Vital Statistics:
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Recipe: 8 lb 2-row pale malt 12 oz crystal 90°L 8 oz black patent malt 9 oz black barley 8 oz chocolate malt 7 AAU (16g @ 12.5% AA) Galena @ 60 min 3 AAU (21g @ 4% AA) Fuggles @ 20 min 3 AAU (21g @ 4% AA) Fuggles @ 5 min 1 Irish Moss tablet @ 15 min Wyeast 1028 - London Ale | |||||||||||||||||||||||||||||||||||||||||
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General Notes: Gravity discrepancies*. | ||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Taste review done 10/12/2009. Poured from bomber into a pint glass. Appearance: completely black with a 2-finger darkish tan head which dissipated quickly with practically no lace. (3) Smell: good roasty aroma with notes of coffee and chocolate, though not particularly strong. (3.5) Taste: starts off nicely malty and slightly sweet; then the roast takes over. There is a highly bitter-coffee quality which would be nicer in a more subtle quantity. Good, but the roastiness is cumulative which impacts the overall experience poorly. Additionally, there is a wateriness to it which does not impress me. (3) Mouthfeel: quite thin and watery, not particularly appealing. (2.5) Drinkability: this would be alright but for the cumulative roastiness which builds on the palate and the slightly insipid mouthfeel. It is, however, relatively light and non-filling. (3) Average score of 3.05 (C+). I think increasing the body just a little would do wonders, plus there needs to be a big reduction in black patent malt and black barley to get rid of the overbearing roastiness. The hops are actually a high note here; bitterness is quite appropriate and flavor, while not highly apparent, is nice. I think they are mostly overshadowed by the extreme roastiness. | ||||||||||||||||||||||||||||||||||||||||||
Hops Table
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