Tag Archives: 2.0

UMMO Results

UMMO.medals

The scoresheets came back from the first competition we’ve entered so far in 2013 (Upper Mississippi Mashout). As I said in an earlier post, this is supposed to be one of the best judged competitions of the year so I wasn’t really sure what to expect having not entered this one before (or possibly even a competition as well ran/judged as this one).

The results were posted sometime between Saturday night and Sunday morning (I checked when I woke up) and the scoresheets were apparently mailed out right away, but there was a postage issue and they had to resend them all out last weekend – no big deal, still had within about 10 days of the competitions which is plenty fast.

We ended up with 1 gold (Mild 3.0), 2 silvers (Scottish 70/- and IIPA)  and 1 beer that didn’t place (APA 2.0). I talk about each beers in the post linked in the top paragraph as well as other posts so I won’t go into great detail in this post.

The Mild that got 1st (39.5) is one that I don’t like and neither has anyone else that has tried it so far. Apparently it’s a good example of the style though, but I won’t brew that recipe again. I am going to enter it in NHC though since it did fairly well and I don’t know what else to do with the rest of the batch. The judges stated it could improve with a little more fruity ester complexity – that’s the problem with competing in the English styles- if they don’t taste like fruit-cake you will hear about it on your scoresheets, I just like my English beers with very limited ester character so I won’t be changing that.

The Scottish 70/- got 2nd (41 adjusted to 39) and was noted to be slightly over carbonated which detracted from the malt flavor – I blame my piece of shit regulator, but ultimately that’s my fault and overcarbonation is something I’m almost never accused of (quite the contrary…). One judge thought it had a little too much roasted grain and slight diacetyl (from WLP001?!?) – this was Jamil’s recipe and I probably wouldn’t tweak much if/when I rebrew it.

The IIPA got 2nd (37 adjusted to 43!) was the 2nd time I brewed a Pliny clone with some minor changes. One judge thought it had too much hop flavor and aroma, the other thought it needed more hop flavor and aroma. Both seemed to like the beer though, but the aroma was a bit subdued from the last batch which, I think, came from using gelatin. Based on the timelines though I had to use it and it really does make the beer sparkle. I think I’ll try to not use gelatin on APAs, IPAs and IIPAs when I can help it though.

The APA didn’t place (28.5) and that really surprised me as I thought it was about as classic of an APA as you can get. It also tasted really clean and I didn’t pick up any flaws. The judges thought it had too much diacetyl, which I either am not sensitive to or the judges maybe had some on their palates from a beer earlier in the flight – I’m not out to make excuses, but it’s got to be one or the other.

I will have to dig in and figure out how to adjust my process if I’m throwing off diacetyl and not picking it up myself. The yeast in question is WLP002, which I’ve had diacetyl comments from in several batches now and it is a pretty notorious strain for diacetyl, but it is still precious to me and I will fight through this.

I’m brewing a Special Bitter this week and the APA (with some adjustments) in 2 weeks both for NHC and both with WLP002 so I need to make some adjustments immediately starting with going from a 1L starter to 1.5L and probably doing my D rest earlier in fermentation than I have been (instead of when krausen drops I think I’ll do this about a day after high krausen (probably 2.5-3 days from pitching). I think I will also rouse the fermenter as I ramp up the temp – not sure what else to do besides leave the beer on the yeast a bit longer (I usually give these about 10 days from pitching, maybe I’ll go closer to 2 weeks). I sent an email to White Labs, but I don’t know if they’ll respond or, if they do, if it will be real constructive.

There are a couple more competitions coming up (this Saturday and next Saturday) so I’m hoping to have more scoresheets back before tweaking my process too much. This kind of feedback is part of the reason I enter competitions – if I truly don’t detect diacetyl (which some people are not sensitive to) than I may be serving friends/family buttery slick beer which is unacceptable, but I wouldn’t have known without getting feedback. I’ll know more once I see the results from the next 2 competitions, but it has identified some simple things I can do to reduce the amount of diacetyl that ends up in the finished product.

I’m still looking for more gold and hopefully a BOS or two this year, stay tuned readers.

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Filed under Brewing, Competition, Homebrew

Hamfast the Gaffer (Pliny clone) take 2.0

pliny_2.0

Good Day readers,

Brewed up another pliny clone on 12/13/12. Instead of following the same recipe from the Zymurgy article as I did last time I came across another blogger that believed he had a more accurate and up to date clone recipe and decided to tweak my recipe a bit. I want to compete with this beer and I’m not looking to make an exact clone at this point so I didn’t make all of the changes, but here’s the updated recipe and thanks to Scott for posting the info on his blog (which, if you like beer blogs you should check out):

Hamfast the Gaffer 2.0

Tasty McDole’s “hoppy” water profile

5 finished gallons (6.75 gallon batch size – 1.5 left in kettle, 5.25 into carboy, 5 into keg)

90 minute boil

Mash at 150* F for 90 minutes

1.072 OG (ended up at 1.073)

1.010 FG (measured)

88% Rahr 2 Row

5% Corn Sugar

4% Briess Carapils

3% Briess Crystal 40

110 grams CTZ 17% 90 minutes

24 grams CTZ 13.9% 45 minutes

32 grams Simcoe 13% 30 minutes

1/2 tablet Whirlfloc 5 minutes

74.5 grams Simcoe 12.2% 0 minutes (hot steep for 15 minutes before chilling)

32 grams Centennial 11.6% 0 minutes (hot steep for 15 minutes before chilling)

Servomyces added prior to chilling

After chilling whirlpooled with a spoon and let kettle sit for 2 hours before racking to Better Bottle, transferred only a small amount of pellet hop material – left the rest behind with 1.5 gallons of wort/trub.

60 seconds pure 02

WLP001 pitched at 65* F, allowed to free rise to 67* F for fermentation, ramped up to 70* F as fermentation slowed down. Racked to secondary at 1.013 onto 10 day dry hops – second dose also added in secondary.

28.4 grams Centennial Dry Hop 10 days

28.4 grams CTZ Dry Hop 10 days

28.4 Simcoe Dry Hop 10 days

21 grams Amarillo Dry Hop 10 days

7.1  grams Centennial Dry Hop 5 days

7.1 grams CTZ Dry Hop 5 days

10.7 Simcoe Dry Hop 5 days

10.2 grams Amarillo Dry Hop 5 days

Kegged/fined with gelatin on 1/2

1/8 pours crystal clear, tastes really great, still a bit harsh (always find that beers need at least 1-2 weeks in the keg to mellow out).

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After 2 weeks in the keg this beer tastes really good. The flavors have mellowed and the harshness has faded. The addition of amarillo is very evident surprisingly enough, the aroma is pine, resin, floral citrus, a bit of earthiness/dankness and maybe a hint of fruitiness (from hops, not yeast). The flavor is all of the above with a bit more pine/resin. The mouthfeel is great, the hop oil lingers on your tongue – this is obviously from the large amounts of oily hops, but the 15 minute hot-steep before chilling increases this dramatically – and in a very good way. The bitterness is perfect and the malt flavor is right where I want it. I don’t think I’d tweak the recipe at all for the next batch. The color is lighter than the first batch and I like where it’s at. The gelatin didn’t seem to strip aroma/flavor and I wouldn’t hesitate to use it again (previously I had refrained from using it in hoppier beers, but I think I’ll use it in all beers going forward).

This is a great recipe and every IPA/IIPA lover should brew it at least once. This will be entered alongside Bagshot Pale and maybe some other beers in Upper Mississippi Mashout, Great Northern BrewHaHa and MMXIII Midwinter Home Brew Contest. I’ll get some results posts up afterwards. The first attempt of this recipe got 1st, 2nd, 3rd in the three competitions I sent it to – I know that the competition will likely be stiffer in UMMO at least though.

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Filed under Bitter, Brewing, Competition, Homebrew

Bagshot Pale – American Pale Ale

apa7

What beer-lover doesn’t love a nice clean American Pale Ale? This is such an easy-drinking sessionable style. The first beer we ever brewed was Midwest Supplies’ Sierra Nevada Pale Ale clone, this is the style that started it all for us. Looking back at the original brew log – that one was brewed 4/2/10  and was bottled on 4/15/10. Naturally when tasted on 4/22/10 it tasted green and was under-carbed (remember not being able to resist having a bottle during conditioning?). By mid-May we were drinking it and were hooked on homebrewing. Surprisingly I took hydrometer readings that batch and it started at 1.049 and finished at 1.012 – the next few batches don’t have readings.

Since that pale ale we’ve brewed about 15 gallons of a Mirror Pond clone and are on the 2nd iteration of a recipe that I developed.  The only style that has been brewed more is likely Special Bitter – which is a British ancestor of the American Pale Ale.

The recipe for Bagshot Pale is heavily influenced by Firestone Walker’s Mission Street Pale Ale. I listened to the CYBI series with Firestone Walker and was instantly enamored with Matt Brynildson, Brewmaster. He is 3rd only to Jamil and Tasty in my fantasies. One of the main things I liked about Firestone Walker’s Pale beers is that they all use a yeast similar to the Fullers yeast (WLP002 / Wyeast 1968) which is my favorite yeast to use. They also do most of their dry hopping in the primary fermentor, and since I’m lazy that means one less carboy to clean. Firestone Walker’s pale beers all seem to be really clean and easy to drink, which is something I typically aim for. In short, they just seem to do everything right – I’ve only had a couple of their beers, but based on the podcasts and other things I’ve read I feel confident in saying that.

The grist is that of Mission Street Pale Ale just higher gravity, I don’t do the Firestone Walker mash schedule, but rather a single sach rest temp of 148F. I follow a similar hopping schedule, just at higher rates to what Firestone does. Tiny 90 and 30 minute additions followed by a massive whirlpool addition, which for us, is just a 30 minute hot steep post boil.

Bagshot Pale 1.0

5 finished gallons (6.5 gallon batch size – 1.25 left in kettle, 5.25 into carboy)

90 minute boil

1.052 OG

1.011 FG

80% Rahr 2 Row

15% German Munich (8L)

5% Briess CaraPils

10 grams Cascade 7% 90 mins

10 grams Cascade 7% 30 mins

50 grams Cascade 7% 0 mins – 30 minute hot steep

39 grams Centennial 9% 0 mins – 30 minute hot steep

14 grams Amarillo 9.3% 0 mins – 30 minute hot steep

14 grams Cascade 7% Dry hop for 6 days

14 grams Centennial 9% Dry hop for 6 days

14 grams Amarillo 9.3% Dry hop for 6 days

WLP002

Pitch at 63, let rise to 66F. As fermentation wraps up increase temp to 68F. When within .002 gravity points of target final gravity add dry hops. After 3 days cold crash for 3 days before kegging.

The first version of this recipe got 1st place in it’s category at Hoppy Halloween 2012 (37.5 – 6 weeks old), 1st place at Land of the Muddy Waters 2012 (38 – 9 weeks old) and 3rd place at SCH*ABC V (35- 9 weeks old). The scoresheets from Hoppy Halloween stated that the beer is very clean and the hop the hops overpowered the malt and that the beer would benefit from additional late additions/dry hopping). At 9 weeks old the scoresheets stated that the body was a bit thin, but the malt/hops/bitterness were perfectly balanced.

The beer, when young, is all hops. The body was a bit thin, but I really didn’t want to make the beer too much bigger or mash higher because I think that would hurt drinkability and this is the type of beer that I like to have several pints of in a session. The gravity was boosted to 1.058. I decided to add some Victory Malt to give this a little bit more malt flavor especially when young. I also simplified the hopping to be in 1 oz increments. The “whirlpool” addition got slightly smaller, but the AA% was a bit higher on the Centennials. I didn’t want to increase the bitterness of the beer which is why the hops were reduced overall on the hot side, but the dry hops were all doubled to increase aroma and hop flavor.

Bagshot Pale 2.0

5 finished gallons (6.5 gallon batch size – 1.25 left in kettle, 5.25 into carboy)

90 minute boil

1.058 OG

1.013 FG

76% Rahr 2 Row

15.5% German Munich (8L)

5% Briess CaraPils

3.5% Briess Victory Malt

5 grams Cascade 7% 90 mins

5 grams Cascade 7% 30 mins

45 grams Cascade 7% 0 mins – 30 minute hot steep

28.4 grams Centennial 11.6% 0 mins – 30 minute hot steep

28.4 grams Amarillo 8.2% 0 mins – 30 minute hot steep

28.4 grams Cascade 7% Dry hop for 6 days

28.4 grams Centennial 11.6% Dry hop for 6 days

28.4 grams Amarillo 8.2% Dry hop for 6 days

WLP002

Pitch at 63, let rise to 66F. As fermentation wraps up increase temp to 68F. When within .002 gravity points of target final gravity add dry hops. After 3 days cold crash for 3 days before kegging.

I’m hoping these changes will get this beer into the 40’s in some upcoming competitions. Assuming it continues to do well I’ll likely enter this in NHC – I have just enough Amarillo to brew it again and for a rebrew if it advances. The beauty of this recipe though is that you really could put whatever hops you want in it and it will really showcase them well. When I run out of Amarillo I think I’ll replace that with Chinook (Simcoe and Citra both would do well, but I really prefer those in IPA/IIPAs as opposed to a session APA). As it is now the beer is citrusy, floral, a little spicy/piney/resinous, grapefruity, and slightly malty in both flavor and aroma. It tastes very clean behind all the hop flavor and only slightly sweet in the finish.

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Filed under Brewing, Competition, Homebrew