Anyhoo, we took home three awards from that comp:
- 3rd place for an American Pale Ale
- 1st place for English Barleywine
- 1st place for American Stout
The first two beers on the list were actually brewing goof-ups that we fixed, so I can't really provide accurate recipes for those. The barleywine was originally brewed an an American barleywine (from Jamil's Classic Styles) - but due to some unexpectedness on the brewday and some needed improvising/tweaks - turned out more malty than expected.
This proved a good case for submitting your beers to competitions. Not really knowing any better, I submitted this barleywine to a different comp where a judge remarked that it was more like an English barleywine. So for BOSS I entered it as such and bam, it placed. Good judging sheets can be priceless.
The American Stout is a recipe we've been working on awhile. It still needs a few tweaks here and there, but here is it if you'd like to try it. It assumes 80% efficiency, and 8 gallons pre-boil volume:
Recipe: Stupid American StoutStyle: 13E-Stout-American StoutRecipe OverviewWort Volume Before Boil: 8.00 US galsWort Volume After Boil: 6.72 US galsVolume Transferred: 5.50 US galsWater Added: 0.00 US galsVolume At Pitching: 5.50 US galsFinal Batch Volume: 5.00 US galsPre-Boil Gravity: 1.059 SGOG: 1.070 SGFG: 1.016 SGABV: 7.2 %ABW: 5.7 %IBU (using Tinseth): 69.9Color: 39.3 SRMApparent Attenuation: 76.5 %Mash Efficiency: 80.0 %Boil Duration: 60.0 minsFermentation Temperature: 67 degFFermentablesUS 2-Row Malt 13lb 12oz (85.3 %) In Mash/SteepedUS Caramel 40L Malt 12.00 oz (4.7 %) In Mash/SteepedUK Dark Chocolate Malt (420) 10.00 oz (3.9 %) In Mash/SteepedBelgian Debittered Black Malt 8.00 oz (3.1 %) In Mash/SteepedUK Roasted Barley 5.00 oz (1.9 %) In Mash/SteepedUS Caramel 120L Malt 3.00 oz (1.2 %) In Mash/SteepedHopsUS Horizon (9.1 % alpha) 2.78 oz Loose Pellet Hops used 60 Min From EndUS Centennial (9.1 % alpha) 0.80 oz Loose Pellet Hops used 5 Min From EndUS Cascade (5.4 % alpha) 1.00 oz Loose Pellet Hops used Dry-HoppedUS Chinook (11.5 % alpha) 1.00 oz Loose Pellet Hops used Dry-HoppedOther IngredientsYeast: White Labs WLP001-California Ale OR Wyeast 1056 - 1.5L starterMash ScheduleMash Type: Full MashSchedule Name:Single Step Infusion (68C/154F)Step: Rest at 154 degF for 60 mins
One thing I've really learned brewing this is that stouts really need to age a bit before you really know what the beer can be. After dry hopping and carbonating, this beer had an almost ash-like flavor and I was really bummed out - but it improved over the course of a month, and well, now I'm glad I kept it around!
This beer will also be brewed by Flossmoor Station as their GABF ProAm entry, where a professional brewery brews a homebrewer's recipe. The recipe has to take 1st at a BJCP sanctioned competition - lucky for me, I know the brewer at Flossmoor and lucked out. If you brew it, let me know how she turns out. And look for this to be on tap at Flossmoor late this summer.
'til next time - cheers!