The 2016 Minnesota Mashout has begun

Link to the site.

Dropping off my three entries tomorrow. I wussed out and didn't enter my weird imperial dark hefe-saison-weizen frankenbeer.

I did toss in a entry into British Brown Ale (attempted clone of rogue hazelnut nectar, the hazelnuts isn't come out strong so didn't do clone). Rhubarb strawberry ale in fruit, and a monster double black IPA in its respective category.

Contemplating adding my roggenbier that scored a 41 at Badger Brew Off back in November, but I don't want my confidence shattered on an old rye beer that's probably too old.

I entered my semi-sweet, sparkling, hydromel cider and American stout.

Question: I volunteered to help sort and steward, is there anything I should know in advance?

I only entered one beer, a Belgian "enkel" (patersbier). I was quite pleased with it, so I'll be interested to see if that correlates to a good score.

MaxStout said:

I only entered one beer, a Belgian "enkel" (patersbier). I was quite pleased with it, so I'll be interested to see if that correlates to a good score.

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I am looking at doing a series of Belgian beers since I ran out of pale ale malt and only have Pilsner left. What did your enkel recipe look like?

ArkotRamathorn said:

I am looking at doing a series of Belgian beers since I ran out of pale ale malt and only have Pilsner left. What did your enkel recipe look like?

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I looked at a few recipes online and picked some elements I thought I'd like. I ended up doing this.

Many recipes call for sugar, and some have spices. I did neither of those. Wanted to keep it simple.

MaxStout said:

I looked at a few recipes online and picked some elements I thought I'd like. I ended up doing this.

Many recipes call for sugar, and some have spices. I did neither of those. Wanted to keep it simple.

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Amazingly I have all of those ingredients on hand other than I only have 1214 abbey yeast, I can't remember the dry yeast equivalents.

Just got the email over 2,000 bottles of beer, my black IPA is going to be swimming in a sea of entries.

ArkotRamathorn said:

Amazingly I have all of those ingredients on hand other than I only have 1214 abbey yeast, I can't remember the dry yeast equivalents.

Just got the email over 2,000 bottles of beer, my black IPA is going to be swimming in a sea of entries.

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I think 1214 would be great for that beer.

I just sent in a few bottles to get some feedback...hopefully they arrive in time.

Any idea how many participants this competition usually has?

entering a Porter, Coffee Porter, Pale Ale and an Oaked Pale.

Fingers crossed.

snowveil said:

I just sent in a few bottles to get some feedback...hopefully they arrive in time.

Any idea how many participants this competition usually has?

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They're capping it at 1000 and are currently over 900.

Ive got five entries this year, mostly American Ales and a few lagers. Good luck everyone!

BrewerBrad82 said:

Ive got five entries this year, mostly American Ales and a few lagers. Good luck everyone!

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Thanks man, you as well!

Good luck to everyone! Hope you bring home some ribbons.

Anybody judging or stewarding for this? I will be judging the evening session on Friday and also helping with the bottle sorting this Sat morning.

With this judging session's point I will advance from BJCP "Recognized" status to "Certified"!

Ill be stewarding Saturday morning but have not received an email to help sort but did sign up for it.

Firewalker11 said:

Ill be stewarding Saturday morning but have not received an email to help sort but did sign up for it.

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Sorting is at the Northern Brewer warehouse in Roseville starting at 9 am

I just got the email last night, thanks for the info. See you soon.

11 o'clock and we are done sorting beer, several nice growlers that were sampling before we leave. Great conversation with Chris from Bent Brewstillery.

Firewalker11 said:

11 o'clock and we are done sorting beer, several nice growlers that were sampling before we leave. Great conversation with Chris from Bent Brewstillery.

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I would never think 2000 bottles of beer could be sorted in 2 hours. That's astounding to me. Even if everyone properly labeled their entries. How many volunteers were there?

Either way, hats off to the volunteers and stewards.

My guess, 50? They changed the method this year, that made it go faster and even though there were some issues, it still went fast. I got to meet some great people there as well, they took me in, scars and all with no issues.

Anyone going to the raffle/silent auction? Contemplating going but weather rolling in and don't want to get run off the road by someone speeding in inclement weather.

https://mashout.org/2016Results.pdf

Results are in folks!

Anybody know when we can expect our scores in the mail?

I was told that they were going to be mailed out Monday, Minnesotans should have them by weeks end.

If you live within two hours of Minneapolis you should be seeing your score sheets in the mail today.

I just got mine and pretty excited to hang up my silver medal for my Black IPA.

ArkotRamathorn said:

If you live within two hours of Minneapolis you should be seeing your score sheets in the mail today.

I just got mine and pretty excited to hang up my silver medal for my Black IPA.

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Nice work. Yeah, I live NE mpls, so I'll keep my eye open.

Side note: March Mashness in St.Cloud is open for registration too. Maybe they'll appreciate my porter more than the Mashout

BrotherBock said:

Nice work. Yeah, I live NE mpls, so I'll keep my eye open.



Side note: March Mashness in St.Cloud is open for registration too. Maybe they'll appreciate my porter more than the Mashout

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I had three other entries as well that I wanted to just get feedback on in general, I wish my BDSA hadn't come off as plastic-y .

ArkotRamathorn said:

I had three other entries as well that I wanted to just get feedback on in general, I wish my BDSA hadn't come off as plastic-y .

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I usually get decent scores, but nothing stellar. The most common off flavors I get are "slight astringency" and "band aids/medicinal." I'm assuming these are chlorophenols and tannins from too high of mash or sparge ph.

The Mashout and Brew Ha Ha this year will be the first competitions I've entered beer where I adjusted water for these issues. Campden and ph adjustments will hopefully get rid of this. Hopefully my scores come back without these flaws. My uneducated palate tells me I got rid of the astringency, but I never picked up of the other one.

I got 31 on my batch of Yoopers Oatmeal Stout, got hit with Diacetyl and a "Grape Kool-Aid" smell. Both judges told me to leave it on the yeast longer and ferment warmer (70°) to get rid of the issues.

I only got 28 on my cider, Diacetyl again but the big hit was it was out of style, I entered it as an English Cider and they said it was a New World Cider.

My porter actually DID do better at the brew ha ha. My first gold medal.

BrotherBock said:

My porter actually DID do better at the brew ha ha. My first gold medal.

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Congrats! I did not fare so well in the Brew Ha Ha, Im interested to see the score sheets.

My orange blossom honey wheat scored a 35 and went to mini bos but didn't place at the mash out. But happy with the score and comments. Got it in to the midwinter classic, can't wait to see how it does this weekend.