Skip to main content

Out of the Cellar: Red Sky Dubbel

2013
I really ought to do this more often. Pretty much one year from the day that the grains and hops hit the brew kettle, I'm drinking the last bottle of 2012's Red Sky Dubbel. This is only the second homebrew I cellared. The other being my Belgian Strong Pale Ale. Thankfully, there are more beers on the way.

Last year, I stated that "Sweet dark fruit flavors are out front, bolstered by a bit of chocolate. The bitterness level is just enough to balance the sweeter flavors". Most of that is still the case.

2012
Surprisingly, the sweet/bitter balance hasn't really changed. If anything, the beer is even more spicy. I imagine that's because the yeast is doing a lot of the spice work. Although raisin and prune aromas and flavors still dominate, there's a more prevalent Baking Chocolate flavor that's almost roasted in nature. The body is even more dry than it was before. A soft carbonation is still present and continues to carry just the right tingle. Head retention isn't quite as good, but there's still a fair bit of lace left in the beer's wake.

So what's the story here? That I need to make sure I always keep a few bottles of my stronger beers in storage for a year or more. If the rest come out like this one, I'll be quite happy.
Labels:

Comments

Post a Comment

Popular posts from this blog

Birthday Brewing: Dark Session Saison

I've been asked to brew all of the beer for my friend's Birthday. It's in mid-August, so I have to get everything going right now . There will be five beers in all: Dunkelweiss, Wit, Saison, Dark Saison and Kölsch. Rather than post all of the recipes at once, I'm going to spread them out into separate posts. My Session Saison and SMaSH Kölsch were already underway before I was asked to brew the other beers. The Dark Saison below is an extension of the Session Saison. I've expanded the original recipe to make a darker beer. CaraMunich Malt adds a little caramel sweetness, while Carafa II brings a light dark chocolate edge to the brew. The rest of the beer is as it was before, with the same hops and yeast. Adding extra grains does push the alcohol content up a bit, but the beer still shouldn't break the 5% ABV mark. I'm anxious to try my two Saisons out side by side and taste the difference that two extra grains can make. For five gallons: Grai...
Post a Comment
Read more

In the Fermentor: Flaming Pumpkin

I'll admit that I'm not a huge Pumpkin Beer fan. I didn't have one on my brewing calendar for this year and didn't have my sights set on one for next Fall either. Then my niece came along and threw down the gauntlet. She asked me to brew her a pumpkin beer and I accepted the challenge. I did a lot of reading to see how to best go about using pumpkin in beer. Some people mash it with the grains. Others add it to the brew kettle during the boil. Some add it to the primary or secondary fermentor. The consensus from professional brewers appears to be adding it to the mash, so I took the same approach. The pumpkin was cooked ahead of time by my girlfriend to soften it, convert some of the starch and help release some of its sugars. It then joined the grains in the mash. I really want the pumpkin pie effect here, so I've thrown in all of the requisite spices toward the end of the boil. I've also gone with just enough bitterness to balance the sweetness of the ...
4 comments
Read more

Out of the Cellar: Old Man's Chest

2014 I can't believe it's been a year since I bottled my last Old Ale . I suppose time flies while you're having fun. Anyway, it's time to see what's taken place in the last 12 months. Things have changed quite a bit the last 12 months. First off, the flavors meld better than they did before. This is still a complex flavored beer, but the balance of the different pieces is more cohesive. Bitterness has faded just a bit, but still carries the black tea bite that was there before. 2013 The rum-like qualities have really cut through with time. There's an almost vinous quality to the beer that wasn't around before. This is especially true in the nose. A slightly heavy body persists that is drier than before. The beer finishes with lingering toffee and rum flavors. Overall, I'm quite happy with how this beer aged. I'd still tweak the recipe if I brewed it again, but time has made for a much more cohesive brew.
Post a Comment
Read more