Wednesday, February 27, 2013

“Pout's Revenge" [bottled] and “Wisconsin Winter Pale" [secondary]

Feb. 26, 2013

What does a great evening involve? Why, two beers, of course! 

The stout is bottled and the pale ale transferred. After a few weeks in the secondary, the stout has conditioned very nicely. The flaked barley that was a little too prominent has mellowed and warmed. A moderate dryness rounds out the flavor. Not much hoppiness apparent. As for the coffee version, the bitterness borders on astringent. The coffee is DEFINITELY in the forefront. Hopefully it mellows with age.

Racking the pale ale to secondary, I was surprised with its light golden color and body. I had hoped for more body. Additionally, while the hop bitterness is decent and the beer has a nice citrus aroma, the flavor isn't quite there yet. I plan to dry hop with a combination of Amarillo and Centennial hops.

The wife's cap design for the coffee stout

Pout's Revenge Dry Stout

  • 59 g corn sugar
  • 1.5 c water
FG: 1.018
Desired CO2: 2.2 vol
Aroma: Roasty, grain, barley
Appearance: Nice clarity, deep red-brown color
Taste: Warm, dry, roasty, barley

Coffee Stout

  • 10 g corn sugar
  • 4 oz water
Desired CO2: 2.2 vol
Aroma: Coffee, slighty roastiness comes through
Appearance: Much darker than the plain stout, deep brown
Taste: Bitter coffee, Kraemer-style coffee, fairly astringent at the end

Dry hopping the pale ale

Wisconsin Winter Pale (Ale)

3 gal carboy

  • 0.25 oz Amarillo hops
  • 0.5 oz Cascade hops (added 3/2/13)
1 gal jug

FG: 1.011
Aroma: Citrus, bready
Appearance: Light gold, slightly cloudy
Taste: Light-to-medium body, bready, moderate bitterness

1 comment:

  1. Wow, who's your cap artist? Whatever you pay them, double it!