Used Cry Havoc, pitched directly on Barley Wine yeast, fermented at 45f slow rise to 60f. After 1.5 weeks slight sulphur smell. Taste dark chocolate, and roast coffee. Mouthfeel soft/silky. Not much Juniper. Will move to secondary. First Gold/Amarillo dry hop? Tasted 1 week later, sulfur smell is gone, roast/Dark Chocolate/Burnt Carmel/wood/pine/mint flavours, aroma: roast/wood and pine
A perfectly balanced, malty brown ale well suited for bringing in the warming of late spring and early summer. This full bodied dark brown is darker than a traditional English brown ale, less sweet and has just the right amount of bitterness. If you've enjoyed New Castle or Smithwicks but wanted something maltier and with more body, then this beer is for you. I designed this recipe to satisfy the beer tastes of my wife and she was quite pleased with the result..