Wednesday, December 16, 2015

Competition Results - Westvleteren 12 (XII)

Below are the scores for the beer at the WortHog competition December 2015 meeting and placed 3rd.  The 2nd place brew by Jym F was very similar but was an all gain with Pilsen only base malt and no Black malt.  Both bears had aged a year at the time of judging.

The beer judged was Past Brews: #96 Westvleteren 12 (XII)


Judge Appearance
(15%)
(0-3 points)
Aroma
(20%)
(0-4 points)
Taste
(50%)
(0-10 points)
Overall Impression
(15%)
(1-3 points)
Total Notes
W. Sabu
2
2
5
2
11
Good Beer.  Dark brown
Dark fruit esters
Mel 3 2 6 2 12
Dave V 2 2.5 6 2 12.5 A bit low in aroma but sublt, nice color & low head.  Fruity up front and a bit of phenolic over powering on the bak end.  hotter fermentation?  a bit oxidized?  Thanks for the entry.
Nogle 3 2 6 2 13 Apricot taste and aroma.  Very nice color
Brad Hood 3 3 5 2 13
Jason Bryant 2.5 2 6.5 2 13 Looks dark and clear
Not much aroma
Malty
Bandaidy phenols
a little low on carb, medium body
Wish this was a little warmer to taste it better.  I get a little bandaid phenols, but dark fruits and malt is nice.  would like a litttle more carb for the style.  Overall a good beer.
Get some lingering bitterness, almost astringent
Brent 2 3 6 2 13 Nice color/light head, nice aroma
Flavor: sweet with lingering "odd" flavor.  Not malty enough
Jym F 3 2 6 2 13 ligh curdy bandaid
Calty? 2.5 3 6 2 13.5 a little flat
lots of alcohol burn mashs the rich undertones in this beer
David Tuchy? 2 2 8 2 14 Blackish - low head
Aroma some ??? bit weak
Nice beer missing the belgian >>
Rob B 2 2 9 2 15
Dave Dav 2 3 7 2 16
Erin 2 4 9 2 17 No head
Really nice.  Just missing the huge dense mousy persistent head
Rob F 3.5 3 8 3 17.5 head not dense, persistent
Solvent aroma
Jason G 3 3.5 9 2.5 18 Very similar to #1
David Hillisohn 3 3 8 3 17
Wendell 3 3 9 3 18 Well done.  Best combo of med-full body+fluffy fermented some dark roast malt bitterness to finish
Jason K Jones 3 4 9 3 19 Big Malty Fruity
Taste/sour for style
Full mouth feel
Wonderful beer
A little too much sourness in the aftertaste for style

Monday, December 14, 2015

#137 Belgian Tripel

Belgian Tripel - David Heath Image
Belgian Tripel - Image by David Heath
This was an extract kit from Midwest Homebrewing Supply. The recipe is available online here. Ben Holland's review this could take a while to mellow out.  For Ben this was good after 6 months.
From

I believe the key to Belgians will be in the fermentation. Most of the recipes appear to be simple with the expectations that the yeast will do all of the work.

Batch Size : 5.50 gal     25.9 IBUs Estimated.
OG: 1.075 SG     FG: 1.007 SG
Mash: Single Infusion, Medium Body, No Mash Out
Boil: 60 minutes


Mash 154 degrees - 60 min
12 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM)
8.0 oz Caravienne Malt (22.0 SRM)
4.0 oz Aromatic Malt (26.0 SRM)
2 lbs Candi Sugar, Clear (0.5 SRM)
60 min
1.50 oz Styrian Goldings [5.40 %] 24.3 IBUs
5 min
1.00 oz Orange Peel, Sweet
0.50 oz Styrian Goldings [5.40 %] 1.6 IBUs
Yeast
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 ml]


Fermentation started with the BrewPi setup at 64 degrees.  The goal is to be at 70 degrees 7 days later.

#136 Pizza Port's One Down Brown Ale (done)

Pizza Port Solana Beach
Pizza Port Solana Beach
Pizza Port in Solana Beach was the first of three brewpubs to open under the Pizza Port name. Brandon Edwards, who used to be an employee of Morebeer, has been brewing in Solana Beach for a number of months, and with Pizza Port for a few years. Brandon made this recipe to celebrate the one year anniversary of the Toronado beer bar opening in San Diego. This brown ale is pretty malty and hoppy, but we wouldn't expect anything less from Brandon!

Estimated Original Gravity:1.062-66
SRM 30
IBU's: 25-29
Estimated Alcohol Percentage: 6.3%

Steep 149°F for 60 minutes - 2.5 Gallons of water
Amt
Name

8.0 oz
Caramel/Crystal Malt - 40L (40.0 SRM)

6.0 oz
Chocolate Malt (350.0 SRM)

6.0 oz
Crystal 75, 2-Row, (Great Western) (75.0 SRM)

4.0 oz
Pale Chocolate Malt (Crisp) (225.0 SRM)

2.0 oz
Caramel/Crystal Malt -120L (120.0 SRM)

75 min Boil
8.0 oz
DME Golden Light (Briess) (4.0 SRM)

9 lbs
LME Golden Light (Briess) (4.0 SRM)

Amt
Name

75 min Hop
0.50 oz
Magnum [12.00 %] 

30 min Hop
0.50 oz
Cascade [5.50 %] 

15 min

Irish Moss 


Yeast Nutrient


Chiller

0 min Hop
1.00 oz
Cascade [5.50 %] 

Yeast

British Ale (White Labs #WLP005)



Tanked - Pizza Port Ferementer Aquarium
Tanked - Pizza Port Ferementer Aquarium
My kids would be disappointed if I didn't mention the Fermenter Aquarium built on Tanked at Pizza Port Bressi Ranch.

#135 Cascade Mountains West Coast Imperial IPA

#135 Cascade Mountains West Coast Imperial IPA  Imperial IPA
Batch Size : 5.50 gal     115.4 IBUs Estimated.
OG: 1.082 SG     FG: 1.013 SG
Mash: Gdizzle Batch
Boil: 60 minutes

This was my first usage of Beer Dust.  I wanted to use this with an all-grain recipe, but realized that my notes were not as expected when I started the brew night.  I wanted to get 3 brews done so we went with this.
BeerDust

"A blend of water conditioning minerals that maximize bitterness and hop flavor in your beer. IPA Beer Dust is the perfect water conditioning blend to produce a hop forward West coast or East coast IPA guaranteed to satisfy the hoppiest of hop heads. Just add IPA Beer Dust to your grain when mashing in for all grain brewing or to the boil when brewing an extract IPA."

The other twist was to use the Heady Topper yeast, RVA 104 HopTopper Ale, which I picked up from Derick at "my Local Homebrew Shop" in Falls Church.  


Water
7 gal Distilled water
Steep
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM)
Extract
3 lbs 2.4 oz Gold Malt Syrup (NB) (4.8 SRM)
60 min
1.00 oz Summit [17.00 %]54.7 IBUs
30 min
0.50 oz Cascade [7.00 %]7.9 IBUs
20 min
2.00 oz Cascade [5.50 %] 19.5 IBUs
15 min
6 lbs LME Golden Light (Briess)(4.0 SRM)


5 min
2 lbs Corn Sugar (Dextrose) (0.0 SRM)
Flame out
2.00 oz Cascade [5.50 %] 0.0 IBUs
0.50 oz Summit [17.00 %] 0.0 IBUs
Conditioning

2-3 weeks in secondary
Dry Hop 7 days before
4.00 oz Cascade [7.00 %] 0.0 IBUs
Yeast - Use either (I chose the RVA)
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml]


1.0 pkg RVA 104 HopTopper Ale (RVA #104)


#134 Maple Bacon Brown

More Beer

American Brown Ale
Batch Size : 5.00 gal     23.3 IBUs Estimated.
OG: 1.054 SG     FG: 1.014 SG
Mash: Single Infusion, Light Body, No Mash Out
Boil: 60 minutes






Mash
7 lbs
Maris Otter UK (4.5 SRM)

8.0 oz
Abbey Malt (25.0 SRM)

8.0 oz
Caramel Malt - 60L (Briess) (60.0 SRM)

8.0 oz
Carapils (Briess) (1.5 SRM)

8.0 oz
Caravienne Malt (22.0 SRM)

8.0 oz
Cherrywood Smoked (9.0 SRM)

4.0 oz
Chocolate (Briess) (350.0 SRM)

60 Min
1.00 oz
Northern Brewer [8.50 %] 
29.7 IBUs
15 min
1.00 oz
Goldings, East Kent [5.00 %] 
8.7 IBUs
1 min
1 lbs
Maple Bacon Syrup (last minute of boil) (1.0 SRM)

1.00 oz
Goldings, East Kent [5.00 %] 
0.8 IBUs
Yeast
1.0 pkg
Best of Both Worlds Blend (White Labs #WLP200) [35.49 ml]
-

#133 Tasmanian Devil Australian Pale Ale

American Pale Ale
Batch Size : 5.00 gal     42.1 IBUs Estimated.
OG: 1.068 SG     FG: 1.019 SG

Boil: 60 minutes




Steep - 20 min
8.0 oz Light Carastan (30.0 SRM)
Extract
3 lbs 2.4 oz Maris Otter Malt Syrup UK (4.5 SRM)
60 min
1.00 oz Pride of Ringwood [9.00 %] 14.0 IBUs
5 min
6 lbs LME Pilsen Light (Briess)(2.3 SRM)
1.00 oz Galaxy [14.00 %] 4.3 IBUs
Dry Hop 10.0 Days
1.00 oz Galaxy [14.00 %] 0.0 IBUs
Yeast
1.0 pkg Australian Ale Yeast (White Labs #WLP009) [35.49 ml]


#132 Bavarian Hefeweizen

#132 Bavarian Hefeweizen (Northern Brewer)  Weizen/Weissbier


Batch Size : 5.50 gal     16.1 IBUs Estimated.
OG: 1.040 SG     FG: 1.010 SG
Mash: Single Infusion, Light Body, No Mash Out
Boil: 90 minutes


Extract
3 lbsWheat Liquid Extract (8.0 SRM)
60 min
1.00 ozTettnang (Tettnang Tettnager) [4.00 %]14.3 IBUs
15 min
1 lbsWheat Dry Extract (8.0 SRM)
3 lbsWheat Liquid Extract (8.0 SRM)
10 min
0.50 tsp  Yeast Nutrient -
Yeast
1.0 pkgWeihenstephan Weizen (Wyeast Labs #3068) [124.21 ml]-

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