Uh oh....

Sounds like young beer. Additional conditioning should take care of this.

 

Could be contamination, but who knows. I would just let it sit for another couple weeks and see what happens.

I'm not a stickler for style guidelines but it sounds like you brewed a pale ale instead of a pilsner.

 

Pilsners are usually fermented at temperatures around 50 F. US-05 is not a typical Pilsner yeast, and the hops are not typically used in Pilsners. The only ingredient that is used in Pilsners is the Pilsner malt and the carapils. At best, you might end up with a type of cross between an ale and a Kolsch, but more likely an ale. Let it sit on the yeast in the primary for at least 2-3 weeks. The yeast needs time to clean up.

 

What do you see in the OP's recipe or process that suggests any affinity to a Kolsch?

 

Was your bag melted to the bottom of your kettle or just stuck in some charred/scorched sugar? The melted bag or charred sugars could be the source of the odd flavors, but I'd guess first that it just needs some conditioning.

 

Not much - only the Pilsner malt, the carapils, the temperature, and the US-05 is sometimes used in Kolsch kits. The hops are right out of style.

 

If there are Kolsch kits with carapils and US-05, I'd think I'd buy kits elsewhere. Carapils has no place in the style IMO. And US-05? I dunno. Maybe in a pinch, but there are better and more authentic strains for Kolsch. I'm curious as to whose Kolsch kit includes Carapils.

 

I can't speak to your off-flavors, but having a few BIAB brews under my belt now, I would suggest grabbing a blanket or investing in some reflective insulation. Typically I heat up to my strike water, kill the heat, insert the bag, add the grain, then wrap up the whole kettle with the insulation. I only lose about 1-2 degrees over the course of a full hour mash without having to start up the heat again. This avoids the risk of scorching the bag on the bottom of the kettle...something I was a bit paranoid about when I began.

If you're doing a step mash, then you can ignore my suggestion.

 

It surprised me as well. I think it only has a pinch of Carapils for head retention. It's certainly not recommended, but I have seen a pinch used in several recipes before. Also, Steamworks in Vancouver makes a popular commercial Kolsch, and their can (I have one in front of me) lists the malt ingredients as: Pilsner, Carapils and Wheat.

But I've never tried one of the kits yet to see how it turned out (never will purchase one). A friend will be making one from a local supplier in the near future, so I'll try it then. I don't have high hopes.

 

OP called it a Pils and brewed it at ale temp. Nailed it.

@Seatazzz Ride it out. Your beer is one week old. It should taste like crap. Most beers take 6+ weeks before you want to go near it. Metal might be an equipment error, but you'll taste that 2-4 months from now if it is. Wait before you point a finger at procedure or ingredients. For now, blame it for being a young beer.

 

You should expect some sort of off-flavor from burning the bag. Sorry!
Once I did a step mash that scorched just a little grain in my mashtun. It ended ruining the finished beer. Even after aging and flavoring...
But who knows, you might get lucky

 

They never do.

 

What i like to do is instead of doing a biab, i put a bag inside the perforated steamer basket that came with my turkey fryer and place that inside a fermenting bucket. Pour the cooled wort into the bag and slowly lift and drain. Sanitize everything of course before using.

 

Or if they do, a science experiment is growing in them.

 

A friend of mine just brewed a kolsch as his 2nd batch. I was surprised to see the kit include a packet of US-05. A quick google search shows the top two results include this yeast.

http://www.northernbrewer.com/kolsch-extract-kit
http://www.midwestsupplies.com/cologne-kolsch-kit.html

My personal opinion is that it probably wont matter much IF the recipe is one of your first several batches. I can only imagine it would matter if that person were entering it in a competition as a Kolsch. Would a liquid Kolsch yeast strain be more stylistically appropriate? Sure.

 

I think you'll find that US-05 is the dry yeast option for just about anything they are selling, whenever there's no dry version of the appropriate strain. But it's not to style. Without looking, I'll bet a dollar that the liquid yeast option is not Chico. Because they know that.