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Old 08-22-2013, 02:59 PM   #1
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Default Got My First Beer Scoresheets (and they're good)!!

I entered my Hop Demon 2 IPA in a local contest with 58 other entries and finished really well. Any thoughts on how to improve this for next time would be appreciated! Scoresheets are below.

Also - I'm going all-grain for the first time tonight. Big day!

Steep ~155 30 min:
1 lbs 8.0 oz Cara-Pils/Dextrine
8.0 oz Cara 45
8.0 oz Caramel/Crystal Malt - 30L

3 lbs Extra Light Dry Extract [Boil for 60 min]
1.00 oz Centennial [8.70 %] - Boil 60.0 min

1.00 oz Centennial [8.70 %] - Boil 45.0 min

4 lbs Extra Light Dry Extract [Boil for 20 min]

2.00 oz Cascade [6.20 %] - Boil 10.0 min

1.00 oz Simcoe [13.00 %] - Boil 1.0 min

2.0 pkg American West Coast

3.00 oz Mosaic [12.70 %] - Dry Hop 7.0 Days

Beer Profile
Original Gravity: 1.066 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 6.5 %
Bitterness: 61.5 IBUs
Calories: 224.1 kcal/12oz
Est Color: 8.4 SRM


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On Tap: Session Brown

Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine

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Old 08-22-2013, 03:16 PM   #2
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Impressive. I entered my first comp recently, as well. I am sure my scores are nowhere near as good, as I did not get any mention. But I'm excited to get the scoresheet just so I can put together a concrete plan for eliminating errors.

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Old 08-22-2013, 03:18 PM   #3
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Congrats on doing well, it is somewhat hard to gather some solid information based on that second scoresheet...definitely not up to bjcp standards! I would watch your yeast health and temperature, as the first judge noticed some phenolic character and noted band-aids, this is definitely not a positive characteristic in an IPA. Otherwise, with the recipe to achieve more hop character I would probably move that cascade addition at 10 mins to the end of the boil with the simcoe.

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Old 08-22-2013, 03:19 PM   #4
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I really didn't expect to score so high (especially with an extract brew). I was, like you, in it for the scoresheets/advice.

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On Tap: Session Brown

Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine

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Old 08-22-2013, 03:22 PM   #5
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I'll definitely be doing a starter next time and probably knocking the Dextrine down (the head is crazy on this thing).

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On Tap: Session Brown

Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine

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Old 08-22-2013, 03:37 PM   #6
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Quote:
I really didn't expect to score so high (especially with an extract brew). I was, like you, in it for the scoresheets/advice.
Don't be silly....there is nothing wrong with extract brewing. I mainly made the switch to AG for cost. i strongly believe Extract will not make inferior beer...its just one of those old debates.

Back on topic...congrats!!! I love competing...mainly just to get unbiased feedback since my friends always give me the "This is good speal.."
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Old 08-22-2013, 07:23 PM   #7
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Looks like fermentation temps and proper yeast health might have the biggest potential impact. You probably didn't need the dextrine like you were saying. Heavily hopped beers tend to have pretty good head retention on their own. The sulfur could be the yeast strain, or it could be too much gypsum added to the water. Not sure if you added any minerals to the kettle since this is an extract batch.

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Old 08-22-2013, 07:35 PM   #8
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Congrats Shred! I entered my first in June (So CA Regional Championships) after being told repeatedly that I needed to enter comps. I scored about where I expected on my Belgian Rye, better than I expected on my Sweet Orange Irish Blonde (took 3rd place) and better than I expected on my APA (average score was 38) but it was a very tough category (5x as many entries as any of the other beers). I made some really great tasting beer with extract, but switched to AG to get a little more control (I'm a control freak).

Again, congrats on the nice score!

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Secondary: Dark Cherry Sour '14
Secondary: Pom-Cran Sour '14
Keg #1: Dad's Apple Pie Cider
Keg #2: California Honey Wheat
Keg #3: Dread Not Sweet Stout
Keg #4: Gentleman's Chocolate Vanilla Imperial Porter
Bottled: Pom-Cran Sour '13, Orange Hefeweizen, Dad's Apple Pie Cider
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Old 08-24-2013, 01:00 AM   #9
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Quote:
Originally Posted by JJL View Post
Looks like fermentation temps and proper yeast health might have the biggest potential impact. You probably didn't need the dextrine like you were saying. Heavily hopped beers tend to have pretty good head retention on their own. The sulfur could be the yeast strain, or it could be too much gypsum added to the water. Not sure if you added any minerals to the kettle since this is an extract batch.
No gypsum. I have an inline filter on my tap. Water chemistry is on the list of "new crap I need to work on" right after I build my fermentation chamber.

I've got pretty solid temp control 1 batch at a time using a very ghetto setup of plenty of A/C with a foil-lined basket and ice packs. This particular brew ran at a consistent 67-70F.

I'm pretty sure yeast health was my issue and it's because I didn't (and haven't yet) used a starter. It's tough because I brew when I have a slow day... I can't predict those 3 days in advance.

On another note - I did my first AG BIAB last night. Got 60-61% efficiency and missed my target OG by just 4 points. I'm happy with the results, but I think I'm going with a 10-gallon mash tun setup and dropping the BIAB next time.
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On Tap: Session Brown

Primary 1: Independence Pale Ale (4th of July IPA)
Primary 2: Dolph 2014 Imperial Stout
Primary 3: "Strong, Dark & Stoopid 2014" Belgian Dark Strong
Primary 4: Strawberry-Raspberry Belgian Wit
Primary 5: Shred's Oaked Strong Ale
Primary 6: Sara's Chianti
Secondary 1: Lambic-Style Sour Ale
Secondary 2: "Cirrhosis" 20% Barleywine

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Old 08-24-2013, 07:46 PM   #10
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Quote:
Originally Posted by Shred View Post
On another note - I did my first AG BIAB last night. Got 60-61% efficiency and missed my target OG by just 4 points. I'm happy with the results, but I think I'm going with a 10-gallon mash tun setup and dropping the BIAB next time.
I skipped the BIAB (did a Mini-Mash/Partial Mash). I looked into the 5 gallon (both kits and prebuilt) decided I wanted to try another Patial Mash and built a 5 gallon Igloo tun. It was a lot easier to build and a huge savings over the prebuilt 5 gallon ones. After that I just watched for sales and bought a 13 gallon rectangular cooler to convert. I've done beers upto 1.092 OG for 7.5 gallons preboil wort and am glad that I didn't just step up to a 10 gallon (although I wish I could have gotten a good price on an 18 gallon). There are lots of threads on making them yourself, which I, personally, feel even more satisfaction from then just buying a prebuilt one. Just depends on what you want to spend your money on.
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Primary: Sweet Irish Blonde
Secondary: Dark Cherry Sour '14
Secondary: Pom-Cran Sour '14
Keg #1: Dad's Apple Pie Cider
Keg #2: California Honey Wheat
Keg #3: Dread Not Sweet Stout
Keg #4: Gentleman's Chocolate Vanilla Imperial Porter
Bottled: Pom-Cran Sour '13, Orange Hefeweizen, Dad's Apple Pie Cider
On-Deck: Golden Spike Belgian Rye
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