It's that time again!
www.klaserhausen.com/submarinerIn this article, I brewed a beer to honor all Submariners!
Below is the recipe and The Stig's tasting notes.
20 lbs. U.S. 2-row
1.5 lbs. 10L crystal
1.5 lbs. 80L crystal
Mash @ 150° for 90 min (1.3 qt/lb), sparge with 3.4 gal
Boil for 90 minutes
15mL CO2 Hop Extract boil for 60 min (~62 IBU contribution)
1 oz Calypso (15.6%) boil for 20 min
1 oz Centennial (10.5%) & Citra (14.4%) boil for 10 min
1 oz Cascade (5.5%) & Amarillo (8.7%) boil for 5 min
WLP090 San Diego Super, 2 vials & 1300mL starter w/nutrients Fermentation Temp: 65-68°
1st Round dry hop 1 oz Belma & Citra for 3 days
2nd Round dry hop 1 oz Amarillo & Cascade for 3 days
OG: 1.103 FG: 1.020 ABV: 12.1% IBU: 104 SRM: 14.7
Aroma – Roasted cacao beans, over-ripe banana, cinnamon, baked red apple / red apple skins. Also, quite a bit of fusel alcohol. Note after warming all the way up to room temperature, some sulfur notes (sulfidic: raw egg, mild sewer gas) are perceptible. Could be the product of stressed out yeast which is easy to do in such a strong beer, also could be the sign of the beer being too young, or “green.” Spending more time on the lees in secondary, as well as pitching more yeast (or a strain that is more resilient in environments that are highly alcoholic) for such a massive beer could mitigate this flaw.
Appearance – Approximately 14 degrees SRM. Russet/Medium Brown body with patchwork , off white head. No lacing or head retention to speak of. Glassy, almost iridescent top layer, has glassy texture – most likely due to high alcohol content.
Flavor – Much of what is present as far as aromatics are also there on front palette. However, all those delicious flavors are overpowered by the hot, boozy alcohol presence. Also, overly bitter. The powerful ABV, along with the lack of malt flavor and depth, allows the hop bitterness to become overtly apparent.
Mouthfeel – Again, way too much perceived alcohol. This highly attenuated beer is left with a slick, thin mouthfeel that is very warming and practically astringent/medicinal.
Overall Impression – Clearly there is a lot of potential for this beer, as it starts out with fantastic aromatics and flavors. The lack of balance, which is particularly difficult to dial in for high ABV beers, is where this barleywine falls short. I feel that if this beer could be more in the 9-10% ABV range, it would benefit from more malt character, providing depth and a much needed counterpoint to its massive IBU count. Despite the trend of American style barleywines being excessive in practically every way, the best examples almost always exhibit a tenuous balance between the drastic levels of malt sweetness and hop bitterness. Perhaps you could include less kettle additions and more late hopping to not only lessen the IBUs, but also provide more hop flavor and aromas. I think Chinook would work very well with this beer as a late addition hop.
Topic: Brewing Every Beer in the BJCP Guidelines (Read 6561 times)
