Vital Statistics:
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Recipe: 8 lb 2-row pale malt 1 lb chocolate malt 4 oz roasted barley 10 AAU (20g @ 14.2% AA) Citra @ 60 5 AAU (10g @ 14.2% AA) Citra @ 30 10 AAU (20g @ 14.2% AA) Citra @ 5 Wyeast 1056 - American Ale | |||||||||||||||||||||||||||||||||||||||||||
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General Notes: | ||||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 26 February 2013, 19 days after kegging. Dispensed from tap into a glass mug. Appearance: extremely dark brown hue with some dim ruby highlights when held up to the light. Head poured a thick finger of creamy tan foam, but it doesn't have great retention. Color is great, but head could be better. (3.75) Smell: chocolatey aroma with a light, almost grassy hop aroma. These citra hops can impart an interesting character to dark beers; it's almost a watery element -- like its flavors somehow cancel out something in dark malts. Overall, it's good, but not great. (3.75) Taste: a little roasty tartness up front, followed by a basic roasty flavor and a little bit of chocolate. Hops add a very smooth bitterness and a hint of citrus character, although they are also quite vegetal -- nearly unavoidable in a dark hoppy brew, in my experience. I think this brew is pretty successful, based on what I wanted to get out of it. (4) Mouthfeel: light body with a satisfying creaminess. Could use a little bit more thickness -- this is what I get for being impatient and mashing at 147°. (3.75) Drinkability: this is a pretty quaffable stout. The hops and very light tartness keep me coming back for more of this tasty brew. (4) Overall score 3.88 (B+). I'm fairly satisfied with how this brew turned out. Better fermenting conditions (temperature, time of fermentation) could probably notch this bad boy up to an A. I need to return to stouts as a style, in general; they're nice to have around! | ||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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