First east coast brew and it’s a whopping 1 gallon. While there’s a lot to get used to with brewing such a small amount, the experimentation possibilities are endless. For this one, didn’t both learning the ropes and went straight to experimentation. Pale malt base with a little crystal and some chocolate malt. For the hop schedule, no 60 min addition. Started with Cascade pellets at 45 min and continually hopped with Perle pellets/leaves until flame-out. Each hop addition was a in a tea ball and removed and replaced. Primary was 4 weeks. More details below on the recipe depending on how it turns out.
Appearance: Near opaque black with a brown, tightly latticed head that dissipates slowly. Little to no yeast sediment.
Aroma: Roasted malt with a citrus hint.
Mouthfeel: Nice level of carbonation keeps it pretty light on the palate. Balanced with slightly sweet finish.
Taste: Roasted malt first and foremost, but not at all out of control. Hops are there but just a tad grassy. Bittering levels are nice. Overall enjoyable.
Overall: Remarkably solid for first attempt at a 1 gallon batch. Would certainly make this again and perhaps in bigger batches when the time comes. Differently next time would be same hopping schedule/process, but with a higher AA hop to bring up the citrus and aroma next time.