Hey fellas--
A local brewpub is putting on a single-style, pseudo BJCP style competition. The desired style is an "American Dark Ale", detailed below:
Now, one part plagues me in particular. They want a dry beer that is medium to full bodied and malt forward. So I as for feedback on the following recipe:
Malt:
12 lbs 2 row
1 lb Crystal 120L
2 lbs Vienna Malt
0.5 lb chocolate malt
0.5 lb flaked oats
Hops:
1.5 oz Centennial FWH
0.5 oz Centennial @ 20 min
Yeast:
US-05
Mash: 60 minutes @ 150ºF
OG: 1.085
FG: 1.025
IBU: 61
Est. alcohol: 7.8%
My hope is that the crystal and the chocolate provide the dark malt flavors they want while avoiding burnt characteristics, while the Vienna and flaked oats round out the malt profile and body. The hops are a bit high (at an estimated 61 IBU) but should help to increase the perceived dryness, I think.
Your thoughts are welcomed and appreciated
A local brewpub is putting on a single-style, pseudo BJCP style competition. The desired style is an "American Dark Ale", detailed below:
we want this one to be between 8 and 9% ABV, ideally. In any
case, please try to not be below 7% or above 10%. Ok, heres the description:
Aroma: malt-forward, with aromatic sweetness or caramel-like notes and hints of dark roast malt, chocolate, or coffee, but without burnt or astringent aromas. Low hop aroma is optional, of piney or citrusy character, preferably from American grown varieties. No alcohol warmth should be perceived.
Appearance: Dark brown with ruby/garnet highlights to opaque black, with off-white to tan head. Fair to good head retention, with good lacing down the glass.
Flavor: Caramel, toffee, coffee, and chocolate flavors are all good options for an up-front impression, but with no roast/burnt grain astringency or bitterness. Gives way gradually to more balance between the malt and the American variety hops but stays on the malt side of the dividing line. Relatively dry finish from a fairly well-attenuated beer. Hop bitterness is low to moderate. Hops play a supporting role in this one, working to balance the rich maltiness but definitely stay in the background. No yeast derived esthers, spice, or higher alcohols. While high in alcohol content (remember, we want this one to be between 8-9% ABV), this should not be apparent in the flavor profile.
Mouthfeel: Medium to full body. Moderate carbonation. Smooth, no astringency or harshness, despite the use of darker malts.
Overall impression: A rich, thick, winter-night warmer, which emphasizes caramel/coffee/chocolate malt notes, specially up front. Relies on American hops with citrus or pine character to provide some balance to the malt and not let it completely take over. Has a hard time being called a porter, a stout, or a dark strong ale, but combines elements from all three.
Commercial Examples: Dark Horses Reserve Special Black Ale is very close, but may have a bit more burnt/dry character than what we are shooting for here.
Now, one part plagues me in particular. They want a dry beer that is medium to full bodied and malt forward. So I as for feedback on the following recipe:
Malt:
12 lbs 2 row
1 lb Crystal 120L
2 lbs Vienna Malt
0.5 lb chocolate malt
0.5 lb flaked oats
Hops:
1.5 oz Centennial FWH
0.5 oz Centennial @ 20 min
Yeast:
US-05
Mash: 60 minutes @ 150ºF
OG: 1.085
FG: 1.025
IBU: 61
Est. alcohol: 7.8%
My hope is that the crystal and the chocolate provide the dark malt flavors they want while avoiding burnt characteristics, while the Vienna and flaked oats round out the malt profile and body. The hops are a bit high (at an estimated 61 IBU) but should help to increase the perceived dryness, I think.
Your thoughts are welcomed and appreciated