Pilsner Batch - Unexpected Flavor

[s361673]

In December, I brewed a batch of Propensity Pilsner, from Papazian's book , with the following ingredients:

• 0.5 lb German light crystal malt
• 3 lbs raw honey
• 6 lbs Munton’s extra light dry malt extract
• 2 oz Saaz hops (7.8% AA)
• Wyeast Pilsner Lager yeast (#2007)
• Creamx - bottling sugar

The batch spent 9 days in the primary fermenter, and then was racked to a secondary. Bottling was after 2 weeks in secondary. Approximate alcohol level, based on specific gravity is 6.0%.

Im now enjoying the batch, but it has an unexpected mild-medium aftertaste that I can best describe as banana, with a spice flavor that is either clove or allspice.

Any thoughts on why Im getting this, based on the ingredients?

 

[Yooper]

It sounds like a fermentation temperature issue, and/or underpitching of the yeast.

I would expect that yeast strain to do best at 50 degrees for fermentation, and to need a pretty good sized starter to avoid stress. It sounds like it got above 50 degrees during fermentation, if you're getting banana flavors, and that less than an optimum amount of yeast was used if you're getting clove (due to yeast stress).

 

[Cyclman]

Even if ferm'd at the right temp, 3 1/2 weeks is way too short for a lager, typically they need months to smooth out fully. They can be rushed, but only with super temp control and lots of hydro readings.

 

[StMarcos]

Sounds like you made a braggot. I wouldn't expect that recipe to taste like any lager beer.

 

[s361673]

Following up on the posts about fermentation:

Open fermentation - 9 days (approx temp 72F) - The yeast was very active initially (1.5" of foam on top of the brew) but the activity subsided after about 7 days, leaving a very heavy sediment. Racked to closed fermenter.
Closed fermentation - 2 weeks (approx temp 72F - I couldnt get it any cooler). The fermentation was slow and steady for the first week, but seemed to stop at that point. I checked the specific gravity several times and there was not additional change, so I assumed that the fermentation was completed.

What should I have done differently?

 

[BigRedHopHead]

Fermented around 50 degrees. Lager yeast strains are supposed to be kept cool for low and slow fermentation. Ale temps lead to off flavors.

 

[chickypad]

Read this chapter. It's the older version but still a good explanation. Lagers need a lot more attention than the average ale if you want to get that true clean, lager character.