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Old 01-21-2014, 04:23 PM   #11
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Thanks for the feedback. I need to work on style, it was an IPA recipe but I am afraid the boil volume and technique messed with bitterness/hop character and somehow I missed og by 4 (how do you miss og in extract

Thanks for the feedback, the HB comp is just a fun side note I really asked to begin my style education. I plan to get the aforementioned book soon!

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Old 01-21-2014, 05:04 PM   #12
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If you used amber DME then that is the issue with color. For an IPA you would want to use all light extract, then steep a little crystal if you want but that way you can control the amount. Late addition should help with the color as well - so boil 1/3 to 1/2 only and then add the rest at flameout. A partial boil will affect your ability to brew a very bitter beer. It's okay to split it but maybe something went wrong on the calculations as you say.

It sounds like recipe-wise this is probably an American amber, as the amber extract is likely made up of base, munich, and C-60. If it's really brown in color that would be a ding in competition. Maybe best to get your processes down first before moving on to competitions.

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Old 01-22-2014, 12:17 AM   #13
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Here is a pic for color determination:
imageuploadedbyhome-brew1390353445.239992.jpg

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Old 01-22-2014, 02:06 PM   #14
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I'd go with American Brown then. That's pretty dark.

Amber and Brown, I would say, are fairly similar styles. If you get moderate malt sweetness and a copper color, then Amber. If it gives you more complex toasted, chocolaty, or even deep caramel flavors, then go Brown.

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Old 01-22-2014, 04:37 PM   #15
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he didn't use any dark malts, so he won't have the malt profile of a brown - although he has the color.

he's dark for an amber but the malt profile is probably closer. since appearance is worth less than flavor, i guess i'd go with american amber and get dinged for color.

your IBUs are probably too high for either category. have a look at http://www.bjcp.org/2008styles/style10.php#1b

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Old 01-22-2014, 04:48 PM   #16
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I still have a gallon in a carboy for bottling. Should I just go IPA and maybe dry hop another oz for more hop presence.

I have some citra, how would that aroma mix with the simcoe?

Regarding taste, this has a sweet upfront flavor with mild bitterness at the end. Some hop presence but not huge.

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Old 01-22-2014, 06:00 PM   #17
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dry hopping is always a good idea in my books, but i can't get enough hops. you said the beer wasn't bitter enough, dry hopping isn't going to fix that. also, that color is too dark (for an IPA) so you'll lose points there.

citra and simcoe go very well together. at least, i like the combo

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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a hop-bursted IPA w/ Conan, a farmhouse with ECY08 & brett blend
Fermenting: sour cherry mead
Aging: a bunch of belgian and soured stuff, and acerglyn.
Up next: either an imperial stout or something to use up my homegrown hops... TBD.
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Old 01-22-2014, 06:08 PM   #18
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i would go American Amber. Color is fine for amber. Got the hops. Probably has caramel flavors.

Too dark for IPA or Pale ale. Not gonna be enough roast for a brown.

That color is not 23 SRM - it is lower. More like 15-16-17. 23 is dark..... can't see through it kind of dark.

American Amber Ale 10B

That is probably your best bet. Ulitmately it is about how it tastes. It does not matter what the ingredients are, or what your recipe said, or what you tried to make - the judges will not have any of that information. They are going to look at it, smell it and taste it........ So, go with what it looks like and tastes like.

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