Several months ago, I entered a few beers into the ALES competition in Saskatchewan. This is the only homebrew competition in Canada that is a qualifying round for the National Homebrew Competition (the largest homebrew contest in the world), which takes place in a different city in the U.S. each year. Two of my entries, an Oktoberfest and American IPA (the Alpine Duet clone I brewed in January), won medals (gold and bronze, respectively), and therefore moved on to the final round in Seattle in late June. I was worried about the age of the IPA by the time the competition came around, so I brewed a replacement American IPA in late April - a different recipe, however, due to a shortage of Amarillo hops.
Unfortunately, neither of the beers placed in the final round, but I wasn't exactly disappointed. I didn't have high hopes, what with the quality of beers that I would be competing against. I just recently received the scoresheets for the two beers... it's always nice to get unbiased, informative opinions from BJCP-certified judges, especially ones who have had a lot of experience judging homebrew competitions. Below is a summary of the scores for each beer.
Oktoberfest (Groundskeeper Marzen) - Category 3(b)
The overall score for this beer was 34.3 (in the 'Very Good', 30-37 range) out of 50, which I was actually pleased about. The three individual scores were 36, 34, and 33.
- Aroma: Scores were pretty good here (two 8s and a 10/12), with the judges commenting on the "rich, clean malt" aroma, with it being a bit bready and toasty - pretty much what I would hope for in an Oktoberfest.
- Appearance: No complaints here either (2, 3, and 3/3) with an amber/copper color, great clarity, and excellent head retention.
- Flavor: Not as many comments in this section as I would have liked to see (scores 15, 13, and 12/20). The judge who gave it the highest score said to "eliminate the grainy/astringent element"; the other two judges had no complaints regarding astringency. The only other comment was from the judge who gave the LOWEST score; he simply said "good malt complexity". No other flaws were noted.
- Mouthfeel: Pretty average (3, 3, and 4/5); again, the first judge noted a "slight astringent finish", marking it only as a 1/5 in the astringency section. Another judge said that it "may be overly carbonated"... may?
- Overall: 6, 6, and 7/10. I would agree with the scores for this beer... it's always been one of my favorites that I've brewed. It's definitely a bit too old now (brewed in May, 2011... maybe a fresher batch would have scored even better?), but I think it's held up REALLY well, considering.
American IPA ("Z.E.D. IPA") - Category 14(b)
This beer didn't score as well as the Oktoberfest; the overall score was 27.6/50 (in the "Good" range of 21/29). Individual scores were very consistent with 28, 28, and 27.
- Aroma: Scored pretty well here, with 7, 7, and 8/12. The hop aroma was generally agreed to be very high, with notes of citrus, grass, and pine. The judges all seemed to think that the malt aroma was too-overshadowed by the hops. I have a bit of an issue with this... the BJCP clearly states the following regarding American IPA:
"A prominent to intense hop aroma with a citrusy, floral, perfume-like,
resinous, piney, and/or fruity character derived from American hops.
Many versions are dry hopped and can have an additional grassy aroma,
although this is not required. Some clean malty sweetness may be found
in the background, but should be at a lower level than in English
examples."
I suppose the judges thought there was no malt aroma (two of them rated the malt aroma as 1/5 in terms of prominence), but one clearly thought there was some there (3/5).
- Appearance: Good scores (2, 3, and 3/3); gold color, with pretty good clarity and a bit of hop haze, and very good head retention.
- Flavor: Here's where the beer stumbled... three 10/20s. Basically, all three judges felt the hopping was too aggressive, with no real malt-backup, causing the beer to finish "fairly harshly". Bitterness was ranked 4/5 by all three, with the malt at 1, 2, and 3/5 (hops were 4, 4 and 5/5).
- Mouthfeel: Again, not so great... 2, 2 and 3/5. "Harshness" was mentioned again, along with astringency by one judge.
- Overall: 5, 5 and 6/10. The notes on flavor and mouthfeel speak for themselves; the judges felt some more malt presence and complexity would really help this beer.
I thought the scoring may have been a bit unfair for the aroma (based on the BJCP guidelines), but I completely agree with all the other comments. I DID overhop this beer, especially in the dry-hop, which accounted for 3 oz each of Citra and Simcoe for a 5-gallon batch. I still have a few of the Duet clones left, and I feel even though they're 5 months bottled now that they're still a better beer. Looking back, I would have probably been better off entering the clone, or at least classifying the new beer as an Imperial IPA!
Just another homebrewer who spends too much time and energy on one hell-of-an-awesome "hobby".
Showing posts with label Oktoberfest. Show all posts
Showing posts with label Oktoberfest. Show all posts
Tuesday, 7 August 2012
Saturday, 3 March 2012
Tasting/Recipe : Groundskeeper Marzen
To the beer-uneducated, lagers get a bad rap. The first thing that comes to mind is a pale yellow, fizzy, bland-tasting light beer... ok when you're looking for a lawnmower-beer, but otherwise nothing to usually get excited about. But once you do a little reading, you realize just how many different styles of lagers are available, bready and bitter Dortmunder Exports to malty, rich Bocks.
Out of all the lagers, Oktoberfests (aka Marzens) are my favorite. The best ones are brewed to have a rich, malty aroma and flavor, but finish dry with a moderate hop bitterness. While a lot of authentic German Oktoberfests are a dark golden color, a lot of the ones brewed in North America that you see taken on more of an orange-red/copper hue. Usually not overly high in alcohol (averages in the 5% region), Oktoberfests are easy-drinking beers that I could have several of, and not tire of them at all.
I still have a few bottles left of my first (and only) Oktoberfest that I brewed last May. The recipe is basically directly out of Brewing Classic Styles, and I was very happy with how it turned out. I feel that I hit all the important points of the style, and even after over 6 months bottled, it's still tasting really good. Definitely a beer that I will brew again, and I don't think there's anything in the recipe that I would change a bit.
Appearance: Poured with a moderate-sized, off-white, creamy-looking head that has great lasting power, finally fading to a full-finger. Body is dark amber/reddish-copper, and extremely clear.
Aroma: Strong malt aroma; slight toffee, very bready... the Munich and Vienna malt come through really well. No real hop aroma noticed. No flaws.
Taste: Starts off slightly sweet, but it's definitely not cloying. More bready than anything else. Nicely balanced by a medium bitterness in the finish. Fairly dry. No hop flavor detected. Very clean.
Mouthfeel: Medium-bodied, moderate carbonation. Smooth.
Overall: Very easy-drinking Marzen. Probably one of my favorite beers that I've brewed so far.
Recipe: (5.5 gallons, 75% efficiency): OG 1.051, FG 1.013, IBU 24, SRM 9.8
Grains:
1.75 kg Bohemian Pilsner
1.41 kg Munich malt
1.09 kg Vienna malt
454 g Caramunich II (45 L)
Hops:
Hallertau - 42 g (3.9% AA) @ 60 min
Hallertau - 14 g @ 20 min
Misc.:
1/2 tsp yeast nutrient @ 15 min
1/2 tab Irish Moss @ 5 min
Yeast: Wyeast 2206 Bavarian Lager (PD Apr 19/11) (with a 1.75 L and 2 L starter)
- Brewed May 17th, 2011, by myself. 60 minute mash with 16.56 L of strike water, mashed in at 153 F. Sparged with ~5.25 gallons of 175 F water for final volume of 7.25 gallons in the kettle. 90 minute boil.
- Chilled down to 50 F with immersion chiller. Poured into Better Bottle. Pitched decanted yeast starter, aerating by shaking for several minutes before and after. Set BB in fermentation chamber with temp set at 50 F. After 10 days or so of fermentation, raised temp in chamber to high 50s for diacetyl rest for a couple of days.
- Racked to secondary and began slowly decreasing fermentation chamber temperature to final lagering temp of 38 F. Lagered for several months before bottling with 111 g table sugar, aiming for 2.5 vol C02 for 5 gallons.
- 15/4/12 - Won a gold medal in the European Amber Lager category in the ALES Open. Next stop, the final round of the NHC in June!
- 7/8/12 - NHC Final Round results...
Out of all the lagers, Oktoberfests (aka Marzens) are my favorite. The best ones are brewed to have a rich, malty aroma and flavor, but finish dry with a moderate hop bitterness. While a lot of authentic German Oktoberfests are a dark golden color, a lot of the ones brewed in North America that you see taken on more of an orange-red/copper hue. Usually not overly high in alcohol (averages in the 5% region), Oktoberfests are easy-drinking beers that I could have several of, and not tire of them at all.
I still have a few bottles left of my first (and only) Oktoberfest that I brewed last May. The recipe is basically directly out of Brewing Classic Styles, and I was very happy with how it turned out. I feel that I hit all the important points of the style, and even after over 6 months bottled, it's still tasting really good. Definitely a beer that I will brew again, and I don't think there's anything in the recipe that I would change a bit.
Appearance: Poured with a moderate-sized, off-white, creamy-looking head that has great lasting power, finally fading to a full-finger. Body is dark amber/reddish-copper, and extremely clear.Aroma: Strong malt aroma; slight toffee, very bready... the Munich and Vienna malt come through really well. No real hop aroma noticed. No flaws.
Taste: Starts off slightly sweet, but it's definitely not cloying. More bready than anything else. Nicely balanced by a medium bitterness in the finish. Fairly dry. No hop flavor detected. Very clean.
Mouthfeel: Medium-bodied, moderate carbonation. Smooth.
Overall: Very easy-drinking Marzen. Probably one of my favorite beers that I've brewed so far.
Recipe: (5.5 gallons, 75% efficiency): OG 1.051, FG 1.013, IBU 24, SRM 9.8
Grains:
1.75 kg Bohemian Pilsner
1.41 kg Munich malt
1.09 kg Vienna malt
454 g Caramunich II (45 L)
Hops:
Hallertau - 42 g (3.9% AA) @ 60 min
Hallertau - 14 g @ 20 min
Misc.:
1/2 tsp yeast nutrient @ 15 min
1/2 tab Irish Moss @ 5 min
Yeast: Wyeast 2206 Bavarian Lager (PD Apr 19/11) (with a 1.75 L and 2 L starter)
- Brewed May 17th, 2011, by myself. 60 minute mash with 16.56 L of strike water, mashed in at 153 F. Sparged with ~5.25 gallons of 175 F water for final volume of 7.25 gallons in the kettle. 90 minute boil.
- Chilled down to 50 F with immersion chiller. Poured into Better Bottle. Pitched decanted yeast starter, aerating by shaking for several minutes before and after. Set BB in fermentation chamber with temp set at 50 F. After 10 days or so of fermentation, raised temp in chamber to high 50s for diacetyl rest for a couple of days.
- Racked to secondary and began slowly decreasing fermentation chamber temperature to final lagering temp of 38 F. Lagered for several months before bottling with 111 g table sugar, aiming for 2.5 vol C02 for 5 gallons.
- 15/4/12 - Won a gold medal in the European Amber Lager category in the ALES Open. Next stop, the final round of the NHC in June!
- 7/8/12 - NHC Final Round results...
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