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-   -   What Style to Enter this Beer Under for NHC '08? (http://www.homebrewtalk.com/f12/what-style-enter-beer-under-nhc-08-a-56732/)

Evan! 02-27-2008 03:20 PM

What Style to Enter this Beer Under for NHC '08?
 
Technically, I could put this under 22-B because of the peated malt, but I could also file it under 21-A (Spice, Herb, or Vegetable) because of the allspice. Where do you think I'll have the best chance of making it to the 2nd round?

Code:

Dark Paradise Smoked Lager

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

22-B  Smoked Flavored/Wood Aged, Other Smoked Beer

Min OG:  1.020  Max OG:  1.120
Min IBU:    12  Max IBU:    70
Min Clr:    2  Max Clr:    70  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):      14.00
Anticipated OG:          1.067    Plato:            16.46
Anticipated SRM:          21.1
Anticipated IBU:          42.0
Brewhouse Efficiency:      78 %
Wort Boil Time:            70    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    6.67    Gal
Pre-Boil Gravity:      1.056    SG          13.72  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:  Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

  %    Amount    Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 89.3    12.50 lbs. Munich Malt(light)            America        1.033    10
  3.6    0.50 lbs. Sucanat                      Generic        1.046      1
  2.7    0.38 lbs. CaraPilsner                  France        1.035    10
  2.7    0.38 lbs. Chocolate Malt                America        1.029    350
  1.8    0.25 lbs. Scottish Peated Malt          Scotland      1.038      5

Potential represented as SG per pound per gallon.


Hops

  Amount    Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.75 oz.    Northern Brewer                  Whole    6.50  35.1  60 min.
  1.00 oz.    Saazer                            Whole    3.30  6.2  20 min.
  0.75 oz.    Saazer                            Whole    3.30  0.6  2 min.


Extras

  Amount      Name                          Type      Time
--------------------------------------------------------------------------
  2.00 Tsp    Irish Moss                    Fining    15 Min.(boil)
  1.50 Tsp    Allspice (Ground)              Spice      0 Min.(boil)
  1.00 Oz    Grains of Paradise            Spice      5 Min.(boil)


Yeast
-----

DCL Yeast S-23 SafLager W. Euro Lager


Mash Schedule
-------------

Mash Name: German Mash Double Decoction

Total Grain Lbs:  13.50
Total Water Qts:  16.49 - Before Additional Infusions
Total Water Gal:    4.12 - Before Additional Infusions

Tun Thermal Mass:  0.00
Grain Temp:        70.00 F


                    Step  Rest  Start  Stop  Heat    Infuse  Infuse  Infuse
Step Name            Time  Time  Temp    Temp  Type    Temp    Amount  Ratio
---------------------------------------------------------------------------------
Protein Rest          5    90    122    122  Infuse  130      16.49  1.22
Low Mash              70    65    151    151  Decoc    212        7.08  0.65 (Decoc Thickness)
High Mash            35    45    159    159  Decoc    212        2.70  1.50 (Decoc Thickness)
Sparge                5    10    168    168  Infuse  180      14.39  2.29


Total Water Qts:          30.88 - After Additional Infusions
Total Water Gal:            7.72 - After Additional Infusions
Total Mash Volume Gal:      8.80 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.


ohiobrewtus 02-27-2008 03:28 PM

I would guess that there are fewer entries in 21A, but I don't know for sure. You could always enter it in both categories.

Evan! 02-27-2008 03:29 PM

Quote:

Originally Posted by ohiobrewtus
I would guess that there are fewer entries in 21A, but I don't know for sure. You could always enter it in both categories.

Yeah, sure, another $14. Not likely.

ohiobrewtus 02-27-2008 03:45 PM

I never said that entering it into both would be financially sound. :D

After reading the style descriptions for both and taking a close look at your recipe, I guess it depends if the allspice or the smoke is more dominant.

I use 4 oz of peated malt in my Kiltlifter and the smoked presence is very much in the background. Since you used the same amount of peated malt and 1.5 tsp. of allspice at flameout I'm guessing that the allspice is fairly dominant, making 21A the most appropriate.

Dude 02-27-2008 04:57 PM

If it has smoked malt, you almost have to enter it in the smoked category. If it isn't true to style, smokiness WILL get it marked down in every other category.

Evan! 02-27-2008 05:43 PM

Quote:

Originally Posted by Dude
If it has smoked malt, you almost have to enter it in the smoked category. If it isn't true to style, smokiness WILL get it marked down in every other category.

Yeah, I noticed that last year with my smoked porter. :cross:

Thanks for the advice. I'll probably go with the 22B then, and list allspice & paradise seeds in the "special ingredients" box.


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