Fresh hop American Amarillo Wheat review

From reading the brew day post, the second attempt at a hoppy american wheat took a few unexpected turns. I struggled to get the wort out of the kettle after boil, this being my first time brewing with whole hops, and fresh hops. The recipe itself is super simple, dme and hops, and a big dry hop dose. Ultimately I’m trying to replicate three floyds gumball head I was aiming for a light bodied, very aromatic, hop flavored beer. I ended up with a very light bodied, astringent, chlorophyl flavored beer, with tons of dry hop aroma. IMG_1994
The beer is very clear with a small head, it’s slightly over carbonated right now, but at 11psi it was pouring great. I dry hopped this beer with Citra and Cascade in the keg this has certainly improved the beer with time. The hop aroma is about where I want it, though, I wish it was more tropical. I worried about extend exposure to the hops, but it hasn’t caused any problems. I used a hop bag, and floss to hang the bag from the gas in post.
This was a beer I rushed to dry hop and carbonate to bottle for a competition, and I’ve got a post coming up on entering competitions. When it was bottled young, it tasted very astringent, and grassy. While it did age ok, it’s still very astringent and not where I want it. IMG_1996
At least the color is where I want it.
So for next attempt at 2AM maiden, I’m going to do the following.
This is going to be all grain, brewed with 55% american wheat, 37% pale, 8% Crystal light. Moving away from single hopping this beer, I’m planning on hop bursting, with amarillo and cascade, and dry hop with citra and centennial. Goal to increase the fruitiness, and hop flavor, and lose some of the bitterness.

Update: The remainder of the Keg was dumped. It just wasn’t going to get consumed. It was astringent, and getting worse, not better.

Homebrew Tasting Notes: AHS Oatmeal Stout

This is the first stout I’ve brewed, and I’m not really a big stout drinker, so I’m not sure this is a very qualified review this, but I’ll give it a go.
This is a very thick, rich stout. It has plenty of residual sugar, finishing at 1.018 will do that to you.
As you can see from the photo there isn’t much head.
Not super dark, but certainly not the mid brown that you’d expect by the coloring from Beersmith. It’s what I’d consider a standard oatmeal stout.I can taste the bitterness from the grains that escaped from the steeping bag, and were boiled. Actually not bad for this style. I’m pretty sure it would have finished lower, and less thick had I hit my expected volumes during transfer.
The ultimate question is would I brew this beer with this recipe, or would I change it up, and if so what changes would I make. Well, I think I might even change this batch in the keg by tossing in a vanilla bean, and a pint of cold brewed coffee. This will thin it out a bit, and add some complexity. Otherwise, I’m satisfied with the stout.