Last night I finished the Siebel Institute’s 12-flavor sensory training panel. It was quite enlightening to actually taste those off-flavors people write about. If you ever get a chance to complete the testing, do so. It’s worth it.
For example, I now know exactly what lactic acid contamination tastes like – think soured milk. Diacetyl is rancid butter. I couldn’t smell or taste butyric contamination but, before I knew it was the flavor I was sampling, I began to feel ill, like I’d just thrown up. And I also learned I’m one of the 50% of the population that can’t smell the Indole off-flavor, described by the other three guys at the table as horse crap. My homebrew club was doing the tasting so, when I said, how will I ever know if this stuff is in my beer. The guys said, don’t worry, if it were in there, we’d have told you.
It’s still a slow brewing time for me. I’m teaching my six year old grandson to ski so that’s taking up my weekend time. This coming weekend I’ll brew the Lubelski, a German/Polish smoked wheat ale. Thanks to some references by Ron Pattinson, I know a couple of things:
– It wasn’t soured. Given the times this beer was in existence, the Prussians knew how to brew beer. It would likely have been clean.
– It was highly hopped for its gravity. 1.040 OG and 40 IBUs. That’s a BU/GU ratio of 1, a hoppy beer. The flavor hops are at 20 minutes so they won’t contribute a lot of aroma which is good – would interfere with the smoke flavor and taste vaguely poisonous.
– It’s 100% wheat (except for the bit of acidulated I put in for the mash pH). Protein rest, anyone?
I’ve done this beer before and the Dry Dock has indicated they want to brew it. I haven’t done this formulation.
It should be good.