I am going to attempt an American Rye beer that speaks more to European sensibilities, hearkening back to when the Terrapin Rye was my absolute favorite beverage. I have Wyeast 1056 sitting around from a prior brew and I want to take advantage of its clean character to showcase a beer focused on malts. No hop additions after 15 minutes so as not to interfere with the malt character.
Grain choices are: Base malt of NW Pale Ale, rye @ 40% for flavor, and Black Prinz malt for color only. Rice hulls are to prevent a stuck sparge as I will forgo a beta glucan rest in favor of single infusion.
Hops: Warrior for bittering and Willamette for flavor/aroma as I have both on hand now, decided to throw in some Azacca as a dry hop to complement the fruity/spicy character of the rye
Yeast: Wyeast 1056 as I have it sitting around
Water profile is Amber Full
Last bottle. Pours 2 fingers of foam that is slow to dissipate, mahogany in color. Aroma is fruity and Woody. Flavor is slightly fruit and wood, almost a hint of vanilla, that morphs into more of a wood flavor. Breath is of fruity wood, which isn't a great descriptor but the closest I can think of. Body is medium and silky smooth. After this one had some age on it, 2 months, it became a great beer. I think the dry hop can be dropped entirely. This wasn't the beer I was going for as it is a brown ale and not a pale ale, but I believe it is quite good.
Pours one finger foam that lingers. Color is dark brown that, when held to the light, is transparent mahogany. Aroma is malty sweetness, slight bit if bready yeast. Flavor is a fruity, bready, and even a slight bit if charcoal to start, followed by a malty woodiness, finishing with a some sweet woodiness. The malt profile is quite complex and very good. This one definitely needed to age a bit and dry hopping only got in the way of the malts. Body is a bit thick but not too much with only some sharpness due to carbonation. I would like to make this again without any black malt and the proper yeast as I think the clove/banana flavors could help to provide even more complexity to this malt focused beer.
Side bottle ferment pours two fingers of foam that lingers. Color is dark brown, burnt orange in the light. Aroma is fruity hops, tropical fruit, like mango. Flavor is tropical fruit, mango followed by a little toasty malt and a finish of tropical hops. Body is light and there's a carbonation sharpness due to nucleation. I'm surprised that the rye isn't more pronounced in this one. I think I'd like to have honey malt in it to assist in the spicy character of the rye. A different hop would be good too, something more pine like. Not a bad beer but not what I was going for.
Upright bottle ferment pours one finger of foam that dissipates quickly. Color is the same, dark brown, burnt orange. Aroma is slight tropical hops but not too perceptible, and then a malty sweetness coupled with a slight yeast tang. Flavor is slight tropical hops that is gone immediately followed by a malty sweetness with a slight toastiness that finishes with a bready yeast flavor. Perhaps the extra carbonation makes all the difference, but the side bottle is better by quite a bit. I still want more of a spice and sharpness to this beer.
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