Sunday, August 28, 2011
House Amber Ale Tasting
14 Pounds Canadian 2 Row
4 Pounds Canadian Munich Malt
5 Pounds Crystal 30L Canadian Malt
2 Ounces Cascade Whole Leaf Hops @ 60 Minutes
2 Ounces Cascade Whole Lead Hops @ 5 Minutes
1 Ounce Cascade Whole Leaf Hops @ Flameout
Note: The bitterness is there( which I like because this beer is quite malty) but I should have dry hopped it for a few days as well.
Yeast: I used US-05. Its a good all around yeast that ferments out pretty clean.
Fermentation Schedule: Fermented at Room temperature - about 62 degrees - for two weeks.
Single Infusion to mash at 153 for 60 minutes
Sparge at 172 for 20 minutes
Appearance: The beer pours a nice red amber color with about three fingers of foamy head that dissipates within a few minutes. Carbonation is a bit over where I want it, my fault as I primed with a bit too much dextrose. As long as you pour immediately after opening and into a large enough glass its not an issue.
Taste: This is one of the better mainstream style beers I have made. Usually I tend toward the saison and Belgian direction but this is great on a hot summer night. Its malty and crisp with enough backbone to balance out the large hop additions. Its very drinkable and the carbonation plays nicely with fuller body.
Nose: nice smell of cascades, malty and somewhat yeasty- yeasty in a good way but I would prefer it without, probably because I didn't cold crash this one. It was before I had the ability to coldcrash- before acquiring a freezer and a fridge for "extra food". I think willow saw right through that ploy.
I have about 1.5 cases of this stuff left, and while I wait to get all the parts for my keezer I will be milking the bottled beer I have and letting some of the bigger beers I made age out - many of them still have that high alcohol rocket fuel taste that big beers have for the first few months.
On that note I think I need to make some smaller beers soon.