Appearance - Dark brownish amber. If held up to light, can detect cloudiness. Little head and head retention. The recipe should be amended for the head; maybe flaked barley, carapils, rice hulls, or some wheat malt, although some of these might battle out the clean body taste below.Aroma - Carmel, rye and malt. No hops, no alcohol.
Taste - Clean and light body. Maltiness, caramel, light carbonation. Some hop bitterness, but I think it needs a little more. Finishes very spicy, which I love about rye beers.
Notes and Amendments: This beer needs more time in the cellar to balance out the maltiness. It's simply not there yet. I love the rye finish, but I think I'd use more hops next time, and maybe use chinook or fuggles instead of the magnum. I think I will use a different yeast too. Something a little more tart and dry, like a belgian strain, Wyeast 1214 Belgian Ale or White Labs WLP550. Also, I'd put something in there for head retention. Of course there are things I'd change about the recipe, but all in all a pretty good beer.
That Rye beer was golden (not as in Belgian, but as in so good). I'd call it a success. But if you improve upon it, shoot, I'll follow you home one day and beg for a pint.
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