Tasting: Batch #17

I wanted to make something "Fallish" without pumpkin, but still in the fruits and veggies category. Oddly, I am in recipe-mode for a pumpkin(ish) beer for the winter. For Batch #17, Plum Rye IPA, I found a new love affair.

It's fairly dark in color with a strong citrus aroma. It is very hop forward but the tartness from the plums finish nicely. I was hoping for a bit more rye, but if I had to sacrifice the plum overpowering it, then I am happy enough. It is overall what I was hoping for.  It packs a nice 6.9% ABV and is great to finish the end of the night with.

Plum Rye IPA
2 Row, Rye, Munich, Carapils and Crystal malts.
Simcoe, Columbus, Palisade and Amarillo hops
Lots of Fresh Plums
Wyeast American Ale II

Batch #18

Bourbon Cherry Wood Chocolate Stout
2 Row, Chocolate Malt, Crystal, Black Malt and Carafa Malts.
Cacao Powder, Dark Chocolate, Cherry-Wood, Vanilla Extract, Cinnamon
East Kent Goldings and Fuggle Hops
London Ale Yeast w/ starter.

After Primary Fermentation was complete I split this batch in two 3 gallon carboys. 2.5 gallons is from the recipe listed above. The second carboy is minus the cherry wood and vanilla. Bourbon has added a bit of vanilla flavor to my past batches, but I am hoping to have this one finish with it instead of it being more forward. The cherry wood for this batch was a gift given to me in a 5 foot plank that I have dried, sanded and cut into cubes. I have 2.5 ounces of cubes in 6 ounces of bourbon.  This will age for a minimum of 4 weeks and if my will power servers me right, more like 8 weeks. The vanilla extract used is a gift from another friend and contributor, Doog in Belize. I added about a tablespoon (+/-).