Originally Posted by RonPopeil
It could be a combination of your yeast and those hops. I have noticed a lemony flavor from kolsch yeasts in the past. Mixed with citra/galaxy and I could see it being detergent like.
It could also be the insane IBU's you have going on. Kolsch + a ton of fruity hops is probably strange. Kinda of a whacky brew you have. If i were to do it I would bitter with hallertau to like 10-15IBU and then hit it with citra/galaxy at 15 and 0. aim for low 20's IBU.
Thanks Ron....I also got the same flavor from the recipe below, which I entered in the AHA competition..It scored "good"....I wasn't crazy about it, as I got the same hop issue with this one as well.
Brew Method: Partial Mash
Style Name: Imperial IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 8 gallons
Boil Gravity: 1.045
Efficiency: 70% (brew house)
Original Gravity: 1.081
Final Gravity: 1.013
ABV (standard): 8.83%
IBU (tinseth): 161.62
SRM (morey): 7.38
4.5 lb - American - Pale 2-Row (32.8%)
4 lb - Dry Malt Extract - Light (29.2%)
3 lb - Dry Malt Extract - Light - (late addition) (21.9%)
1 lb - Corn Sugar - Dextrose (7.3%)
0.6 lb - American - Caramel / Crystal 40L (4.4%)
0.6 lb - American - Carapils (Dextrine Malt) (4.4%)
1 oz - Summit, Type: Pellet, AA: 17.5, Use: Boil for 90 min, IBU: 62.11
0.5 oz - Summit, Type: Pellet, AA: 17.15, Use: Boil for 45 min, IBU: 26.12
0.5 oz - Summit, Type: Pellet, AA: 17.5, Use: Boil for 20 min, IBU: 17.58
2 oz - Cascade, Type: Pellet, AA: 6.3, Use: Boil for 15 min, IBU: 20.74
2 oz - Amarillo, Type: Pellet, AA: 10.7, Use: Boil for 10 min, IBU: 25.74
1 oz - Citra, Type: Pellet, AA: 14.1, Use: Boil for 5 min, IBU: 9.33
1 oz - Amarillo, Type: Pellet, AA: 10.7, Use: Boil for 0 min
1 oz - Cascade, Type: Pellet, AA: 6.3, Use: Boil for 0 min
1 oz - Citra, Type: Pellet, AA: 14.1, Use: Boil for 0 min
2 oz - Amarillo, Type: Leaf/Whole, AA: 10.7, Use: Dry Hop for 14 days
2 oz - Citra, Type: Leaf/Whole, AA: 11, Use: Dry Hop for 7 days
1) Infusion, Temp: 151 F, Time: 60 min, Amount: 8 qt, 4.5LBS 2 Row + .6LB 40L + .6LB Carapils
1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil
White Labs - California Ale Yeast WLP001
Attenuation (custom): 83.3%
Optimum Temp: 68 - 73 F
Fermentation Temp: 67 F
Pitch Rate: 0.5 (M cells / ml / deg P)
Making the Yeast Starter Wort:
Quantities for various size yeast starters:
1L: ~1L water, 1 cup Dry Malt Extract, ½ tsp yeast
2L: ~2L water, 2 cups Dry Malt Extract, 1 tsp yeast
5L: ~5L water, 5 cups Dry Malt Extract, 2 ½ tsp yea
•2 gallons in kettle
•Mash grains in 8 qts (2 gallons) water @ 151 for 60 minutes
•Sparge in 16 qts (4 gallons) 170 water for 30 minutes= 6 gallons
•= 8 gallons total pre-boil volume
•Continuous #2-#3 Summit Hop addition.
•Ferment between 66-68.
•2 Vials WLP001 and big starter.
•Late addition (3LB Light DME) @ 15.