This was our 2nd brew and first 5 gal AG batch. I would say that overall the process and recipe was a sucess. With all new homebuilt equipment and Beersmith we hit 1.053 og and finished out at 1.012. Hit somewere around 65% eff. from what we now know was pretty good for a 1st AG try. We hit all the temp. mark we shot for. but lost a bit do to trub and kettle evap loss. Every sample taken was tasty, both malty and sweet. After 10 days in the primary, 2 weeks in secondary and 3 weeks in the bottle, we were dying to crack this open.
I must say this is a really good beer. First pours were from the fridg into a freshly frosted glass. Beer had a bit of chill haze, but WTH, it was our first. It poured a nice amber color with a nice toasted cream colored head, just like something you would see in a magazine. The smell was nice, a bit on the yeasty side but after a few seconds that was gone and little bit more of the malt came through. The first taste took me back. It was smooth, sweet & creamy with great mouth feel, a little dry carbonation tang at the finsh, but no malt. I realized with the frosted glasses and it being right out of the fridg the beer was too cold. We let it sit for about 2 minutes and tried again. Wow there it was, it was a totally different beer at around 40 degrees. All the malt smells and flavors we tasted in the samples and were looking for were there. It was great. The creamy head lasted untill the last swallow. A very pleasing experience.
I would put this recipe up against or above any of the commercial O-fest ales and most lagers I have tried. Definitly needs to be served above 40 degrees. I am glad this was our first AG recipe. A great incentive to Brew onward. At this time we don't keg but when I start this will probably be the first.
Thanks BM for the recipe and All others who posted to this thread... I read every single post before starting and got great answers to my questions. Y'all were a great help.
