45 replies to this topic

[positiveContact]

mashing in tonight.  I was really close to adding in a pound of carared but then I decided to not change the plan.  we'll see how this comes out as is

[HVB]

Glad you did not add the carared..

[positiveContact]

Glad you did not add the carared..

 

do you not like carared or do you mean just in this recipe?

[3rd party JKor]

I love RB.  I find a little hint of roastiness goes well in almost any beer for me.

[HVB]

do you not like carared or do you mean just in this recipe?

Honestly.. Not a fan

[positiveContact]

Honestly.. Not a fan

 

huh.  can't say I've used it enough to really say for sure.  it's supposed to be kind of munich like which could work in some things.

[positiveContact]

so everything went more or less as planned.  I used slightly more cascade than planned b/c it was last years harvest and I doubt it has the same amount of aroma per oz as commercial stuff.  I did lose a little beer when I started draining the kettle into my fermentor that still has sanitizer in it but I still yielded slightly over 10 gallons.  My OG was slightly higher than planned (1.59) which all in all put my into the fermentor efficiency at around 83% even though I lost some wort on the way there.

 

It is now 3 days since I pitched the yeast and things have been rocking pretty good in there.  I started the ferment with the wort at 60F.  I let it come up to about 62F naturally and just this morning I set the temp controller to about 64F and will let fermentation push it up there.  tonight I plan to push it up slightly further as I expect the fermentation to be slowing down.

[Poptop]

Maybe too early to ask, but how's the color?

[positiveContact]

Maybe too early to ask, but how's the color?

 

I think it will end up pretty close to what was predicted (13ish) but maybe slightly darker.  it will be in that orange-red range for sure though.  I've really only looked through the initial hydrometer sample and that was a little cloudy (trub).

[SchwanzBrewer]

Looking forward to the tasting notes!

[positiveContact]

my natural temp ramp seems to be doing it's job.  the fermentation has been going at what seems like a nice even pace (based on airlock activity).  right now it's around 64F and I'm allowing it to creep up to around 66F today (day 4).

[positiveContact]

finished about where I expected, 1.009.  flat sample tasted good.  I'll be kegging it in a day or two.

 

color is still hard to tell, too cloudy when I took the sample.

Edited by Evil_Morty, 08 October 2015 - 11:46 AM.

[positiveContact]

kegged last night.  since I dry hopped it the first pint was mostly green colored but I can tell this is going to be tasty.

[positiveContact]

grassyness from the dry hop is starting to fade now.  not clear enough for me to post picture yet but the color looks like it will be kind of an amber/copper color.

[positiveContact]

so really amber is a bit of a misnomer here.  this is more like a pale ale with some extra character due to the crystal and RB.  a very enjoyable beer.  I might nudge the IBUs up just slightly next time.

[neddles]

How much Wilamette comes through in the flavor/aroma?

[positiveContact]

How much Wilamette comes through in the flavor/aroma?

 

right now it's mostly cent due to the recent dry hop.  it does have an earthy/floral background though.

[positiveContact]

really evening out now.  the nose is a nice mix of cent and crystal/pale ale malt.  very rich but not cloying.  I know a lot of people probably put more crystal than this in an amber but I'm really glad I didn't.  this is just right.

[positiveContact]

continues to get more awesomer.  still pretty cloudy though.

[positiveContact]

still kind of hazy but at least there aren't hop chunks anymore

 

 

very nice head on it...