cellar temp
Pours very clear deep red, big tan head that stays.
Aroma spiced fruit, caramel, toffee
Mouthfeel moderate to toothy, big carb, coats, rusty?
Flavor odd plasticy flavor (from the yeast?), then caramel and roast on top of sweet pears.
Finishes roasty/smokey.
Overall, curious plastic flavor is new today, mostly nice clean yeast crispness in this batch, maybe look into alternate yeast for this recipe? Malt blend and hop balance seem OK.
Thursday, May 25, 2017
Monday, May 22, 2017
Batch 150 Doppelbock tasting notes
Cold
Pours milky orange, nice fine light tan head that stays
Aroma butterscotch, sweet fruity malt, with some tartness on top
Mouthfeel moderate/heavy, clings a bit but not overly, leaves light coating
Flavor leans towards malt, but yeast offers crisp tart edge, hop bitterness at end with slight spice, ends on malt bitterness. Alcohol is well concealed.
Finishes sweet with slight fruit, bitterness.
Overall, not at all syrupy as intended, needs way more dextrins, with a deeper malt dive. Really a pleasant beer, but more of a high-strength Marzen than a true doppelbock. Need to investigate available techniques to get that heavy syrup effect.
Pours milky orange, nice fine light tan head that stays
Aroma butterscotch, sweet fruity malt, with some tartness on top
Mouthfeel moderate/heavy, clings a bit but not overly, leaves light coating
Flavor leans towards malt, but yeast offers crisp tart edge, hop bitterness at end with slight spice, ends on malt bitterness. Alcohol is well concealed.
Finishes sweet with slight fruit, bitterness.
Overall, not at all syrupy as intended, needs way more dextrins, with a deeper malt dive. Really a pleasant beer, but more of a high-strength Marzen than a true doppelbock. Need to investigate available techniques to get that heavy syrup effect.
Sunday, May 21, 2017
Batch 151 Dubbel tasting notes
Cellar temp
Pours brown/deep red, fairly clear, nice even tan head that drops back after a minute, leaves an edge.
Aroma big sweet candy, pears, bubblegum, brandy, a little earthy on top
Mouthfeel full body, big carb, not clingy or cloying, dries up well.
Flavor moderate sweet yet dries out nicely, pears and bananas and over-ripe cherries, a little roastiness, even bitterness.
Finishes dry, pleasant.
Overall, don't mess with this.
Pours brown/deep red, fairly clear, nice even tan head that drops back after a minute, leaves an edge.
Aroma big sweet candy, pears, bubblegum, brandy, a little earthy on top
Mouthfeel full body, big carb, not clingy or cloying, dries up well.
Flavor moderate sweet yet dries out nicely, pears and bananas and over-ripe cherries, a little roastiness, even bitterness.
Finishes dry, pleasant.
Overall, don't mess with this.
Sunday, May 14, 2017
Batch 155 Marzen
5.75 gallons
6 lbs bm dark munich
4 lbs mfb pils
1/2 tsp cacl
SRM 8
Mash 30 mins at 150 df, 40 mins at 156 df.
Boil 90 mins
60 mins 6 gr Columbus 14.9%aa, 12 IBUs
15 mins 1 tsp Irish moss
5 mins 1 oz Mt. Hood 5.6%aa, 4 IBUs
OG into fermenter 1.053, 85% bhe
Pitch with 2 pkg Saflager 34/70 in 1 qt starter at 60 df, move to 55 df.
5/26 pm move to 70 df for rest. 5/29 noon move to 60 df. 5/30 am drop to 55 df. Drop to 35 df in 5 df steps, lager at 35 df starting 6/6.
7/8 rack to kegs. Carb at 38 df on 14 psi Co2.
6 lbs bm dark munich
4 lbs mfb pils
1/2 tsp cacl
SRM 8
Mash 30 mins at 150 df, 40 mins at 156 df.
Boil 90 mins
60 mins 6 gr Columbus 14.9%aa, 12 IBUs
15 mins 1 tsp Irish moss
5 mins 1 oz Mt. Hood 5.6%aa, 4 IBUs
OG into fermenter 1.053, 85% bhe
Pitch with 2 pkg Saflager 34/70 in 1 qt starter at 60 df, move to 55 df.
5/26 pm move to 70 df for rest. 5/29 noon move to 60 df. 5/30 am drop to 55 df. Drop to 35 df in 5 df steps, lager at 35 df starting 6/6.
7/8 rack to kegs. Carb at 38 df on 14 psi Co2.
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