Tuesday, May 22, 2012

Kevin Lolli SOB Brewday

I’m taking it back to the old school. Which means it is time for more Lolli, and specifically more Kevin Lolli SOB. Hot damn. Who saw that one coming? I’ll tell you who—this guy, that’s who. Check this. And I’ll keep you posted on all the new adverb action soon.

119. Kevin Lolli SOB
8 lbs. Simpsons Golden Promise
½ lb. Muntons Dark Crystal 135-165° L
¼ lb. Breiss Special Roast

Mash @ 156° F for 60 minutes w/ 3 gallons of RO water & 2 g. gypsum; collected 2 gallons @ 1.062
Batch sparge @ 162° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.022

Collected 6 gallon, brought to a boil (60 minutes), & added:
w/60 to go: 2 oz. Sonnet Golding leaf 4.1% AA

w/30 to go: 1 oz. Sonnet Golding leaf 4.1% AA

w/15 to go: 1 tsp. Irish Moss

w/1 to go: 1 oz. Sonnet Golding leaf 4.1% AA

Chilled, racked to carboy, & racked on to Wyeast 1469 West Yorkshire Ale cake from 118. Chris Wyatt’s Landlord

Brewed: 5/22/2012 @ 70° F; dropped to 64° F
Secondary: 6/7/2012
Bottled: 7/26/2012 w/ 2.5 oz. table sugar

OG: 1.040
FG: 1.014

Tasting Notes (8/25/2012): Round two of the beer named after trouble in a can. This one is a bit darker than its predecessor—it pours a burnt sienna with a lot of caramel and orange in it, and has a slightly iridescent sheen in the glass. The thin white head sticks it out for a while, then disappears. Much like a certain someone’s blog, I might add. The nose is buttered toast mixed with creamy butterscotch, followed by earthy—very, very British. Flavors start with cracker and biscuit malt with light amounts of dark fruit—plum specifically—and a smidgen of oxidized sherry. The middle has bitterness, caramel, and—for lack of a better description—a slight stale jammy biscuit on crumpled brown paper flavor that I’m not sure works here. From there, the beer returns to cracker malt and bitterness in the finish, with a touch of lingering hop bite. The body is medium and the carbonation is low, probably even for the style. The higher mash temperature has had the desired results in regards to mouthfeel, but the flavors are a bit off. My guess would be that the darker specialty malts—the Breiss Special Roast and the Muntons Dark Crystal—don’t mesh as well with the West Yorkshire yeast. The bright, delightful flavors found in Chris Wyatt’s Landlord seem lost in this beer, although this one does have the same slight musty finish that I find enjoyable. The fruit esters from the yeast seem out of balance with the malt—maybe the Special Roast is more the problem than the Dark Crystal. Anyway, this is a good beer, but I think that the real problem is that I wanted it to be much closer to Chris Wyatt’s Landlord. And it’s not, dammit. Although I have a sneaking suspicion this beer will continue to grow on me.

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