Hoppy English Red Tasting Notes

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Initially wasn’t too impressed with this beer, likely a result of my poor recipe calculation. I stupidly forgot to update the alpha acid content of the First Gold hops in the recipe software (it was assumed to 7%, mine were really 3%), so my IBUs were probably about cut in half. It wound up being a fairly malty beer, but the toasted malt flavors were actually quite pleasant. Happy accident considering I was hoping this would be a hop forward beer. That being said, I always seem to under do the hops when using English Yeast. The yeast tends to mute the hops and I always forget to compensate.

The clarity on this batch was phenomenal, and the shade of red was perfect in my opinion (the photo appears more brown). It’s been tough to hit the color red (too dark and it’s brown, too light and it’s copper/orange) but this SRM level (10, I believe) was just right.

Looking back at the recipe again, the hop additions didn’t really make sense for what I was going for; the whole thing would have probably been better just without the 30 minute Cascade addition. Mid-boil additions haven’t sat well with me recently. They seem to work well in IPAs that have a lot of hops surrounding the mid-boil addition, but not so much in isolation. Although my favorite saison recipe just has 60 and 30 minute additions and that’s it – it seems to give it a nice zippy dry finish. As with everything in brewing, it’s all about how you use it to make it appropriate.

 

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Filed under All-grain, Amber, English, Hoppy

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