Initial email
Ok. So we are taking 30G of brown/amber ale to the status of porter/stout.
A few thoughts to lay the foundation.
Current beer
A - brown/amber
S - beautiful aromatics, this is a highlight of the beer. Cherries came forward in last iteration.
T - showed restrained acid compared to version 2, but assertive nonetheless. Well attenuated. Malt-to-acid is in the range of "balance." Hops restrained.
M - medium to medium/light
O - balanced. Cherry-malt flavor prevails. Acid is balanced. Hops restrained.
Bugs
- the barrel has strong bugs which bring a lot of acid quickly.
- saison character is waning
- attenuation is strong and thorough
- the barrel is in a relatively cool climate
Barrel
- requires 30G
- barrel character emerges with time
Next beer
Dark Sour
Getting there
Concern: overdoing the roast character easily done considering acidity already in beer and additional acidity gained over time. Blending out astringency, Fail. Adding astringency via coffee or other approach at brewers discretion, Win.
Approach:
1. Brew with a roasted malt not to exceed 5%. Use a malt that employs color and depth but is low end of the "roasted malts."
I'm thinking pale chocolate.
2. Build in depth, boost maltiness, to bounce the roast character and promote that cherry that's already there.
Munich, aromatic.
3. Enhance the cherry character.
Special B or C120
4. Balance acidity with hops. No less than last time. In fact, I'd enjoy seeing no additional acidity after 3 months. Let us age to acidity if we want.
IBU target: 30. Brings average IBU to 22.5 assuming we hit out 15IBU target on last batch.
5. Mouthfeel - boost from med-low to medium. A velvety finish. Add lots of oats.
Brew Day: 2/24/19
Great brew day. Wort tasted beautiful. Pitched to a very cold barrel. Lag was a month:)))) time will tell, fate is all!
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