Vital Statistics:
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Recipe: 9 lb European Pilsner malt 1 lb wheat malt 1 AAU (3g @ 9.6% AA) Amarillo @ 60 9.6 AAU (28g @ 9.6% AA) Amarillo @ 20 19.2 AAU (56g @ 9.6% AA) Amarillo @ 5 Wyeast 1214 - Belgian Abbey | |||||||||||||||||||||||||||||||||||||||||||
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General Notes: Used yeast cake from batch #86. | ||||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 16 April 2015, 35 days after kegging. Dispensed from kegerator into a tulip. Appearance: light golden hue with a touch of haze and a moderate effervescence. Head poured a thick finger of white foam but didn't stick around especially long. Color is good but I'd like a little more head retention -- I'm guessing that's going to be a challenge when I finish at 1.001. (3.5) Smell: sweet with bright, citrusy hops and a little bit of Belgian character underneath. It's not especially strong but it really gets across just what I was going for. (4) Taste: rather sweet but with a little bit of grain toward the middle; there's a little hint of funk or oxidation as well. Bitterness is rather low and smooth, and there's a good touch of citrusy hop flavor. I think this is a good recipe that would benefit from *not* being left in the primary for 7 months. (3.75) Mouthfeel: medium body, which surprises me for such a well-attenuated beer. Carbonation is good and there's actually a really satisfying creaminess here. I like it! (4) Drinkability: this beer is highly quaffable to me. There's D&D tomorrow and I wouldn't be at all surprised to run dry during the event. I'm looking forward to trying this recipe again and treating it with just a little more care. (4) Overall score 3.8 (B+). As noted, I really want to try this again and not screw it up by abandoning it to its fate for so long. | ||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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