This is a really great beer. It was one of those where I just knew it was going to be great when I tasted it -- a gravity sample -- for the first time after fermentation. I kegged it the same day I brewed my mish-mash kitchen sink pale ale, so about three weeks ago. It's been on the gas and pretty well carbonated for awhile now. Interestingly, it finished at 1.016, well above what I anticipated. I don't think I mashed high, and I let the yeast ferment it fully (i.e. the krausen fell). It doesn't taste sweet though. In fact it's very dry.
Appearance: Black, but ruby on the edges and if you hold a light to it. Tan head.
Aroma: Milk chocolate. Sweetness. Coffee.
Flavor: Chocolate. Some roastiness. Pretty low bitterness. Maybe a touch of coffee. Very dry.
Overall: very enjoyable beer and I don't think I would change anything about the recipe. According to Brewer's Friend, that makes this a 3.94% abv beer. It's amazing that you can pack so much flavor into such a low alcohol beer.
Changes for next time? Although I mention above that I wouldn't change the recipe, I might try modifying the water slightly. I never do anything with water when I brew. But I wonder if a bit of distilled water (maybe half the total volume) might make this a little more crisp. I seem to remember the competition example being very crisp and the malt really popping. Mine has a sort of softness.
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