My Entries in Valley Brewers Pro-Am


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This post is slightly delayed, and I’m sorry for leaving y’all with no local beer news to read. I’ve got more updates coming, but wanted to start on a personal tone.

As mentioned earlier, Valley Brewers is throwing a homebrew competition in conjunction with Figueroa Mountain’s “Figtoberfest” on October 5 in Buellton. The deadline to enter beers is fast approaching, and I will be driving north to Solvang sometime this week to drop off a pair of my beers.

This is my first time entering in anything like an officially sanctioned competition. I did compete in one contest in Boston with Fatuous Lassitude, a delightfully fruity Strawberry Hefeweizen, but that was much more of an amateur affair. The judges at this competition have allegedly* been trained in the BJCP guidelines.

Without further ado, I’d like to share my recipes for my brewing friends here. The first is an American IPA which I’ve dubbed Southern Gold because it uses mainly Goldings in the boil and has a nice addition of New Zealand hops in the dry hopping stage. The second is Burton Fog, or my take on an English Pale/ESB. The Fog name is both a play on “London Fog” as well as the fact that the brew is bittered with American Northern Brewer hops, which are the defining hop of Anchor Steam. The American IPA is dry, and bursting with hop aroma, and the English Pale has a strong bready/toasty backbone with a hint of floral hops and banana. There’s perhaps a bit more fruit than I’d like in that one, but it’s still a fine beer. I do believe that Southern Gold could be a contender – of course, I haven’t tasted any competitors so I really don’t know.

Now, the recipes:

Recipe: Burton Fog
Brewer: Sean Lewis
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
————————–
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.054 SG
Estimated Color: 7.5 SRM
Estimated IBU: 42.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes

Ingredients:
————
Amt                   Name                                     Type          #        %/IBU
5 lbs                 Munich Malt (9.0 SRM)                    Grain         1        50.0 %
5 lbs                 Pale Malt, Maris Otter (3.0 SRM)         Grain         2        50.0 %
1.00 oz               Northern Brewer [8.50 %] – First Wort 60 Hop           3        25.2 IBUs
1.00 oz               Northern Brewer [8.50 %] – Boil 30.0 min Hop           4        17.6 IBUs
1.00 oz               Fuggles [4.50 %] – Aroma Steep 5.0 min   Hop           5        0.0 IBUs
1.00 oz               Goldings, East Kent [5.00 %] – Boil 0.0  Hop           6        0.0 IBUs
1.0 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         7        –

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs
—————————-
Name              Description                             Step Temperat Step Time
Mash In           Add 12.50 qt of water at 164.9 F        150.0 F       75 min

Sparge: Fly sparge with 4.84 gal water at 168.0 F

Recipe: Southern Gold IPA
Brewer: Sean Lewis
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
————————–
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.065 SG
Estimated Color: 5.0 SRM
Estimated IBU: 67.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 60 Minutes

Ingredients:
————
Amt                   Name                                     Type          #        %/IBU
5.00 gal              Hoppy Beer profile                       Water         1        –
20.00 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        –
4.62 g                Baking Soda (Mash 60.0 mins)             Water Agent   3        –
3.79 g                Chalk (Mash 60.0 mins)                   Water Agent   4        –
0.84 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   5        –
10 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         6        83.3 %
1 lbs                 Munich Malt (9.0 SRM)                    Grain         7        8.3 %
8.0 oz                Caramel/Crystal Malt – 10L (10.0 SRM)    Grain         8        4.2 %
8.0 oz                Cane (Beet) Sugar (0.0 SRM)              Sugar         9        4.2 %
3.00 oz               Goldings, East Kent [5.00 %] – Boil 60.0 Hop           10       46.4 IBUs
1.00 oz               Goldings, East Kent [5.00 %] – Boil 15.0 Hop           11       7.7 IBUs
1.00 oz               Goldings, East Kent [5.00 %] – Boil 10.0 Hop           12       5.6 IBUs
1.00 oz               Amarillo Gold [8.50 %] – Boil 5.0 min    Hop           13       5.2 IBUs
1.00 oz               Goldings, East Kent [5.00 %] – Boil 5.0  Hop           14       3.1 IBUs
1.0 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         15       –
2.00 oz               Nelson Sauvin [12.00 %] – Dry Hop 5.0 Da Hop           16       0.0 IBUs
1.00 oz               Zythos [5.00 %] – Dry Hop 5.0 Days       Hop           17       0.0 IBUs
1.00 oz               Citra [12.00 %] – Dry Hop 0.0 Days       Hop           18       0.0 IBUs

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12 lbs
—————————-
Name              Description                             Step Temperat Step Time
Mash In           Add 14.38 qt of water at 164.5 F        150.0 F       75 min

Sparge: Fly sparge with 4.56 gal water at 168.0 F

And yes, there will be plenty of this beer available at my home.

*I can’t really judge the judges here. I have been told they are BJCP certified, and I trust that. However, I put the “allegedly” in there because I don’t really trust beer judges to be objective. I think it’s impossible for them to be objective, in fact, unless perhaps the competition takes place under perfect laboratory conditions, which it won’t. So this isn’t really a knock on the judges, just a dig on the nature of judging.

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