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Recipe: 6 lb Maris Otter 8 oz Crystal 60° 8 oz wheat malt 2 oz black patent malt 2 oz English chocolate malt 8 oz lactose added @ 15 6 AAU (32g @ 5.2% AA) Willamette @ 60 Imperial A09 - Pub | |||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 16 May 2017, 11 days after kegging. Dispensed from keg into a dimpled mug. Appearance: rich, dark orange-brown with a light to moderate haze and a finger of frothy tan foam atop. It's a good color, although I think a little better head retention would be nice. (3.75) Smell: sweet and nutty aroma with maybe just a very light phenolic finish. Not too bad, although it's a little bit light in intensity. (3.75) Taste: nutty, caramelly and just a tad biscuity; the sweetness is on the high side but I think that's acceptable in the style I'm going for. Given how low the ABV is in this, I think it's got quite a decent amount of flavor; this is a pretty successful recipe. (4) Mouthfeel: medium body with a good carbonation and nice creaminess. I think the lactose is doing its job here. (4) Drinkability: low ABV, but with plenty of character. Like the first iteration of the style, I know I could quaff quite a lot of this. (4.25) Overall score 3.93 (B+). This turned out extremely well, just like the first iteration (#94). I think I like this yeast just as much as the 1968, and that most of the lower scores this beer received were due to the lower brewhouse efficiency I got. I don't think a whole lot has to be done to this recipe; perhaps kick the hops up a very little bit, but basically not much. | ||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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