The goal here was to make an amber ale, with a focus on toasted, bready notes.
The nose is not very distinctive: a whiff or oranges, the kind you get when your first start peeling one. It’s good but I’m surprised there isn’t more intensity, given the head.
A bit of malt sweetness in there, which is not too sweet and the finish isn’t very bitter or dry. All in all, a solid, drinkable little beer! However, I was hoping for something a little more toasty, not quite as sweet.
I brought this to the local homebrew club meeting and the response I got was fairly positive, which is great. I mentioned what my intentions were, though and one fellow promptly said, “Biscuit malt.”
Well, of course. I mean, it’s so obvious, as soon as someone smarter than me points that out….
Oh well. OK, next time, biscuit malt!
Brew date: 18.104.22.168
2 lb pale wheat
3 lb Maris otter
1 lb 2 row
2 lb C120
Fermentables: 4 lb LME
1 oz Glacier, 1 oz Palisade @ 60
.5 oz Glacier, Palisade @30
Yeast: Wyeast American Ale 2
Secondary on 11.21
Had to add Windsor dry yeast after 24 hours to get fermentation going.