I have been reading about using cereal in the mash and wanted to give it a try. I found an ancient grains cereal, 32oz Nature's Path Heritage flakes, that contains kamut, oats, spelt, millet, barley, and quinoa. Not knowing what I'm going to get out of the cereal, I'm building a very malt forward amber as the base.
Grains: Vienna for base, Victory and Munich 10L for color and flavor
Hops: Jarrylo for bittering, Mt Hood for neutral flavor
Yeast: Cal common as I have it sitting around
Water profile: Amber balanced as I'm splitting the wort and will make a saison with the other half
Dark orange, close to brown in color and then pours 2 fingers of foam that don't dissipates at all. Aroma is bready and then sweet melon. Flavor is bread that is quickly overtaken by a melony strawberry flavor, finishing with a bit of a boozy and strawberry breath. The body is quite thick with little sharpness from nucleation despite a higher priming. Despite using a cal common yeast, there's no sharpness or crispness to it. Of note, the foam is very pillowy, which may be a positive. So, this is an interesting beer and, were I to order it in a bar, I'd be intrigued by it but wouldn't order another. I'll say 4 stars for the novelty of this as the Huell Melon hops give it a truly unique flavor.
Comments
Scored a 39.5 in a homebrew exhibition for a local county fair using BJCP scoresheets, but not judges.
8/17/2018 6:55:10 AM
Scored a 24.5 at the Oregon State fair. Feedback was that the beer was light struck due to green bottle, presence of diacetyl and banana flavor, general off flavors due to infection or stressed yeast.
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Scored a 39.5 in a homebrew exhibition for a local county fair using BJCP scoresheets, but not judges.
8/17/2018 6:55:10 AMScored a 24.5 at the Oregon State fair. Feedback was that the beer was light struck due to green bottle, presence of diacetyl and banana flavor, general off flavors due to infection or stressed yeast.
9/21/2018 6:37:18 PM