mrphillips
Well-Known Member
I always associated the "corny" DMS flavor with pilsner malt, but an IPA I entered into a competition had all 3 judges ranting from the rooftops that there was a very pronounced DMS flavor.
My grain bill was 66.7% Extra Light DME, 22.2% vienna malt, 5.6% honey malt, and 5.6% carapills.
I mashed at 148-150 degrees for 60 minutes, and boiled for 60 min.
I fermented 60-63 degrees for 2 weeks with S-05, and 68-70 degrees for 1 week. Then I cold crashed it at 45 degrees for 3 days.
Any thoughts on what may have happened?
My grain bill was 66.7% Extra Light DME, 22.2% vienna malt, 5.6% honey malt, and 5.6% carapills.
I mashed at 148-150 degrees for 60 minutes, and boiled for 60 min.
I fermented 60-63 degrees for 2 weeks with S-05, and 68-70 degrees for 1 week. Then I cold crashed it at 45 degrees for 3 days.
Any thoughts on what may have happened?