EMBER (2nd Session - July, 2015)

SUMMARY
This beer was GREAT. Although notably better than the first attempt, I'm not certain that this recipe can be considered final. The smoked malt is more well balanced than before, and the beer has more body and better mouthfeel. Overall, this is a unique brew that is a perfect match for any barbecue or campfire.

RECIPE
Grains (11.25lbs)
     9.0 lbs Pale Malt
     1.0 lbs Cherrywood Smoked Malt
     1.0 lbs Crystal 80
     .50 lbs Crystal 40
Hops (7.0 AAUs)
     7.00 AAUs Kent Golding (1.0 oz | 7%)
Yeast

WLP013 1084 (London Ale)

(High | 67-75% | 66-71°F)

The previous recipe was too dry, so I made some recipe adjustments. I switched yeasts, made sure to achieve proper mash temps, and changed the grain bill a bit. I dropped the roasted barley and added more crystal 80 in hopes of achieving a better color. 
This batch of hops (still Kent Golding) was a little weaker in terms of alpha acids than during my previous attempt, but this isn't a hop driven style so I rolled with it. Also, the London Ale yeast is described as a "dry, malty ale yeast...provides a complex, oakey ester..." which appropriately follows the smoky theme of this beer. 

BREW NOTES

I made sure to mill the Cherrywood Malt this time. It smells great.
Mash temperature was on point
Boiled off a bit too much volume
4.0 gallons transferred to primary
OG = 1.058

FERMENTATION NOTES

2wks in primary
2wk in secondary
Bottled 4 gallons at 69°F
Targetted 2.3 vol CO2 (.79oz / gal)
Forgot scale so used 26ml/gal (.11cup/gal) of corn sugar to prime
Sugar additional created lot of foam in the beer. I believe this was residual CO2, dissolving out of the beer, so I added 4ml/gal to compensate for potential losses.
2wk bottle condition at room temp
1wk cold condiditon

     

TASTING NOTES

Bottling Taste (0 weeks)

- Much more malty and balanced than its predecessor (phew)  

- Hop presence seems lacking causing a very slight sweetness

- Cherrywood smoked malt adds to nose and aftertaste

Initial Taste (2 weeks)

- Notably better than previous attempt at this brew
- Smoked malt is more balanced, and not as sharp
- Body is much more full and malty (almost on the verge of slightly cloy)
- Mouthfeel is improved. Hopefully carbonation continues because it could use extra fizz.
Second Taste (2 months)
- Deep amber color
- Medium head
- Cherrywood dominates nose with a mild hop background aroma
- Lively mouthfeel that is moderately smooth
- Smoke flavor initially dominates, but yields to a long floral finish
Final Taste (4 months)
- Caramel on the nose with mild smoke aromas behind
- Aromatic malt could probably be reduced
- Smoke flavors are well balanced, and astringency has faded
- Beer has dried out a little
- Finish is slightly shorter than desired 

LESSONS LEARNED
- Not every recipe can be a home run on the first go. Tinkering is required