Pulled a kolsch partial mash recipe off the internet somewhere not here. Was my first partial mash, second lager overall but first lager since learning to make starters. So, I was really keyed in on making the starter and setting up the partial mash.
Here is the rescue part. Take a look at the recipe and see if you can see the problem otherwise I have guessed at I think needs to be rescued below.
5 lbs muntons dme
2.5 lbs pilsener malt (2row)
.5 lbs light wheat malt
.5 lbs carahell malt
.5 oz tettnanger aa 4.8% 60 min
.5 oz hallertau hersbrucker aa 4.8% 60 min
.5 oz tettnanger aa 4.8% 25 min
.5 oz hallertau hersbrucker aa 4.8% 25 min
.5 oz saaz aa 3.4% 10 min
1 tsp irish moss at 15mins
wyeast kolsch - 2565 (used White Labs Kolsch)
og 1.049
Partial mash boil around 155 degrees for 20-45 minutes
After the fact, I plugged this into Brewtarget and it violated just about every Kolsch characteristic. The culprit being there should have probably been only 3# of DME and not the 5# listed. Currently, its in its 3rd day of fermentation at 52-55 degrees and roughly 75% complete. I'm about to do a D-rest and then lager for a couple weeks.
It definitely has the "hot" taste to it probably too much for a kolsch to handle. Anything I can do to smooth it out? I brewed this for my wife after delivering our second kid and her not being able to enjoy the fruits of my labor thus far. She like lighter beers but this one might be too much to handle.
I guess there could be worse problems.
Here is the rescue part. Take a look at the recipe and see if you can see the problem otherwise I have guessed at I think needs to be rescued below.
5 lbs muntons dme
2.5 lbs pilsener malt (2row)
.5 lbs light wheat malt
.5 lbs carahell malt
.5 oz tettnanger aa 4.8% 60 min
.5 oz hallertau hersbrucker aa 4.8% 60 min
.5 oz tettnanger aa 4.8% 25 min
.5 oz hallertau hersbrucker aa 4.8% 25 min
.5 oz saaz aa 3.4% 10 min
1 tsp irish moss at 15mins
wyeast kolsch - 2565 (used White Labs Kolsch)
og 1.049
Partial mash boil around 155 degrees for 20-45 minutes
After the fact, I plugged this into Brewtarget and it violated just about every Kolsch characteristic. The culprit being there should have probably been only 3# of DME and not the 5# listed. Currently, its in its 3rd day of fermentation at 52-55 degrees and roughly 75% complete. I'm about to do a D-rest and then lager for a couple weeks.
It definitely has the "hot" taste to it probably too much for a kolsch to handle. Anything I can do to smooth it out? I brewed this for my wife after delivering our second kid and her not being able to enjoy the fruits of my labor thus far. She like lighter beers but this one might be too much to handle.
I guess there could be worse problems.