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Old 02-27-2008, 03:20 PM   #1
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Default 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.
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.planned:
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Old 02-27-2008, 03:28 PM   #2
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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.

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Old 02-27-2008, 03:29 PM   #3
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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.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 02-27-2008, 03:45 PM   #4
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I never said that entering it into both would be financially sound.

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.

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Old 02-27-2008, 04:57 PM   #5
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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.

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Old 02-27-2008, 05:43 PM   #6
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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.

Thanks for the advice. I'll probably go with the 22B then, and list allspice & paradise seeds in the "special ingredients" box.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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