Good news; the nose is still malt forward. Caramel, definitely has a liquid extract sweetness to it-which means it’s a little abstract. I don’t think there’s any one grain that malt extract is made out of, so I can’t exactly say; caramel 80 is responsible here!
I can, though, say it’s got a more caramel flavor than other efforts, due to the use of regular malt extract instead of extra light malt extract. That’s OK; it doesn’t play havoc with the beer, it’s just a bit darker and a bit more malt forward than I’d want for a cream ale. But I’m not sure there’s a light amber style, and it’s not hoppy enough to be a pale ale so…what do we call this?
Maybe an red ale? Maybe amber really is a good description; I’ve always felt that most amber ales tinted too dark anyway and should be called reds…but I don’t make up the naming conventions.
There is I’m pleased to say, a present but not upstanding bitterness on the finish. A little lemony, a little floral but unmistakably bitter there. It helps tie the beer together, keeping any sweetness from overrunning things.
All in all, not bad!
Brew date: 11/1/20
2 lb caramel 20L (from Opal)
6 lb Pils malt (from mainstream freewater)
Fermentables: 3 lb ExLME
1 oz Saaz, German Mandarina Bavaria @ 60
1 oz Saaz, German Mandarina Bavaria @ 5
Yeast: Imperial Loki (2nd use)