It’s been a few months since I brewed version 2 of this beer but because of the house move there’s a back log of beers to report on and a shortage of home brew to drink right now! You can see version 1 of this brew here, to see how it has evolved. Having seen the accolades Timothy Taylor’s Boltmaker has picked up it was one I was keen to try and emulate, especially after trying it firstly in bottles then on a trip to Yorkshire on draft.
For version 2 I removed the Mild Ale Malt and added more crystal to the malt base. It is still not right but is better than version 1. I think the solution in version 3 is to use some Aromatic Malt as well as crystal to achieve that Malty bitter aftertaste and aroma. I think the hop schedule is good as it is for now.
The only other thing I may change with this yeast is fermenting it at its lowest temperature which is 18 degrees C. I normally ferment at 19 degrees C which leaves me with some yeasty esters which whilst not unpleasant can be very notable. Whilst only a degree it may make a small difference to improve the beer.