
I knew I wasn’t going to be able to bottle this beer as quickly as I have in the past, so I boosted the malts in this to give it a little more life.
The nose has some malt quality-is almost touching a roasted quality-but, interestingly enough, also has a smidge of dried fruit to it. (I like the word smidge). The sweetness bears that dried fruit quality well so when it comes back in the last third of the beer, it ties nicely together.
This amber is a little stronger than average: I knew it would have to ferment for two weeks instead of one before bottling, due to my schedule. I tried to amp it up a wee bit so that it would stay drinkable.
I’d say that worked out! It’s not boozy by any means but I’d say there’s an element of robustness.
Brew date: 2/26/22
Steeping grains
7.5 Lb Evergreen pale malt
.5 lb Amber malt
Fermentables
4 lb extra light extract
Hops
.75 oz Northern Brewer, .75 oz Multihead @60
.25 oz N Brewer, 1.25 oz Multihead @5
1 tsp Irish Moss in flameout
1 tsp Gypsum in preboil
Yeast: Imperial’s House
OG: 1.063
FG: 1.01
Bottled 3/5
ABV: 7.2%