2017 SEQ Christmas Case Swap - Tasting thread

[Liam_snorkel]

5 - Evoo4u - Julebryg - 5.0%

Clear deep gold, fluffy head. Aroma is all spices. Settles into a rather sessionable beer, the spices seem to dominate but there is a clean malty beer underneath with a firm but clean bitterness. Quite nice.
This is by no means a criticism of the beer but the Julebryg spice mix viscerally reminds me of the Imperial Leather soap at my grandparents house when I was a kid :O

 

[angus_grant]

23 - bierre De ble noir

Fresh is best, eh Perry
Slight pepper and zing in the aroma
Nice gentle dark malts in flavour.
After taste I don't recognise so I'm putting that down to the buckwheat.
I'd say this was a dark saison if it didn't say witbier.
A more subtle beer than Perry's normal offering, but well crafted sir.

 

[Liam_snorkel]

12 - angus_grant - imperial porter
Very dark opaque brown with dense tan head and brutal death metal lacing, aroma is slightly chocolatey with this malty/spicy/sweet thing that is similar to smelling muscovado sugar? It's hard to describe. Starts off full, medium carbonation, well attenuated. Quite delicious. Different to a typical porter in my mind. Send me the recipe pls? xoxo

 

[angus_grant]

Imperial Silver Dollar porter
Style: Robust Porter
Batch size: 23.00 l
Boil time: 90 mins
Yeast: Safale American (DCL/Fermentis US-05)
OG: 1.080
FG: 1.015
Est ABV: 8.5 %
Colour: 60.4 EBC
IBU: 57.7 IBUs
Fermentables
Name Type Colour Amount (kg) %
Pale Malt (Barrett Burston) Grain 3.9 EBC 7.10 kg 89.42
Carafa III Grain 1034.3 EBC 0.25 kg 3.15
Caramel/Crystal Malt - 60L Grain 118.2 EBC 0.25 kg 3.15
Special B Malt Grain 354.6 EBC 0.20 kg 2.52
Chocolate Malt Grain 689.5 EBC 0.14 kg 1.76
Totals 7.94kg

Mash Details

Name Type Temp Time
Mash In Temperature 65.6 C 75
Mash Step Temperature 72.0 C 10
Mash out Temperature 78.0 C 10

Hop Details
Name Alpha Form Amount Time
Nugget 13 Pellet 30.00 g 60.0 min
Citra 12 Pellet 18.00 g 60.0 min
Citra 12 Pellet 30.00 g 2.0 min

Basically a beafed up version of Charlie Papazian's Silver dollar porter. His recipe is so bloody solid, it has stood up to all my bastardisations so far.

Am rebrewing next weekend so I get 23 litres to drink instead of just 4 sample bottles.

Hopefully hit my gravity numbers a bit better as I was down on OG and also up on FG

 

[Liam_snorkel]

Nicest porter I've had that didn't have any brown malt in it

 

[Parks]

View attachment 111533

12 - angus_grant - imperial porter
Very dark opaque brown with dense tan head and brutal death metal lacing, aroma is slightly chocolatey with this malty/spicy/sweet thing that is similar to smelling muscovado sugar? It's hard to describe. Starts off full, medium carbonation, well attenuated. Quite delicious. Different to a typical porter in my mind. Send me the recipe pls? xoxo

To my taste it needed just a little more bitterness as the intense malt lingered a bit too much. I reckon it would be amazing in 12 months though.

 

[angus_grant]

Nick Holt's barrel-aged imperial amber.
Once it warmed up, it started releasing all its goodness.
Some rum/spirit aromas followed by a gentle vanilla.
There's some spirit flavours as well, but the main flavour is sweet smooth malt.
It's slightly boozy in aroma and flavour, but at 9.5% I'd expect that.
I'm not a big fan of amber's as I find them a bit one dimensionally sweet. I think I'll ask for imperial from now on.