Thirsty Mallard Brewing – The Blog

All the updates from Thirsty Mallard Brewing

Update – 1/28/11

Posted by Jeff on January 28, 2011

I was a little busy during the holidays, so I forgot to update… apologies!

The Owen’s Oat Brown turned out pretty good!  The beer has a velvety texture that is great and there is a nice undercurrent of light chocolate and toasty roasted flavors.

The only negative with this beer is it’s opaque haze from, I assume, the oats.  I hadn’t expected the beer to be perfectly clear, but hadn’t expected just how thick the protein haze would be.

Aside from that, the beer was great!  I think I may try to up the gravity a bit and maybe infuse a little more chocolate flavor.  Maybe add a little chocolate malt to the grain bill and see if that kicks those flavors up a notch.

As usual, I decided to make a Pumpkin Ale for Christmas.  I was pressed for time and was feeling lazy, so I didn’t use my usual recipe that included butternut squash and a wide array of spices in the boil and secondary.  Instead, I decided to use the Pumpkin Spiced Ale recipe in Brewing Classic Styles.  Here’s the recipe:

BCS Pumpkin Ale

11 lbs. 2-row
.5 lbs. Aromatic
.5 lbs. Crystal 40
.5 lbs. Crystal 120
.25 lbs. Special roast

1.2 oz Kent Goldings 5%

.5 t. Cinnamon (1 min.)
.25 t. Ginger (1 min.)
.125 t. Nutmeg (1 min.)
.125 t. Allspice (1 min.)

So, the beer came out really great… but didn’t taste spiced to me.  It makes for a great “Christmas” ale, but I wouldn’t try to pass it off as a pumpkin ale.  Next time I may try to double the spices as well as “dry” spice in secondary.

I still have half a keg left.  My beer never seems to get finished at Christmas, so next year I may not brew one for the occasion.  Although I am interested in trying to brew a pumpkin porter, so we’ll see…



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