Been a while between posts. Sorry. Very busy with everything not brew related. That said, here we are at the review for the Extra Pale Ale #2. It’s been over five weeks since this beer was bottled and absolutely ready for a tasting review.
First thing to note is the look. Was very clear in the bottle before heading into the fridge. You can see from the photos it’s very cloudy. Not that look means much to me, but a lot more than I expected. Feels like it’s more pronounced that the Extra Pale Ale #1 cloudiness.
Aroma on this is big in apples. Yep, that’s acetaldehyde giving that green apple smell, and some banana esters too. What caused that? High temperatures and poor yeast. Sure, this got piched onto reused yeast. And that should have eatten the sugars quickly. But, some bad quality control on keeping temperature down was the main factor here.
These two characteristics of acetaldehyde and esters come out in the beer flavour as well. It’s a bit disappointing as they take over a from what would otherwise be a really good beer. Behind these flavours there’s a nice light malt flavour with plenty of body. Yep, that Malto Dextrin is working a treat! Will be using that a lot more.
At 8.7% alcohol you would expect bite and harshness, not the case. The alcohol is hidden very well. Partyl with the big fruit flavours, but also the body. Have to say it again, the Malto Dextrin is a great addition to a strong pale ale. If you’re an extract home brewer and not using the stuff in your bigger alcohol beers I urge you to give it a go.
The beer finishes with plenty of fruit. Sure the acetaldehyde and esters dominate, but the hops from the amarillo come out to say ‘hi’ and have some fun. Is it better than the Extra Pale Ale #1? Overall, no. But there’s elements that work better like body. Plus if feels a bit smoother.
Food matching is hard. Probably something greasy like fried food or fish and chips. Yeah, that sound good. Could also be match with a burger or chicken parma.
Next time use some US-05 yeast will be used, and ferment at a lower temperature. The good news is that Summer is finally over and brewing can be done without crazy chilling techniques. But that also means needing to get in front of the darker beers so they’re ready for the cooler months. Better get cracking!