It’s that time of year: time to make the Mary McCleod again.
There’s a chocolate milk nose. It’s right up front and in your face. The chocolate runs through the entire ale but there’s a bigger roasted note in there too and it’s not entirely awesome. A bit burnt, turning the beer just a little harsh.
Although from the Devil’s Mother, a little harshness makes sense. Call it thematically appropriate, even if the style isn’t 100% behind it.
On some feedback I was told that it was the black prinz malt. Perhaps next time I should replace that with something else. But it’s tasty and it’s STRONG, but not obviously so. All in all, I don’t think too many tweaks need to be made to this beer.
Brew date: 10/15/17
2 lb Chocolate
.5 lb Black Prinz
.75 Black patent
5 lb Maris otter
2 lb Opal 44
1 lb Gold Rush toasted Pale
Additional fermentables: 7 lb LME
Hops: 1.5 oz Nugget @60
Additions: 1/2 tsp Calcium Chloride (this is to make the water more like the water used in England, which helps the stout be more correct, stylistically).
Yeast: Imperial Dry Hop, 2nd use
The Zoiglhaus periodically does an event called a wort share: they make the base beer and then for a fee, people can pick that up and a strain of yeast that they want, and then do whatever they like to it. More hops in secondary? Oak chips? Whatever!
So I thought I’d give this a go, using Imperical’s Monastic yeast as my selection.
I’m pretty pleased by how this worked out. The nose has a little Belgian peppery quality, but otherwise isn’t overwhelming. The beer itself follows up on this pepper quality on the finish. The middle of the beer has a caramel and roasted flavor happening but it isn’t cloying or sweet. The finish isn’t extremely clean-the effervescence is strong which is great, but the lingering flavors of sweetness and pepper from the Belgian yeast know how to hang out.
All in all, pretty tasty though.
The brew date was 8/11.
The malt bill worked out like this (from Zoiglhaus’s notes):
60% Vienna, 30% Munich, and 10% Pilsner
The OG is around 1.054. FG was 1.009, so the ABV at 6.1%.
Total IBU is around 20, which was achieved with a bittering addition of Herkules and three flavor/aroma additions of Hallertau Herbsbrucker.
I added Imperial’s Monastic Belgian yeast and in secondary, 1 oz of Chinook on 9/8 and bottled it on 9/10.
The year of pale ales continues. I’m not sure if this is the eighth time I’ve made a pale but I like the title anyway. Sticking with it.
It’s faintly orange in the nose, adding to the citrus bit so I approve of not-grapefruit there. That orange flavor appears again in the finish but it’s faint: present but not a hammer.
The color is right again; thank you past me for paying attention and getting the extra light malt extract.
It’s actually pretty mild, if you can believe that. Quaffable and easy to put down multiples, I think this iteration of the pale ales I’ve done shows a lot of promise.
Brew date: 8/14/16
6 lb Golden Promise
1 lb C30
1 lb Special Roast
Fermentables: 5 lb Extra light malt extract
1/2 tsp gypsum, added to adjust the water
1.25 oz Mosaic, .5 oz Galaxy @60
.25 oz Galaxy, .25 oz Mosaic @30
Yeast: Imperial Independence, 2nd use
Put in secondary 8/26, added 1oz Galaxy to secondary
It’s a good beer: the chocolate and coffee flavors are there but not sharp at all, it’s got some nice viscosity to it without being syrupy or having an alcohol burn to it. Drinkable in a very pleasant way, with maybe a little more punch than your average bear.
However, I really needed to nix the Black Barley malt. Because my goal was to make a double brown ale, not a porter. Looking at the picture, though, this is clearly a porter. All from half a pound of the Black Barley, so I’ve definitely gotten a lesson in color for beer.
It’s not a bad porter. It’s quite good! It just happens to fail the category of brown ale.
I can live with that and will give it another go sometime.
Double Brown Ale
Brew date: 7/4/16
.5 lb Black Barley, 1 lb Chocolate, .5 lb British brown steeped overnight
Brew day malts and fermentables
5 lb 2 row
1 lb Carared
4 lb LME
.5 oz Wilamette, .5 oz Kent Goldings @60
.5 oz Wilamette, .5 oz Kent Goldings @20
Yeast: Imperial Independence yeast
I thought about calling this the Half Full but The Half Empty trips off the tongue better. Maybe I should call this the 50/50?
But here’s why:
Every bottle I’ve opened has come out looking like this photo. Visually amazing to witness, not as much beer left to drink.
My goal was to make a Mild ale and I have to say, it is easy to drink once you can drink it. Sweeter, with a nice coffee and chocolate blend, coming down further on the chocolate side.
Of course, drinking too soon means chewing on foam and that’s a lot less appetizing. The finish is too bright as well; the bubbly elements of this beer wash everything out too fast and hard. It feels prickly and dissuasive of the next sip of beer. Less than awesome, that.
Brew date: 2.28.15
5.5lb mild malt
6 oz Carafa 3
6 oz C80
6 oz Kiln Amber
Fermentables: 3.5 lb LME
Hops :1 oz Simco @ 60
Yeast: 1028 London Ale Wyeast
The head on this is amazing: like velvet, it hits the upper lip. It’s also super clear: deep umber clarity through the glass. This puppy looks good, I tell you.
The beer itself…falls short of the IPA I was going for. I didn’t stick the landing. There’s a solid malt backbone in here but I didn’t get much in the way of a hoppy nose nor a appropriate finish. Grrrr.
I’m bothered by this because I feel like I used an appropriate amount of hops in the brew, along with a secondary hop addition to provide the scent notation that I’d like this beer to have. It’s not as though this beer is ruined! It’s perfectly drinkable. But Coulda Woulda Shoulda isn’t what I was going for and I wish it was more on target.
Brew Date: 1.11.15
2.25 lb Irish Pale
2 lb Munich
2lb 2 row
1 lb Carabrown
1 lb C40
Fermentables: 7 lb LME
1 oz Simcoe, 1 oz Warrior @60
1 oz Cluster @20
1 oz Warrior @5
Yeast: 1084 Wyeast, 3rd use
1 oz Simcoe in secondary on 1.25.15
This is the ESB-ish sorta kind beer I made that Shane gave me feedback on a couple weeks ago. Personally, I more fond of this beer than Shane was. It’s malty and I’m not detecting a peanut butter quality. But there is a sweetness in the nose, something that may be what Shane was talking about?
I also get a hint of the hops in there, the Chinook spiciness just under the surface. It’s a sweet beer though; malt is present and forward. However, it’s also sweet in a different way leading me to think that, Shane is right; the yeast could’ve produced some unwanted sweetness. It’s not fruity though, which is the characteristic I usually associate with yeast pitched incorrectly. I’m hard pressed to understand how to pitch the yeast at the correct time-the moment when it’s at the height of reproduction, instead of starting to eat itself, but that just means there’s more to learn. I’ve also incorporated into future beer recipes the temp at which I pitch the yeast, just as a data point.
The other thing is, it doesn’t taste like a 7% beer, given how light it is. This could be because there’s a steady effervescence that runs throughout the beer: even 3/4ths of the way done, it’s still got a pretty foamy head on it and carbonation is steady. It may be flawed, but it’s certainly drinkable.
Brew date: 12.6.14
S2 lb ME Pale Ale
.5 lb C60
Fermentables: 7lb LME
1oz Galena @ 60
Handful Chinook @ 60
Handful Chinook @40
1 oz Galena@10
handful Chinook @10
Yeast: Wyeast 1084 Irish Ale-2nd use