Cellar temp
Pours: big head, black with brown hues, opaque with brown at the edges, big light tan head
Aroma: light roast malt with earth hops, tart yeast.
Mouth feel: pretty full body, but big carbonation smooths it out some. Thick, but not chunky.
Flavor: starts almost clean, then espresso, then earthy hops at the end. Not sweet enough to offset the roast bitterness.
Overall, seems like dry stout, overcarbed. Needs to back off of the roast, bump up the lactose and caramel. Try wheat instead of oatmeal. Could also use more malt character, Munich or Vienna. Say SRM 50, 30 IBUs OK, try steeping half of the roast barley ahead of mash.
No comments:
Post a Comment