Sunday, January 18, 2009

Batch 17 - Sionnach Rua Irish Red

6.0 lb Pale LME
0.60 lb Paul's British Crystal 50L
0.25 lb Briess Crystal 10L
0.25 lb Paul's Roasted Barley

1.5 oz Golding 4.5% - 60 minutes
0.5 oz Golding 4.5% - 15 minutes
1 tsp Irish Moss - 15 minutes

Pitch with Wyeast 1084 Irish Ale (smackpack)

OG: 1.054
FG: 1.012

Competition Notes:
Bluebonnet Brew-off (2009)
Category: 11 Scottish and Irish Ale - first round 41.8/50 second round 29/50
Got high marks in the first round, not sure why the big drop off
Category: 42 New Entrants - first round 32 - didn't make second round cut
Overall Notes: Might be a little too hoppy - could use more roasted barley to pop up the color, the first round judges thought it was excellent, but the overall feel of the second round was that the caramel notes were too low, and that it was slightly undercarbonated. Also some haze and weak head noted - hopefully would improve with aging.

Celtic Brew-off (2009)
Category: 9D Irish Red Ale - first round 41/50
Overall Notes: Clean, nice style, good color, good use of hops.

Sunday, January 4, 2009

Batch 16 - Simple Shamrock Irish Stout

Tried to get a fairly straightforward Irish Stout recipe going. Here goes:

0.75 lb Paul's Roasted Barley
0.75 lb Paul's Black Patent Malt
1.0 lb Briess Crystal 40L
8.25 lb Pale LME

1.0 ounce Northern Brewer Hops (45 min)

Pitch with Wyeast Irish Ale #1084 (smack pack)

OG: 1.0728
FG: 1.020
ABV: 6.93%
Foreign Extra Stout

Competition Notes:
Bluebonnet Brew-off (2009)
Category: 21 Strong Stout - first round 34/50, second round 31/50
Generally determined to be a good beer but not a Foreign Export Stout in flavor
Category: 42 New Entrants - first round 40.5/50, second round 25.5/50
Judged more as a sweet stout
Overall Notes: Low Hop aroma, some roasty aroma, probably could use more roastiness in the aroma somehow. Color and appearance perfect generally across board -clear, dark, ruby highlights. Sweet and mild chocolate flavor, not assertively roasty - Caramel, Toasty, Dark Fruit, Earthy Hop Flavor is mild, with Dried Fruit esters. Generally recommended that the recipe be entered as a sweet stout, or beefed up in roastiness and alcohol for a Foreign Extra Stout.