Post Number: 2035
|Posted on Sunday, March 20, 2005 - 08:00 am: ||
I know I posted a pic of this in another thread but here is an even juicer pic for last nights dinner table, I couldn't stop myself from getting the camera The pic isn't the best as it's taken with flash in dim light.
The foam on this beer is really good. It can definitely be eaten with a spoon I wanted too. It does have chill haze though, which is IMO the only real flaw in the beer, but with that foam I think some haze is acceptable
Post Number: 336
|Posted on Sunday, March 20, 2005 - 10:30 am: ||
Nice looking Beer Fredrik. Tell us about it a little. I'll start...
It's dark with a nice tan foam head...
Brewing Great Beer in South Texas
Post Number: 466
|Posted on Sunday, March 20, 2005 - 11:04 am: ||
Is it a Belgian, Fredrik? What are your foam secrets?
Belly Buster Bob
Post Number: 2228
|Posted on Sunday, March 20, 2005 - 12:21 pm: ||
Post Number: 522
|Posted on Sunday, March 20, 2005 - 12:28 pm: ||
Post Number: 2037
|Posted on Sunday, March 20, 2005 - 04:19 pm: ||
Thanks Bill. I don't know what style it is, I just call it "special", it was kind of a kitchen sink brew designed in a hurry that turned out better than I hoped for.
It has a pretty balanced clean bitterness. It gives a *flavour* sensation of liquorice flavour and some caramel and whiskey, probably due to the mix of the bitterness, smoked malt and crystal. The *aroma* has some whiskey and caramel notes. No funk, just farily "fine" whiskey notes. It has good body and mouthfeel. If I should desire something more in the total balance of this beer, some buttery and or maybe phenolic notes could improve it I think.
0.3 kg wheatmalt / weyermann
0.3 kg flour from dehusked barley
(preboiled 20 mins to complete gelatinization)
2.0 kg wienermalt / weyermann
0.6 kg caramunic I / weyermann
0.45 kg smoked malt / weyermann
0.1 kg carafa I / weyermann
(mashed in thick with cold water, 90 mins @ average 144F, 15 mins @ 158 F)
1.0 kg muntons extra light DME
Northern brewer 38 g / 30 mins
Northern brewer 5 g / 5 mins
FG 1.015 / RE 5.5P
Safeale S-04 @ 20C ambient, starttemp 19C
Was more or less done after 3 days, however not racked for clearing until day 5.
Yeast was rehydrated, slighlty activated and aerated in 400ml wort 6 hours prior to pitching.