pale burnt lake Brew Session

2/18 4.80 HLT pH 150F mash temp 5.29/1.079 first runnings 5.45 second 6.04/1.011 final 5.31/1.041 pre-boil@8:00 *brought to a boil and cut heat so I could boil about 4 hours later 5.26/1.043 pre-boil@12:30 Added 5mL phos at EOB KO'd@68F, set temp controller to 69F 1.050 O.G., 5.16 post boil. Easy brew. As long as there aren't any weird off flavors or problems, I'd say this was a pretty useful brew schedule. Efficiency was a tad higher than I would've guessed. Still got a solid FV volume. 2/22@1.018@71F. Tasting good, set temp to 74F to wrap it up. 2/25@1.011@74F, corrected to 1.012. Pretty bright, and tasting good. Will recheck and likely keg in two days. 3/17. Tapped maybe 2 weeks ago? Pours a burnished orange hue with a slight off white foam. Not quite the impeccable clarity I would expect from the fuller's yeast. Sweet marmalade spread across lightly toasted wheat bread in the nose. Medium-bodied with sweet caramel and brittle notes. Spiced by herbal and floral hops, bringing another dimension of sweetness to the beer, while delivering enough bitterness to erase any doubt about what type of beer this is. It's British, it's bitter, and has malt character. A completely enjoyable pint, but spring is arriving, and my thirst for ales and lagers not golden is waning. This beer tastes like autumn, and makes me we wish it was drunk. The Fuller's yeast is a bit distracting with this amount and color of crystal. It was completely enjoyable in a golden ale with a light cara, but amps up the sweetness a bit much.