Sandgroper Xmas 2007 Recipes And Tasting

[deebee]

Post here with your recipes and tasting notes for the Perth Christmas Case:


"Beer by David" =

56% munich
19% JW Trad
19% Cryers Galaxy
6% melanoidin.

Bittered with amarillo to 12 IBU and then flavour/aroma saaz to 16IBU should come to about 28IBU.

Brewed with a starter made fom W34/70, the Weihenstephaner yeast.

ABV ~ 4.8%.

 

[amita]

Post here with your recipes and tasting notes for the Perth Christmas Case:
"Beer by David" =

56% munich
19% JW Trad
19% Cryers Galaxy
6% melanoidin.

Bittered with amarillo to 12 IBU and then flavour/aroma saaz to 16IBU should come to about 28IBU.

Brewed with a starter made fom W34/70, the Weihenstephaner yeast.

ABV ~ 4.8%.

great , just marking the page so I get to read what everybody writes, mine will be till jan sometime as I dont expect my case to arrive by personal courier(roger mellie . top service!!!)

enjoy everybody,

cheers amita

 

[mika]

A ProMash Brewing Session Report
-------------------------------
Brewing Date: Sunday October 28, 2007
Head Brewer: Mika
Asst Brewer: Megs
Recipe: 2007 Christmas Case

Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (Kg): 10.10
Anticipated OG: 1.081 Plato: 19.62
Anticipated SRM: 15.5
Anticipated IBU: 40.7
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

Actual OG: 1.081 Plato: 19.62
Actual FG: 1.013 Plato: 3.32

Alc by Weight: 7.08 by Volume: 9.06 From Measured Gravities.
ADF: 83.1 RDF 69.3 Apparent & Real Degree of Fermentation.

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.1 9.00 kg. TF Golden Promise Pale Ale Ma UK 1.037 3
9.9 1.00 kg. Weyermann Munich I Germany 1.038 8
1.0 0.10 kg. Weyermann Carafa Special II Germany 1.036 558

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertau Northern Brewer Pellet 8.50 21.0 60 min.
20.00 g. Perle Pellet 7.80 10.9 30 min.
25.00 g. Perle Pellet 7.80 8.8 15 min.
20.00 g. Perle Pellet 7.80 0.0 0 min.

Extras, all added at 5mins to go

Cinnamon 1/2 tspn
Nutmeg 1/8 tspn
All Spice 1/8 tspn
Ginger 1/4 tspn

Yeast
-----
WYeast 1338 European Ale

Mash Schedule
-------------
Mash Type: Single Step 66degs

Didn't come out quite how I wanted but let me know what you think. Is carbonated and drinkable, but being such a big beer, better if it can be aged for a while.

Edit: Why's there all this dead space at the bottom of my post ?

 

[roger mellie]

This years offering - no chilled in the fermenter as my chiller was out of action.

As others here have pointed out - the combination of Weyerman Pils and No Chill can = DMS. So apologies for that - from the 2 or so glasses that I had - the DMS does dissipate in the glass.

It has had a week in the fridge - might pay to give it a couple more.

Cheers

RM

------------------------------------------------------------------


Rude Kid Pilsener (so named after the VIZ character of the 1980's)

Brew Type: All Grain Date: 18/11/2007
Style: German Pilsner (Pils) Brewer: Roger Mellie
Batch Size: 23.00 L Assistant Brewer: Tom
Boil Volume: 33.33 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Keg Kettle
Actual Efficiency: 72.0 %
Taste Rating (50 possible points): 0.0

Ingredients Amount Item Type % or IBU
4.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 84.9 %
0.40 kg Rice, Flaked (2.0 EBC) Grain 7.5 %
0.30 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 5.7 %
0.10 kg Cara-Pils/Dextrine (3.9 EBC) Grain 1.9 %
30.00 gm D Saaz [6.70%] (60 min) Hops 22.7 IBU
30.00 gm D Saaz [6.70%] (15 min) Hops 11.2 IBU
30.00 gm D Saaz [6.70%] (60 min) (Mash Hop) Hops 4.5 IBU
28.30 gm D Saaz [6.70%] (5 min) Hops 4.3 IBU
28.30 gm D Saaz [6.70%] (60 min) (Aroma Hop-Steep) Hops -
1.00 tsp Table Salt (Boil 90.0 min) Misc
12.15 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.053 SG (1.044-1.050 SG) Measured Original Gravity: 1.051 SG
Estimated Final Gravity: 1.014 SG (1.008-1.013 SG) Measured Final Gravity: 1.008 SG
Estimated Color: 7.1 EBC (3.9-9.9 EBC) Color [Color]
Bitterness: 42.7 IBU (25.0-45.0 IBU) Alpha Acid Units: 3.5 AAU
Estimated Alcohol by Volume: 5.1 % (4.4-5.2 %) Actual Alcohol by Volume: 5.6 %
Actual Calories: 472 cal/l


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 2.00 kg
Mash Grain Weight: 5.30 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 22.74 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 15.90 L of water at 68.2 C 63.0 C 60 min

Notes
Mash in with 15 Litres of 70 DegC water
Mash out with 8 Litres of 98 Deg C water
Sparge with 17 Litres of 85 Deg C Water

Fermented for 3 1/2 weeks at 10 degc down to 1.011 - upped temp to 14 degc - down to 1.008 after 2 days.

Chilled down to 2 DegC for 2 days - Filtered and kegged

Carbonated 15 seconds longer than normal

Bottled and recarbed

Smells like cooked cabbage :angry:

 

[Kai]

My recipe is on the label but I'll repost it here:

Kai's CACA
Classic American Cream Ale

5.3% ABV
28 IBU
8 EBC
1.048 - 1.008

56.5% Weyermann Pils
20% Weyermann Vienna
10% puffed corn
10% flaked rice
3.5% acidulated malt

Pacific Gem bittering
1.5g/L Tasmanian Saaz @ flameout

US-05

Ready to drink now. It would be good to know which other beers are ready to drink and which need to be laid down for a bit, as I'll probably roll up my sleeves and get stuck in fairly soon.

 

[deebee]

Beer by David is drinking okay now. It is slightly overcarbonated. There won't be any grenades, but it might be worth opening and letting stand in the fridge for 15 minutes before drinking. Or releasing pressure, resealing and drinking later.

 

[ausdb]

Check the side of my label "enjoy in the new Year" or when the bottle firms up a a bit I guess

 

[clay]

Mines only been in the bottle a few days so give it a couple of weeks

clay

 

[kook]

My case swap beer is saison d'clater houblon. It should be ready for drinking in 2-3 weeks if stored around 20 C.

Recipe Specifications

--------------------------

Batch Size: 30.00 L	  

Boil Size: 37.76 L

Estimated OG: 1.057 SG

Estimated Color: 6.7 EBC

Estimated IBU: 70.9 IBU

Brewhouse Efficiency: 74.00 %

Boil Time: 90 Minutes



Ingredients:

------------

Amount	   Item									   Type		% or IBU	 

6.30 kg	  Pilsner (Weyermann) (3.3 EBC)			  Grain	   87.50 %	  

0.70 kg	  Wheat Malt (Barrett Burston) (3.0 EBC)	 Grain	   9.72 %	   

10.00 gm	 Amarillo 06 [8.90 %]  (30 min)			 Hops		5.5 IBU	  

20.00 gm	 Columbus 06 [11.00 %]  (30 min) (First WortHops		14.9 IBU	 

10.00 gm	 Saaz 06 [2.20 %]  (30 min)				 Hops		1.4 IBU	  

10.00 gm	 Columbus 06 [11.00 %]  (30 min)			Hops		6.8 IBU	  

10.00 gm	 Saaz 06 [2.20 %]  (25 min)				 Hops		1.2 IBU	  

10.00 gm	 Amarillo 06 (HD) [8.70 %]  (25 min)		Hops		4.8 IBU	  

10.00 gm	 Columbus 06 [11.00 %]  (25 min)			Hops		6.1 IBU	  

10.00 gm	 Saaz 06 [2.20 %]  (20 min)				 Hops		1.1 IBU	  

10.00 gm	 Amarillo 06 [8.90 %]  (20 min)			 Hops		4.3 IBU	  

10.00 gm	 Columbus 06 [11.00 %]  (20 min)			Hops		5.3 IBU	  

10.00 gm	 Columbus 06 [11.00 %]  (15 min)			Hops		4.4 IBU	  

10.00 gm	 Amarillo 06 [8.90 %]  (15 min)			 Hops		3.5 IBU	  

10.00 gm	 Saaz 06 [2.20 %]  (15 min)				 Hops		0.9 IBU	  

20.00 gm	 Saaz 06 [2.20 %]  (10 min)				 Hops		1.3 IBU	  

10.00 gm	 Amarillo 06 (HD) [8.70 %]  (10 min)		Hops		2.5 IBU	  

10.00 gm	 Columbus 06 [11.00 %]  (10 min)			Hops		3.2 IBU	  

20.00 gm	 Saaz 06 [2.20 %]  (5 min)				  Hops		0.7 IBU	  

10.00 gm	 Columbus 06 [11.00 %]  (5 min)			 Hops		1.8 IBU	  

10.00 gm	 Amarillo 06 (HD) [8.70 %]  (5 min)		 Hops		1.4 IBU	  

20.00 gm	 Saaz 06 [2.20 %]  (0 min)				  Hops		 -		   

10.00 gm	 Columbus 06 [11.00 %]  (0 min)			 Hops		 -		   

10.00 gm	 Amarillo 06 (HD) [8.70 %]  (0 min)		 Hops		 -		   

0.50 items   Whirlfloc Tablet (Boil 10.0 min)		   Misc					 

1.00 tbsp	5.2 Stabilizer (Mash 0.0 min)			  Misc					 

0.20 kg	  Sugar, Table (Sucrose) (2.0 EBC)		   Sugar	   2.78 %	   

1 Pkgs	   Farmhouse Ale (Wyeast Labs #3726)		 Yeast-Ale				





Mash Schedule: Single Infusion, Light Body, Batch Sparge

Total Grain Weight: 7.00 kg

----------------------------

Single Infusion, Light Body, Batch Sparge

Step Time	 Name			   Description						 Step Temp	 

75 min		Mash In			Add 18.27 L of water at 74.5 C	  64.0 C		





Notes:

------

OG 1.060 - Pitched at 24 C, 5:30pm Sun 18th Nov.

1.5 L of WYeast 3726 Starter

Ambient (in spare room)

Moved to fridge (4 C), Sun 2nd Dec (FG 1.008)

Bottled 22.5L Sat 22nd Dec, primed with 180g of Table Sugar (for 3.0 Volumes CO2)

 

[Guest Lurker]

Edit as you see fit boys, this is my guess from how hard the PET bottles are, in approx drinking order

Ready now
Asher, Nelson Sauvin Summer Ale (confirmed)
Goat, Hefeweizen (my guess)
Barfridge, Deuchars IPA (pretty safe that is ready)
Vlad the Pale Aler, Transylvannian Pale Ale (confirmed)
Kai, Classic American Cream Ale (coinfirmed)
Doogiechap, Kolsch (Confirmed)
Deebee, Beer by David (confirmed)
Tony M, Ordinary Ale (confirmed)
RandyRob, Lucky 13 APA (confirmed by Kai)
Recharge, Rural Khazi Golden Ale (confirmed)
Sinkas, Belgian Massive Ale (confirmed, aged 1 yr prior to swap!)
Amita, Wit (GL tried it, plenty of gas)
MikeB, Belgian Wit (GL tried it, plenty of gas)

Give a couple of weeks to carb up
Guest Lurker, Bramling Cross Bitter, been in bottle 2 weeks, give it another week or two and drink fresh
Roger Mellie, Rude kid pilsner (confirmed)
AusDB, Lost Mojo Blonde Ale (confirmed)
Chilla, Chilla Haze Altbier (confirmed)
Kook, Saison d' Eclater Houblon, (confirmed)
Simon W, Amber Ale
Clay, APA, (confirmed)

Big beer, give it some time

Mika, 9% Christmas Ale

 

[Kai]

I can confirm that randy rob's apa is ready to drink. I've edited appropriately.

 

[Guest Lurker]

Details of my beer

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday November 24, 2007
Head Brewer: Simon Barrett (GL)
Asst Brewer: Dallas
Recipe: BX ESB

Recipe Specifics
----------------

Batch Size (L): 47.00 Wort Size (L): 47.00
Total Grain (Kg): 9.36
Anticipated OG: 1.046 Plato: 11.32
Anticipated EBC: 17.1
Anticipated IBU: 33.8
Brewhouse Efficiency: 74 %
Wort Boil Time: 80 Minutes

Actual OG: 1.046 Plato: 11.39
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.48 by Volume: 4.45 From Measured Gravities.
ADF: 73.1 RDF 60.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 45.53
Actual Points From Mash: 48.75


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
89.4 8.37 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
5.5 0.51 kg. TF Flaked Maize UK 1.040 0
4.7 0.44 kg. TF Pale Crystal UK 1.034 100
0.4 0.04 kg. TF Black Malt UK 1.033 1270

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Bramling Cross Pellet 8.60 9.0 60 min.
49.12 g. Goldings - E.K. Pellet 4.20 14.4 60 min.
28.37 g. Goldings - E.K. Pellet 4.20 2.2 15 min.
29.37 g. Bramling Cross Pellet 8.60 3.5 10 min.
45.37 g. Bramling Cross Pellet 8.60 4.5 2 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Campden tablet Other 0 Min.(mash)
0.00 Unit(s)Whirlfloc Fining 45 Min.(boil)

 

[Doogiechap]

My Kolsch is ready for consumption, apologies for the lack of brightness... Polyclar and a filter was no match for my poor technique .
Cheers
Doug

Recipe and details as follows:
Batch 2 of Kolsch

Date Brewed: 4 Nov 2007
Selected Style and BJCP Guidelines
6C-Light Hybrid Beer-Kolsch
Min OG: 1.044 SG Max OG: 1.050 SG
Min FG: 1.007 SG Max FG: 1.011 SG
Min IBU: 20 IBU Max IBU: 30 IBU
Min Color: 3.5 SRM Max Color: 5.0 SRM
Recipe Overview
Target Wort Volume Before Boil: 45.00 l Actual Wort Volume Before Boil: 45.00 l
Target Wort Volume After Boil: 35.00 l Actual Wort Volume After Boil: 35.00 l
Target Volume Transferred: 33.00 l Actual Volume Transferred: 33.00 l
Target Volume At Pitching: 40.00 l Actual Volume At Pitching: 40.00 l
Target Volume Of Finished Beer: 38.00 l Actual Volume Of Finished Beer: 38.00 l
Target Pre-Boil Gravity: 1.047 SG Actual Pre-Boil Gravity: - No Record -
Target OG: 1.050 SG Actual OG: 1.049 SG
Target FG: 1.012 SG Actual FG: 1.011 SG
Target Apparent Attenuation:: 74.9 % Actual Apparent Attenuation: 76.6 %
Target ABV: 5.0 % Actual ABV: 5.0 %
Target ABW: 3.9 % Actual ABW: 3.9 %
Target IBU (using Rager): 21.6 IBU Actual IBU: 21.6 IBU
Target Color: 2.8 SRM Actual Color: 2.8 SRM
Target Mash Efficiency: 75.0 % Actual Mash Efficiency: 73.6 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC
Fermentables
Ingredient Amount % When
Cryer Galaxy Malt 8.68 kg 88.8 % In Mash/Steeped
German Wheat Malt 0.50 kg 5.1 % In Mash/Steeped
German Munich Malt 0.50 kg 5.1 % In Mash/Steeped
US Rice Hulls 0.11 kg 1.1 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
Czech Saaz 2.5 26 g Pelletized Hops 60 Min From End
German Hallertauer Hersbrucker 2.2 100 g Pelletized Hops 45 Min From End
Other Ingredients
Ingredient Amount When
Yeast
Wyeast 2565-Kolsch

Mash Schedule
Mash Type: Full Mash
Protein Rest at 51 degC 20mins
Step Type Temperature Duration
Rest at 65 degC 60mins

 

[Vlad the Pale Aler]

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Xmas case 07
Brewer: Walkers Fine Ales and Stouts
Asst Brewer:
Style: Belgian Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 50.00 L
Boil Size: 66.77 L
Estimated OG: 1.058 SG
Estimated Color: 29.8 EBC
Estimated IBU: 20.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 80.19 %
0.80 kg Caramunich Malt (110.3 EBC) Grain 6.42 %
0.40 kg Amber Malt (43.3 EBC) Grain 3.21 %
0.07 kg Carafa III (1034.3 EBC) Grain 0.56 %
40.80 gm Hallertauer, New Zealand [8.50 %] (60 minHops 16.5 IBU
73.10 gm Hallertauer Hersbrucker [2.50 %] (15 min)Hops 4.0 IBU
0.02 kg Coriander Seed (Boil 5.0 min) Misc
0.62 items Sod. Met. (Mash 0.0 min) Misc
2.64 items Whirlfloc Tablet (Boil 15.0 min) Misc
20.00 items clove (Boil 5.0 min) Misc
1.00 kg Cane (Beet) Sugar (0.0 EBC) Sugar 8.02 %
0.20 kg Candi Sugar, Dark (541.8 EBC) Sugar 1.60 %
2 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale


Mash Schedule: 60l fly sparge
Total Grain Weight: 11.27 kg
----------------------------
60l fly sparge
Step Time Name Description Step Temp
60 min dough in Add 33.81 L of water at 73.8 C 67.0 C


Notes:
------


-------------------------------------------------------------------------------------
Ready to drink now.

Already had Beer by David, Ashers NS summer ale, (and Barfs very good Deuchars clone.)
Both up to the usual high standard.

 

[recharge]

I havent got time to type recipe in today, but was brewed 1/12 bottled 14/12 had one yesterday was tasting fine so could be drunk now though may may benefit from a week or two in fridge.

Regards

Recharge

 

[Simon W]

EDIT: Yeah give mine another week.
Just had one and is only just carbed.
Burps like a fruit salad :huh:
.... Chill haze

Simon's Amber Ale:

84% JW Trad. Ale
11.5% Wey. Melanoidin
4.5% Wey. CaraAroma

160g total mixed hops(for 22.5L)
= 48g each Amarillo, Cascade and Willamette + 16g Chinook
20g Hopbursted every 5mins from 30.
Approx. Averaged IBU = 38.

Remaining 20g was dry-hopped for 2 weeks.*

US05 yeast.

QuickNotes:
I rushed my labels and left out the W in SimonW's, but you all know what GL's labels look like anyway.
Last year I bulk primed with 6g/L Dex but got a fair bit of undercarbed feedback so upped it to 7.5g/L this year.
Someone has a PET bottle that won't stand without rocking, I thought it was overcarbed so let a hiss of gas out, it still doesn't stand! That one may be undercarbed
*Dry hopping may have been a failure, made a hopbag from loose weave cotton, ofcourse the cotton swelled and closed up the weave, D'OH!

 

[sinkas]

"The Divine Hammer" - CP filled bottles, ready to drink (aged already 1 year)

A ProMash Recipe Report



Recipe Specifics
----------------

Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (kg): 11.94
Anticipated OG: 1.103 Plato: 24.39
Anticipated SRM: 20.0
Anticipated IBU: 31.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.2 7.79 kg. Pilsener Germany 1.038 2
13.0 1.56 kg. Munich Malt Germany 1.037 8
4.3 0.52 kg. Aromatic Malt Belgium 1.036 20
4.3 0.52 kg. Cane Sugar 1.047 0
4.3 0.52 kg. CaraMunich Malt Belgium 1.033 60
4.3 0.52 kg. Special B Malt Belgian 1.030 120
2.2 0.26 kg. Melanoidin Malt 1.033 30
2.2 0.26 kg. Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
78.54 g. Hallertauer Pellet 4.00 31.4 60 min.


Yeast
-----

White Labs WLP530 Abbey Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 11.42
Water Qts: 28.60 - Before Additional Infusions
Water L: 27.06 - Before Additional Infusions

L Water Per kg Grain: 2.37 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 60
Mash-out Rest Temp : 76 Time: 10
Sparge Temp : 77 Time: 60

 

[roger mellie]

Stress levels are high - just braved the Mandurah Forum for some last minute Xmas shopping - bad move - some people need to resit their licences I reckon - I never got the "its OK to cut up everyone" rule in my road code.

So - I needed beer on my return

What better place to start than with

Ashers Nelson Sauvin Summer Ale

Its odd that I have a NSSA in the keg at the moment (NOT) - and can happliy do a comparison between them,

Huge head - I would say slightly overcarbonated - the bubbles are big and carbonic and the head has a nice winey almost candy smell - sweet - very appealing. Slightly hazy - not that I ever find that a fault.

Classical Sauvin stonefuit aromas - I would hasten to add that this has a faint caramel mid palate - sweet and toffee note. Finishes long - nectarine seems to win out in the end.

In all a great beer - as the first cab off the rank the rest have a tough act to follow.

In fact - all this did reinforce that my diacetic effort was a distant second - same winey flavors - but I guess thats what you get with a 6 day G to B.

Am looking forward to the rest now.

Cheers, Beers

RM

 

[barfridge]

Cheers for the bottling info gents. I seem to have dumped them all into the fridge in my drunken stupor the other night.

So it looks like I best go and fish some out.

 

[deebee]

Alright. It's not like I trust my palate or anything. But I like to get feedback on my beers, so I thought I would make the effort on yours. Only drunk a couple so far...

Kais CACA
A slightly cloudy beer sitting somewhere between light amber and dark straw in colour with a fine white head and light lacing. Delicate noble hops aroma with a touch of something citrusy on the nose. Dry from start to finish, utterly clean, crisp, refreshing, with a little bite of tartness sitting neatly amongst the gorgeous hops flavour. Mouthfeel is curiously full for such a dry beer - I love this. An excellent hot weather drink and a very classy beer Kai. Welcome to WA, nice to have your beer in the case!

Transylvanian Pale Ale
Its a fine bronze amber colour bearing a thin white head, a touch cloudy, but brighter than most. Lightly carbonated, enough to sustain the head throughout the drink. Fruity malt aroma, esters, phenols, a whiff of bubblegum. Feels smooth and alcoholic in the mouth. I cant pick up the cloves or the coriander or maybe I almost can if I squint. Its big on malt and ester flavours, Belgian, vinous and warm, alcoholic, zesty almost bready flavours. I really like the tartness that just takes the edge off the alcoholic warmth of this beer. A very nice drop.

All Xmas Case entrants please have a crack at posting something about as many beers as you can. It makes a difference to hear what someone else thought about your beer.

cheers


DB