And it’s not like the bubbles are shy: a steady, white head sticks around while I drink this beer, and provides a little palate cleanse.
Midrange has some fruit quality to it; dried apricots. I don’t hate this, but it’s an off flavor and one I’m thinking might be there because fermentation temps were a little high.
The finishing bitterness isn’t too strong, either. I can taste it, but it isn’t everything I hope for.
It’s a solid beer, and it tastes pretty good, I just wonder if it’s a hoppy red more than what I was going for.
That’s when I notice-holy crap did I add in too many malt sugars. What is up with me this year? 9% IPAs need more hops to balance them and I wasn’t even thinking about it, clearly.
Brew date: 7/20/19
1/25 lb C60
Fermentables: 6 lb Light malt extract
1.5 oz Mt Hood, .5 oz Centennial @ 60
.5 oz Mt Hood, .5 oz Centennial @p5
Yeast: Imperial Dry Hop (3rd use)
Secondary: 8/6, 1 oz Centennial & 1 oz Mt Hood added