Bernerbrau Prototype

6lb Briess Golden Light DME
1oz Pallisade Pellet @60
1oz NZ Pacific Hallertau Leaf @15
1oz Glacier Leaf, dry hop at secondary

3/4c Corn Sugar for bottling

This was my first ever batch of beer; as of this writing it is still in secondary. Should produce an all-around decent beer.

On first tasting (16 days after bottling) this is a very decent, slightly bitter, very aromatic amber. There is a bit of a phenol taste that should go away after longer conditioning.

Hah, didn't even mention the yeast I used... US-05.

OK, so one year in retrospect, this turned out to be an all right beer. It was a hit at my wedding, for sure, but it definitely had its problems. At first it tasted "watery", then after a while it tasted plastic-y. After it mellowed out a bit it tasted good enough to drink, but after packing my entire stock into my car and driving it 8 hours in the summer heat, it had a weird "cooked" taste to it.

Not bad for my first ever, but not my best either.

Wow, such a simple recipe. Kind of crazy that this batch gave me so much trouble on my first try. My brother's still got a bomber of this from my wedding. Maybe I'll try re-brewing it and do a side-by-side. See how a full boil, late addition, an immersion chiller, and proper pitching and fermentation temps (and not fermenting it in the bottle from a water cooler!) affect the end result.