 2009
Portland, OR
Posts: 6

Thanks for the quick reply. The recipe was 95% German Pils and 5% Domestic Crystal 10.
1.25 oz Saaz FWH (19 ibu)
1.5 oz Saaz @ 30 (15 ibu)
1 oz Saaz @ 10 (5 ibu)
1 oz Saaz @ flameout

Single infusion mash at 151 for 60 minutes,
90 minute boil.

The recipe seems pretty solid to me, so if you're claiming that german malts usually have this "grape" taste, maybe it's normal. It does taste very similar to green grapes, and it was more pronounced about a week ago.

 
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Old 07-14-2010, 05:14 PM   #4
pkeeler
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Mar 2010
New Jersey
Posts: 740
Liked 4 Times on 3 Posts


Could just be acetaldehyde, a flavor in young beer. It will age out and the carbonation will also help.

 
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Old 07-15-2010, 08:18 AM   #5
LagerLover24
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Mar 2010
Tacoma, Washington
Posts: 75

If possible, knock the temp down as close to freezing as you can get it. I find this helps condition my lagers faster.

 
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