I really should have this figured out by now, but I was
reminded again that I need to wait long enough before opening the
bottles. That said, after waiting about 10 days, this brew has come
out drinkable and tasty.
The addition of the chocolate and caramel
malts did end up having a plesant effect on the taste. This batch is
kind-of like Smithwicks, a red ale that largely sustained my
undergraduate studies. Not that this is as good as that, but it’s
close, and for something we made in my kitchen it’s not too bad a
result. The additional hops also brought the flavor out and, in my
mind, helped brighten up the otherwise-too-sweet malts.
