I posted my recipe for the first version of my Belgian IPA not to long ago and I wanted to update you on how it actually tastes. The idea behind this beer was to blend an American IPA along with a Belgian Tripel. At the end of the day this beer came out to be 9% ABV and 75 IBUs.
The beer poured out of the tap a nice clear orange color. The image makes it look a bit darker than it actually is. The head is plentiful, a little too much so, and doesn’t fade until well into the drink. It leaves a nice lacing. I’m going to attribute the head to the hops and wheat malt. I did carbonate this one a bit higher than normal as well. The nose has a slight hop aroma but is overwhelmed by heat and Belgian spices.
The heat hits you quickly and then fades away. There is a decent malt body and it is very clean. I didn’t get any bready or toasty notes when drinking this ale. The Belgian spice notes are strong and a bit peppery. I think the yeast was a bit muddled and the true yeast flavor got lost. I’m going to try a different approach with the yeast next time out. This beer was built off of the yeast cake from two previous batches. I think the previous flavors and different fermenting temps gave the yeast a few characteristics that I would rather not have.
The hops were present, but they need to be there much more. I tried to cheap out a bit and go with higher alpha acid hops to get more bang for my buck and I don’t think it worked very well. The hops tasted a bit old. The next time I make this beer I want to add more bitter and aroma hops to help balance out the heat and malt.
I’m about halfway there on this beer. I like it a lot for a first run but it needs some help. In addition to the hop and yeast changes I wouldn’t add as much sugar and sub in more base malt. With a yeast cake the size of what this beer had to work with, I think the simple sugars produced a bit too much heat. I would also ferment this one a bit colder. All good things in time I suppose.
I made a commitment to start posting more about my homebrewing. I noticed that I post a fair number of recipes, but I never review them and explain future changes that I would make. I’m going to start making a better effort to do this and I figured I should review my Pumpkin Ale while I still have some left.
My pumpkin beer pours a nice clear dark amber color and has a thin white head that fades with time. The nose smells like pumpkin pie with a balanced dose of spices and some pumpkin meat.
The taste is pretty close to what I was shooting for. There is a good malt flavor with some hints of bread and graham cracker. The pumpkin pie spices come in and help clean up the beer. I really liked the aftertaste on this one. After all of the major flavor components have a chance to sit for a bit, they meld nicely.
This beer turned out exactly like I wanted it to with a few minor exceptions. The clove was a bit stronger than the other spices, so I will dial that one back a bit. I did think the spices were in balance with the beer though. This was not one of those overly spiced pumpkin beers. I want to add a bit more body to it as well. The oats didn’t give it as much silky texture as I would have liked. I’ll probably increase the mash temperature to help get some longer sugars out of it and as a result, more body. The mix of crystal malts worked nicely and I wouldn’t change a thing there. I might take a look at giving it some more bread character to better simulate the crust of a pumpkin pie. I would consider adding a touch of biscuit, brown, or carabrown malt depend on what I had on hand. I’m pretty happy with this recipe overall and I think I’m 90% there as far as how I want it to be.
Back in January I brewed a brown porter. You can read about the brew day here and find a recipe for the beer here. As any homebrewer should evaluate their beer according to what they wanted out of their beer. I wanted a beer that was super easy drinking, low in ABV, and something that you could enjoy in the cold and cool weather.
My brown porter came out being a bit darker than I had intended. It was a deep ruby color when held up to the light. Surprisingly this beer was crystal clear. The nose was full of roast and malty sweetness. I didn’t get any hops on the nose. I would have liked to had this one be a bit dryer on the nose, but what are you going to do?
The taste of this beer was exactly what I was going for. It has a nice round roastiness with some dark caramels and toffee flavors. It isn’t overly sweet and the hops combine with the roasty flavors nicely to cut the sweetness down a peg or two. It has a very clean flavor to it and each component rolls into the next flavor.
I’m pretty happy with how this one came out. A number of people have tried it and enjoyed it. My parents, who don’t like craft beer in the least, didn’t even mind it. I like the recipe and I think I got everything I wanted out of it. The next time that I brew this beer I’m going to shoot for a different type of yeast. I want something a bit more English in nature that gives off a few more ester and a little more dryness. I think that the additions of those flavors would really round this beer out better and make it better.