Tasting from January 25, 2013
Appearance: Dark with reddish hues when held to the light. Creamy french mocha-vanilla-like head. Slightly lacy in the head.
Aroma: Chocolate, toffee, toasted vanilla almost
Taste: Chocolate, biscuit, bread, slight spice, balanced, bitterness kicks in the finish, slightly grassy in the finish, not heavy. Finish also leaves a very suttle lingering coffee taste in your mouth. Flavours have a pleasant fluffiness to them.
Overall impression: I enjoyed this american brown a lot. It's nicely balanced, the flavours seem to compliment each other well. No one flavour over powers the other.
Improvements: I think next time using magnum for bittering and use chinook at maybe 45 min or 35 min. maybe dry hop next time see what happens.
Est Original Gravity: 1.057 SG | Measured Original Gravity: 1.061 SG |
Est Final Gravity: 1.012 SG | Measured Final Gravity: 1.015 SG |
Estimated Alcohol by Vol: 6.0 % | Actual Alcohol by Vol: 6.1 % |
Bitterness: 39.9 IBUs | Calories: 579.3 kcal/l |
Est Color: 21.6 SRM |
4884.30 g | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 | 81.0 % |
482.40 g | Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 2 | 8.0 % |
361.80 g | Fawcett Pale Chocolate (250.0 SRM) | Grain | 3 | 6.0 % |
180.90 g | Brown Malt (65.0 SRM) | Grain | 4 | 3.0 % |
120.60 g | Victory Malt (25.0 SRM) | Grain | 5 | 2.0 % |
24.00 g | Chinook [11.90 %] - Boil 60.0 min | Hop | 6 | 33.9 IBUs |
6.00 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 7 | - |
1.00 Items | Irish Moss (Boil 15.0 mins) | Fining | 8 | - |
12.00 g | Amarillo Gold [8.50 %] - Boil 15.0 min | Hop | 9 | 6.0 IBUs |
28.00 g | Amarillo Gold [8.50 %] - Aroma Steep 0.0 min | Hop | 10 | 0.0 IBUs |
1.0 pkg | Safale American (DCL/Fermentis #US-05) [50.28 ml] | Yeast | 11 | - |
Est Original Gravity: 1.057 SG Measured Original Gravity: 1.061 SG | |||||||||
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.015 SG | |||||||||
Estimated Alcohol by Vol: 6.0 % Actual Alcohol by Vol: 6.1 % | |||||||||
Bitterness: 39.9 IBUs
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Est Color: 21.6 SRM
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