 |
| Ribbons for categories #1B - Standard American Lager and #23 - Specialty Beer / Historical. |
Competitive home-brewing?
The first question most people have is, "Competitive home-brewing is a thing?" And their second question is, "Why?" There are all levels of competition, from local brew clubs, to state fairs, on up to national level events. While there are sometimes fabulous prizes for the best of show recipes, and maybe additional prizes from some category sponsors, the brewer mainly gets solid, objective feedback to use for improving the brewing process.
How a competition works.
The BJCP (Beer Judge Certification Program) created 22 main categories to define all contemporary beer styles, and a 23rd category for specialty beer styles, including experimental and historical examples. The beauty of this compartmentalization of styles is that it gives the brewer and judges a set of measurable benchmarks for comparison. The BJCP style guidelines describe each beer style in detail and list commercial examples for calibration.
In competition there are generally three certified and ranked judges who will evaluate and score entries for how well they match the style guidelines for a specified category and sub-category. Each judge uses a beer scoresheet to give your recipe a ranking, then all three judges' scores are averaged for your beer's final score. Out of a possible 50 points: aroma counts for up to 12 points, appearance for up to 3, flavor for up to 20, mouthfeel for up to 5, and overall impression for up to 10 points.
The scoring guide.
Outstanding (45 - 50): World-class example of a style.
Excellent (38 - 44): Exemplifies style well, requires minor fine-tuning.
Very Good (30 - 37): Generally within style parameters, some style flaws.
Good (21 - 29): Misses the mark on style and/or minor flaws.
Fair (14 - 20): Off flavors/aromas or major style deficiencies. Unpleasant.
Problematic (00 - 13): Major off flavors and aromas dominate. Hard to drink.
What do you get out of competing?
Whether your beers score well or poorly, the insights from the judges will help you become a better brewer. Their trained palates likely won't all match your impression of your beer, but they have the advantage of being objective tasters. The faults they pick up on can indicate problems in your process and how to solve them on your next batches of beer. The recipes that score highly will give you the knowledge that you are doing some things right.
Improving your beer scores.
- Explore and know the styles. The BJCP style guidelines are a good read, even on your smart phone. Most of us don't come into brewing with a deep knowledge of every beer style. Some people think they only like one type of beer because that is all they have ever tasted. But an adventurous brewer can use the style guidelines to help guide explorations at the local bottle shop. As you taste and compare the differences between styles, you will come to know how different recipes and brewing techniques affect the flavors of beer.
- Make sure the beer is ready before you send it off to competition. The recipes I entered in my second competition were rushed from the fermenter to the bottle way before they were fully attenuated. The two beers were cloyingly sweet, and never fully carbonated in the bottle. Not surprisingly, they scored badly.
- Plan to learn from your early recipes. I entered the very first recipe I ever formulated on my own, my Black IPA. The beer was fairly drinkable, but was quite a ways out of range for the style. The feedback I got helped me refine the recipe enough that it is now one of my favorites.
- Make the beer to your liking. The whole point of brewing is to create something that you enjoy, I think the artistry of brewing grows from that quest for enjoyment.
- Read Jamil's book, Brewing Classic Styles. Try some of his recipes - which are all award winning examples of the BJCP style categories.
- Brewing software, like BeerSmith 2, can give you good benchmarks by style for estimated original gravity, bitterness (IBUs), color, and estimated ABV in your recipe formulations. And their tool kits can help calculate mash temperatures and times, yeast pitching rates, fermentation schedules, and bottling/keg pressures.
Coal Miner's Black Kentucky Common
American Brown Ale (10 C)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.70 gal
Boil Time: 60 min
End of Boil Vol: 5.20 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Type: All GrainBatch Size: 5.00 gal
Boil Size: 5.70 gal
Boil Time: 60 min
End of Boil Vol: 5.20 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 08/09/2013
Brewer: Bruce Whitaker
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Brewer: Bruce Whitaker
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Ingredients
Amt
|
Name
|
Type
|
#
|
%/IBU
|
| 5 lbs |
Pale Malt (2 Row) US (2.0 SRM)
|
Grain
|
2
|
48.5 %
|
2 lbs
|
Corn (flaked) (1.3 SRM)
|
Grain
|
3
|
19.4 %
|
12.0 oz
|
Carafa II (Weyermann) (415.0 SRM)
|
Grain
|
4
|
7.3 %
|
12.0 oz
|
Pale Malt 6 row (Briess) (2.0 SRM)
|
Grain
|
5
|
7.3 %
|
8.0 oz
|
Black Barley Organic (Briess) (500.0 SRM)
|
Grain
|
7
|
4.8 %
|
8.0 oz
|
Rye Malt Organic (Briess) (3.7 SRM)
|
Grain
|
8
|
4.8 %
|
3.0 oz
|
Carafa II Organic (Weyermann) (415.0 SRM)
|
Grain
|
9
|
1.8 %
|
1.00 pt
|
Lactobacillus Pure Culture (Mash 0.0 mins)
|
Other
|
10
|
-
|
1.0 oz
|
Candi Sugar, Amber (75.0 SRM)
|
Sugar
|
11
|
0.6 %
|
1.0 oz
|
Molasses (80.0 SRM)
|
Sugar
|
12
|
0.6 %
|
0.25 oz
|
Summit [17.00 %] - Boil 60.0 min
|
Hop
|
13
|
15.0 IBUs
|
1.00 oz
|
Saaz [3.75 %] - Boil 20.0 min
|
Hop
|
14
|
8.0 IBUs
|
1.0 pkg
|
California Ale (White Labs #WLP001) [35.49 ml]
|
Yeast
|
15
|
-
|
3.00 oz
|
Oak Cubes, Am, med, Bourbon (Secondary 14.0 days)
|
Flavor
|
16
|
-
|
Gravity, Alcohol Content and Color
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 23.0 IBUs
Est Color: 42.8 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Light Body
Sparge Water: 3.74 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Sparge: Fly sparge with 3.74 gal water at 168.0 F
Est Color: 42.8 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Light Body
Sparge Water: 3.74 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Sparge: Fly sparge with 3.74 gal water at 168.0 F
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 4.2 %
Calories: 153.5 kcal/12oz
Total Grain Weight: 10 lbs 5.0 oz Grain Temperature: 68.0 F
Tun Temperature: 68.0 F
Mash PH: 5.20
Mash Steps
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 4.2 %
Calories: 153.5 kcal/12oz
Total Grain Weight: 10 lbs 5.0 oz Grain Temperature: 68.0 F
Tun Temperature: 68.0 F
Mash PH: 5.20
Mash Steps
Name
|
Description
|
Step
Temperature
|
Step Time
|
Protein Rest
|
Add 20.74 qt of water at 158.4 F (Includes 8 quarts tun deadspace)
|
151.0 F
|
60 min
|
Saccharification
|
Heat to 158.0 F over 10 min
|
158.0 F
|
20 min
|
Mash Out
|
Heat to 170.0 F over 10 min
|
170.0 F
|
10 min
|
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use
when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the
mash.
Carbonation Type: Bottle
Pressure/Weight: 3.93 oz
Keg/Bottling Temperature: 70.0 F
Pressure/Weight: 3.93 oz
Keg/Bottling Temperature: 70.0 F
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.93 oz Corn Sugar
Age for: 30.00 days
Carbonation Used: Bottle with 3.93 oz Corn Sugar
Age for: 30.00 days
Fermentation: Ale, Two Stage
Storage Temperature: 60.0 F
Notes
Create Bacterial Culture: Three days before mash date, take a few tablespoons of wheat malt and add it to a pint of 100 degree F water and a couple tablespoons of honey in a canning jar. Solution should be low gravity, about 1,030 OG. Top off as close as possible to the lid to reduce oxygen contact and loosely fit the lid to the jar. Keep at 100 degrees F for three days. pH should end up between 3.8 and 4.3. Strain out the grain and use the liquid to inoculate the wort. The culture should have a pleasant, tart smell, not unlike green apples.
Three days before brew date make a 1.0 L Yeast starter with a stir plate. California Ale Yeast can be very active, so be careful not to let it overflow the starter flask.
One day before brew date, grind 8 oz of Bries organic black barley and 12 oz of Weyerman Carafa II (dark chocolate) and cold steep in 40 oz water over night (12 hours) at room temperature (60 ºF to 68 ºF). Sparge with 3 pints of 170 oF water. Add to Mash.
Mash the grains at 151 °F for 60 minutes. Raise temperature to 158 ºF for 20 minutes. Raise temperature to 170 ºF and sparge with 3.5 gallons 170 ºF water for 1 hour.
Optionally, use 8.0 oz of acidulated malt to bring the pH down to 4.3 and give the Lactobacillus culture a good environment to thrive.
Grind the 3.0 oz of Carafa 2 and add to mash.
The extra enzymes of the 6 row will help with conversion of the flaked corn.
Cool to 100 ºF and pitch Lactobacillus Culture. Sour the wort for 12 to 48 hours at 100 ºF with aluminum foil floating on top of the wort to seal out oxygen. Smell or taste the sour wort to decide when it is sour enough. Keep in mind that the beer will taste more sour once most of the sugar has been converted to alcohol by the yeast. But, if the beer is allowed to age for 6 months to a year, the lactobacillus sourness will reduce to a sweet flavor.
Once the wort is sour to your liking, boil for an additional 60 minutes, following the hop additions schedule. The soured wort can produce an unusually large amount of foam, so reduce heat to a minimum at hot break to prevent boil over.
Cool rapidly and rack to a 6.5 gallon carboy at 60 ºF. Let settle for 2 hours, then rack wort off of settled cold break material and hops into another 6.5 gallon carboy.
Oxygenate wort for 60 seconds and pitch yeast at 60 °F. Let temperature rise to 68 °F over two days. Let fermentation run till terminal gravity of 1.00 - 1.012 is reached. (I got 1.014 FG.)
Add oak cubes soaked for 3 to 4 months in rye whiskey. Include the rye dregs, about 2 tablespoons. Soak for two weeks at 60 ºF.
Storage Temperature: 60.0 F
Notes
Create Bacterial Culture: Three days before mash date, take a few tablespoons of wheat malt and add it to a pint of 100 degree F water and a couple tablespoons of honey in a canning jar. Solution should be low gravity, about 1,030 OG. Top off as close as possible to the lid to reduce oxygen contact and loosely fit the lid to the jar. Keep at 100 degrees F for three days. pH should end up between 3.8 and 4.3. Strain out the grain and use the liquid to inoculate the wort. The culture should have a pleasant, tart smell, not unlike green apples.
Three days before brew date make a 1.0 L Yeast starter with a stir plate. California Ale Yeast can be very active, so be careful not to let it overflow the starter flask.
One day before brew date, grind 8 oz of Bries organic black barley and 12 oz of Weyerman Carafa II (dark chocolate) and cold steep in 40 oz water over night (12 hours) at room temperature (60 ºF to 68 ºF). Sparge with 3 pints of 170 oF water. Add to Mash.
Mash the grains at 151 °F for 60 minutes. Raise temperature to 158 ºF for 20 minutes. Raise temperature to 170 ºF and sparge with 3.5 gallons 170 ºF water for 1 hour.
Optionally, use 8.0 oz of acidulated malt to bring the pH down to 4.3 and give the Lactobacillus culture a good environment to thrive.
Grind the 3.0 oz of Carafa 2 and add to mash.
The extra enzymes of the 6 row will help with conversion of the flaked corn.
Cool to 100 ºF and pitch Lactobacillus Culture. Sour the wort for 12 to 48 hours at 100 ºF with aluminum foil floating on top of the wort to seal out oxygen. Smell or taste the sour wort to decide when it is sour enough. Keep in mind that the beer will taste more sour once most of the sugar has been converted to alcohol by the yeast. But, if the beer is allowed to age for 6 months to a year, the lactobacillus sourness will reduce to a sweet flavor.
Once the wort is sour to your liking, boil for an additional 60 minutes, following the hop additions schedule. The soured wort can produce an unusually large amount of foam, so reduce heat to a minimum at hot break to prevent boil over.
Cool rapidly and rack to a 6.5 gallon carboy at 60 ºF. Let settle for 2 hours, then rack wort off of settled cold break material and hops into another 6.5 gallon carboy.
Oxygenate wort for 60 seconds and pitch yeast at 60 °F. Let temperature rise to 68 °F over two days. Let fermentation run till terminal gravity of 1.00 - 1.012 is reached. (I got 1.014 FG.)
Add oak cubes soaked for 3 to 4 months in rye whiskey. Include the rye dregs, about 2 tablespoons. Soak for two weeks at 60 ºF.
Bottle at 3 volumes CO2 - 1 cup corn sugar in 2 cups water. Condition for two weeks at 54 ºF.
The tartness will decrease with six months or so of aging.
Created with BeerSmith
Ingredients
Gravity, Alcohol Content and Color
Roaring 20's Standard American Lager v3
Standard American Lager (1 B)
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.83 gal
Boil Time: 90 min
End of Boil Vol: 7.02 gal
Final Bottling Vol: 5.60 gal
Fermentation: Lager, Three Stage
Type: All GrainBatch Size: 6.00 gal
Boil Size: 7.83 gal
Boil Time: 90 min
End of Boil Vol: 7.02 gal
Final Bottling Vol: 5.60 gal
Fermentation: Lager, Three Stage
Date: 07/07/2013
Brewer: Bruce Whitaker
Asst Brewer:
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 84.7 %
Brewer: Bruce Whitaker
Asst Brewer:
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 84.7 %
Ingredients
Amt
|
Name
|
Type
|
#
|
%/IBU
|
2.00 tsp
|
Gypsum (Calcium Sulfate) (Mash 60.0 mins)
|
Water Agent
|
1
|
-
|
7 lbs 8.0 oz
|
Pilsner (2 row Organic) (Weirman) (1.6 SRM)
|
Grain
|
2
|
74.0 %
|
1.50 oz
|
Hallertauer Mittelfrueh [4.00 %] - First Wort 60.0 min
|
Hop
|
3
|
20.0 IBUs
|
2 lbs 10.1 oz
|
Rice Extract Syrup Organic (7.0 SRM)
|
Extract
|
4
|
26.0 %
|
0.50 oz
|
Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min
|
Hop
|
5
|
6.1 IBUs
|
0.50 tsp
|
Irish Moss (Boil 10.0 mins)
|
Fining
|
6
|
-
|
1.00 oz
|
Tettnang [4.50 %] - Steep/Whirlpool 5.0 min
|
Hop
|
7
|
0.0 IBUs
|
2.0 pkg
|
American Lager Yeast (White Labs #WLP840) [35.49 ml]
|
Yeast
|
8
|
-
|
Gravity, Alcohol Content and Color
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 27.4 IBUs
Est Color: 4.2 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, medium Body
Sparge Water: 8.41 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 27.4 IBUs
Est Color: 4.2 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, medium Body
Sparge Water: 8.41 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Measured Original Gravity: 1.049 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.1 %
Calories: 161.8 kcal/12oz
Total Grain Weight: 10 lbs 2.1 oz
Grain Temperature: 68.0 F
Tun Temperature: 68.0 F
Mash PH: 5.20
Mash Steps
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.1 %
Calories: 161.8 kcal/12oz
Total Grain Weight: 10 lbs 2.1 oz
Grain Temperature: 68.0 F
Tun Temperature: 68.0 F
Mash PH: 5.20
Mash Steps
Name
|
Description
|
Step
Temperature
|
Step Time
|
Protein Rest
|
Add 6.43 qt of water at 145.1 F
|
130.0 F
|
25 min
|
Saccharification
|
Add 2.86 qt of water at 206.4 F
|
150.0 F
|
30 min
|
Mash Out
|
Add 0.00 qt of water at 170.0 F
|
170.0 F
|
10 min
|
Sparge: Fly sparge with 8.41 gal water at 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in
unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Lager, Three Stage
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Lager, Three Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 10.00 days
Storage Temperature: 54.0 F
Notes
Carbonation Used: Keg with 12.54 PSI
Age for: 10.00 days
Storage Temperature: 54.0 F
Notes
Mash Steps:
1. Heat 2 1/2 gallons of water to 140 ºF and add all of the grains included in this recipe.
1. Heat 2 1/2 gallons of water to 140 ºF and add all of the grains included in this recipe.
2. After 10 minutes, adjust temperature if needed, and then mash at 130 ºF for 10-
15 minutes. Heat again and mash at 150 ºF for another 30 minutes.
3. When starch conversion is complete, raise the temperature to 170 ºF.
4. Sparge the grains with 3 - 1/2 gallons of water heated to 170 ºF.
Boil Steps:
5. Transfer wort to the brew pot. Add the rice syrup and dissolve completely. Add 1 - 1/2 oz. German Hallertaur Mittlefrueh hops (first wort hops) and let soak for 60
minutes at 170 ºF. Turn the heat on and bring to a boil.
6. Once the wort has reached a boil remove the bag of first wort boil 1 - 1/2 oz. German Hallertaur Mittlefrueh hops and boil for 30 minutes.
7. Add back in the 1 - 1/2 oz. German Hallertaur Mittlefrueh hops and an additional 1/2 oz. of German Hallertaur Mittlefrueh hops (bittering) and boil for 40 minutes.
8. If desired, add the Irish Moss flakes, and boil for 15 more minutes.
9. Add 1 oz. Tetnang hops (aroma), boil 5 more minutes, & turn the heat off.
10. Draw off 1.24 quarts of gyle into a heated & sterilized growler. Put aside and refrigerate for carbonation after the beer has lagered.
Fermenting steps:
1. Cool the wort to 70 ºF and transfer the chilled wort into your sanitized primary fermenting vessel. Further chill the fermenter to 48 ºF.
2. Oxygenate the unfermented beer for 60 seconds.
3. Pitch the yeast and ferment in a cool dark place for 10- 14 days at 48 ºF in the primary fermenter until activity slows.
4. When fermentation slows, raise temperature to 68 ºF for two days for diacetyl rest.
5. Bring temperature back to 48 ºF and transfer the beer to secondary fermenter when fermentation activity has subsided.
6. Slowly reduce the temperature by no more than 4 ºF per day and lager at 32 ºF for 6 weeks.
7. Rack to keg.
3. When starch conversion is complete, raise the temperature to 170 ºF.
4. Sparge the grains with 3 - 1/2 gallons of water heated to 170 ºF.
Boil Steps:
5. Transfer wort to the brew pot. Add the rice syrup and dissolve completely. Add 1 - 1/2 oz. German Hallertaur Mittlefrueh hops (first wort hops) and let soak for 60
minutes at 170 ºF. Turn the heat on and bring to a boil.
6. Once the wort has reached a boil remove the bag of first wort boil 1 - 1/2 oz. German Hallertaur Mittlefrueh hops and boil for 30 minutes.
7. Add back in the 1 - 1/2 oz. German Hallertaur Mittlefrueh hops and an additional 1/2 oz. of German Hallertaur Mittlefrueh hops (bittering) and boil for 40 minutes.
8. If desired, add the Irish Moss flakes, and boil for 15 more minutes.
9. Add 1 oz. Tetnang hops (aroma), boil 5 more minutes, & turn the heat off.
10. Draw off 1.24 quarts of gyle into a heated & sterilized growler. Put aside and refrigerate for carbonation after the beer has lagered.
Fermenting steps:
1. Cool the wort to 70 ºF and transfer the chilled wort into your sanitized primary fermenting vessel. Further chill the fermenter to 48 ºF.
2. Oxygenate the unfermented beer for 60 seconds.
3. Pitch the yeast and ferment in a cool dark place for 10- 14 days at 48 ºF in the primary fermenter until activity slows.
4. When fermentation slows, raise temperature to 68 ºF for two days for diacetyl rest.
5. Bring temperature back to 48 ºF and transfer the beer to secondary fermenter when fermentation activity has subsided.
6. Slowly reduce the temperature by no more than 4 ºF per day and lager at 32 ºF for 6 weeks.
7. Rack to keg.
Created with BeerSmith
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