End of the World Stout is here

Millions of years ago, the galactic Mayan empire foretold the end of the world.  But how will it come? Will it be impact with a comet, zombie apocalypse, death star or Volgon construction crew?  No! it comes to you in a convenient 12 oz bottle!

  I present to you End of the World Stout - a beer brewed to ridiculous strength (20% abv) flavored with chocolate and aged on oak.

I made this monster brew almost one year ago.  Update  After aging for a few months on oak and chocolate, I force carbonated and bottled.  It has been sitting, waiting for this day...

The bottle opens with a hiss to remind me the carbonation transferred over ok.  I was a little worried since this was force carbonated in the keg and I don't have any of that fancy bottling equipment.

It pours deep black with only a hint of head that leaves a ring around the top.

Sweet aroma of dark malt with a hint of chocolate backed up with a whiff of alcohol. Maybe a little bit of roasted in the aroma too, but you have to look for it.

Strong malt favors right up front along with a slight alcohol burn.  The alcohol is actually quite mild considering it is around 20%. The malt/alcohol is followed by velvety chocolate, which lingers long after you have swallowed.  Sadly, I can't find the oak, but maybe it's there helping the favors blend together.  I guess a beer this strong needs more than an ounce.  It could also be that the oak cubes were buried in layers of yeast that settled out in secondary.  

The feel is a bit thick, but not syrupy or sticky.  The carbonation it does have helps lighten it up a bit.  It finishes with a slight alcohol burn and that chocolate.

This beer is more like a chocolate liquor than your average ale/stout/etc.  something to keep you company after the world has ended.  Enough of these and you won't even remember the comet strike or the wave of incoming zombies!

Notes:

    12/28/11 - Brewed  OG=1.10
        Made 2x 1/2 gal WLP099 starters
        Started with Nottingham yeast
    1/1-1/8 - Added 7.# corn sugar added some 099 and yeast nutrient
    1/9/12 -  Final sugar addition. vOG=1.074
    1/10/12 -  + 1 Vanilla bean (Vodka soaked) + 2oz Coco Nubs
          BR=19.2 G=1.04 ABV=14-19%
     1/16-1/17 added 1# cane Sugar vOG=1.182
     1/19/12 - Secondary Got ~4.5 gals - 1 gal of sludge!  G=1.029  ABV=20%
     5/29/12 - Keg + Fridge (To force carb)  FG=1.023, 19brix  ABV=20-21%
          Based on current brix+SG, OG could be 1.169, putting ABV at 19.5%
      8/23/12 - Bottled 1.5 cases
      12/20/12 - This tasting!

     

Smoked porter - tasting

Smoked porter Tasting

The beer is dark, almost black with ruby red highlights and a tan head.  Aroma of roasted malt with hints of wood smoke.  The smoke is more prominent in the flavor, backed up by the roasted malts.  It is full bodied and smooth. 

I like how this turned out.  I think the 5# was just the right amount of smoked malt for what I was looking for. 
I will be enjoying this over the winter months.

 

Notes:
10/7/12 - Brew OG=1.052
  +Nottingham Yeast
10/27/12 - Secondary - SG=1.009
  Nice smoky aroma and some in the flavor.  Dark. 
   Lost a lot to trub - only 4 Gallons in secondary.
11/2/12 - Bottled 4 gals of Smoked porter  FG=1.009  ABV=5.75%
   + 2.9oz sugar

Raspberry Wheat - Tasting

This beer (Recipe) (Brewing) has only been in the keg for about a week and its just about ready for drinking now.  Just in time for tomorrow's party.
 Low malt flavor, just enough hops to balance and a neutral yeast make this wheat beer a clean canvas for the local raspberries to shine.

Appearance:  It has this reddish amber or maybe copper color.  Not as bright red as I would have liked, but this is what you get without food coloring.  The head is nice foamy slightly pink, but mostly white.

Aroma:  the smell is mostly fruity (I would guess raspberry) with a little wheat in the background.

Flavor:  It has a slight tartness and up front berry flavor with a little wheat.  I think there are some hops sneaking in too.

Mouthfeel:  Thin, but in a nice refreshing way.  The carbonation gives it some body.  Just about what I would want for a light refreshing fruity summer beer.

Overall: I do like the beer and I hope it is taken well tomorrow - but I do hope they leave me some to savor over the next month or so too.  Also it gives a preview to what the lambic version may be when it is ready.

 7/8/12 - Brew 5.25 gals.  BR=12 OG=1.046
   Wort was surprisingly clear/white
   US-05 pitched @71 - In swamp cooler w/ ice bottles.
  7/13-15/12 - Picked 7.5# raspberries (total)
  7/15/12 - Added 5.5# Raspberries to Primary  G=1.005
  7/26/12 - Secondary G=1.006
   Not a whole lot of raspberry aroma.  Some flavor. OK warm.  should be better cold/carb
   Good clarity.  better than expected.  color good, little lighter.
  8/2/12 - Keg  ABV=5.25%

Zythos Pale Ale

With the success of my Zythos IPA, I decided to use most of the remaining hops for a lighter pale ale version to serve on July 4th.

I based the recipe off of the IPA, lowered the alcohol a bit, adjusted bittering hops to match and changed a few things based on what I had on hand.

This was kegged and ready just in time for our July 4th BBQ. I was hoping it would have cleared up more by then, but it still had chill haze. Good thing we served in red plastic cups :)

Brewing:
Recipe here

The brew day was reletively uneventful.  Gravity was a hair under what I wanted, but still OK.  I used 4 ounces of Zythos hops in the boil, and one each dry hop and keg hop.  Original Gravity: 1.045, Final Gravity: 1.005.  ABV: 5%

Tasting:
It has finally cleared up and looks great, though I might like it a little lighter.
A nice hoppy aroma with citrus fruitiness. The flavor is similar with a nice balance. Definitely not too sweet or bitter, which makes it nice and drinkable. The light body helps here too. The carbonation is a little high, which is the only thing keeping me from from chugging it.

Overall:
I do like this beer, but am not sure if I will brew again. In the lighter beers, people seem to preffer more malt/less hops.  I will focus my hoppy efforts on the stronger IPAs.

Zythos IPA - Tasting

I love the way this beer turned out. My goal was strong citrus American hop flavor without too much bitterness. I did originally plan it to have higher alcohol, but it is ok where it ended up. I do not expect this keg to lay too long, which is ok because these IPAs are best fresh. This weekend, I will be brewing a lighter pale ale version of this.
Links: Recipe Brewing

The beer is this pretty copper color with great clarity. I think I will stick with using a secondary. It helps to drop the yeast out before I get it into the keg.

The aroma is all hops. American citrus type hops.

For the most part, the flavor matches the aroma, hoppy goodness. There is a little malty sweetness to help balance.

The beer is quite drinkable, especially for a 7.5%abv beer. It has this thirst quenching quality to it. I could drink it by the quart.

Notes:
  4/7/12 - Brewed - OG=1.061 (Poor efficiency)
  4/22/12 - Secondary G=1.005   + 1 oz Zythos dry-hop
      Hazy, but not too yeasty.  Some hop aroma, good hoppy flavor.
  5/10/12 - Keg Zythos IPA  FG=1.004  ABV=7.5%
      + 1oz Zythos keg-hop
  Initial tasting - Soft with pleasant hop flavor with a hint of "Soapy"   Low bitterness
  So far, I have not had any issues with the keg hops. I didn't do anything special, just tied up 1oz of pellet hops in a mesh Baggie and threw them in.

And a thank you to Keith for the perfect mug to drink this beer from!

4 way wheat beer tastings




Weihenstephan, Schneider, Franzikaner, Mine!

  Spring is here (not that we really had much of a winter) and that means its time to break out the wheat beers. Or as the Germans call it Weissbier. Sure America has wheat beer too, but this post isn't about those.  I stopped by the beverage distributer and grabbed 3 German weisse beers to compare - and of course added my own into the mix (This one). I had used the weihenstephan yeast for mine, so there should be some similarities.

 #1. Weihenstephan 
  We start with the Worlds oldest brewery. It also happens to be the only one that I have a matching glass for.
     Yellowish orange hazy. Pillowy white head.
      Fruity Belgian yeast aroma
      A little bread malt in flavor.  Refreshing light beer.  Yeast esters dominate the flavor.  It is a little tart with some citrus and maybe a hint of banana.
     The beer has good carbonation with a slight prickliness to it.

#2 Schneider Weisse "The original weiss beer"
   This one is a bit darker with an off-white head.  Sizzling carbonation.
   It has a cleaner aroma and flavor.  Not as light and refreshing as the last one.
   Lauren says it needs brats :)
   The flavor does have some yeast mixed with a mild maltiness - and perhaps some fruit?
   It has a good carboniation, but with less prickly.
   This beer has a slightly drying to the mouth in the finish. Is that tannins?

#3 Franziskaner Weissbier
   How can you not love a beer with a drunken monk on it?
  Pours light hazy orange with large creamy off white head.
  Mild yeasty aroma with a slight spiciness mixed with citrus and bread.
  This beer has a good wheat flavor with more of that spicy citrus.  It also has a slight drying of the mouth.
  Again highly carbonated with some prickly, but not overly soda like.
  Another great beer.  Similar to the weihenstephan one.  My Only complaint is the foil wrap that is impossible to get off if you want to reuse the bottle.

 #4 My 2nd run wheat beer
  One difference - this beer was kegged, while the others were all bottle conditioned.
  Nice light orange color.  Hazy, but it is starting to clear up a bit.  More translucent than the others, but not by a whole lot.  Pillowy white head.
  Mild yeast aroma.  Less of the clove/banana than I got on the initial tasting.  Leaves a slightly phenolic after taste.
  Flavor is bright and almost citrusy wheaty goodness.  Good carbonation.
  Definitely light and refreshing.

Overall:  Mine may be the overall most refreshing, but I think I like the more complex flavors of Weihenstphan and Franzikaner a little better.  To me, Schneider came in last place here.

Scottish 80 (Oak) Tasting

The beer:  This is the second half of my Scott 80 beer that I brewed up 10 gallons of back in
January.  Full Recipe here.  Tasting for the 'clean' half here.  For this part, I aged it an additional 5 weeks on
1 ounce of medium toast Hungarian oak cubes.
OG=1.049, FG=1.012 ABV=4.75%

Appearance: Pours with a think head whith good retention, which leaves lacing all the way down the glass.
There is a decent clarity through the dark reddish-brown body.

Aroma:  A nice toasted oak aroma.  Some nuttyness. 
It gives it some of the toffee flavor I was looking for in the base beer.
The oak is not overly strong like cut lumber.  Something I have heard too much can give.

Taste: Again, oak is the dominant character here. A little bit of matiness sneaking in the background.  From the oak, I can taste some vanilla, caramel, wood, slight fruitines and maybe some nuts.  Its like a whisky without the burn.

Mouthfeel:   Slight creaminess, but overall a thinner beer. The carbonation is just right to not make it seltzery.  It does leave a slight dryness to the mouth afterwards; this may be from the oak tanins.

Overall:  I think the 1 ounce oak for 1 month was just about right for this.  It could go a little more,
but much more would be way too overpowering.  Much of the subtle characteristics of the base beer are lost in the oakiness, but since the primary goal of this batch was to experience what oak gives the beer, I don't mind that at all.
The extra month of aging did help the beer.  The clean half was kegged too soon and the first few pints
had way too much yeast. 
I will definitely use oak in beer again, although I will probably take a break from it for the summer. 
I might even do this recipe - the only change would be to up the malt character and possibly something to give it more body - Like flaked barley or oats.
I have the cubes I pulled from this currently soaking in some Vodka to make me some cheap imitation whiskey.  It is intersting to see what flavors you can get out of it over different lengths of time.
Some day I would love to work with barrels, but good luck talking the wife into that one!

Notes:
1/29/12 - Brewed 2x5 gal   OG=1.049
  2/15/12 Secondary Oaked Scott 80
     +1oz JD soaked Med-Toast Hungarian oak  
  3/23/12 - Keg FG=1.012    4.75% ABV
     Decent clarity.  Dark reddish brown.
     Nice oaky flavor.  there but not overpowering.  Almost a buttery sweetness to it.
  4/19/12 - This tasting

Scottish 80 (clean) Tasting

For this beer I wanted something more malt focused with a toffee sort of flavor but not overly sweet. I was also looking for something that I could make 10 gallons of and oak half of. After some back and forth, I decided Scottish 80 was the right place to start. Low bitterness, very little hop flavor to get in the way, a darker beer in the 5%abv range.
I put together a recipe of base malt, some English caramel malt, roasted barley, some English hops and a dry English yeast (S-04).  I boiled down the first gallon of wort drained from the mash.
   Full recipe here.   Brew day here.
This tasting is for the clean half. The other half is still on oak waiting for a free keg. I hope to have it ready soon enough to compare these side by side, but that is a story for another day.

Appearance:  pours with a thick off white head. The beer is dark but with great clarity. In the light you can see a lot of red. Its much better than the first week of murky, yeasty beer I was getting. I have to be more careful when racking to the keg next time.

Aroma:  Maybe a hint of roastiness with a mild aroma of medium dark malt and a hint of sweetness.

Taste:  Not enough of that caramel toffee flavor that I was so hoping, for but the flavor is nice. Low fruitiness and almost no hop flavor leaves room to taste the subtle malt flavors.

Mouth feel:  This beer has a great creamy start that finishes crisp. Its at the same time silky and refreshing.

Overall:  I really like how this turned out, but am a little sad that I missed the toffee flavor I was aiming for.
It reminds me a little of Smithwicks, which isn't too surprising considering how close this is to an Irish red ale. I have been working to develop a couple house beers to have on tap at all times. This recipe is now in the running. I brought a growler to my father in law's birthday and it was well received.
Can't wait until I can try the oak'd half!

3 way cider tasting

Over the last year or so, I made 4 batches of apfelwein (hard cider). This is basically wine made from apple juice instead of grapes. The first, a 1 gallon test batch is long gone, but today, I get to compare apfelwien II, III, IV. Inspired by this: Man I love apfelwein
I had a gallon of macintosh cider.  Must have been the first one I did.  I would like to do more single variety ciders, but it is hard to find the juice around here.
Disclaimer:  I have never really been much of a cider drinker.  In fact it is usually the last drink of choice when out, so bear in mind, I am no expert.  Not a fan of woodchuck, strongbow or woodpecker.

Apfelwein II	Apfelwein III	Apfelwein IV
Pours with a decent head that fades quickly. Translucent yellow. Like "Cider" but lighter. Streaming bubbles which kick op some sediment.	Massive head taking up 1/2 the glass. This recendes to nothing in a minute or two. Crystal clear apple juice yellow. You can see bubbles streaming up through it.	No head whats so ever. Perfect crystal clear and perfectly still.
Aroma of tart apples with slight cider-i-ness.	This one had a little more of that ciderness in the aroma	Something off...Meaty? Dank? Apples with some off aroma. Hard to place.
Tastes like apple champagne. Slightly tart with an apple flavor that lingers long after you swallow.	Milder apple flavor. Almost tastes like watered down apple juice.	Some apple, but that musty, old yeast? rubber band? flavor distracts.
Has a spritzy champagne like mouth feel	This one has a softer, creamier feel to it. Surprising considering the size of the head, but that could be from the fast pour knocking CO2 out.	Still and flat (Have not carbonated this one yet)
This one is the most interesting of the three. The apple flavors are well represented. Sadly that might have been my last bottle from that batch.	This one is the most drinkable. Not as interesting as the first but goes down too easy. Looks like I had too much pressure in the keg. Lowering that will give a more controlled pour that keeps more CO2 dissolved.	I dumped most of the third glass. It is drinkable if you really need some alcohol, but definitely is not ready. Hopefully some more aging will help here.

Recipes & Notes:
Apfel Wein II
1 Ga 365 Organic unfiltered AJ
6oz sugar, pinch nutrient, D47 yest
4/9/11 - Started OG=1.060
5/13/11 - Bottled 9 G=1.011 ABV=6.7%
+ 1 Sugar cube/bottle
Lots of dissolved co2...
Cloudy + Brett smell?

Cider (Apfelwein) 3:
7/31/11 - Started. vOG=1.058
2xMotts, 3xShoprite AJ, 2# Cane sugar, D47.
Started separate w/ 1/2G AJ + Pinch yeast nutrient. Did not measure G
9/17/11 - Keg G=1.000 ABV=7.5%
Good clarity. apply smell/taste. warming but not harsh. Some residual carb. head fades quick.
Not much trub
9/30/11 - Taste - No head, but medium carbonation. A little cidery, but not bad.

ApfelWein IV
11/4/11 - Start OG=1.060
3Gal Shoprite juice, 2 gal shoprite cider, 1# brown sugar, 1/2# sugar, US-05 from ESB slurry
1/7/12 Secondary G=.0996 vOBR=14.7 BR=5.1 ABV=8.3%
Great clarity. Not bad, but slight plastic? taste? Left on yeast too long?
3/10/12 - Tasting + G=.0996
Aroma and flavor off. rubber? Yeast autalosys?

Kriek 2010 - Tasting

Back in May 2010, I brewed up a batch of Norther Brewer AG Dawson Kriek.  This is a Lambic style ale aged on sour cherries.  These beers can take years, but I was impatient and had this kegged within a few months.  While it was a decent beer, the shortened timeline limited its potential.  I did bottle a few for extended aging.

I also bottled a few blended 50/50 with some NB Belgian Tripel that I brewed in August.  These precious few were dated for sampling at 6 month increments.

This tasting marks 18 months in the bottle.

I could smell the classic lambic funk as soon as I cracked the first one open.  On closer inspection, the kriek did have a bit more cherry aroma.

Both have great clarity and a good sized head, but that faded to a small layer of bubbles in short time.
The kriek has a great pinkish hue, while the blend was more orange.

Kriek still had some cherry flavor to go with the brett funk and noticeable, but not overpowering acidity, which was almost enough to pucker you up.  The blend had a more mineraly flavor and a bit less acid, but still some hint of cherry.  Maybe even a little metallic in the finish.  I did sensed a touch of this in the Kriek also, but not as much.

They both had great carbonation - The blend had champagne like carbonation that made it feel much fuller that it really was, while the kriek had a nice light and spritzy body.

Overall I like the kriek best, which is interesting because when Mike and I sampled these 6 months ago, we both liked the blend better.  It's like candy that doesn't leave a sticky sugar coating in your mouth.
They are both enjoyable beers, but still not as complex as some of the better true Lambics.  Hopefully my current projects will get me closer.
I only have one of each left, which I will be tasting in September.
Notes:
  4/26/10 Ordered
    5/?/10  Brew
    6/?/10  Secondary w/ 2x Oregon can Cherries
    ~7/3/10 Keg-condition
     7/29 - Tasting {Aroma - sour cherries??  Taste - sour, but not too sour  - reminds me of...something 
          one dimentional. all cherry?  feel - smooth, not TOO thin}
    8/19 - Bottled 1 + a 50/50 with triple
    8/25 - Tasting (Still un carbed) {Still not too sour, but flavor mellowing.  Starting to really like it..}
    9/6/10 - 4 bottles to cellar 6/12/18/24 mo Also Carb'd Keg
    9/15~  -  really cloudy from keg, carbonated, but some foam wouldnt clear?  maybe from the shaking try again.
     9/26 - Carbonated (could be a little more), clearing, tasting not bad.  maybe brett flavor?
    10/1 - Tasting - turning nice.  young flavors mellowing, sour starting to show - got a little lemon finish
    ~10/30/10 - Served at Halloween party
    3/1/11 - Bottle tasting - not bad - clear red/brown.  good carbonation.  not much funk, sour -cherry/lemon.  light body
     4/23/11 - Finished Keg.
          Final Taste - Sournes approaching puckering.  Little hint of metallic.  Some cherry, but not much else.
           OK beer, but really could have been done better.  I really did rush it too much.  I needed the carboys for other beers..
   9/10/11 - Tasting - Kriek .vs. Blend
     Tasted both with Mike.  Best after 9/1/11 bottles.
     Kriek - Red, medium clear, little head, tart, some cherry sediment.
     Blend - light red/pink, mediam clear little head, mild tartness, some funk
     Both liked the blend better, but kriek was good too.
      Got some brett funk from the blend.  Kriek was more just sour cherry.
      Both light and drinkable. 
   3/6/12 - Tasting - Kriek .vs. Blend  (This blog entry)

Flanders Red - Tasting

It has been 16 months since I brewed this beer. While still young for the style, it has been bottles for almost 4 months now and I thought it was ready for review.  (See recipe at bottom)

Pours with almost no head. Reddish brown with medium clarity.
Fruity brett like mild wild yeast aroma.  Maybe some cherries.
Mild tartness, fruity and refreshing with a hint of malt.  Some Cherry and citrus.
Light and refreshing, with a little carbonation.
It goes down easy. Goes well with a meal, but could also be a summer thirst quencher.  Everyone who has tried it so far says they like it.  I would have liked it to be more sour, more carbonation and higher original gravity.
Lauren says: she liked this one, it wasn't too hoppy or too syrupy, but still has a little sweetness.

About the beer:
I brewed this beer back in September 2010 based off of a recipe on themadfermantationist, which is based from someone else's beer inspired by Roddenbach.  Still early in my all grain days, I came in a bit low with the gravity, but it still came out good. After 1 month in primary, it aged for another 11 months before I bottled.

Flanders red is a Belgian beer fermented with a variety of wild yeast and aged in large oak vats for many months. As home brewers, we can purchase this yeast as the wyeast Rosselear blend. Similar to the organisms used in brewing lambic beer.

Recipe:
  3lbs Rarh pilsner
  3lbs German Vienna
  3lbs German Munich
  1lbs Rahr white wheat
  1lbs Briess Caramel 60L
  1/2 lbs Belgian Special B
Mash @ 157 for 60 min
  1oz German Hellertau (60 minute)
  WYeast Rosalere blend

Notes:
   9/12/10  Brewed   OG=1.045  (poor efficiency)
    9/24/10  G=1.011
   10/10/10 Secondary  G=1.011
    4/16/11 G=1.08
       'Wild' aroma+taste.  Not much sour.  Reminds me of La Roja
       Hazy reddish-brown
    6/22/11 G=1.005 + 1/2 oz med toast french oak
       Cherry pie?  good clarity.  Reddish brown.  not much sour
    9/18/11 - Bottled 4gal + 4oz sugar  G=1.005  ABV=5.25%
       Reddish brown; medium clarity
       Smells of a sour beer.  Taste of sour but not too tart.

Braggot - tasting

Braggot, being a mead, gets more than half of the fermentables  from honey.  The rest are from Malted barley.  Some versions have hops, but even in those it is usually light.  I made this kit just over a year ago.  It spent  almost 8 months bulk ageing before I bottled.

Pours with a small head that lasts a minute or two.  
Slight haze that prevents it from being crystal clear.  The photo makes it look much less transparent.

Aroma of light honey and maybe a little apple?  It does smell similar to my cider...No hops in the aroma.

The flavor has really mellowed over the last few months.  When they say this needs some age, they are right, but the waiting is worth it.  A little cidery floral character mixed with malty alcohol.  Not bad for a 9%abv drink.  Still a little sweeter than I like.

Medium carbonation with enough to feel the bubbles, while leaving it a bit creamy.  Mead often finishes very dry, so it must be the malt balancing it out.  It did finish with a final gravity of 1.025.  Higher than expected.

This is a good sipping drink - perhaps for desert.  It is better than straight mead that I have tried so far - Not that I have had many to compare.
This is not a chugger, but I also don't have any problems finishing 12oz at a time.  Will look forward to see how it develops over the next few years.

12/25/10 - Present from Lauren
     6lbs pilsner LME, 9lbs wildflower honey, 1oz ? Hops 20-min, D47 Yeast
1/1/11 - Brewed  OG=1.095 (Should have been 1.011) (Was over by 1/2 gal)
 2/5/11 - Secondary  G=1.025
       Taste - Interesting ... sweet with a little graininess
4/16/11 - G=1.025.
       Moved to boiler room to warm up.  Also swirled.
       Still a little sweet, but not 'meady'
 6/22/11 - G=1.025
       Good clarity.  flavor mellowing.  light, sweet mead.  bottle soon.
 7/17/11 - Bottled + 3.5oz corn sugar  G=1.025  ABV=9.5%
        6x1L, 1x.5L, 30x12oz
 7/25/11 - Sampled 1st bottle-  Slight hiss, but not carb'd yet.  Little sweet, slight "meady"
       Left a bottle with my sister after helping her move - Joanne said "'Braggot' is delicious!"
 8/14/11 - drank bottle - getting good.  Light honey flavor, not hot at all.
 2/6/12 - This tasting!

Chocolate stout - tasting

Yay! My first chocolate stout is finally ready. This is the little brother of the end of the world stout.

Pours almost pitch black with a nice tan head. A bit of a relief. I was worried it would be too light as it was more brown before the yeast dropped out.

Nice chocolate aroma with a hint of fruitiness. Not much else there. No roast, hops, malt, etc. Lauren says chocolate covered cherries. Uh oh now she is craving them!

Taste is of chocolate, but light and not overpowering. Again a slight fruitiness, but no roastiness. Will have to add more roast barley next time. The balance is nice as it is not bitter or too sweet. Leaves you with a slightly bitter chocolaty finish.

Mouthfeel is nice and light with some creaminess. Will push a little more carbonation, but it is good where it is. It goes down easy and with 6% alcohol, one could have a few and not fall over.

Overall I like how this turned out. It could have had a little more complexity from something like more roast barley. Sometimes people just want a nice easy drinking chocolate beer.

Belgian strong Dark - Tasting

Belgian Strong Dark - I brewed this back in May 2011 - ABV 10%
The goal with this beer was something like Chimay Blue or KoningsHoeven Quad.
 Pours with very little head that dissipates quickly, but leaves some lacing.
 Reddish brown. clarity was pretty good until the yeast poured in.
 Sweet aroma.  Decent carbonation, but not as good as some of the better belgians.
 Dark malts with some alcohol.  I think the dominant flavor here is from the dark candi sugar.
 A little spiciness from the yeast, but does not have that band-aid I sense in many other belgians.
 It could use some more complexity, but I do like it as it is.
 Fairly easy drinking 10% abv beer.   The body is nice and light.
 Its too bad I don't have many of these left.

Recipe (5 Gallons):
Belgian strong dark 2011:  OG=1.092
Fermentables:
 12 lbs belgian pils
 .75 lbs Belgian aromatic
 .25 lbs Belgian Special B
 1 lbs corn suar
 1 lbs dark candi
 1 lbs Sugar (In primary)
Hops:
    1 oz tradition (60)
  .5 oz hersbrucker (30)
  .5 oz hersbrucker (5)
 Mash 60 min @149
Yeast:
 WYeast 3739 Flanders golden - 2 liter starter

Note When brewed:   OG=1.085.  FG=1.004. 
Did not add sugar to primary (Already 10% abv)

Barleywine - Bottling and First tasting

I is finally time to bottle my barleywine! 3 months ago, I used almost 1/2 bag of maris otter to brew up almost 5 gallons of barleywine and 5 gallons of English bitter.
For that brew day, I used the partigyle technique. After mashing the grain, the first runoff has most of the sugars. This becomes your stronger beer. You can then rinse the grains with more water to get a second weaker beer. In a normal batch, these two runnings would be combined for one average beer.
This is when bath sparging - some people use fly sparging, which is more of a continuous rinse. The same can be done with the first half going to one beer and the second to the other beer. Some people go as far as making a third smaller beer.
Anyway, back to the barleywine. Since the brew day back in October I have been waiting patiently as it fermented and aged.  It has spent the last few days kegged so I could force carbonate and chill it for easier bottling. Yes it is possible to bottle condition a beer this strong, but I did not want to take the chance of flat beer. It is now time for bottling and tasting!
At 3 months, it is still quite young - especially for a 12-13% barleywine, but I thought it would be a good time for the first tasting.

Appearance:  Clarity is poor.  Forms a small wisp of a head.
Aroma:  Aroma of malt and alcohol.  Similar to Belgian dubble. Slight dark fruits - maybe prunes?
Taste:  Dark fruit-malt type flavors with some alcohol.  No hops, but sweet/bitter is balanced.
Mouth feel:  Medium body with low-medium carbonation - Perfect for a strong sipping ale.
Overall:  Definitely a sipper, but surprisingly smooth for such a young almost 13%abv beer.
 Amazing how much this reminds me of Belgian dubble/quad considering English malt, hops and yeast.  And no sugar.

This beer is meant to age.  I will be slowly eating into this stockpile over the next few years - mmmm.