I'm not sure what style you would class it as, but I brew it as my winter ale. But I don't want to give the impression it's verging on old ale or barley wine territory. It's not. I brew it as a traditional English ale, that's a tad stronger and a shade darker than my usual fare.
|Bottle Conditioned RIP|
So how did it turn out? The appearance is exactly what I was aiming for. A really deep copper colour with a malty nose, although it maybe a little top-heavy on the roasted malt aroma, which is surprising as there's not very much of it in there. There's also a slight hint of diacetyl.
Unfortunately, the roasted malts carry through into the flavour, as it's a shade more acidic than it should be, verging on sour. I hadn't picked up on the slight sourness until the beer was sampled at my local homebrew group, showing the usefulness of meeting with like-minded souls. The handful of roasted barley I used had been in my malt store for quite some time and I'm wondering if this might have contributed to the flavours?
I did take the beer off the yeast quite early too, which probably accounts for the diacetyl. It's a shame, as underneath, there's a nice beer. It looks the part, is nicely carbonated and had I used fresh ingredients and not rushed the fermentation, it could have been a belter. As it is though, I'll drink it, but it's not really one for sharing.