Recipe
Water Profile
Calcium: 50ppm
Magnesium: 5ppm
Sodium: 15ppm
Sulfate: 55ppm
Chloride: 65ppm
Bicarbonate: 35ppm
Malt Bill
90% Briess Pale Ale
5% Briess Caramel 80
5% Briess Special Roast
Hop Schedule
33.6 IBU Kent Golding @ 40min
Yeast
Fermentis Safale S-04
Process
Mash In @ 50C, 0min
Beta Rest @ 60C, 30min
Alpha rest @ 70C, 30min
Mash Out @ 78C, 15min
Boil, 60min
Force Chill
Closed Ferment @ 20C, 7 Days
OG: 11.2P — IBU: 33.6— ABV: 3.9%
Aroma
Specific Aromas
Multi-Grain Bread, Toffee, Fresh Berries
Flavor
Specific Flavors
Toasted Almonds, Dark Caramel, Dark Dried Fruit
Overall
Impression
Thin, Dry, & Slightly Bitter
Positives
Successful combination of toasted malt, British-Style yeast, & Kent Golding Hops to make a reasonably interesting ale
Next Time
Replace the multi-step mash with a higher temperature single step mash to thicken the mouthfeel as well as increase the specialty malts to add maltiness & balance the bitterness
Overall Preference
“There’s a flavor in this I can’t put my finger on... wait... no... yes.... almonds!”