Being this is my 100th recipe, I decided to go with the highest quality (ie expensive) ingredients I could find, so Mecca Grade malts, Imperial yeast, and a lot of American hops for a sort-of classic IPA. This is also an interesting recipe as the grains and hops are split even amongst 3 ingredients at all points (except for the bittering hop).
Pours orange but slightly leaning towards brown with 1 finger of foam that dissipates quickly. Aroma is okay, just kind of general tropical fruit hoppiness, mostly pineapple, but there is a buttery note. Flavor is a total letdown, malt forward with bready notes and then a big buttery follow through. Mouthfeel is medium and carbonation is sharp in the mouth. This beer is just plain awful with what I assume is diacetyl. I used Imperial Barbarian yeast for the first time and even started it and I can't believe this is the end result. I'm wondering if it was the no chill method or perhaps even some oxidation with that color, but the real lack of hop aroma/flavor along with diacetyl makes me think this is a yeast problem more than a hopping or chilling problem. I am pouring out nearly all of these beers it is so bad. 1 star only because that is the lowest rating.
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