My favorite dessert is Key Lime Pie and this BYO article inspired me: https://byo.com/stories/issue/item/3617-milking-it
Grains: Idaho Pilsner for base, white wheat for mouthfeel, 12.5% grain bill of Carabrown for graham cracker flavor.
Hops: Bravo for bittering since I have it on hand, Loral and Jaryllo in whirlpool for fruity flavor.
Yeast: WLP380
Adjuncts: In the boil, Lactose for creaminess and molasses for additional crust flavor. In the whirlpool, lime peel for flavor and pumpkin pie spice to add to crust flavor. In secondary, lime juice to taste for flavor.
Water Profile: Amber Full
Pours one finger of foam that lingers. Color is dark straw, as expected. Aroma is yeast phenolics followed by a bit of sweet malt, almost chocolate. Flavor is yeast phenols, then a mix of malt and lime flavor, finishing quite sweet with a breath of phenols. The lime flavor is not genuine, more like the popsicle type of lime. While not my favorite or what I necessarily wanted, it isn't bad either. It is missing the crust flavor. A crystal malt wouldn't work as this is already sweet, and then most roast malts would be overbearing. I'm brewing a beer now with amber kilned and maybe that's the ticket, or perhaps just using actual graham crackers in the mash. Overall, this beer is a step in the right direction but not what I wanted, so 3/5.
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