Method: Extract
Specialty grains: US crystal malt, German dark Munich malt.
Hops: Chinook (bittering), Styrian Goldings (flavour, aroma, and dry hop)
Yeast: Irish Ale (liquid)
ABV: 5.5% (the recipe suggests 4.8%).
Yield: 23 litres
Tasting notes: As you can see, it pours a lovely amber colour with an off-white frothy head. Basically, until I start all-grain brewing, everything is going to be a lovely amber colour.You get a fresh hit of hops on pouring, with hints of melon. On drinking you can taste the sweet malt with slight hints of caramel. The medium body carries the bitterness of the hops which lingers slightly on the palate. I don't mind this - it's quite nice. I may make this one again with an all-grain brew to see the difference that makes.
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