It’s not too often that I feel like I really get to be proud of what I did, but this is one of those times.
For a first stab at a cream ale, I really like what I did here. There’s a pleasant sourdough nose, the malts are sweet but not grainy, and the finish is reasonably crisp. There’s even a subtle bitterness from the hops, which helps set the whole thing into balance.
The head on the beer isn’t quite as strong as I would like, which means that the effervescence on the finish doesn’t quite pop as much.
However, for the first time trying, couple with new methods of bottling, I feel like this is a pretty serious upgrade!
Brew date: 3.22.20
Steeping grains
4 lb Blue Serenade Vienna
3 lb Weyermann floor malted pils
Fermentables: 3 lb light LME-amber (doh)
Hops
1 oz Hallertauer @60
1 oz Hallertauer @10
Yeast: Imperial house yeast, 2nd use
OG: 1.055
FG: 1.012
Bottled 3/28
ABV: 5.8%
A pint for Dionysus 