Vital Statistics:
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Recipe: 10 lb 2-row pale malt 8 oz Crystal 60° 1 oz roasted barley 5 AAU (9g @ 15.3% AA) Calypso @ 60 5 AAU (14g @ 9.8% AA) Belma @ 20 9.8 AAU (28g @ 9.8% AA) Belma @ 5 15.3 AAU (28g @ 15.3% AA) Calypso @ 5 Wyeast 1214 - Belgian Abbey (primary) Wyeast 3278 - Belgian Lambic Blend (secondary) | |||||||||||||||||||||||||||||||||||||||||||||
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General Notes: Ended up dumping this batch due to keg problems. | ||||||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 3 December 2016, 199 days after kegging. Dispensed from kegerator into my Decibel tulip. Appearance: rich golden hue with maybe the tiniest dash of haze and absolutely no head or effervescence. Like the Kriek Lambic, I had carbonation issues here. Color is great, though! (3.25) Smell: lightly tart, sweet and malty. It's not especially complex, but it is welcoming. I think it's perfectly cromulent. (4) Taste: lightly tart with a nice level of sweetness and a complex caramel malt underneath. It's surprisingly mild, but very satisfying. (4) Mouthfeel: medium body with no carbonation at all. Like the Kriek Lambic, this is disappointing, but it's not entirely out of line for the style. I need to do a total equipment refresh, probably. (3) Drinkability: the tartness and mildly sweet flavor make this an easy quaffer; I really like it. (4) Overall score 3.75 (B). In general, I'm pretty happy with how this turned out. Better carbonation would be great. Is it worth the years it takes? Perhaps. Overall, I'm pretty happy with my success at lacto souring. | ||||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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