Vital Statistics:
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Recipe: 12 lb European Pilsner malt 2 lb granulated white sugar, added with about 20 minutes left in the boil 6 AAU (32g @ 5.2% AA) Willamette @ 60 2 AAU (11g @ 5.2% AA) Willamette @ 20 2 AAU (11g @ 5.2% AA) Willamette @ 5 Wyeast 1214 - Belgian Abbey | |||||||||||||||||||||||||||||||||||||||||||
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General Notes: Used yeast cake from batch #86. Availability was truncated because at some point in the last few weeks, the "out" keg post failed and vomited bad tripel all over the kegerator. | ||||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 16 April 2015, 35 days after kegging. Dispensed from kegerator into a tulip. Appearance: light yellow-golden hue with a touch of haze and a lazy effervescence. Head is a thick finger of creamy white foam with a few bits of lace left on the glass. A somewhat cleaner yellow or perhaps a little more haze might be nice here, but overall it's not too bad. (3.75) Smell: lightly sweet malt, along with a little bit of booze and a definite phenolic whiff. Frankly, it's got a little bit of a band-aid thing going on. Maybe not the worst if phenol was the intention, but in this case it's not at all what I was going for. It's not terribly off-putting, just not what I was trying to accomplish. (3) Taste: there's a little more sweetness here with a hint of booze and that definite phenolic element. Sadly I think 7 months in the primary, combined with poor mash efficiency and too much sugar, resulted in a bit of a failure. Not the worst beer I've made, but definitely in the lower echelon. (3) Mouthfeel: medium body, which is surprising considering the massive attenuation. Good carbonation yields a pretty good mouthfeel; I could have done a lot worse here. (3.75) Drinkability: well, it's not a great tripel, but it is a beer which can be consumed without making a face. Is that really the bar I've set for myself? Good grief. (3) Overall score 3.23 (C+). This beer fared far, far worse than batch 89 which suffered similar mistreatment. Between efficiency, sugar choice and mishandling, I was expecting this to be pretty bad. It's definitely ruined from a "I want to make a good tripel" standpoint, but from a "this is free beer" standpoint, it basically works. Also, this is another good data point establishing the tripel as my most inconsistent style. Yay? | ||||||||||||||||||||||||||||||||||||||||||||
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