I started my first brew for 2022 with less of an intent to brew a style and more a desire to focus on some malt character. This whole year I’m going to really watch my malt bills in order to see what subtle changes can do for me.
That is; I want to use a lot of base malts, with just a little bit of other stuff to see what happens.
With this one, there’s a touch of amber cast onto the beer, but it’s letting the hops touch in.
This is a more drinkable beer than you might think: it’s not too heavy, has a nice finish that isn’t too crisp or bitter, but isn’t too sweet either. I think this beer might be equally (almost) crushable, but also going well with pub food, cutting through anything that might be too salty or fatty.
Brew date: 1/1/22
Steeping grains
3.5 lb Vienna
3.5 Maris Otter
1 lb biscuit
.5 aromatic
Fermentables: 4 lb Light LME
Hops
.5 oz Ekuanot, .75 oz Pearle and Mt Hood @60
.25 Ekuanot @30
1 oz Ekuanot, .25 oz Pearle and Mt Hood @5
Yeast: Imperial Pub (3rd use)
OG: 1.075
FG: 1.018
Bottled 1/8/22
ABV: 7.7%
A pint for Dionysus 