|An, almost proper pint|
I've never brewed a traditional English Bitter. The more I think about it, the more I'm upset I get. It's no secrete that I love hops, but a well made English example could be rich in hop flavors and aroma. Maybe it's because a English Bitter isn't a popular style in America? Whatever the reason, I've really missed out on not brewing one because this one is fantastic.
Aroma: Hints of yeast and a breadiness that I can't pinpoint. The more I smell, the more this beer smells like beer, just good plain old fashioned beer. I feel like this is not the best quality to proclaim, but I mean this in all the best ways. I feel like I should be sitting in England drinking this.
Appearance: A golden haze that stays in suspension, topped by a small resilient head, reminiscent of a English Ale planted firmly on top of the glass. I was hoping it would clear, but without any finings this hope is quickly fading. I do really like the thin everlasting head on this beer. It really portrays an English feel to it.
Flavor: Hoppy without being so, the flavors start off as bready and full bodied, ending in a bang of sorts. Not hop driven, just finishing so sharply from the yeast . This yeast add such a noticeable addition to the beer it's almost unfair. The flavors all add up to the smell of warm bread in the oven. I really don't know how else to describe them. Getting no off flavors, the beer is so quaffable, it's hard to describe.
Mouthfeel: The level of carbonation gives this beer a bitter bite that rides the line with an American Pale ale. Yet you know it never could be one, given the flavor differences.
Overall Impression: I am very impressed with this beer. It's a show stopper, but not in a typical way, it's not flashy or gimmicky. It's just good. Honestly, it might be the best example of a "True Style" recipe that I've had the pleasure of brewing.
Brewing Timeline/Notes: This beer was brewed Aug 16, 2013 and quickly drank before this even posted. At only 3.8% this was a great drinking beer, which have a special place in my heart.
|Two Headed Lion|
|Type: All Grain||Date: 8/16/2013|
|Batch Size (fermenter): 5.50 gal||Brewer: Chris Lewis|
|Boil Size: 6.34 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Lewys Tower|
|End of Boil Volume 5.72 gal||Brewhouse Efficiency: 72.00 %|
|Final Bottling Volume: 5.50 gal||Est Mash Efficiency 72.0 %|
|Fermentation: Ale||Taste Rating(out of 50): 39.0|
|Taste Notes: Posted Above|
|Est Original Gravity: 1.041 SG||Measured Original Gravity: 1.039 SG|
|Est Final Gravity: 1.011 SG||Measured Final Gravity: 1.010 SG|
|Estimated Alcohol by Vol: 4.0 %||Actual Alcohol by Vol: 3.8 %|
|Bitterness: 32.2 IBUs||Calories: 128.1 kcal/12oz|
|Est Color: 9.2 SRM|
|Mash Name: Single Infusion, Light Body, No Mash Out||Total Grain Weight: 8 lbs 13.6 oz|
|Sparge Water: 4.63 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||Tun Temperature: 72.0 F|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.20|
|Sparge Step: Fly sparge with 4.63 gal water at 168.0 F|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Keg||Volumes of CO2: 2.3|
|Pressure/Weight: 10.59 PSI||Carbonation Used: Keg with 10.59 PSI|
|Keg/Bottling Temperature: 41.0 F||Age for: 30.00 days|
|Fermentation: Ale, Two Stage||Storage Temperature: 41.0 F|
|Primary Fermentation: 65 Degrees for 6 days, then ramped up to 73 for an additional 5 days.|
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