We bottled the Christmas Stout on October 31st, which was only 8 days after pitching the yeast into the primary and much sooner than usual for me. The readings on bottling day were almost right on target.
γg = 1.020
% Al/V = 2.5%
Balling = 5
After 10 days of bottle conditioning, we finally cracked it open for the first taste. For me the stout flavor comes through as the most pronounced flavor. It has that same classic stout bitterness with a little bit of the spice flavor that we used as part of the boil. My wife thinks it has more of the spicy flavor, despite using nearly the same blend as the pumpkin hefeweizen. The stout bitterness probably brings the flavors out a little more.
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