That isn’t bad, but I’ll confess, it wasn’t quite what I was hoping for. I very much like the bready qualities of the kolschs I’ve had, and I was hoping that the use of vienna and biscuit malts would bring that flavor a bit more forward.
That doesn’t quite seem to be the case. It isn’t a bad beer though: it’s very light and bubbly, so it is easy to drink and sweeps itself off my palate like a good houseguest.
Do I wish it had a slightly different flavor profile? I do. Am I unsatisfied with how it tastes? I am not. It’s good.
1 lb Biscuit
3 lb Wyeyermann Pils malt
4 lb Weyermann Vienna malt
Fermentables: 3 lb ExLME|
1.5 oz Mt Hood, .5 oz German Blanc @ 60
Yeast: Imperial House (3rd use)