phasedweasel
Well-Known Member
I found this recipe in the database, and I have a few questions on it:
https://www.homebrewtalk.com/f60/ag-chainsaw-brewing-death-dunkel-30449/
It says mash at 165°, which simply has to be too hot, that would kill the enzymes. Can anyone clarify?
Also, it uses Kölsch yeast at 70° fermentation - is this not a bit warm? How does it behave? I am interested in a nice, clean fermentation as close as possible to lager characteristics, and I can cool down to about 60°. However, I don't have much experience with this yeast and some people have reported strange flavors when using it for an Oktoberfest-esque ale, which seems to me a similar kind of beer in that they're both clean and depend heavily on Munich for a base malt.
Thanks for all of your insights!
https://www.homebrewtalk.com/f60/ag-chainsaw-brewing-death-dunkel-30449/
It says mash at 165°, which simply has to be too hot, that would kill the enzymes. Can anyone clarify?
Also, it uses Kölsch yeast at 70° fermentation - is this not a bit warm? How does it behave? I am interested in a nice, clean fermentation as close as possible to lager characteristics, and I can cool down to about 60°. However, I don't have much experience with this yeast and some people have reported strange flavors when using it for an Oktoberfest-esque ale, which seems to me a similar kind of beer in that they're both clean and depend heavily on Munich for a base malt.
Thanks for all of your insights!