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American Dark Strong Ale


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#61 HVB

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Posted 08 June 2015 - 12:36 PM

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"Weyermann® acidulated malt is soured with naturally occurring lactic acid that they propagate from wort, following the German Purity Law, which states beer can only be produced using water, barley, and hops. Although exact details of the acidulation process remain undisclosed, the process is similar to the production of other malts. They use a pale barely malt that is steeped, germinated, kilned, and acidulated."

 

https://funkwerks.bl...lated-malt.html



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Posted 21 June 2015 - 07:47 AM

seems like it finished at 1.009.  7.7% ABV.  the hops/roast/yeast in suspension combo isn't great young/uncarbed/roast/warm but I think it stands a chance of melding together.   it doesn't seem tart or anything which is good.



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Posted 25 June 2015 - 05:38 AM

this beer is getting some extended aging at ferm temps due to me having brewed another beer a week after this one.  I think it will probably be for the best anyway.



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Posted 30 June 2015 - 03:17 AM

kegged yesterday.  the hop presence is more subdued than I expected (been a while since I made a beer with a good amount of finishing hops but no dry hop).  I thought it would be a lot roastier based on the hydro sample early on but it's actually pretty smooth.  I think this will be a popular beer for the anti-hop-heads (of which I know a few who drink my beer).

 

overall it's a very smooth beer with a good amount of body.  no complaints there.



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Posted 02 July 2015 - 02:35 AM

so despite what denny says I think the wheat helps with the head.  this beer has a big rocky head that is very enjoyable and reminds me of the structure I get on Denny's Rye IPA recipe (which has a good amount of wheat and rye which I think might bring some similar qualities).  this beer even has sugar in it which should hurt me on the head retention front.



#66 neddles

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Posted 02 July 2015 - 04:51 AM

so despite what denny says I think the wheat helps with the head.  this beer has a big rocky head that is very enjoyable and reminds me of the structure I get on Denny's Rye IPA recipe (which has a good amount of wheat and rye which I think might bring some similar qualities).  this beer even has sugar in it which should hurt me on the head retention front.

My interpretation of what Denny is saying (feel free to chime in Denny) is that the wheat is not (should not be) necessary for good head formation and retention. IOW you should have normal head retention in a well made beer without wheat. However, my observation is completely inline with yours in that wheat and other adjuncts can "improve" it further, change the character of it, and make it last even longer. For example, every beer I have had that possessed one of those crazy floating cap of merengue-like heads on it had a fair portion of wheat in it.

 

Why do you say the sugar was working against your head retention? I haven't heard that... not sure why.



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Posted 02 July 2015 - 01:06 PM

My interpretation of what Denny is saying (feel free to chime in Denny) is that the wheat is not (should not be) necessary for good head formation and retention. IOW you should have normal head retention in a well made beer without wheat. However, my observation is completely inline with yours in that wheat and other adjuncts can "improve" it further, change the character of it, and make it last even longer. For example, every beer I have had that possessed one of those crazy floating cap of merengue-like heads on it had a fair portion of wheat in it.

 

Why do you say the sugar was working against your head retention? I haven't heard that... not sure why.

 

I figured since it was devoid of protein it might hurt if it become a high percentage of your fermentables.  in this case it would be very minor.



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Posted 05 July 2015 - 11:50 AM

I brought some of this beer with me on short hike with a friend of mine.  Mid hike I handed him a 20 oz "coca-cola" for refreshment.  He was a happy guy.  that beer didn't last long :lol:



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Posted 25 July 2015 - 11:52 AM

so I'm very happy with how this came out.  I had a vision in mind and I really feel like I ended up with what I was shooting for; a full bodied, higher gravity ale with firm hop bitterness and some hop flavor/aroma but not too over the top there.  the crystal aspect is there but not over powering.  the roast again is there but only in the background.  the color is a really dark red with just a little bit of light coming through.  the head is nice and thick and creamy and leaves nice lacing on the glass.



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Posted 25 July 2015 - 12:36 PM

basically this is a more drinkable and cleaner English strong ale.



#71 neddles

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Posted 25 July 2015 - 12:56 PM

Is there anything English in it? What was the OG? I was going going to say Imperial Brown Ale.



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Posted 25 July 2015 - 03:48 PM

Is there anything English in it? What was the OG? I was going going to say Imperial Brown Ale.

 

no but the grain bill is in the realm of something like an old ale (base malt, dark crystals, touch of roast, adjunct in the form of sugar).  I guess there is a bit more roast than most but since a lot of that was pale chocolate it's not very intense.

 

OG was 1.068.  finished at 1.009.


Edited by Evil_Morty, 25 July 2015 - 03:49 PM.


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Posted 25 July 2015 - 03:55 PM

I'm not sure I ever posted the final recipe...

 

american_strong_grains.jpg

 

american_strong.jpg

 

I fermented on 2 packets of US-05.



#74 neddles

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Posted 25 July 2015 - 05:52 PM

I like Mt. Hood but I don't know the first thing about Nugget and Palisade. How did you derive that combination?

 

I get a deep toasty flavor from pale chocolate and less roast if that makes any sense. Is that what you are getting?



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Posted 26 July 2015 - 03:23 AM

I like Mt. Hood but I don't know the first thing about Nugget and Palisade. How did you derive that combination?

 

I get a deep toasty flavor from pale chocolate and less roast if that makes any sense. Is that what you are getting?

 

it was kind of what I had on hand but one thing all of those hops have in common is a floral quality.

 

mt hood: spicy/floral

nugget: resin/floral

palisade: mostly just floral in my opinion, maybe very slightly fruity (these are often described as being like willamette but I'm not sure I buy that)

 

And yes, deep toasty flavor is another way to describe the pale chocolate.  I am getting some of that - I think it adds to the richness of the beer.



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Posted 02 August 2015 - 06:50 AM

drinking some of this right now.  really nice beer.



#77 neddles

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Posted 02 August 2015 - 08:19 AM

drinking some of this right now. really nice beer.

You should try it with dinner sometime!

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Posted 02 August 2015 - 09:22 AM

You should try it with dinner sometime!

 

I prefer second b-fast.




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