I haven't been happy with my brews of the caramelized version of this beer, which is likely my fault due to not getting the caramelization right, so I decided to try the easier version. This one uses Crystal, Honey, and Munich malts to try to get the same flavors.

This one went a bit weird. It was way over the expected final gravity after two weeks. I figured some combination of the high mash temperature and using a lower attenuating yeast (S-33 instead of US-04) than the recipe calls for. On what would have been kegging day (exactly 14 days after pitching the yeast) I ran out of time and didn't get to it, though. When I went to do it two days later the wort had a new very small layer of foam on top and was very, very cloudy. I let it sit for another week and checked the gravity again when it settled and it was down to about 1.016. That's still higher than expected, but much better than the previous nearly 1.020.

Style Details

1.030 - 1.035 1.010 - 1.013 10 - 20
17 - 22 srm

Batch Details

Brewed OnPackaged OnOn Tap DateOriginal GravityFinal GravityColor
Feb. 18, 2023 March 11, 2023 April 15, 2023 1.034 1.016
13 srm