Vital Statistics:
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Recipe: 4 lb wheat malt 3 lb 2-row pale malt 8 oz acidulated malt 4 AAU (10g @ 11% AA) Galena @ 60 1 oz freshly ground coriander @ 5 4 level tablespoons kosher salt @ 5 Wyeast 3056 - Bavarian Wheat Blend | |||||||||||||||||||||||||||||||||||||||||||
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Tasting Notes: Tasting notes taken 23 April 2012, 21 days after kegging. Poured from tap into a pint glass. Appearance: very lightly hazy light-golden hue. Head poured a thick finger of frothy white foam and dissipated somewhat quickly, but leaving a good lace. Frankly, I'd like to have seen a bit more haze and a bit more head retention. Unfortunately, since I left this in the primary 104 days, it cleared up pretty well. (3.5) Smell: refreshing wheaty aroma with a good fruity addition from the coriander, which gives it a nice witbier feel. I will have to try this yeast in a more conventional beer as well (perhaps, indeed, a witbier). (4) Taste: fresh, wheaty flavor with a hint of fruitiness and quite a lot of salt. For a gose, not too bad; I think the next time I do one of these I'll use half the salt and twice the acid malt, because almost none of the tartness comes through. That said, I actually rather like the overall flavor. (3.5) Mouthfeel: medium-light body with a well-integrated carbonation which presents a pretty nice creaminess. This one seemed to come out pretty darn well. (4) Drinkability: I find this beer to be quite drinkable. It has a good flavor and a low ABV so it won't wipe me out. That said, the saltiness can be a bit hard to overcome. (3.5) Overall score 3.65 (B). This is moderately successful from a style standpoint, and the resulting beer is drinkable and tasty. It may be a bit too salty for many people, but I don't find the salt to be a horrible detriment. Still, I'm definitely going to halve the salt for any subsequent brewing of the style. | ||||||||||||||||||||||||||||||||||||||||||||
Hops Table
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