RIPA and other miscellany
Made the pleasant discovery that my red indian pale ale is quite quaffable after only a week in the bottle. I was struggling to work out whether I should classify this as an american pale ale, an american amber ale, or an american ipa, especially after notonly not hitting my target gravity but also having to dilute the beer slightly with my faux corona at bottling.
It seems that even with diluting with an unlagered lager the beer is coming up well, and is still very strong. I suspect it's a little more malt heavy than a normal AIPA but the hop presence is too assertive for an american amber. Mildly disappointed with the carared too in the colour stakes, I was not expecting anything vivid, but what I have is not anything I couldn't get with other blends of grains. However the flavour is very pleasant for a beer with 7.5% crystal, and I expect the malt profile will only improve over the next two months. What I do not know is how the decline of the hop profile will correlate with this. At the moment it tastes like the impromptu Cascade dry hopping was an excellent idea, it's providing good flavour to the underlyning chinook pine and also helps balance the generous malt bill.
I am thinking by the time the competition period rolls around the bitterness will be more emphasised though the hop flavour may be lacking a little. Or, the beer may be all gone.
The smoked schwarzbier is suffering from severe evaporation issues, although the smokiness is not really present. Next brew along these lines I will drop the rauch and see if the brew has a different flavour. Corona was in need of more lagering at last sampling, will retest it tonight and see if it's ready to bottle. The Schwarz definitely is, when I can find the time. Also on the to do list is brewing the American Rye. Last week's brew is nearly fully attenuated and tasting fairly nice. I am not sure if 1010 has a nice ester profile or if it really emphasises the late hopping I use with it. I guess I will find out in both the rye and when I brew an alt with it.
It seems that even with diluting with an unlagered lager the beer is coming up well, and is still very strong. I suspect it's a little more malt heavy than a normal AIPA but the hop presence is too assertive for an american amber. Mildly disappointed with the carared too in the colour stakes, I was not expecting anything vivid, but what I have is not anything I couldn't get with other blends of grains. However the flavour is very pleasant for a beer with 7.5% crystal, and I expect the malt profile will only improve over the next two months. What I do not know is how the decline of the hop profile will correlate with this. At the moment it tastes like the impromptu Cascade dry hopping was an excellent idea, it's providing good flavour to the underlyning chinook pine and also helps balance the generous malt bill.
I am thinking by the time the competition period rolls around the bitterness will be more emphasised though the hop flavour may be lacking a little. Or, the beer may be all gone.
The smoked schwarzbier is suffering from severe evaporation issues, although the smokiness is not really present. Next brew along these lines I will drop the rauch and see if the brew has a different flavour. Corona was in need of more lagering at last sampling, will retest it tonight and see if it's ready to bottle. The Schwarz definitely is, when I can find the time. Also on the to do list is brewing the American Rye. Last week's brew is nearly fully attenuated and tasting fairly nice. I am not sure if 1010 has a nice ester profile or if it really emphasises the late hopping I use with it. I guess I will find out in both the rye and when I brew an alt with it.
posted by kai at
5:54 PM
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