wonderbread23
Well-Known Member
Hi Everyone,
Recently I brewed a fantastic beer that will be getting entered into competitions. I am calling it 'RedRum'. It is a super malty red ale with rye that has been aged on rum soaked oak. It has a very nice rummy character with some huge vanilla notes from the oak I used. It is not overly hoppy and balances on the malt side. I want to enter this into category 22c:
http://www.bjcp.org/2008styles/style22.php#1c
My problem is that you need to specify a base beer, and I am having a hard time doing so. It is bigger than an amber, not hoppy enough for a double IPA or American Barley Wine, but probably not sweet / thick enough for an English barley wine. Plus it has a nice underlying spiciness from the rye and a nice rummy roundness. Anyways, my back up plan is to go Category 23, but am ensure whether the oak will zing me. Anyways, here is the recipe, I'd be interested in seeing where you all think it belongs.
[size=+2]RedRum 2.0[/size]
Size: 7.23 gal
Efficiency: 75.0%
Attenuation: 72.0%
Calories: 258.81 kcal per 12.0 fl oz
Original Gravity: 1.077 (1.026 - 1.120)
|================#===============|
Terminal Gravity: 1.022 (0.995 - 1.035)
|==================#=============|
Color: 12.16 (1.0 - 50.0)
|===========#====================|
Alcohol: 7.31% (2.5% - 14.5%)
|==============#=================|
Bitterness: 68.0 (0.0 - 100.0)
|==================#=============|
[size=+1]Ingredients:[/size]
11 lb Maris Otter
3.5 lb Munich TYPE II
2 lb Rye Malt
1 lb Carared®
.5 lb German CaraHell
.5 lb German CaraFoam
0 oz Rice Hulls
1.5 lb Turbinado Sugar
2 oz Magnum (12.1%) - added during boil, boiled 120 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
2 oz Czech Saaz (5.1%) - added during boil, boiled 5 min
2 oz Czech Saaz (5.1%) - added during boil, boiled 0.0 min
1 ea WYeast 1968 London ESB Ale
2 oz Rum Soaked Oak Blend - added dry to secondary fermenter
Recently I brewed a fantastic beer that will be getting entered into competitions. I am calling it 'RedRum'. It is a super malty red ale with rye that has been aged on rum soaked oak. It has a very nice rummy character with some huge vanilla notes from the oak I used. It is not overly hoppy and balances on the malt side. I want to enter this into category 22c:
http://www.bjcp.org/2008styles/style22.php#1c
My problem is that you need to specify a base beer, and I am having a hard time doing so. It is bigger than an amber, not hoppy enough for a double IPA or American Barley Wine, but probably not sweet / thick enough for an English barley wine. Plus it has a nice underlying spiciness from the rye and a nice rummy roundness. Anyways, my back up plan is to go Category 23, but am ensure whether the oak will zing me. Anyways, here is the recipe, I'd be interested in seeing where you all think it belongs.
[size=+2]RedRum 2.0[/size]
Size: 7.23 gal
Efficiency: 75.0%
Attenuation: 72.0%
Calories: 258.81 kcal per 12.0 fl oz
Original Gravity: 1.077 (1.026 - 1.120)
|================#===============|
Terminal Gravity: 1.022 (0.995 - 1.035)
|==================#=============|
Color: 12.16 (1.0 - 50.0)
|===========#====================|
Alcohol: 7.31% (2.5% - 14.5%)
|==============#=================|
Bitterness: 68.0 (0.0 - 100.0)
|==================#=============|
[size=+1]Ingredients:[/size]
11 lb Maris Otter
3.5 lb Munich TYPE II
2 lb Rye Malt
1 lb Carared®
.5 lb German CaraHell
.5 lb German CaraFoam
0 oz Rice Hulls
1.5 lb Turbinado Sugar
2 oz Magnum (12.1%) - added during boil, boiled 120 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
2 oz Czech Saaz (5.1%) - added during boil, boiled 5 min
2 oz Czech Saaz (5.1%) - added during boil, boiled 0.0 min
1 ea WYeast 1968 London ESB Ale
2 oz Rum Soaked Oak Blend - added dry to secondary fermenter
