Cellar temp
Very clear dark amber with orange brown luster, big light tan head that stays put, slightly uneven.
Aroma scotch malt whiskey without booze behind spice/earth hops. Smells of rich sweetness.
Mouth feel moderate tooth, more body than expected. Carb level and hop bitters prevent cloying.
Flavor rich malt with touch of smoky roast, even bitterness is moderate at end. Peated toast?
Finish, round bitterness of malt and hops, clean and bright after the base/color. Want more.
Overall, could add a touch of brown malt in place of choc, move hops to earlier in the boil, but reduce IBUs maybe 5-10%. Is there such a thing as peat malt? Go continental on flavoring hop.
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