#AABC2013 First category: LOW ALCOHOL: M Wallace (NSW) 1, S Wardale (WA) 2, N Bultman (Tas) 3 - first AABC medal for Tas!!!My Leichtes Weizen just got 3rd place in the Low Alcohol category of the Australian Amateur Brewing Competition! I don't know the score or anything but I'm pretty stoked with that and it's great to get Tassie on the board. Given how it did in the previous competition I was hoping it might place but knew the beer was only going to suffer with the extra weeks of age on it. I'm very happy!
— Canberra Brewers (@canberrabrewers) November 2, 2013
Showing posts with label Competition. Show all posts
Showing posts with label Competition. Show all posts
Nov 2, 2013
AABC results
Oct 28, 2013
Competition Results
My brewing and posting has been put on hold again thanks to stupid CFS but I'm trying some voice recognition software so I can actually post. Looks like it's working!
I got my results back from the ACT Amateur Brewing Championship. Tasmanian brewers get to enter through the ACT competition but get judged separately. So there is an embarrassing scoresheet for the Tasmanian portion of the competition which lists all the entries: Simon's and mine. Next year I hope we can round up a few more Tasmanian entrants.
Overall I was very happy with how my beers went. The big news is that my Leichtes Weizen scored 132/150, it was the highest score of any of the low alcohol beers in the competition by a decent margin. I've sent it off to the national competition, the Australian Amateur Brewing Championship, and we'll see how it does there. I'm not expecting very much though as an extra three weeks of age will certainly hurt it.
The other beers didn't do as well but I was not expecting very much from some of them. Simon's very good Altbier (112/150) was the next best of the six we submitted between us, Then came my Tripel (103.5/150) then Saison (103/150), then the Export Stout (93.5/150) and as I expected, my Blonde Ale (82/150) came last of the lot. I may review each beer and include the feedback from the judges if I can manage that sometime soon.
I was pleased that my thoughts on the beers generally lined up very well with the judges impressions. It was encouraging having them point out f lavours and aromas that I detected but couldn't necessarily put a name to. I'd like to get the BJCP judging qualification or do some other kind of training in beer evaluation so I can do a better job of brewing.
.JPG) |
| The Saison |
Overall I was very happy with how my beers went. The big news is that my Leichtes Weizen scored 132/150, it was the highest score of any of the low alcohol beers in the competition by a decent margin. I've sent it off to the national competition, the Australian Amateur Brewing Championship, and we'll see how it does there. I'm not expecting very much though as an extra three weeks of age will certainly hurt it.
The other beers didn't do as well but I was not expecting very much from some of them. Simon's very good Altbier (112/150) was the next best of the six we submitted between us, Then came my Tripel (103.5/150) then Saison (103/150), then the Export Stout (93.5/150) and as I expected, my Blonde Ale (82/150) came last of the lot. I may review each beer and include the feedback from the judges if I can manage that sometime soon.
Overall it was a really good experience and I'm glad I entered. I've learned quite a bit and will work hard to make my entries next year of a more even and higher standard. One thing that let me down this time was my use of poor quality dried yeast. The dried yeast I used in the Blonde Ale and Stout left a sulphur aroma and other off flavours from fermentation. I've learned my lesson and will not be getting yeast from my LHBS again. The other big thing I will try next year is brewing further in advance. I brewed 8 beers in the month before I had to send off the entries and I think this compromised the quality of some of the beers because I was rushing and because some of the beers didn't have enough time to mature.
I was pleased that my thoughts on the beers generally lined up very well with the judges impressions. It was encouraging having them point out f lavours and aromas that I detected but couldn't necessarily put a name to. I'd like to get the BJCP judging qualification or do some other kind of training in beer evaluation so I can do a better job of brewing.
Sep 1, 2013
Double Brewday: Saison and Export Stout
Some more brewing today. Thanks to merging my brewing equipment with my brother's, we can easily do two batches at once when fermentation space permits. It's a bit late to get getting going but I'm hoping to get a few different beers ready for a brewing competition. There's no brewing club in Tasmania so I'll be entering the ACT one. Of course I'd like to do well but getting good written feedback will be useful either way.
I'm looking forward to the Saison because I've stepped up a starter from the dregs of a bottle of Saison Dupont. The fermentation will kick off at 22C and I'll step it up to the mid 30s over the course of the week. Can't wait to see what comes of this one.
The Stout is more or less the same recipe as I've brewed twice before. I've gone for flaked barley this time instead of rye and I used Aramis hops instead of the Northern Brewer and Fuggles I've used in the past. I've upped the gravity a little. It's a recipe I know fairly well and I'd like to continue to work on it with different varieties of yeast.
The Tripel I brewed last week has been tasting delicious out of the fermenter. I've added sugar in two stages and it should be ready to bottle in a day or two.
Saison (23L batch)
OG: 1.056
FG: 1.008
ABV: 6.4%
IBU: 27
Colour: 9 EBC
97.5% Belgian Pilsner
2.5% Caramunich II
25g Aramis @ 90 min
25g Saaz @ 20 min
Export Stout (19L batch)
OG: 1.068
FG: 1.013
ABV: 7.3%
IBU: 55
Colour: 83 EBC
83% Maris Otter
8% Flaked Barley
5% Roast Barley
2% Chocolate Malt
2% Black Malt
66g Aramis @ 90 min
15g US-05
I'm looking forward to the Saison because I've stepped up a starter from the dregs of a bottle of Saison Dupont. The fermentation will kick off at 22C and I'll step it up to the mid 30s over the course of the week. Can't wait to see what comes of this one.
The Stout is more or less the same recipe as I've brewed twice before. I've gone for flaked barley this time instead of rye and I used Aramis hops instead of the Northern Brewer and Fuggles I've used in the past. I've upped the gravity a little. It's a recipe I know fairly well and I'd like to continue to work on it with different varieties of yeast.
The Tripel I brewed last week has been tasting delicious out of the fermenter. I've added sugar in two stages and it should be ready to bottle in a day or two.
 |
| A quiet drink, a great view and a sour I brewed last year |
Saison (23L batch)
OG: 1.056
FG: 1.008
ABV: 6.4%
IBU: 27
Colour: 9 EBC
97.5% Belgian Pilsner
2.5% Caramunich II
25g Aramis @ 90 min
25g Saaz @ 20 min
Export Stout (19L batch)
OG: 1.068
FG: 1.013
ABV: 7.3%
IBU: 55
Colour: 83 EBC
83% Maris Otter
8% Flaked Barley
5% Roast Barley
2% Chocolate Malt
2% Black Malt
66g Aramis @ 90 min
15g US-05
Subscribe to:
Posts (Atom)
