Regardless, this batch came out OK. It's a little sweeter than I would prefer, and that crisp, lager-like finish is lacking. There is a hint of sulfur or mineral essence that I was told is a yeast byproduct. I was also told that this flavor dissipates over time, and that has yet to happen. Some of the problems might be due to the fact that this was never allowed to settle in a secondary fermenter - it went straight from primary to keg after nearly 3 weeks.
It's not my favorite, but it's certainly not my worst. I'll let it sit on tap for a while and see how well it ages.
7.88 % ABV How is this calculated?
6 lbs Light Pilsner DME
9 oz Munich Malt
1 oz Saaz (3.0%) hop pellets
1 tsp Irish Moss
1 vial WLP029 German Ale/Kölsch Yeast
In 4 gallons water, steep grains between 150° and 175° for 30 minutes.
Disolve DME and bring to a boil.
Boil for 30 minutes, then add hops.
Boil 40 minutes more, then add Irish Moss.
Boil another 20 minutes.
Remove from heat, cool to at least 80°, then pitch yeast.
Ferment at 69° for 20 days
Transfer to keg and force-carbonate at 2.84 volumes CO2 (40° @ 16 PSI)
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