On the upside, I have discovered how to make malt liquor. On the downside…I have discovered how to make malt liquor.
In my defense I was trying to make an imperial amber, because everything else had been going so well! Why not shake it up? What I should have done is doubled down on what I was doing, until it was perfect.
The beer is also sweet, which is to be expected. The complexity comes on the finish, which is interesting. There’s the alcohol warmth, yes, but there is also a spicy note, which at least means I’m not drinking something entirely bland and syrupy.
It’s weird though, and it doesn’t hold together at all. I don’t hate it but I also don’t want more of it. Safe to say, this one did not work out like I hoped.
Brew Date: 7/8/18
5 lb Lamonta pale
1 lb Opal 44, 2 row
.75 lb Munich, Vanora
Fermentables: 7 lb ExLME
.75 oz US Fuggle, .5 oz Medusa @60
Yeast: Imperial Barbarian (2nd use)