1040 OG, 1010 FG. 4.2% bottle ABV. M07. Melbourne water, dechlorinated.
Fermented at 18°C from:
36% :: American Ale Malt
36% :: Pilsner Malt
16% :: Raw Cane Sugar
08% :: CaraAroma
04% :: Gladiator Malt
60m single infusion mash at 65°C.
60m boil with 31 IBU of Victoria’s Secret hops added at 60m.
This beer presented with a very small head and a delightfully robust dark chestnut red colouring. Carbonation appeared low, with small bubbles freckling the sides of the dimpled beer mug. It smelt of delicious caramel, toffee and mild pear. On drinking, a thin body delivers a harsh bitterness that is out of balance for the style. I fear I used too much of the Victoria’s Secret, a hop known for its acerbic bitter character. Obviously this was a mistake; there was no reason to use this hop except laziness. And I get to call it the Colonial Bitter.
I have had beers with this kind of bitterness come up trumps with time, so a couple of months down the track it will probably be a nicer beer. The flavour profile is solid: a smooth, toffee malt character, not offensive like Gladfield toffee malt can be. It is rather restrained and moderate. The more I drink it, the more I can’t wait for the bitterness levels to reduce. I hope it keeps that fantastic aroma courtesy of the solid CaraAroma quantity in the grist. Yum.