« on: March 15, 2010, 10:02:48 PM »
I'm trying to figure out where the fruity ester taste of the batch I currently have fermenting came from.
I brewed a Munich Dunkel a few weeks ago (2/20). 10 gallon all grain. 18lbs of Munich 10l, 5 lbs Munich 25l.
Infuse 5.75 gallons dough-in rest at 95 F 15 mins
Infuse 4 gallons rest at 134 Ffor a 30 min rest
Pull 4 gallons of a thick mash boil 30 min
Add back to main mash rest at 149 F 25 min
Pull 4.75 gallons of medium thick mash and took it to boil in about 15 minutes
Add back to mash rest at 158 F for 30 min (iodine test showed complete conversion)
Pulled 4 gallons of very thin mash brought to a boil mash out at around 165
This was my first decoction since some equip changes, I missed a few temps.
I boiled 90 minutes, added 2 oz Hallertau for 60, 1 oz Tettnanger for 30. Whirl pooled and cooled via CFC in about 15 mins to 58F. OG was 1.070, my efficiency was better then expected (1.056). I allowed it to sit overnight and cool to 50. Transfered off cold break and pitched a 2000ml starter of WYeast Munich Lager @ 65F. The started was started 2 days prior and I pitched the whole thing, liquid and all. Two 5 gallon glass carboys. Steady ferment, beer in a fridge @ 48 - 50 F. A few days ago on sampling gravity (down to 1.028) I picked up a medium fruity ester. I will never pitch the liquid from a starter again, I have decanted two batches since then, but could that overpower the entire batch? My gravity is currently at 1.024 and I've taken the beer up to 55 for a diacetyl rest. Once my gravity gets below 1.016 I plan to start lagering.
Any other thoughts? I was expecting very malty, not very fruity.