BeerSmith™ Recipes and Web Editor

Taste Notes

Batch 1: Clarified well in bottle (this batch was bottle conditioned). Good beer. Probably my best bottled beer to date. Clarity, colour, head and retention all good. Nice fruity ester quality. Yeast provides lovely spice character when beer served at room temp (approx 15 deg). Batch 2 was well under flavoured. I suspect I used a wrong profile in GF. Batch 3: Windsor Yeast. Strong Pear flavour. 4.5% ABV so quite light. Balance good. Very turbid so clarity needs big work. Batch 4: Note it is too bitter for the style. The malt flavours are not conspicuously delcious. The slightly yeast, dough taste was in my first sample but not too detectable in second sample. Colour looking promising and some signs of clarity, but a long way to go. Serving temp very good. Overcarb does not present the right mouthfeel. I brought the temp up to 10 degrees and flavour is excellent in balance department. Still some yeast character like it hasn't fully fermented. Improving. Bitterness level actually seems great. second taste at 12 degrees with 12 psi confirm good flavour and balance. Batch 5: After 3 weeks in the keg clarity is improving. Carb at 10 PSI is perhaps slightly high. Temp perfect. Tasting delicious again. I think the WLP023 and time in the keg is the recipe for success. probably better to remove whirlpool and just use boil hops. Suspect 30 days is the optimal conditioning period. Is very full bodied and rich. Reducing the mash temp to 65 degrees may increase drinkability a little, but would kick in more ABV. Batch 6: Is too sweet and the body masks some of the malt flavour nuance. However it does tend to balance out the bitterness fault. Clarity was excellent and improving at 29 days. temp and carbonation good. Batch 8: I added an extra litre to the mash water. I also did not take samples after mash and sparge. I had another 1.4 ltrs in the fermenter. Batch 11: Bedford Ale. Good flavour and clarity once in keg. Did not attenuate as well as liberty Bell. Good option if I want to reduce ABV. However, more expensive and liquid yeast requires more cafeful handling.

Notes

Batch 11: Bedford Ale. Good flavour and clarity once in keg. Did not attenuate as well as liberty Bell. Good option if I want to reduce ABV. However, more expensive and liquid yeast requires more cafeful handling.