Vital Statistics:
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Recipe: 7 lb Fawcetts oat malt 5 lb Great Western NW 2-row pale malt 3 lb Great Western white wheat malt 4 AAU (13g @ 8.8% AA) Hallertau Blanc @ 60 4 AAU (13g @ 8.8% AA) Hallertau Blanc @ 15 3 AAU (28g @ 3.0% AA) Hallertau Mittelfrüh @ 5 Imperial G02 Kaiser | |||||||||||||||||||||||||||||||||||||||||||
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General Notes: Performed a lauter/sparge for about 20 minutes rather than my typical batch sparge. | ||||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Poured from uKeg into a dimpled mug. Tasting notes take 5/17/20, 105 days after initial kegging (incidentally, this is about the 2nd-to-last pint of this beer left). (*) Appearance: rather dark yellow hue with a generally murky and turbid aspect. Head is a half a finger of frothy white foam. Not knowing exactly how a kuitbier is supposed to look, it’s hard to say much about authenticity. It is a bit darker than I would have liked, though just about as murky as expected. (3.5) Smell: quite sweet, with a malty cereal quality that I wouldn’t have guessed as oats if I didn’t know already. There’s also a bit of yeastiness here; it’s definitely got a "beer" aroma. Again, not knowing exactly what to expect, I’ll call this not-too-bad. (3.5) Taste: a bit sweet; it's definitely malty, but again, the oat character is so unfamiliar as such a huge percentage of the grist. It's also rather bitter; the hops could probably be pared back a bit for better balance. I could see myself trying this recipe again with a little bit of refinement. (3.5) Mouthfeel: carbonation is not too bad, considering the warm-keg-to-uKeg route this beer has taken to my glass. The body is actually a little bit light, though, compared to what I would have expected with all these oats. Maybe add some unmalted flaked oats next time? (3.5) Drinkability: despite its weirdness, I find this beer quite drinkable. I think it's maybe just a little bit too hoppy — I might cut out all but the bittering hops next time — but overall it's not bad. (3.75) Overall score 3.53 (B). I think this was a very interesting experiment, and I look forward to trying this style again. I'd possibly add some flaked oats, remove all but bittering hops, and try a more character-ful yeast like a weizen yeast. I might consider mashing just a little bit higher, too. * Because my kegerator is currently being used as a freezer for grape skins, the keg is unrefrigerated (though somewhat carbonated). So, I poured into my uKeg and charge up with CO2 and refrigerated a day before this tasting. | ||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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