The goal was to make an oktoberfest ale and I think I went a little too far on the dark malt to really hit the mark. From a style perspective, it missed the mark a little. But from a “I like it” view, this beer does just fine.
The nose is chock full of that C80 malt; a little bready and roasty. Since I put in 4.5 pounds of C80 malt, that follows. Not much in the way of hops, so that’s good: the style is meant to emphasize malt flavors and on that count I think I succeeded.
The flavor is coffee-like. I ducked the acrid bitter part, which is good, but it’s got a little bit of bitterness resembling coffee. That’s OK because for the most part this beer is a little on the sweeter side, so the coffee element helps reign it in. My Dad, who pined for coffee flavored ales when I was visiting Nevada earlier this year, would like this.
Brew date: 9/7/15
4.5 lb C80
3 lb Vienna
2 lb Full Pint pale
1/8 lb cocholate
Fermentables: 4 lb LME
1.5 oz Tettananger @ 60
1.5 oz Hallertau @60
Yeast: Windsor yeast from Rye, 2nd use
Put into secondary on 10/3, bottled 10/8