I've not gone 100% yet, but on my last one, which I really loved, I did use 76% Vienna, with the rest being Munich and CaraMunich. Turned out fantabulous with the 2206 yeast. No pilsner malt necessary at all.
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To be exact, 4MMP is present in tomcat urine. If you have an un-neutered male cat who is spraying, that's where you're going to find it. It is not a generic "cat pee" smell necessarily. It is also present in blackcurrants, tomato plants and Sauvignon Blanc grapes, among other things.
No need to steep your grains for any added amount of time on and extract + steeping grains brew! Just throw them in the kettle as you're heating your water, then pull them once you get to ~170F. That should save you a big chunk of time right there...
Well, Dave, this is why entering competitions is pointless, in my opinion. It's not a pissing contest and we do this to make good beer. Competitions are there for people to get their egos stroked. Sure they can provide good feedback to beginners, but otherwise, as an experienced brewer with a developed palate, you're going to get crap like that from time to time (or all the time).
I know Dave does the short mash time around 40minutes..likely 150F and above?
In the reading i've done I've not seen it referred to as a "sour". Kotbusser is discussed in the Nov/Dec 2014 of Zymurgy. They provide a recipe for the Grimm Bros. The article provides good insights to the original and beer profile. After discussions I'm going to submit this as a Kolsch and see what happens from there. Cheers!