I 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
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