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Old 10-20-2012, 11:43 PM   #1
tehgoody
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Apr 2012
louisville, co
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Hi,

Just tasted the first pilsner I've ever made and it tastes like corn. I used flaked corn in the mash but I didn't think it would contribute that much flavor. Maybe I used too much? Grain bill below:

7 lbs Pale Malt(6 row) 60.9%
3 lbs Flaked Corn 26.1%
1 lbs Caramel/Crystal Malt - 20L 8.7%
0.5 lbs Cara-Pils 4.3%


Thanks!



 
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Old 10-20-2012, 11:47 PM   #2
Revvy
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How long was the boil? That's typically why we do a 90 minute boil with Pilsner malts, to eliminate DMS precursors, that lend a cooked corn taste to beers.


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Old 10-20-2012, 11:54 PM   #3
tehgoody
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Only 60 minutes. I'll have to do 90 on the next attempt.

 
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Old 10-21-2012, 01:00 AM   #4
Dawgs47
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Also, chill as fast as you can

 
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Old 10-21-2012, 02:33 AM   #5
Gameface
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You didn't cover the kettle during the boil, did you?

 
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Old 10-22-2012, 09:07 PM   #6
tehgoody
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Sadly I can't remember if I covered it or not. Usually I've been leaving it open until the last 15 minutes or so.

 
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Old 10-22-2012, 09:13 PM   #7
duboman
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As Revvy said, 90 minute vigorous boils with no lid and don't expect the DMS to age out or go away sadly
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Old 10-22-2012, 09:27 PM   #8
luhrks
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1. Full raging boil for 90+ minutes
2. Throw away your boil pot lid.
3. Once done boiling, drop everything below 140 asafp.

 
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Old 10-22-2012, 09:34 PM   #9
3sheetsEMJ
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Oct 2011
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Covered Lid... Volatile chemicals Get boiled off and covering with the lid can trap them and they can get reabsorbed into the wort. At least thats what Ive read and been told by experienced brewers. Ive never had this off flavor but I always boil with lid off.

Google "off flavors in home brew"... Should give you a more scientific explanation.

 
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Old 10-22-2012, 09:49 PM   #10
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6-row Pale Malt is not Pilsner Malt. I don't know how susceptible 6-row is to DMS but boiling covered is probably the issue, not the boil time.


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