Strativarius
Apprentice
Hey all,
In an attempt to take a more scientific approach to my brewing I have been brewing in sets of 2 - always the same recipe back to back with one or two modifications to help myself identify cause and effect.
In this case I have 2 Blonde Ales. Grain bill consists of 2 row, pilsner, munich, and 10L. Hops consist of Citra for bittering and 30 min additions, and an ounce of centenial at FO.
My basic experiment was the effect of ABV on the beer. Unfortunately I had more changes than that based on error and product availability. The effective differences that I see based on my notes were.
1) Batch 1 had 4.7%ABV, Batch 2 had 5.9% (only difference in grain bill was more 2-row)
2) Batch 1 had .15oz citra at first wort, Batch 2 had .15oz citra at 60min (i forgot them at first wort. cant imagine this matters?)
3) Batch 1 used WLP 051, Batch 2 used WLP 001. (not sure the effect)
Mash temps were within 1F of each other. FG was off by 1 point.
Result: Batch 1 has a nice bready quality to the maltiness, and a delicious hint of oranges. Clean crisp finish.
Batch 2 tastes like a slightly malted up Icehouse. No distinguishable hop characteristic whatsoever.
my question: Have any of you seen this drastic effect of ABV on beer? Or do you think there something else that I am missing? If so, I had no idea ABV could so drastically dominate the more subtle flavor profile of a lighter style of beer.
Cheers.
In an attempt to take a more scientific approach to my brewing I have been brewing in sets of 2 - always the same recipe back to back with one or two modifications to help myself identify cause and effect.
In this case I have 2 Blonde Ales. Grain bill consists of 2 row, pilsner, munich, and 10L. Hops consist of Citra for bittering and 30 min additions, and an ounce of centenial at FO.
My basic experiment was the effect of ABV on the beer. Unfortunately I had more changes than that based on error and product availability. The effective differences that I see based on my notes were.
1) Batch 1 had 4.7%ABV, Batch 2 had 5.9% (only difference in grain bill was more 2-row)
2) Batch 1 had .15oz citra at first wort, Batch 2 had .15oz citra at 60min (i forgot them at first wort. cant imagine this matters?)
3) Batch 1 used WLP 051, Batch 2 used WLP 001. (not sure the effect)
Mash temps were within 1F of each other. FG was off by 1 point.
Result: Batch 1 has a nice bready quality to the maltiness, and a delicious hint of oranges. Clean crisp finish.
Batch 2 tastes like a slightly malted up Icehouse. No distinguishable hop characteristic whatsoever.
my question: Have any of you seen this drastic effect of ABV on beer? Or do you think there something else that I am missing? If so, I had no idea ABV could so drastically dominate the more subtle flavor profile of a lighter style of beer.
Cheers.