leghorn
Well-Known Member
Ok - last week I brewed a Kolsch (recipe below) - tweaked from some recipes I found on this site. I used WL029 Kolsch Ale, and made a starter. Today (8 days after brewing and pitching) I took a sample, and tasted an overwhelming amount of bubble gum flavor. Now, I can't find where this is expected of Kolsch, so anyone know why I may be tasting that flavor? Will a long diacetyl rest fix it?
Kolsch recipe (Partial Mash)
3lb XLDME
3lb Bohemian Pilsner
1lb Vienna Malt
1lb White Wheat
1lb Rice Hulls
1oz Tettnang (60min)
.5oz Saaz (30 min)
.5oz Spalter (30 min)
.25oz Saaz (5 min)
.25oz Spalter (5min)
WL029 Kolsch Ale Yeast
Mashed at 150
Ferment was at 68-72
Help?
Kolsch recipe (Partial Mash)
3lb XLDME
3lb Bohemian Pilsner
1lb Vienna Malt
1lb White Wheat
1lb Rice Hulls
1oz Tettnang (60min)
.5oz Saaz (30 min)
.5oz Spalter (30 min)
.25oz Saaz (5 min)
.25oz Spalter (5min)
WL029 Kolsch Ale Yeast
Mashed at 150
Ferment was at 68-72
Help?