Tasting Notes
Appearance
Again, an outrageous, meringue-like head. Far more retention than last brew, I imagine owing to the higher percentage of adjuncts. More on the amber spectrum than golden (the latter of which I’d hoped for). Perhaps the omission of KMB from this version is responsible for the darker colour, however I think I’ll be skipping the Aurora malt the next time I brew this. The haze is similar to the last version, though appears to be holding its own for longer.
Aroma
Pineapple, mango, papaya, and Sophie gets a touch of lime zest and resin.
Taste
Light to moderate bitterness (I’ll aim for a touch higher IBU next time). Mango juice, papaya and granny smith apple on the palate, with minimal pine. The lactose is not missed from my last brew, however there’s a nice residual sweetness here that adds to the juicy perception.
Mouthfeel
Smooth and juicy. The sulfate:chloride ratio feels just right.
Drinkability and notes
It would appear that the high-protein adjuncts are simply one component of the NEIPA, rather than being the key to haze.
Thirst-quenching and satisfying, the sessionability is fairly limited by its high ABV, and I wouldn’t want to hit more than a pint and a half of this stuff. I worried about a little diacetyl slickness early on (no surprise given the super fast fermentation schedule designed to get this ready for a rather fancy event), though that’s settled out.
Changes for next time? Lower ABV, similar adjunct proportions, higher bitterness, and more resin – I think a touch of Cascade or Simcoe at whirlpool would push this to the next level. Most importantly though, I believe a change of yeast is in order. Vermont Ale has served me well, however I’m hoping London Fog will produce some serious haze.
Cheers!
B.