Homebrew cream aleI was hoping to make a cream ale for summer: something light and easy to drink with the heat. Plus, it would be a nice break from the IPAs that this year has been centered around.

The upside of this batch: color and clarity are outstanding. A lovely tawny shade and possibly the clearest beer I have made!

The nose has a little bready quality but it’s faint. The beer itself is where it falls apart. Too sweet, too boozy. Not quite sickly sweet but sweet nevertheless, in a way that isn’t pleasant.

The body is too dense; this beer lingers on my tongue like bad seafood. This is despite a solid bubbly quality that exists on the finish.

I’m being a little hard on this beer. It isn’t undrinkable. I just don’t want a second one, because the beer has too much alcohol and not enough flavor. It’s malt liquor, not tasty beer.

Fortunately, it’s easy to figure out where I went wrong once I reviewed my recipe.

I effectively doubled the amount of fermentable sugars in this recipe, without balancing anything else. Why? What was I thinking? I have no idea. But at least it’s an easy problem to fix!

Brew date: 6/16/19

Steeping grains
5 lb 2 row-Copeland pils
3 lb Vienna

Fermentables: 7 lb ExLME

2 oz Mt Hood @ 60
2 oz Amarillo @flameout

Yeast: Imperial’s Tartarn, 3rd use

OG: 1.09

FG: 1.01

Secondary: 7/4

Bottled: 7/7

ABV: 10.8%

One thought on “Overkill”

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