Appearance: Pours a nice cappuccino-tan head. Color is very deep brown, almost cola-colored, with a red hue at the edges in the light. Difficult to really tell how clear the beer is, but who really cares with a beer this dark.
Aroma: First whiff is distinctly a malty-chocolate mash up. Going in for a second or third smell, I detect some earthy, herbal hop character. Very clean overall.
Taste: Sweet malt hits you right away, followed quickly by a distinctly herbal, earthy flavor. Repeat tastings give way to a clean, roastiness. A moderate bitter backbone definitely makes its presence known and as I continue quaffing that roast really starts to shine through. Nice thick creamy head and good body.
Final Thoughts: I really like this style, and think I pulled it off pretty well, but I'm a little disappointed in how the yeast accentuated the hop character. I don't think I care for the herbal-earthy quality -- not that it's in-your-face or anything, just that it's not my
Next Time: Use a different lager strain -- something that finishes a little maltier would be fine. Definitely consider using a large yeast cake again -- I don't think I experienced any off effects of maintaining the yeast in the carboy.
|6.5 gal||60 min||1.074||1.017||7.5%||38.7||78%||27.6|
|BATCH SIZE||1ST RUN||PRE-BOIL||OG||FG||EFFICIENCY||NOTES|
|6.5 gal||3.5 gal @ 1.080||7.5 gal @ 1.060||1.072||78%|
|Munich (light)||10 lbs||55%||Avangard|
|Pale ale||6.25 lbs||34.4%||Briess|
|Cara 45||8 oz||2.7%||Dingemans|
|Chocolate malt||8 oz||2.7%||Briess|
|Black malt||7 oz||2.4%||Briess|
|Roasted wheat||5 oz||1.7%||Thomas Fawcett|
|Acidulated||3 oz||1%||Best Malz|
|Sterling||2 oz||50 min||Boil||Pellet||7.4%||YCH Hops|
|Irish moss||1.5 t||15 min||Boil|
|Yeast nutrient||0.5 t||10 min||Boil|
|2124 Bohemian Lager||Wyeast||Slurry||73-77%||48 F|
WATERProfile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6D9SDB4
|RO Water||7.5 gal||75-25 Mash/Sparge|
|Filtered Water||2.5 gal||25-75 Mash/Sparge|
|Calcium Chloride||3 g||Mash|
|Epsom Salt||1 g||Mash|
|Mash in||164 F||10 min||6 gal|
|Saccrification rest||152 F||60 min|
|Batch sparge||168 F||10 min||4 gal|
|Boil||212 F||60 min|
|Fermentation||48 F||10 days|
|Fermentation||60 F||4 days||12/28/17 - Allow to free rise|
|Chill||40 F||1 day||1/1/18 - Chill to clarify|