Wort Hog Competition April 2015 BJCP 16E

Below are the scores for the beer at the WortHog competition September meeting.  Past Brews: #110 Affligem Noel

Judge	Appearance (15%) (0-3 points)	Aroma (20%) (0-4 points)	Taste (50%) (0-10 points)	Overall Impression (15%) (1-3 points)	Total	Notes
Chad	3	2	4	1	10	Good Clarity Nice Head Strong Alcohol nose, strong phentenol ripe banana strong clove good mouthfeel spice character
Lindsay	2	1	7	1	11
Henry	2	3	5	2	12	Dark copper, clear, some head Sweat, caramel, slightly phenelic Slightly under attenuated Let it ferment out
David Tudy	2	2	6	2	12	Deep amber Aroma: some ???/alcohol.  Malty aroma some cinnamon spice Alcohol warmth, slightly astringency in the finish Lacking balance
Nick Pagano	2	2	7	3	14	head retention moderate holds lace around edge, ruby red amber appearance Carbonation well holds to lace Aroma: malty sweetness of cherry, apricot, and slight fig Taste: Malty, cherry, apricot, fig aligned with nose, well rounded, sweetness emerges out of fruit esters, tsty bread notes Lower score due to some belgian off notes
Brent	3	2	7	2	14	Looks nice. Aroma: Sweet with something harsh very malty.  Good beer.  Hard to judge
Jason B	3	3	6.5	2	14.5	Super malty, sweet Spicy phenlic Malty, spicy,, good beer No faults Good but hard to judge Strong, malty flavors, good carb
Jason G	2	3	7.5	2	14.5
Bob	2	3	8	2	15	Unique flavors almost with churria?
Rob B	3	3	7	2	16
Ding Diny?	3	2	7	2	15	very malty A bit sweet with good esters Interesting!!
Erin	3	3	7	2	15	Great clarity Bananas Alcohol hot finish It's difficult to score since guidelines are variable.  A bit too much alcohol burn on the back end and not a lot of front end flavor.
^el	3	2.5	7	2.5	15	My memory of Noels is that they should be a little spicier - don't get a lot of spice
Judith Leggett	3	4	7	2	16	Aroma is nicely in style Taste is a bit disjointed
Tim	2.5	3	8	2.5	16	Really interesting - at first I thought the alcohol was a bit harsh but then I realized it is due to either the yeast or full mouthfeel
Stuart Macrae	3	3	9	2	17	Nice
Jym Ferrier	3	4	8	2	17	Little light
While	3	3	9	3	18	Great Job
Robert P	2.5	3.5	9	3	18	Very good color and aroma ??
Glen? R	3	4	9	3	19	Awesome!  The aroma is so potent and every not is perfect.  I'd love this in a sniffer.  The body is just a touch fizzy, and I'd have liked a touch less sweetness and a touch more stone? fruit, but a very impressive brewing achievement!
Nick Leggett	3	4	9	3	19	Excellent Beer.  Congratulations!
C Frye	3	4	9.5	3	19.5	Very nice
Wendell	3	4	10	3	20	Excellent!  Malt, spice, yeast flavor/aroma all in balance.  Could be a little higher carbonated. If high alcohol, very sneaky, does not show high ABV
Rob F	3	4	10	3	20	Beautiful
Average	2.71	3	7.65	2.29	15.72	Rated as a good beer.  Reviews were mixed

BrewPi

I have now had fun creating a BrewPi for lagering.  Previously, there was an STC-1000 which has worked well.  The Lagering Freezer became the guinnee pig in order to test the unit before using the BrewPi on a new brew.  The project begins with the instructions from "HOWTO - Make a BrewPi Fermentation Controller For Cheap".

Component		Cost
Raspberry Pi		$35.00
Eaton 12-Circuit 6-Space 125-Amp Main Lug Load Center		$20.57
Arduino Uno R3		$18.00
SainSmart 2 Channel Relay Board		$10.00
Heater		$17.97
Power socket 120V/15A		$3.00
DS18B20 Sensors  (Room, Chamber, Beer)		$3.00
8 Position European Barrier Terminal Strip (120V)		$3.00
8 Position European Barrier Terminal Strip (Low Voltage)		$3.00
Inland Type A to Type B USB Cable               (Connection from Pi to Ardiuno)		$2.99
Inland Micro USB Cable (Power Raspberry)		$2.99
Electrical Box		$0.52
Power Supply - Salvaged from TIVO Unit
		$120.04

Scottch Ale Homebrew Competition Results

So I entered my second homebrew competition with a Scotch Ale 9E.  Below are the scores for the beer at the WortHog competition.

Judge	Appearance (15%) (0-3 points)	Aroma (20%) (0-4 points)	Taste (50%) (0-10 points)	Overall Impression (15%) (1-3 points)	Total	Notes
Tim	2	2.5	5	1.5	11	A sit "party" I know people who would compare to tea very herbal
Matt	3	2.5	5	1	11.5	very light bodied and very dry/astringent finish
Mel	2	1	7	2	12	Not much aroma, Flavors are somewhat muted - not really as malty and big as expected from this style.  There is a nice subtle and toasty flavor at the end
Jason B	3	2.5	4.5	2	12	A little dry and light tasting for a 9E.  Looks great, smells pretty good.  I was expecting much more malt/carmelization flavor.  Don't get any alcohol.  Doesn't taste as strong as I expect for a wee heavy
Rob B	2	3	6	2	13
Chad	2	3	7	2	14	plenty of carbonation very dark, clear Earthy nose and some hop grassiness Maybe too much hop character very sharp taste at the end Good round mouthfeel
Wendell	3	3	6	2	14	Pretty I'm looking for more maltiness, rec?? & feel
Brent	3	2	7	2	14	Nice color and head, not getting much aroma Flavor has a nice roast (mild) Earthy but not malty enough for style
Jason F	2	2	8	2	14	Almost an apple aroma.  This kind of smells like a cider.  Sharp taste not very carmel.  Very interesting flavor
Dave D	3	3	7	2	15	A bit dry Light for the style - drinkable Not right on style, but well made
Henry	3	3	6	3	15	Malty, a bit on the sweet side
Jym F	3	3	5	2	15	Too bitter.  Almost like blue cheese.  Bit odd
Jason	2.5	3	7.5	2	15
Mark	3	3	8	2	16	Good color, something off flavor-now gone Good head.  No smoky-ok, last sip was best
Stuart	3	3	8	2	16	Nice
David T	3	3	8	2	16	Malty some caramel Full body - malt with some caramel flavor Somewhat sweet finish
Erin	4	3	8	2	17	Very nice beer.  Great appearance.
Gary	3	4	8	2	17
Roberty	3	3	8	3	17	Love the earthy smokey flavor. nice color
Chris	3	3	9	3	18
Average	2.8	2.8	6.9	2.1	14.6	Rated as a good beer.  Definitively room for improvement

#126 Pliny the Elder from Austin Homebrew

Double IPA  

Batch Size : 5.25 gal     

118.8 IBUs Estimated.
OG: 1.072 SG     FG: 1.013 SG
Mini Mash (20 mins)

Good beer.  In a side by side comparison, this was not a dead on example of Pliny.  This was a good beer, just not a match to Pliny.

Steep
2 lbs 4.0 oz	Brewers Malt 2-Row (Briess) (1.8 SRM)
10.0 oz	Caramel Malt - 40L (Briess) (40.0 SRM)
10.0 oz	Carapils 6-Row (Briess) (1.3 SRM)
Extract
7 lbs	Extra Light Extract (1.9 SRM)
90 min
3.00 oz	Magnum [12.00 %]	9.7 IBUs
45 min
0.75 oz	Northern Brewer [8.50 %]	12.1 IBUs
30 min
1.00 oz	Apollo [17.00 %]	27.0 IBUs
15 min
1 lbs	Corn Sugar (Dextrose) (0.0 SRM)
Flameout
2.00 oz	Chinook [13.00 %]	0.0 IBUs
1.25 oz	Centennial [10.00 %]	0.0 IBUs
0.50 oz	Apollo [17.00 %]	0.0 IBUs
Dry Hop 7 Days
1.75 oz	Centennial [10.00 %]	0.0 IBUs
1.75 oz	Northern Brewer [8.50 %]	0.0 IBUs
1.50 oz	Apollo [17.00 %]	0.0 IBUs
Yeast
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]

#124 Oberon Solson

Bell's Oberon is a wheat ale fermented with Bell's signature house ale yeast, mixing a spicy hop character with mildly fruity aromas. The addition of wheat malt lends a smooth mouthfeel, making it a classic summer beer.

American Wheat Beer
Batch Size : 5.00 gal     13.9 IBUs Estimated.
OG: 1.057 SG     FG: 1.015 SG
Mash: Single Infusion, Light Body, No Mash Out
Boil: 60 minutes

Fermentables

Fermentables
8.0 oz	Caravienne Malt (22.0 SRM)	Grain
8.0 oz	Munich Malt - 10L (10.0 SRM)	Grain
7 lbs 3.2 oz	Wheat Malt Syrup (NB) (4.7 SRM)	Extract
60 min
1.00 oz	Hallertauer [4.80 %]	12.0 IBUs
5 min
1.00 oz	Saaz [3.75 %]	1.9 IBUs
Yeast
1.00 oz	Saaz [3.75 %]	1.9 IBUs

#122 Blind Pig - Russian River (122/182)

Full-bodied, very hoppy, citrus, pine, fruity notes with nice dry, bitter finish!

A speakeasy, also called a blind pig or blind tiger, is an establishment that illegally sells alcoholic beverages.

In 1994, Vinnie Cilurzo (now Co-Owner/Brewmaster of Russian River), a business partner and an investor opened Blind Pig Brewing Company in Temecula, California. They owned it for about 3 years during which time Vinnie earned awards at the Great American Beer Festival and the critical acclaim of being the first brewer to make a Double I.P.A. commercially (Blind Pig Inaugural Ale in 1994).

Blind Pig - Russian River  American IPA
Batch Size : 5.50 gal     73.8 IBUs Estimated.
OG: 1.068 SG     FG: 1.016 SG
Mash: Single Infusion, Medium Body, Batch Sparge
Boil: 75 minutes 

Boil (75 min Boil)
12 lbs 8.0 oz	Pale Malt (2 Row) US (2.0 SRM)
12.0 oz	Cara-Pils/Dextrine (2.0 SRM)
8.0 oz	Caramel/Crystal Malt - 40L (40.0 SRM)
8.0 oz	White Wheat Malt (2.4 SRM)
75 min
1.50 oz	Chinook [13.00 %]	59.7 IBUs
30 min
0.50 oz	Cascade [5.50 %]	6.2 IBUs
15 min
1.00 oz	Cascade [5.50 %]	8.0 IBUs
0 min
0.50 oz	Amarillo Gold [8.50 %]	0.0 IBUs
0.50 oz	Simcoe [13.00 %]	0.0 IBUs
Dry Hop 10 Days
1.00 oz	Centennial [10.00 %]	0.0 IBUs
0.50 oz	Amarillo Gold [8.50 %]	0.0 IBUs
0.50 oz	Cascade [5.50 %]	0.0 IBUs
0.50 oz	Simcoe [13.00 %]	0.0 IBUs
Yeast
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast

#119 John Q Adams

 

This is the John Q Adam Marblehead from Northern Brewer.  This was a nice beer, but not sure this one will be able to make it into the rotation for next year.

Batch Size : 5.00 gal     30.6 IBUs Estimated.
OG: 1.048 SG     FG: 1.015 SG
Boil: 60 minutes 

Steep
0.5 lbs	Briess Crystal 60L
Boil (60 min)
6 lbs	Pilsen Malt syrup
1 lbs	Briess Amber DME
60 min
0.5 oz	German Hallertau	60 min
0.5 oz	German Hersbrucker	60 min
45 min
0.5 oz	German Hallertau	45 min
30 min
0.5 oz	German Hersbrucker	30 min
15 min
0.5 oz	German Hersbrucker	15 min
0 min - Flameout
0.5 oz	German Hersbrucker	0 min
Yeast
	Wyeast 2112 California Lager Yeast Optimum temp: 58°-68° F

Fermented in Conical @ 68° F

#117 Double Chocolate Stout

Keep Calm and Drink Chocolate Beer

This was my one of my first all-grain brews which I purchased from Adventures in Homebrew.  The Double Chocolate Stout  is a great Sweet Stout that we are finally enjoying 9 months after being brewed.  This beer just seemed to be better suited for the cooler weather of fall and has been great.

Batch Size : 5.25 gal     36.9 IBUs Estimated.
OG: 1.054 SG     FG: 1.011 SG
Mash: Single Infusion, Medium Body
Boil: 60 minutes 

Fermentables

60 min Mash @ 154°
Amt	Name
7 lbs	Pale Ale Malt 2-Row (Briess) (3.5 SRM)
1 lbs	Chocolate Malt (350.0 SRM)
1 lbs	Crystal 40, 2-Row, (Great Western) (40.0 SRM)
8.0 oz	Roasted Barley (300.0 SRM)
8.0 oz	Wheat, Flaked (1.6 SRM)
1 lbs	Milk Sugar (Lactose) [Boil for 5 min](0.0 SRM)
60 min Boil
1.00 oz	Cluster [7.00 %] - Boil 60.0 min		27.2 IBUs
15 min
1.00 oz	Goldings, East Kent [5.00 %] - Boil 15.0 min		9.6 IBUs
1 min
6.00 oz	Bakers Chocolate
Yeast
1	British Ale Yeast (Wyeast Labs #1098) [124.21 ml]

#115/135 There She Gose Again

This is a great beer published in BYO, http://byo.com/hops/item/2349-gose by Justin

Burnsed Issue: May/Jun 2011

Gose is a top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat.

Dominant flavours in Gose include a lemon tartness, a herbal characteristic, and a strong saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavours, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV.

Because of the use of coriander and salt, Gose does not comply with the Reinheitsgebot. It is allowed an exemption on the grounds of being a regional specialty. It acquires its characteristic sourness through inoculation with lactic acid bacteria after the boil.

Gose belongs to the same family of sour wheat beers which were once brewed across Northern Germany and the Low Countries. Other beers of this family are Belgian Witbier, Berliner Weisse, Broyhan, Grätzer.

Gose was delivered, still fermenting quite vigorously, in barrels to the Schänke. It was stored in the cellar with the tap bung closed but the shive hole left open, so that the still-active yeast could escape. Only when the fermentation had slowed to a point where no yeast was emerging from the shive hole, was the Gose ready to bottle. The barrel was emptied into a tank, from whence it was filled into the characteristic long-necked bottles. These were not closed with a cap or cork, but with a plug of yeast (Flor) which naturally rose up the neck as the secondary fermentation continued.

16th Century	Gose was first brewed in the early 16th century in the town of Goslar, from which its name derives. It became so popular in Leipzig that local breweries started to make it themselves.
1800s	Gose was considered to be the local style of Leipzig and there were countless Gosenschänke in the city.
1939	Rittergutsbrauerei Döllnitz was the last brewery producing Gose
1945	Gose disappeared with the closing of the brwery
1949	Gose reappears when the tiny Friedrich Wurzler Brauerei opened at Arthur-Hoffmann-Straße 94 in Leipzig. Friedrich Wurzler had worked at the Döllnitzer Rittergutsbrauerei and was the only person who knew the secret of brewing Gose.
1950s	Wurzler handed on the secret recipe to his stepson, Guido Pfnister
1966	Pfnister died and the brewery closed and Gose disappeared again
1985	Lothar Goldhahn, who was restoring a former Gosenschenke, Ohne Bedenken, decided that it was only fitting that the revived pub should sell Gose. After quizzing drinkers to ascertain its precise characteristics, Goldhahn began to search for a brewery to produce his Gose. None of the local breweries were keen on making such an odd beer, so eventually he chose the Schultheiss Berliner-Weisse-Brauerei on Schönhauser Allee in East Berlin. The first test brews were made in 1985 and production started in 1986.[1]
1988	Gose disappeared again
??
Today

There She Gose Again 

(5 gallons/19 L, all-grain)

OG = 1.048  FG = 1.012  

IBU = 12  SRM = 4  ABV = 4.7%

Ingredients

Steep 149°F for 60 minutes - 4 Gallons of water
5.0 lbs	wheat malt
3.25 lbs	German Pilsner malt (2 °L)
0.5 lbs	Rice Hulls
Steep 144-149°F for 45 minutes
2.0 lbs	acidulated malt (2 °L)**/***
Mash Out at 168°F
.
60 min
0.50 oz	2.8 AAU Santiam hops
15 min
1 tbs	Irish Moss
10 min
1.0 oz	ground coriander seed
0.75 oz	sea salt
Fermentation
1.0 pkg	White Labs WLP029 (German Ale/Kölsch Yeast) or Wyeast 1007 (German Ale) yeast

** On the most recent version we increased the acidulted malt to 2.5 lbs.  We were not sure if we actually got any additional sour notes with the increase.

*** There appears to be a limit of how much sour you can add using this method.