I will be performing a modified split wort brew with this beer and the South Pacific IPA. I am adding 3.3lb of liquid rye malt extract, which I've never used before, to whatever runoff I can collect after gathering wort for the IPA. I have DME and Candi sugar as well, if needed, for points.
Bittering will be done with a hop shot provides 10 IBUs per mL per 60 minutes, so 3mL will give me 30 IBUs.
Pours a half finger of foam that dissipates slowly. Aroma is sweet caramel apple, just a touch of hop fruitiness but not distinct. Flavor follows the aroma at first then there's a sweet bread pudding thing going on. I pick up a rye note at the end but it's very faint. I definitely think the flavor could still be creme brulee or churro, but it's tasting more bread pudding like today to me. The carbonation and the body are fine. Yeah, the beer is just okay, too sweet, not enough rye, and no apple crisp rye flavor. I'll leave it at 2 stars.
Pours about one finger of foam that lingers a little. Color is very dark orange to the point of brown. Aroma is caramel and toffee sweetness with a light hop resin undertone. Flavor is dominated by a caramelized brown sugar, like creme brulee topping, and perhaps a slight edge of indinstinct fruit. Honestly, this tastes like creme brulee or a churro. The body is medium and the carbonation is just fine, not too sharp or overabundant. Overall the beer is a failure as I can't taste the apple crisp hops in an appreciable way, which is a real bummer. As a beer, this is more fitting as a brown ale, though there's no roastiness to it. I think the LME ruined this beer and I won't make the mistake of using it again. So, overall, it's drinkable and is okay, just too sweet. 2 stars.
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