Vital Statistics:
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Recipe: 5 lb 2-row pale malt 5 oz chocolate malt 3 AAU (16g @ 5.3% AA) Tettnanger @ 60 1 AAU (5g @ 5.3% AA) Tettnanger @ 5 Whirlfloc tablet @ 15 Wyeast 1318 - London Ale III | |||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 12 June 2013, 20 days after kegging. Dispensed from kegerator into a pint glass. Appearance: medium brown hue with a tiny hint of haze and a light apparent effervescence. Head poured several fingers of pillowy ivory foam; this leaves a chunky lace on the glass as it slowly dissipates. A good mild! (4) Smell: nice malty aroma with a hint of chocolate and some nutty, biscuity character. Normally that doesn't float my boat, but it's just sweet enough here to be enticing. This is my first mild without caramel malt, and looking back at my notes from the other milds, I don't think I'm missing much without it. (4) Taste: light maltiness with a little bit of chocolate and a light dose of grassy flavor from the hops. Bitterness is very low but you know there are hops in here. Not a lot of complexity, but it's a nice, lightly sweet flavor that I like. (3.75) Mouthfeel: light body with a moderate carbonation and a concomitant creaminess. Nothing special; maybe a higher mash temperature could help out here. (3.5) Drinkability: a highly drinkable brew, although the roasted malt adds a certain astringency which detracts from this a little bit. Still, I could drink this all day. (4) Overall score 3.85 (B+). This was another beer brewed for the 2013 24 Hour Challenge (see 24 Hour Common). It proved drinkable and refreshing, just as 24 Hour Mild did back in 2010. | ||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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