Tag Archives: BJCP

NHC Round 1 Results

NHC.2013

I received my scoresheets today from NHC Round 1 this morning. I had entered 4 beers and 2 advanced. I was hoping at least 1 would advance so pretty cool that 2 made it. I had actually tried the winning APA after the Mini BOS concluded and was about 75% sure it was mine, but I literally got one sip since so many people wanted to try it and had just been drinking Dark Lagers and eating chips so I couldn’t tell for sure and didn’t want to let myself believe it was for sure mine. As you can see above the APA advanced with a whopping score of 30 – that’s right the lowest possible score to be eligible for the 2nd round – I’ll wear that like a badge of honor. The judges for the APA were not even National in rank and one of the Mini BOS judges was a Grandmaster III so I’m pretty much disregarding the scoresheets. It was clearly a low scoring flight if a 30 advanced to Mini BOS.

I’ll be rebrewing the APA with no recipe changes in the next couple of weeks to be ready for Round 2 judging.

My Robert the Bruce clone was entered in the Specialty Category and scored a much more respectable 43.5. I won’t need to rebrew that beer. The Mild that got 1st at UMMO and 3rd at March Mashness scored a 39.5 and advanced to the Mini BOS, but did not place. My special Bitter did not score well with a 27 as I expected, it had the off flavor I posted about here, but by the time I realized it wasn’t going away it was too late to edit my entries.

 

Beer Entered Date Brewed BJCP Category Score Place
Crickhollow Mild 3.0 11/17/2012 11A 39.5 N/A
Bagshot Pale 3.0 2/23/2013 10A 30 1st
Bucklebury Bitter 2/7/2013 8B 27.5 N/A
Northfarthing Ale 12/27/2012 23A 43.5 2nd

 

On second thought I might even brew 2 versions of the APA and see which I prefer and in case I screw something up so I have a contingency plan – I have 3 bottles from the last batch, but they’d be 4 months old when judged so that isn’t much of a back up plan. I’m pretty confident in my brewing, but this is NHC after all..

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Bagshot Pale 3.0 – APA

APA_3.0

I spoke to the first and second iteration of this recipe in this post so I’ll keep this post brief. Obviously this is the third iteration of this recipe – I brewed this one with NHC in mind. I liked the previous versions a lot, but I think I nailed exactly what I was going for the third time.

I entered both previous versions in 3 competitions each and ended up with some pretty good results. In one competition it was dinged for high diacetyl, which I think was probably from another beer in that flight because the same batch did well in 2 other competitions and I never picked up any diacetyl. I took the feedback from all the scoresheets giving more weight to the 2nd version as well as my notes and decided on a few changes:

  • The hop flavor seemed a bit muddled so I decided to move the Amarillo from the Dry Hop and use it all in the hopstand while moving the Centennial from the hopstand to dry hop. I really liked the aroma of Janet’s Brown Ale which was dry hopped with 2 oz Centennial. I also thought having Cascade and Amarillo in the hopstand without Centennial would focus the flavors a bit more.
  • I thought the bitterness could be a bit higher and some scoresheets more or less concurred, but I didn’t want to add a large bittering addition – in an attempt to preserve the integrity of the original recipe (which focuses on the “whirlpool” hop stand for nearly all bitterness) I decided to use the water profile I use for all my other hoppy beers, which is the one Tasty McDole uses (I had previously used Firestone Walker’s profile for this recipe). I do not know much about water chemistry, but I know this profile works and accentuates bitterness so I figured this was a pretty safe change without modifying the hopping schedule.
  • A couple of scoresheets mentioned malt aroma as being a bit low. The style guideline says low-moderate for both malt aroma and flavor so I opted to increase the Victory from 3.6% to 5.8%. I’m hoping that gets me a hint of malty/toasty aroma as it was pretty much all hop aroma before – hopefully the 2.2% increase was enough to be noticed. I modified the grist percentage for everything to accommodate this change, but only slightly from version 2.0.

Bagshot Pale 3.0:

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

90 minute boil

1.054 OG

1.014 FG

73% Rahr 2 Row

15.4% Weyermann Munich (8L)

5.8% Briess CaraPils

5.8% Briess Victory Malt

5 grams Cascade 5.6% 90 mins

5 grams Cascade 5.6% 30 mins

46.8 grams Cascade 5.6% 0 mins – 30 minute hot steep

56.8 grams Amarillo 9.2% 0 mins – 30 minute hot steep

28.4 grams Cascade 5.6% Dry hop for 6 days

56.8 grams Centennial 8.7% Dry hop for 6 days

WLP002

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

I have found that this beer is very drinkable after a week in the keg, but even better if you wait until about 6 weeks from brew day. This particular version has an intensely citrusy and spicy aroma with hints of orange,  grapefruit and some clean malt character. The spiciness is a bit higher than in 2.0 and I’m really liking it – overall the aroma screams American C hops, and more importantly it screams American Pale Ale. The color is golden with a hint of orange – brilliantly clear (it’s lighter than the picture above shows – had trouble with lighting). The bitterness and moderate carbonation hit you first, but the flavor quickly shifts to citrus/grapefruit with some breadiness and orange flavor. I don’t pick up any toastiness still, that is one thing I’d consider trying to increase, but it’s just so drinkable as is I think any more malt character might detract from the beer overall. The finish is dry by design with a hint of lingering bitterness and even hop flavor. The older it gets the more the malt flavor comes through (as the hops fade).

I entered this in NHC, but category 10 is never easy so I’m not holding my breath.

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Robert the Bruce (Scottish Ale) clone attempt 1

northfarthing.ale

Ahh Robert the Bruce – the man and the beer. We’ll start with the man that inspired the name for this beer – king of the Scots from 1306-1329 (yes I got this off Wikipedia). After brewing this I actually read quite a bit about Robert and was not surprised to see how historically inaccurate Braveheart is, but I still love that movie. It was the first ‘R’ rated movie I ever saw – I still wonder what my parents were thinking – I was maybe 11 by the time I saw it. It’s still a movie I watch once (or many) times a year. I’ve always thought the character Robert the Bruce was the most compelling in the entire film, largely because of the acting of Angus Macfadyen (FAATHHERRRRRRRRRRRRRRRR!).  If you can get some Robert the Bruce (or another Scottish Ale) there is a fun and simple drinking game to play while watching Braveheart – every time someone on screen says “freedom” you raise your glass and say “Robert!” and take a healthy sip, if the English are on screen you say “dirty English bastards!” and drink.

Because of my interest in both Scottish Ales and Robert the Bruce I was intrigued when a friend of mine told me about a beer called Robert the Bruce by 3 Floyds. It’s a Scottish Ale that falls between the Scottish 80/- and Strong Scotch Ale (so I guess it’s about a 100/- ale) style categories in terms of gravity. Their website says that it’s 7%, but everywhere else has it at 6.5%. I figured I’d target 6.5% and ended up hitting 7% so either way I’m in the neighborhood.  The main info floating around the internet is that it’s bittered with Centennial to about 30 IBU and uses crystal, roasted and melanoiden malts. I found a recipe (below) that was supposedly from Nick Floyd on a forum from a post about 8 years ago and figured I’d try using the recipe as a starting point as it matched up with the rest of what I could find on this beer.

OG:17plato (1.070)
FG:5.5plato (1.022)
Ibus:30 All at begining of Boil (Centennial)
90 Minute Boil
MashIn 162 F Hour Rest
Yeast: Fullers

Colour 18 Srm

Malt 85% 2Row US
1%Black Patent UK
1%Roasted UK
5%Caramunich 40 German
3% Crystal 10 US
2% Melanoidin German
3%Crystal 55 UK
Ferment on the cold side 62-65 F

From there I degassed a sample and saw that it finished at 1.016, not 1.022. I decided to keep the same grist percentages and to target 1.065 OG and 1.016 FG for 6.5% ABV.

Here is the recipe I brewed:

Mash @ 149F

85% Rahr 2 Row
5% Weyermann Caramunich I
3% Simpson’s Medium Crystal (50-60 = 55ish)
3% Briess Caramel 10
2% Weyermann Melanoiden Malt
1% Simpson’s Roasted Barley
1% Simpsons English Black Malt

20 SRM
Centennial @ 90 mins to 30 IBU
WLP002 – ferment at 62*, ramp up to 66* as fermentation slows down.

Homebrew left, Robert the Bruce right

Homebrew left, Robert the Bruce right

It ended up at 1.067 OG and finished at 1.014 (7% ABV) so the mash temp was a bit low. Like most Scottish Ales it really didn’t taste great until it had been cold conditioning for about a month – was almost cloyingly sweet and the flavors just hadn’t blended yet. As you can tell in the picture, the homebrew version is a fair bit darker, it worked out to 19.8 SRM in Beersmith, but I wanted to start with this grist anyway since it was the only recipe I could find online that looked like it could be right. When we tried this side by side the commercial bottle was a bit old and oxidized so we really couldn’t do a true side by side so I’ll just describe how the homebrew version tastes.

The aroma is all malt, caramel, chocolate, dark fruit and just a hint of alcohol and esters. When I first take a sip I get a lot of chocolate and some bitterness and it changes quickly to caramel, dark fruit and just pure Scottish Ale  malt character (sorry I can’t describe that better). It’s definitely got a clean malt profile and the perfect balance of good old Centennial bittering. It’s crazy how the flavors change within a single sip – the finish is dark fruit and than suddenly a hint of chocolate. It’s been a while since I’ve had a fresh Robert, so I can’t really say that this is cloned, but its in the ballpark for sure. Robert is a bit more drinkable so I think getting this down to 6.5% would help. My regulator also went crazy and this is slightly overcarbonated, been slowly degassing it so that would also make it a bit more drinkable. I’ll have to reduce some of the character malts to lighten the color a bit as well. I remember the malt hitting me a bit harder so I will probably increase the melanoiden next time. Some friends might be heading near the brewery in the next couple of months so if they are able to bring back some more Robert I’ll tweak the recipe and rebrew this. In the meantime I’ll probably use a similar grist makeup to make a Scottish 60/- or 70/-.

I entered this in the March Mashness competition as a Specialty Beer with the description, “This is a Scottish Ale brewed between the Scottish Export 80/- and Strong Scotch Ale styles.” Not sure what to expect – never entered a Specialty Beer. I call it “Northfarthing Ale” as I thought the description of the Northfarthing of the Shire to be a lot like Scottland – (from LOTR Wikia):

The Northfarthing or the North Farthing was the least populated part of the Shire.

It was known for having a slightly cooler climate then the rest of the Shire and snow was more common here.

The soil tended to be somewhat rocky but was good enough to allow for farming and was where the Shire’s barley for their beer came from.

There was also much hunting done here.

Cheers

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The Great Northern Brew-Ha-Ha results

medals

The Great Northern Brew-Ha-Ha competition was last weekend and I entered 3 beers. The scoresheets were mailed on Monday and I got mine on Tuesday – pretty cool to get them that fast.

Bagshot Pale (APA – 10A) scored a 38.5 and got 1st place out of 12 other APAs. Interesting that there was not even a hint of diacetyl mentioned where in UMMO they said it was far too high for the style – maybe they had some leftover on their palates from a previous entry or something – who knows. I took some steps to reduce diacetyl anyway in a Bitter brewed last week and will do the same when I brew this APA again. One judge went as far as saying no flaws detected in both aroma and flavor – diacetyl (and marked it as flawless) would have been mentioned if they picked any up. Anyway though, the scoresheets both were quite good and neither noted any real criticisms nor recommendations to improve. 39 is a good score, but it would have been nice if one or both judges had given some feedback on how this would score higher. Aroma was 8/12 on both and I’m thinking it could use a little more malt aroma so I might increase Victory by a little bit, we’ll see though. I think I might also change the hopping slightly.

Ivy Bush Oat Stout (Oatmeal Stout – 13C) scored a 34.5 and did not place (11 entries). I entered this one for feedback, didn’t really expect it to place and I’m pretty happy with the 35. The judges both noted that it needs more oatmeal to get some additional creaminess and oatmeal flavor. One noted that it had poor head retention as I had noticed as well and he said increasing the oatmeal would help. I probably will brew the same recipe as before and will just increase the flaked oats or maybe do flaked oats and Golden Naked Oats. Even with toasting the flaked oats I didn’t pick up very much oatmeal flavor in this one.

Hamfast the Gaffer (Imperial IPA – 14C) scored a 36.5 and got 1st place out of 28 entries. I didn’t realize it until I read the summary sheet that came with the scoresheets, but this was the biggest category in the competition – which makes the 1st place win a little sweeter. I was really impressed with one of the scoresheets, I’ve seldom seen so much writing on one (filled every line and the section between each category as well as some in the margin).  The description and detail was great and I appreciated it enough to email the judge and thank him as well as ask a question as he adjusted the score down to average with the other judge. Essentially he is a really high ranked judge and gave it a 43, but had to average the score down to be in line with the other judge who, in my opinion, didn’t seem to be real knowledgeable on Imperial IPAs. I don’t want to go into it too much or it’ll look like I’m whining, but I’ll just post both sheets below. The 2nd judge gave it a 33 and changed to a 35, but the 1st judge didn’t know that it had changed from a 33 or he would’ve given it a 40 instead of a 38 to be within 5 pts (he confirmed this in the email) which was a requirement of this competition.

Scoresheet 1 (click and zoom if necessary):

14C sheet 1

Scoresheet 2 (click and zoom if necessary):

14C sheet 2

Midwinter Competition is this weekend – they have some cool medals I’m hoping to get at least one. After that I’ll probably enter 2 or 3 beers in March Mashness and there really aren’t many more competitions around here until 1st round of NHC.

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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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MILDly annoyed

Crickhollow Mild

Crickhollow Mild

So back in November I brewed the third iteration of a Mild recipe thinking I’d nail it with the tweaks from version 2 to version 3 (long-winded blog post here), but after giving version 3 plenty of time to condition and mellow out I still don’t really like it – as gorgeous as it is in the picture above. I think the Crisp Amber malt just brought in an astringent flavor that is really unpleasant. As I mentioned in the competition post I did enter this in UMMO just to see if a trained palate can figure something else out that may be process related – it might even score well – it’s not bad I just don’t really like it and the guidelines do allow for some astringency in roast based versions.

Anyway though – dejected and demoralized I was thinking of just giving up on perfecting a Mild recipe for a while, but as I was reading through the style guideline when I was debating even entering version 3.0 I got an idea for a new recipe that I think could be quite delicious and decided not to give up!

I decided to target a more chocolate forward Mild and utilize some delicious  Simpson’s English Chocolate Malt instead of using Pale Chocolate and either Black Malt or Amber as in versions 2 and 3. I think with the amount I plan to use this should bring in plenty of chocolate flavor while hopefully adding just a bit of coffee and roast flavor. The Carastan and Extra Dark crystals will bring plenty of caramel, toffee, dark fruit, burnt sugar, and other crystal type complexity while the Floor Malted MO will bring plenty of bready maltiness (I sometimes get a hint of honey even – in a very good and pleasant way with this malt). I’m sure with everything going on there will also be plenty of toasty, nutty and other flavors mentioned in the style guidelines as well.

I might cask condition this and serve it on the Caskegerator if I can figure out a good way to bottle some for competition at the same time.

This recipe is subject to change at this point – probably brew it in a week or so:

Mild 4.0

60 Min boil

Mash at 154F for 60 mins

1.038 OG (factoring in .002 pts either way as I haven’t brewed a really low gravity ale since I got my own mill so I’m not sure what the efficiency will be)

1.012 FG

18 IBU (EKG most likely)

83.5% Warminster Floor Malted MO (4.5L)

6% Baird’s Carastan (37L)

6% Simpsons Extra Dark Crystal (160L)

4.5% Simpson’s Chocolate Malt (430L)

WLP002

Pitched at 62F, let rise to 66F and finish at 68F

Readers – I’m open to any feedback/suggestions/criticisms that you may have on this recipe. I’m debating on the percentages, but I think it’s close. I also toyed with changing the Carastan to a darker crystal (probably the medium), but I think the combination of the Carastan and Extra Dark Crystal could be magical.

Cheers

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In Search of Gold……Medals

As happens several times throughout the year there are several competitions coming up within weeks of each other in the area that allow drop offs at Northern Brewer – meaning no hassle with shipping. Whenever this happens I try to brew up a few beers to enter in each – which I’ve made mention of in some recent posts. I also had some bottles left of other beers brewed last year that I decided to enter. I was really hoping to volunteer at the Mashout, but couldn’t get out of work Friday and Saturday (during judging) so hopefully I’ll have that chance later this year as I’ve never helped out with a competition.

 

Bagshot Pale

Bagshot Pale

American Pale Ale – Bagshot Pale – this is the second iteration of the recipe, see the post for more info there. The first iteration got 1st, 1st, 3rd in the three competitions I entered it in. I’m really happy with the changes made in this version – the hop flavor is amazing. I’m planning to enter this recipe in NHC, which may or may not change depending on scores/feedback from the upcoming competitions. This is entered in Upper Mississippi Mashout 1/26, The Great Northern Brew-Ha-Ha! 2/9 and MMXIII Midwinter Home Brew Competition 2/15.

 

Hamfast the Gaffer

Hamfast the Gaffer

Imperial IPA – Hamfast the Gaffer – once again, this is the second iteration of a Pliny clone – lots of info in that post. Also, once again, I’m really happy with how this turned out in it’s second iteration. I probably wont rebrew this to enter it in NHC, but I will brew it at some point again this year probably whenever the next group of competitions around here are together (probably late summer/early fall). Upper Mississippi Mashout 1/26, The Great Northern Brew-Ha-Ha! 2/9 and MMXIII Midwinter Home Brew Competition 2/15.

 

Crickhollow Mild

Crickhollow Mild

English MildCrickhollow Mild – this is my third attempt at a Mild – I go into great (probably too much) detail about the recipe in the post, but in this case I’m not thrilled with what the amber malt brought in – almost an astringent-like flavor that is a bit strong at this point. I’ve read that the flavor can/will fade over time, but I’m not sure how patient I’ll be with it. I figured I’d enter it anyway and see if the judges like it better than I do or if they think the astringent flavor is a process issue or something. This is entered in Upper Mississippi Mashout 1/26.

 

MacAulish

MacAulish

Scottish 70/- MacAulish – I brewed this back in August and it has been at about 35* F since early September – for whatever reason this beer really improves with extended cold storage. This got a silver medal in Hoppy Halloween scoring 36.5. This is Jamil’s recipe with Simpson’s Caramalt/Extra Dark Crystal (as opposed to American crystal) and Northdown for bittering. This is entered in Upper Mississippi Mashout 1/26.

 

Oatmeal Stout w/ Espresso shot

Oatmeal Stout w/ Espresso shot

Oatmeal Stout – Ivy Bush Oat Stout – This was brewed in early October and turned out fairly good. This is essentially Jamil’s recipe with a few tweaks (UK crystals, toasted the oats, etc) – see recipe in the post (which is in the Oatmeal Stout Chili post) for more info. The only glaring issue with this beer is the head retention is fairly poor (unlike when you add a shot of espresso as in the pic) – I know that will count against the score as it’s mentioned in the style guidelines (“Thick, creamy, persistent tan- to brown-colored head.”), but I wanted to get some feedback anyway since I haven’t entered a stout in a competition yet. This is entered in The Great Northern Brew-Ha-Ha! 2/9.

 

Janet's Brown Ale

Janet’s Brown Ale

American Brown Ale – Janet’s Brown Ale – brewday post here and tasting notes here. I happened to have exactly 2 bottles left of this after giving some away and decided to enter them instead of drink them. Last time I had one of these (1-2 weeks ago) it tasted excellent so I’m hoping it’ll hold up for another month until the competition. They’ll be picking one Brown Ale (English or American) to be ramped up and brewed at the Milwaukee Ale House sometime this year so I figured it was worth a shot, just wish this was fresher (brewed 10/27/12). This is entered in MMXIII Midwinter Home Brew Competition 2/15.

 

I’ll get a post up at some point after each or all of the competitions. For past results see competition results page.

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Janet’s Brown tasting notes

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This batch was brewed 10/27 and the brew day post is here. This was dry hopped with pellets in the primary on 11/1, cold crashed starting 11/6 and kegged on 11/11. We hit the target OG of 1.066, but this ended up at FG 1.012 instead of 1.016, this was due to a thermometer issue that has been dun taken care of (mashed a few degrees lower then thermometer was showing).

We started drinking this about a week after kegging. It’s now just about 6 weeks old which is when Tasty has stated most (hoppy?) ales are at their prime.

I’m not sure if I’ll keep following this format, but I thought I would evaluate this beer almost like I was filling out a scoresheet (but I’m not actually trying to score the beer or anything) – full disclosure here – I will not be objective and I have no training whatsoever with the BJCP.

Aroma

Very clean smelling – no esters, alcohol, DMS or diacetyl. There is a huge clean citrus/floral aroma (clearly from the Centennials) with hints of evergreen, chocolate and malt. Smells a bit sweet with almost a hint of toffee. Good clarity, nearly brilliant when held up to light. As the beer has warmed the aroma has a hint of alcohol, but it’s not harsh or anything.

Appearance

Thick head, about .75″ in a pint glass even when poured at low PSI from the keg. Head retention is long lasting, there is foam left when the glass is drained. Beer is dark brown with ruby highlights. Good clarity, nearly brilliant.

Flavor

The flavor of this beer is difficult to describe, there is so much going on. There is a spicy resinous hop flavor, almost minty which must be from the Northern Brewer hops. I almost think there is some spice character coming from the English Chocolate Malt as well (or there is just some roastyness coming in with the spiciness?). The beer leans towards bitter, but finishes clean with some nice chocolatey roast flavor and some malt flavor as well. There is some significant body to this beer. There are also hints of grapefruit, evergreen, pine, caramel, alcohol and dark fruit.

Mouthfeel

The mouthfeel has a hint of sharpness from the IBU load and the carbonation level. It isn’t thin, but it is lacking something that I think is due to the low finishing gravity.

Overall Impression

Janet’s Brown Ale is an awesome recipe from a passionate, passionate man in Tasty McDole (Jamil says he has the biggest dick he’s ever known, or is the biggest dick he’s ever known – I was not clear on that in the podcast, but I like to think it’s the former). The beer is very complex, but well balanced. The hop aroma/flavor combined with the malt aroma/flavor makes for a very interesting and tasty brew. The beer would likely be improved if it had finished closer to the target FG of 1.016. We will for sure brew this again.

#hobbitlife

– The Gaffer

 

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