Tag Archives: MacAulish

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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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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Baked Ham – Scottish Ale Glaze

sliced

There is a lot of room for variation in this recipe (boneless/bone in ham, glaze thickness, cooking method, glaze ingredients, beer style, etc), but I really liked how it turned out. You could use a variety of beers for this, but I really like the flavor the Scottish Ale contributes. It really is the perfect style for a ham glaze in my opinion. This will result in a fairly sweet, very flavorful glaze. Even my wife, who isn’t much of a fan of baked ham, loves it.

8 lbs Boneless Fully Cooked Ham

1 bottle Scottish 70/- (Jamil’s recipe from Brewing Classic Styles)

1 cup Brown Sugar

1 cup Honey

ingredients

Score the ham (cut diamond pattern about 1/2″ deep all over surface of ham):

scored

Place ham in roasting pan and bake for half of total cook time.

Mix the glaze ingredients in a saute pan:

mix

Reduce to taste (I only reduced about 10 minutes on very low heat, I wanted this to be a fairly thin glaze):

stir

Remove ham from oven:

baked

Pour glaze covering ham entirely:

poured

Bake ham for remaining time basting occasionally.  Remove from oven and let rest before slicing:

done

Serve with preferred sides and refrigerate the rest. Pour glaze into container – I like to take the slices that have been soaking in the glaze at the bottom when eating leftovers.

plate

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Brewday prep, other stuff

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Got a small starter of washed WLP001 from a Scottish Ale (MacAulish) that was brewed in August. I typically don’t use yeast that is this old, but figured I’d make a small starter and give it a shot. It’s looking fine this morning so I’ll probably step it up to maybe 2 liters tomorrow so it’ll be ready for brewing Tasty McDole’s Janet’s Brown Ale this weekend. I’ve heard nothing but good things about that beer – been meaning to brew it for some time now.
Got a couple entries (Hamfast the Gaffer and Bagshot Pale) shipped off to both the Land of the Muddy Waters and SCH*ABC V competitions for judging on 11/10/12. These are 2 beers that I’m planning to rebrew for some competitions early next year so I want some feedback on them since it was the first time I brewed both of those.
I’ll get a new post up this weekend after brewing – hopefully with good news from Hoppy Halloween for which judging starts tonight!

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Competition time

I’ve been bottling beers on and off all week for the Hoppy Halloween competition, as you can see below:

I’ll be entering 7 ales:
MacAulish – 09B Scottish Heavy 70/- brewed 8/18/12

Crichollow Mild – 11A Mild – brewed 8/23/12

Hamfast the Gaffer (Pliny clone) – 14C Imperial IPA – brewed 9/1/12

Butterbur’s Bitter – 08A Standard/Ordinary Bitter – brewed 9/8/12

Bagshot Pale- 10A American Pale Ale – brewed 9/13/12

Erebor Pale Ale – 14B American IPA – brewed 9/18/12

Bucklebury Bitter – 08B Special/Best/Premium Bitter – brewed 9/22/12

I think that the best beer of them all (and quite possibly the best beer I’ve brewed to date) is Hamfast the Gaffer, it should be right around it’s peak when judged (hopefully), it’s been tasting real good since about the 5 week mark. The Bagshot Pale and Erebor Pale Ale are also real good. The MacAulish turned out a little more bitter than I planned (subbed EKG for Northdown since I had some leftover), but I still think it will score well. The Mild just hasn’t cleared up much, I must have moved the keg around too much and the isinglass lost its effectiveness, but it tastes pretty good regardless – very bready/toasty with hints of chocolate and coffee. The ordinary bitter is ok, nothing too special especially since I brewed this with my beer engine in mind, but decided to bottle some for competition. Bucklebury Bitter is quite good as usual, it’s a bit young now, but should be at it’s peak during judging. I think all the beers are good, but Hamfast the Gaffer and Bucklebury Bitter are where I’d put my money to place followed by Bagshot Pale and MacAulish.
I’ll post updates after the results are posted (hopefully I’ll be reporting about the Brewhemoth conical I just won).


Bagshot Pale enjoyed while writing this

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