I brewed this 4 weeks ago with a nice starter of reclaimed West Yorkshire yeast, using Optic malt and Willamette as substitutes. 2 weeks in primary, krausen hung around like peanut butter but beer was brilliantly clear upon bottling. Very pleasant fermentation aromas using an "open" fermenter.
First impression of light roasted coffee aroma, the pale chocolate, followed by what I think is the Optic malt supported by earthiness from the Willamettes. This is just the aroma I've been searching for in my English ales. Smooth and creamy (wheat) ends up in a dry finish (yeast). At nearly 6% ABV, at 4 weeks I'm shocked to find out this goes down like a 4%er. Keep carbonation low and serve cool (not cold) to allow yourself to sort out all the complexities.
I brewed this in companion with a Graham Wheeler recipe for Theakston's Old Peculier just to make it easier to pick out subtle differences and have an idea what caused them. Excellent, highly recommended!
Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
On Deck: Hefeweizen