Cellar Temp
Hefty dark tan/brown head, black opaque with red hues around edges. Pours fairly clear, not cloudy. Head stays, laces ok.
Aroma - Roast malt with malt backbone beneath. Slight earth/spice hop freshness. Hint of sour fruit. Dirty dishrag hidden in there.
Mouth feel - Thick and sweet. Clings to cheeks. Carbonation about right, helps clean up cloying qualities.
Flavor - Roast malt without astringency, sweet in the middle, dishrag quality somehow (late glacier hops?), maybe soapy hop bitterness at end.
Overall, could add a little roast barley in mash to press on roast quality, halve the caramel, NO MORE GLACIER HOPS, no more hop additions after 30 mins, S-04 may not be your yeast, should shop for something more sour, use fresher grains, reduce flaked wheat considerably. Could back off of carb level, but not much.
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