Amber Ale: unexpected result

[hikemor]

Brewed an amber ale with the following specs: 5 gallon PM/PB, 3.5 lb LME, 2 lb 2 row Pale, 1 lb Munich, 1 lb Crystal 60, 1 oz Cluster @ 60, .5 oz Williamette @ 15, .5 oz Williamette @ 5, US-05 @ low 70s (wet T shirt), OG 1.038, FG 1.012.

This beer has a distinct wheat/grassy/fruity? flavor similar to a hefewiesen. Flavor is not unpleasant just that I expected something maltier and cleaner finishing. I have not used Williamette as a finishing hop before. Is Williamette the culprit, or highish fement temps, or something else?

 

[sptaylor70]

My suspicion is that it's the fermentation temperature. In the low 70s, US-05 can start to give more esters and act like a British yeast. In the mid 70s, it can start to act like a Belgian yeast.

On the other hand, Cluster hops can give a floral, even fruity, aroma.

Willamette tends to be earthy and floral (like Fuggles and Goldings), but subdued.