Vital Statistics:
|
Recipe: 9 lb 2-row pale malt 4 oz Crystal 60° 4 AAU (23g @ 4.8% AA) Glacier @ 60 Wyeast 3724 - Belgian Saison (primary) Wyeast 3763 - Roeselare Ale Blend (secondary) In the secondary, the brew was racked onto cherries, which were de-stemmed but not de-pitted: 9 lb 14¾ oz sweet red cherries 1 lb 3⅞ oz Rainier cherries | |||||||||||||||||||||||||||||||||||||||||||||
|
General Notes: Ended up dumping this batch due to keg problems. | ||||||||||||||||||||||||||||||||||||||||||||||
|
Tasting Notes: Tasting notes taken 3 December 2016, 199 days after kegging. Dispensed from kegerator into my Decibel tulip. Appearance: rich dark red-brown hue with plenty of cloudiness, which has apparently not settled out despite half a year in the keg. Head is minimal due to carbonation problems I had with this keg. Lack of head aside, I do love the color. (3.5) Smell: sweet with a big cherry aroma and a nice, moderate sourness. There's a dash of funk in with the sour but overall it's highly successful. (4.25) Taste: again, a bit sweet, with a big cherry flavor and a more subdued sourness than in the aroma. Some of the caramel character comes through from the malt. This is as good as the real deal; I am super duper happy with it. This is the best beer I've made (4.75) Mouthfeel: medium body, which is impressive considering its dryness, but no carbonation whatsoever. Now, this style doesn't demand a ton of carbonation, but I am a bit disappointed that I couldn't get any at all. (3) Drinkability: this beer is massively tasty, although its nature as a sour and its lack of any fizz do inhibit drinkability a little bit. But just a little. (4) Overall score 4.15 (A-). The only reason this isn't an A beer is that I had so much trouble with carbonation. The downside of how good this beer turned out is that it takes like 3 years to get to this point. I guess I should get another one started. | ||||||||||||||||||||||||||||||||||||||||||||||
Hops Table
| ||||||||||||||||||||||||||||||||||||||||||||||