Vital Statistics:
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Recipe: 10 lb 2-row pale malt 1 lb crystal 120°L 10.25 AAU (23g @ 12.5% AA) Galena @ 60 min 5 AAU (23g @ 6% AA) Cascade @ 15 min 2 AAU (10g @ 5.5% AA) Tettnanger @ 5 min 1 Irish Moss tablet @ 15 min Wyeast 1968 - London ESB | |||||||||||||||||||||||||||||||||||||||||
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General Notes: First use of tap water instead of spring water. Primed with table sugar rather than corn sugar. First use of wort chiller. | ||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Reviewed 10/15/2009. Poured from bomber into a pint glass. Appearance: slightly opaque rich brown hue with no head at all. (3) Smell: very sweet malt with plenty of caramel aroma. Hops are floral in character and more in the background. Too sweet smelling for a real pale ale. (2.5) Taste: saccharine sweet. There is a nice bitterness present and some nice floral hop presence, but it's way too sweet. (2.5) Mouthfeel: medium-light body with absolutely no carbonation. Not good. (1.5) Drinkability: cloyingly sweet with a difficult consistency, this is a kind of difficult beer to drink. The one thing it has going for it is that you cannot taste the fact that it's a slightly above-average 5.8% ABV. (2) Average score a dismal 2.45 (D+). It should be noted that this beer was practically uncarbonated, though it has been in the bottle 7 weeks. I tried using table sugar to prime; apparently it did not work. Perhaps I did not boil it long enough or provide an acidic enough environment to break up the sucrose. In any case, if this beer were a bit less sweet (say, crystal 40 or 60 instead of 120) and actually carbonated up well, it might be a perfectly reasonable pale ale. As it is, it may end up all being used as an ingredient in chili or as an end-of-night buzz fortifier. | ||||||||||||||||||||||||||||||||||||||||||
Hops Table
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