Tag Archives: Stout

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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Oatmeal Stout Chili

Winter is Coming….time for chili.

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1 onion – chopped
4 garlic cloves – minced
1 pound ground beef
.75-1 lbs chopped sirloin (I like to use venison when available) – trim fat
1 (14.5 oz) can peeled and diced tomatoes with juice
Oatmeal stout 16 oz
Coffee 16 oz (dark roast)
2 (6 oz) cans tomato paste
1 (14 oz) can beef broth
1 (29 oz) can tomato puree
1/2 cup brown sugar
3.5 tbs chili powder
1 tbs cocoa power
1 tsp ground cayenne pepper (reduce if you don’t like spicy chili)
1 tsp ground coriander
1 can kidney beans
2 cans black beans
2 Jalapeno peppers (optional) – slice

Cook ground beef and chopped sirloin, combine all other ingredients in a large crock pot. Depending on time, go high for 4 hours or low for 8-10 hours.
Enjoy with an oatmeal stout and some fresh bread.

Ivy Bush Oat Stout:

OG: 1.059

SRM: 36

IBU: 38

60 Minute Boil

Mash at 154F

75% – Floor Malted Marris Otter

6.7% – Flaked Oats (toasted at 350 for 30 minutes)

5% – Victory Malt

3.3% – UK Dark Crystal

3.3% – UK Roasted Barley

2.5% – UK Chocolate Malt

2.5% – UK Pale Chocolate Malt

1.7% – UK Extra Dark Crystal

East Kent Goldings  to 38 IBU – 60 minutes

White Labs WLP002 – Pitch at 62F, let rise to 66F – hold there for at least 3 days, raise temp to 68F and allow fermentation to finish.

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