MrEggSandwich
Well-Known Member
So I am sitting here sampling a session IPA with kolsch yeast that's been in the bottle 10 days...Body, clarity are spot on, carbonation is almost there...but there is one thing that I have noticed on my last few hoppy beers:
There doesn't seem to be any distinct aroma...It's certainly hoppy- But it smells like a mish-mosh of hop aroma..I noticed this on my last Double IPA as well.
It's hard to explain, but it smells like a very dense, sour like smell (if that makes any sense)...grassy?....The recipe is below, lots of late addition hops.
Could it just be me? Am I making any sense?
HOME BREW RECIPE:
Title: Session Kolsch (Boat Beer)
Author: KR
Brew Method: Partial Mash
Style Name: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.036
Efficiency: 50% (brew house)
STATS:
Original Gravity: 1.045
Final Gravity: 1.008
ABV (standard): 4.92%
IBU (tinseth): 75.48
SRM (morey): 3.16
FERMENTABLES:
4 lb - German - Pilsner (48.5%)
3 lb - Dry Malt Extract - Pilsen (36.4%)
1 lb - Dry Malt Extract - Wheat (12.1%)
0.25 lb - German - Vienna (3%)
HOPS:
0.25 oz - Warrior, Type: Pellet, AA: 15.7, Use: Boil for 60 min, IBU: 15.45
1 oz - Hallertau (New Zealand), Type: Pellet, AA: 7.5, Use: Boil for 30 min, IBU: 22.68
1 oz - Cascade, Type: Pellet, AA: 6.3, Use: Boil for 10 min, IBU: 8.99
0.25 oz - Warrior, Type: Pellet, AA: 15.7, Use: Aroma for 10 min, IBU: 5.6
1 oz - Citra, Type: Pellet, AA: 14.5, Use: Aroma for 5 min, IBU: 11.38
1 oz - Galaxy, Type: Pellet, AA: 14.5, Use: Aroma for 5 min, IBU: 11.38
1 oz - Citra, Type: Pellet, AA: 14.5, Use: Aroma for 0 min
1 oz - Galaxy, Type: Pellet, AA: 14.5, Use: Aroma for 0 min
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 1.5 qt
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil
YEAST:
White Labs - German Ale/ Kölsch Yeast WLP029
Starter: Yes
Form: Liquid
Attenuation (custom): 83%
Flocculation: Medium
Optimum Temp: 65 - 69 F
Fermentation Temp: 60 F
Pitch Rate: 0.5 (M cells / ml / deg P)
There doesn't seem to be any distinct aroma...It's certainly hoppy- But it smells like a mish-mosh of hop aroma..I noticed this on my last Double IPA as well.
It's hard to explain, but it smells like a very dense, sour like smell (if that makes any sense)...grassy?....The recipe is below, lots of late addition hops.
Could it just be me? Am I making any sense?
HOME BREW RECIPE:
Title: Session Kolsch (Boat Beer)
Author: KR
Brew Method: Partial Mash
Style Name: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.036
Efficiency: 50% (brew house)
STATS:
Original Gravity: 1.045
Final Gravity: 1.008
ABV (standard): 4.92%
IBU (tinseth): 75.48
SRM (morey): 3.16
FERMENTABLES:
4 lb - German - Pilsner (48.5%)
3 lb - Dry Malt Extract - Pilsen (36.4%)
1 lb - Dry Malt Extract - Wheat (12.1%)
0.25 lb - German - Vienna (3%)
HOPS:
0.25 oz - Warrior, Type: Pellet, AA: 15.7, Use: Boil for 60 min, IBU: 15.45
1 oz - Hallertau (New Zealand), Type: Pellet, AA: 7.5, Use: Boil for 30 min, IBU: 22.68
1 oz - Cascade, Type: Pellet, AA: 6.3, Use: Boil for 10 min, IBU: 8.99
0.25 oz - Warrior, Type: Pellet, AA: 15.7, Use: Aroma for 10 min, IBU: 5.6
1 oz - Citra, Type: Pellet, AA: 14.5, Use: Aroma for 5 min, IBU: 11.38
1 oz - Galaxy, Type: Pellet, AA: 14.5, Use: Aroma for 5 min, IBU: 11.38
1 oz - Citra, Type: Pellet, AA: 14.5, Use: Aroma for 0 min
1 oz - Galaxy, Type: Pellet, AA: 14.5, Use: Aroma for 0 min
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 1.5 qt
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil
YEAST:
White Labs - German Ale/ Kölsch Yeast WLP029
Starter: Yes
Form: Liquid
Attenuation (custom): 83%
Flocculation: Medium
Optimum Temp: 65 - 69 F
Fermentation Temp: 60 F
Pitch Rate: 0.5 (M cells / ml / deg P)
