tag:blogger.com,1999:blog-91735357412440256402024-03-04T22:47:07.993-08:00FermentologyMy exploration through all things fermentation.Jameshttp://www.blogger.com/profile/02501966130818041298noreply@blogger.comBlogger14413tag:blogger.com,1999:blog-9173535741244025640.post-17076949786639613662016-10-13T09:00:00.001-07:002016-10-13T09:00:19.508-07:00First Tasting: Two Hearted Clone<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I’m way
behind on this post, mostly due to laziness, but partially due to work travel
and GABF. By now the keg has kicked, but I still have my tasting notes
thankfully. I wanted to brew a beer that was as close as I could get to Bell’s
<a href="http://fermentologist.blogspot.com/2016/08/bells-two-hearted-clone.html">Two Hearted</a>. It’s one of my favorite IPAs due to how well balanced it is and
its availability (if you’re in Bell’s distribution footprint, which I am not
yet). It’s malty without being sweet and hoppy without being too bitter. The
aroma is restrained, but complex. Since it’s not overly bitter, you’re able to
drink a few of them without ruining your palette. To hold me over until Bell’s
starts distributing in Texas (early 2017) and for the challenge I decided to
try brewing a clone. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I was able
to find a recipe from one of the Bell’s brewers online and went from there.
There were a few adjustments on my part to adapt to my system, the grain I had
on hand, and my water profile. I have no idea if Bell’s brews uses RO water and
builds it up or if they use MI water, but I do know that their water source is somewhat
similar to mine, in that it’s hard. I did my usual mash with SAWS water and
sparge with RO to cut down on CaCo3 in the finished product. I’ve found this
has really helped my hoppy beers by reducing the astringency. Other than that
it was a pretty straight forward brew day. Since I don’t have access to Bell’s,
however, I was not able to culture any house yeast from their bottles, but I
did some research and determined that Cal V is a close representation to their
house strain. <o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Appearance</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: Mildly hazy, just chill haze as
it goes away when the beer warms up, orange-copper with a creamy white head,
good retention that clings to the side of the glass. <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Aroma</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: Citrusy, grapefruit, and some bready
malt character. Balanced and restrained, not in your face but still hoppy with
fruity yeast esters as well. <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Flavor</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: Smooth bitterness on the citrus
side with some bready malt character rounding it out. Clean with a slightly
lingering bitterness balanced with the malt character. <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mouthfeel</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: Medium body, medium carbonation
(could be a little higher), dry finish. <o:p></o:p></span></div>
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<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Overall</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: I’m very pleased with how this
beer ended up. I wouldn’t say it is exactly like Two Hearted, but it’s pretty
close and very good on its own. If I owned a brewpub, this would be one of my
staple IPAs. After I increased the CO2 it helped to dry the beer out a bit and
bring out the hops a little more, which I preferred. There isn’t really much I
would change if and when I brew it again, perhaps the dry hopping, but that
will probably take away from the malt character. <o:p></o:p></span></div>
<div class="blogger-post-footer">http://fermentologist.blogspot.com/</div>Jameshttp://www.blogger.com/profile/02501966130818041298noreply@blogger.com1tag:blogger.com,1999:blog-9173535741244025640.post-10487092591680800372016-09-16T08:20:00.000-07:002016-09-16T08:20:51.467-07:00Helles: The Return of Hell Camino <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">If you read this blog you should have realized by now my love of pilsners. I have a ton of respect for any brewer and brewery that can brew them well. I feel, however, there is an often over looked style similar to pilsner, that should be much more popular, helles. Think of helles as the maltier, less hoppy, and smoother brother of pilsner. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">This is another
post in my never ending quest for the perfect pilsner, but before I continue
with that I’m going to point out how the title says helles but I said pilsner
first. I first set out to brew a pilsner using the quick lager method from Brülosophy,
but I wanted to change the recipe that I’ve used in the past to fit what my
pallette has shifted to recently. I wanted a maltier and less hoppy pilsner,
something along the lines of Live Oak Pilz. As usual I’m starting with
Wayermann Pilsner as my base malt, but this time I’m adding Melonoidin malt to
simulate a decoction mash (because I’m lazy and time is important to me). I
forgot to purchase Carapils like I normally do for head retention, but it
should be fine regardless. I also decided this time to use noble hops for
hopping and no dry hop, rather than extract for bittering and Saphir for
finishing and dry hop. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Back to my
original point, I’ve been drinking this beer for a while and it is definitely
not a pilsner. It’s not hoppy enough and it is too malty, however, it’s still
very good and it ended up being my second favorite lager style, a helles, which
I wanted to brew soon. This was a double batch so I could refill my other
barrel and attempt to remove more of the booze and alcohol flavor. Hopefully it
will take just one more beer to make it natural like my other barrel. <o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Beer Stats</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Batch size: 10.5 Gallons<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Boil time: 90 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Est Original Gravity: 1.052<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Measured Original Gravity: 1.053<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Measured Final Gravity: 1.011<br />
ABV: 5.5%<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">SRM: 5.9<sup>o</sup><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">IBU: 28<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Grain Bill</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">20lbs Wayermann Pilsner Malt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">0.75lbs Melanoidin malt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1lbs Acid Malt<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Hop Schedule</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">60 minutes – Hallertauer – 2 ounces<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">30 minutes – Tettnanger – 2 ounces<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Mash
schedule<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">146F
single infusion for 25 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">156F
Infusion with 5 quarts of boiling water<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Yeast<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Two
rehydrated packets of 34/70<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Notes:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">8/5/16 –
Brewed by myself. Mashed with RO water, pH 5.28 added 5 grams of gypsum and 0.5
grams of CaCl. Sparged with RO water. Chilled to 82F, the best I can do with my
ground water in the summer and placed in the chest freezer to bring down to 60F.
Oxygenated with pure O2 for 45 sec then pitched yeast when proper temperature
was achieved. Fermentation temperature set to 60F<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">8/10/16 –
Temperature increased to 70F<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">8/20/16 –
Decreased temperature to 45F and added gelatin for clarifying. Decreased
temperature to 34F to cold crash<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">8/21/16 –
Kegged beer and set pressure to 30psi.<o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">8/24/16 –
Decreased pressure to 8psi.<o:p></o:p></span></div>
<div class="blogger-post-footer">http://fermentologist.blogspot.com/</div>Jameshttp://www.blogger.com/profile/02501966130818041298noreply@blogger.com2tag:blogger.com,1999:blog-9173535741244025640.post-50727897212930096192016-09-02T08:48:00.001-07:002016-09-02T08:48:32.239-07:00First Tasting: Celebration Ale Clone<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">My goal
for attempting a clone of <a href="http://fermentologist.blogspot.com/2016/08/sierra-nevada-celebration-clone.html">Celebration ale</a> was to nail down a recipe that I
could use whenever I felt I wanted to dink Celebration out of season. I also
liked the challenge of making it because it’s one of my favorite beers. To
construct the grain bill and hop bill I went to <a href="http://www.sierranevada.com/beer/seasonal/celebration-ale">Sierra Nevada</a>’s website to
gather information. Their site list the starting gravity as 16<sup>o</sup>P
(1.065) and final gravity as 4<sup>o</sup>P (1.016) and 65 IBUs. The hops are
Chinook and Centennial for bittering, and Cascade and Centennial for flavor and
aroma. The grain is pale two-row and caramel malt and the yeast is obviously
Chico. There is no mention of SRM, but there are plenty of pictures and I’ve
drank enough (I’m a professional at that part) to have a reasonable idea of
what I’m looking for in the end. Somewhere around 18-22 SRM would be my guess. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguINf_bcuGZvrgYYd3fQ3_bFweYGHG0mC3SwPrvxz3DUeZG2BJt8EPcqEFaptyP9O1A1YPjirRKfwiqX0s9OzrppbnuSbKJ8cp84TjQyLchFm4mMH3_4uy9jgDjuP5sCg8SLP8c93hyphenhyphen_8/s1600/IMG_20160823_161410082.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguINf_bcuGZvrgYYd3fQ3_bFweYGHG0mC3SwPrvxz3DUeZG2BJt8EPcqEFaptyP9O1A1YPjirRKfwiqX0s9OzrppbnuSbKJ8cp84TjQyLchFm4mMH3_4uy9jgDjuP5sCg8SLP8c93hyphenhyphen_8/s320/IMG_20160823_161410082.jpg" width="180" /></a></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">To create
my clone I entered everything into my calculator, playing with the additions
and amounts until I ended up with the target bitterness, gravity and color. I was
afraid I was using too much Caramel malt, but it is the only malt listed that
would provide color. When it came to brew day I forgot to pick up Chinook hops
so I just substituted with extra Centennial hops for my desired bitterness. If
you recall from my original post it was kind of a screwed up brew day with
everything else going on, but I ended up hitting my gravity target, just not my
volume target. <o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Appearance</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: Mildly hazy, just chill haze as
it goes away when the beer warms up, deep ruby-mahogany red, with an
off-white head, good retention that clings to the side of the glass. It
might be a touch dark.<o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Aroma</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: Slightly grassy, pine,
grapefruit, and some caramel sweetness. The aroma is spot on from what I
remember from Celebration ale, if not perhaps a touch sweet. <o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Flavor</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: This is where things get a
little off. Rich bready caramel malt with a hint of pine like bitterness, but nowhere
near enough to balance the sweetness. Looking back at it now I can see that I
used way too much Crystal malt. In fact I don’t really know why I added
Carapils.<o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mouthfeel</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: Malty and chewy with a sweet
finish and lingering malt flavor. The hops are all but covered up by the
sweetness. <o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Overall</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">: I know where I went wrong; it’s
obviously the excess Caramel malt. To be honest, I’m not sure why I didn’t
notice how much I was adding. I will definitely brew this beer again but I’m going
to decrease the Caramel malt, or perhaps go with a lighter color and remove the
Carapils. I’m going to assume all the Crystal malt is the reason for the slight
under attenuation, which doesn’t do anything to help the sweetness. It’s not
that it’s a bad beer; it’s just not Celebration ale. I can taste aspects of it
in between the sweetness, but for someone who doesn’t like sweet things it’s
over whelming. I’m slightly biased when it comes to that. When I brought it to a
HBC meeting, everyone loved it for its maltiness. This is just an excuse to try
again; rarely do I ever feel I nailed a beer on the first attempt. <o:p></o:p></span></div>
<div class="blogger-post-footer">http://fermentologist.blogspot.com/</div>Jameshttp://www.blogger.com/profile/02501966130818041298noreply@blogger.com0