Vital Statistics:
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Recipe: 10 lb 2-row pale malt 9 oz chocolate malt 10 oz crystal 60° 8 oz roasted barley 4 AAU (10g @ 11% AA) Galena @ 60 min 4.25 AAU (22g @ 5.4% AA) Cascade @ 30 min 4.5 AAU (39g @ 3.2% AA) Tettnanger @ 5 min Whirlfloc tablet @ 15 min Wyeast 1318 - London Ale III | |||||||||||||||||||||||||||||||||||||||||||
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General Notes: | ||||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 17 June 2011, 34 days after kegging. Poured from tap into a pint glass. Appearance: very very dark brown hue with a pretty clear body. Head poured a finger of frothy light-tan foam but dissipated rather quickly. Pretty good, although more head would be nice. (3.5) Smell: rich coffee aroma with a little chocolate and a bit of roastiness. A hint of porter-ey sourness and a touch of hops which are earthy and somewhat vegetabley in nature; I like it. (4) Taste: smooth coffee and chocolate malt flavors. Bitterness is moderate and very well-balanced; the hops seem earthy and not quite so vegetabley. The very, very faint hint of sourness remains, which is appropriate to style. I like it, but I feel like its flavor would be improved with a little better mash efficiency. (4) Mouthfeel: medium to medium-light body with a decent level of carbonation. It's not bad, but it's not as creamy as I'd like. Again, better mash efficiency would kick the sugars up just enough, I think, to really improve this mouthfeel. (3.5) Drinkability: quite tasty and highly quaffable, especially at 5.1%. This may be the last time I brew this exact recipe, but I feel like with just a few little tweaks I could have a solidly decent porter going on here. (4) Overall score 3.85 (B+). I'm quite happy with how this third brewing of Blackacre Butte has turned out. Looking back at my notes from #2, it seems like the smell is the part which really improved a lot. In the future I shall dial back the crystal malt a little bit and throw in perhaps a hint more chocolate malt, perhaps reducing the roasted barley in turn; I might even thrown in 3 or 4 ounces of wheat or Cara Pils for head retention. An earthier flavor hop with maybe Cascade or Centennial in an aroma role might also work well. | ||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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