2010 Esb Homebrew Challenge Cup

[Bizier]

Good luck to everyone entering this comp. I hope it all goes well.

 

[Korev]

Thanks - waiting for the entries - closing at 4pm at The Brew Shop

8 received so far and in the system

Cheers
P1

 

[mahonya1]

Thanks - waiting for the entries - closing at 4pm at The Brew Shop

8 received so far and in the system

Cheers
P1

I sent a couple down from Brisbane. Hopefully you received them and the postie didn't nick off with them! Will you release the line up/entries prior to the comp starting?

 

[Korev]

Not sure about that - I'll think about it

Cheers
P1

 

[DEALE]

Just dropped off my entries to The Brew Shop. I have entries in APA, ESB, WIT, HEF and 80 /-. The APA and ESB are tasting OK, not sure about the others.

Good Luck everyone!

 

[Korev]

Judges and stewards lined up for tomorrow About 50 entries - no obvious Spanish influences - no idea what the octopus is tipping

All will be revealed once the judging is complete - planning to post a summary of results Sunday.

Cheers
P1

 

[jakub76]

How's the comp travelling - any live updates or pics?

I'm pretty disappointed as I entered a Hefe which is a fairly popular and tasty brew in my house but last time I went all out and did a decoction mash - complete change of process. I entered the beer before trying it, trusting my theoretical tweaking would pay off...well it didn't. Although my hefe is OK it's the least impressive of any that I've made. I'll definately be going back to single mash infusion, or maybe just a little ferulic acid rest then infusion up to mash temp. And next time I might taste the beer before I send it to competition

 

[mahonya1]

How's the comp travelling - any live updates or pics?

I'm pretty disappointed as I entered a Hefe which is a fairly popular and tasty brew in my house but last time I went all out and did a decoction mash - complete change of process. I entered the beer before trying it, trusting my theoretical tweaking would pay off...well it didn't. Although my hefe is OK it's the least impressive of any that I've made. I'll definately be going back to single mash infusion, or maybe just a little ferulic acid rest then infusion up to mash temp. And next time I might taste the beer before I send it to competition

Don't worry jakub, I also entered 2 weizens, 1 I wasn't too frilled by and the other I didn't taste until last week and was still lacking in carbonation! Hoping it came good in the last week. Maybe we'll be fighting for last position.....

 

[christopher.whitten]

Thanks P1 for coordinating and opening up your house today for the ESB Challenge, Mick and I learnt a lot. I am now an accomplished glass cleaner and hopefully I might get promoted from Apprentice Steward to Steward (although I do not wish to rush things). Well done to the Judges (especially those who judged the ESB section) today in perfect conditions.

Chris

 

[Korev]

2010 ESB Challenge Cup - Results

A big thanks to the judges and stewards and to our own master Chef Richard who made yesterday such a great day. Special mentions for Fatz coming up from the far south coast and Dave Lamotte all the way from Newcastle to help with the judging.

Thanks also to our sponsors The Brew Shop, ESB Brewing Supplies, White Labs, Bintani, Brew Cellar, imake and the Lord Nelson.

Results, (with gift certificates and place certificates if applicable) will be posted out over the next couple of weeks. Extra Special Brewers club members can pick up their score sheets etc on the last Fri of the month.

And now without further ado the winner of the Best of Show Round is (cue drum roll) ... Barry

Barry has donated the Brew with Damon prize at the Lord to Sam Haldane - congratulations Sam pm me with your contact information and we can sort out the details.

Winners from each of the group stages are as attached

Cheers

Peter

PS Now get ready for the NSW Competition in conjunction with the Castle Hill Show in September. Stu is looking for sponsors, judges, stewards - see separate thread for details.

View attachment 100718_ESB_Challenge_Cup_Results.pdf

 

[samhaldane]

Wow, I wasn't expecting that!

Many thanks to Barry for donating the grand prize, that's very generous.

Congratulations to all the other prize winners! Thanks to the stewards, judges and organisers!

Sam

 

[Barry]

My pleasure Sam. It is a great prize. I have had the great experience of brewing at The Mountain Goat Brewery earlier this year so I feel it is best to let someone else to also have a similar experience.
Some people might want to know the recipe for the ESB so here it is.

Extra Special/Strong Bitter (English Pale Ale)

Type: All Grain Date: 6/06/2010
Batch Size: 25.00 L Brewer: Barry
Boil Size: 30.00 L Asst Brewer: Big Liquid Amber Tree
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients
Amount Item Type % or IBU
5.30 kg Pale Malt, Maris Otter (5.9 EBC) 88.33 %
0.20 kg Caraaroma (350.1 EBC) Grain 3.33 %
0.20 kg Caramunich Malt (110.3 EBC) 3.33 %
0.20 kg Carared (39.4 EBC) Grain 3.33 %
0.10 kg Amber Malt (43.3 EBC) Grain 1.67 %
48.00 gm Challenger [7.00 %] (60 min) Hops 40.2 IBU
50.00 gm Goldings, East Kent [4.80 %] (15 min)Hops 7.7 IBU
10.00 gm Fuggles [4.50 %] (15 min) Hops 1.4 IBU
25.00 gm Goldings, East Kent [5.00 %] (Dry Hop 12 days) -
1.32 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.32 tsp Yeast Nutrient (Primary 5.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
2 Pkgs London Ale (White Labs #WLP013) Yeast-Ale


Beer Profile
Est Original Gravity: 1.060 SG Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 5.66 % Actual Alcohol by Vol: 6.53 %
Bitterness: 49.2 IBU Calories: 676 cal/l
Est Color: 22.8 EBC


My Mash
Step Time Name Description Step Temp
80 min Step Add 0.00 L of water at 66.0 C 66.0 C
10 min Step Add 0.00 L of water at 72.0 C 72.0 C

 

[beer slayer]

A special thanks to P1 for organising a great comp and a great day. I agree P1 a special mention to Richard for the great food
All I can say is I'm glad he is at our club :beer:

Congrat's to all the prize winners and the Grand Poobah Barry :beerbang:
Cheers
BS

 

[samhaldane]

Thanks for posting your recipe Barry, it looks great. I saw some photos from your brew day at Mountain Goat, but never got to taste the results I'm afraid. I used to live 3 mins walk away from the brewery but moved to Sydney a few months ago.

Here is my APA recipe. The 15 min hop additions are cube hops (I no-chilled), and the turn off additions were added as 'hop tea' (made in a coffee plunger) to the fermenter before the yeast. All malts are JW apart from the carapils and caraamber.

Happy to post my Wit recipe too if there is interest.

----------------------------------
Circus Sunday Pale Ale

10A-American Ale-American Pale Ale

Recipe Overview
Wort Volume Before Boil: 13.00 l Wort Volume After Boil: 11.00 l
Volume Transferred: 10.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 10.00 l Volume Of Finished Beer: 9.00 l
Expected Pre-Boil Gravity: 1.040 SG Expected OG: 1.048 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.8 % Expected ABW: 3.8 %
Expected IBU (using Tinseth): 38.5 IBU Expected Color (using Morey): 7.6 SRM
BU:GU ratio: 0.80 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Ingredient Amount % MCU When
Australian Traditional Ale Malt 1.700 kg 73.9 % 4.4 In Mash/Steeped
Australian Light Munich 0.300 kg 13.0 % 2.3 In Mash/Steeped
Australian Wheat Malt 0.100 kg 4.3 % 0.1 In Mash/Steeped
German Caramel Pils 0.100 kg 4.3 % 0.2 In Mash/Steeped
Australian Crystal 140 0.050 kg 2.2 % 2.8 In Mash/Steeped
German CaraAmber 0.050 kg 2.2 % 1.0 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
US Magnum 16.0 % 4 g 16.1 Loose Pellet Hops All Of Boil
US Centennial 8.5 % 5 g 5.3 Loose Pellet Hops 15 Min From End
US Citra 11.0 % 5 g 6.9 Loose Pellet Hops 15 Min From End
US Chinook 10.5 % 5 g 6.5 Loose Pellet Hops 15 Min From End
US Ahtanum 6.0 % 5 g 3.7 Loose Pellet Hops 15 Min From End
US Ahtanum 6.0 % 10 g 0.0 Loose Pellet Hops At turn off
US Citra 11.0 % 10 g 0.0 Loose Pellet Hops At turn off
US Citra 11.0 % 5 g 0.0 Loose Pellet Hops Dry-Hopped
US Centennial 8.5 % 5 g 0.0 Loose Pellet Hops Dry-Hopped

Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1 g In Boil
Yeast Nutrient 1 g In Boil

Yeast
Craftbrewer American Ale (aka US-05)

1g of gypsum in mash water and another 1g in boil

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (65C) with mashout

Step Type Temperature Duration
Rest at 65 degC 60
Raise to and Mash out at 77 degC 15

 

[jakub76]

Congratulations to Barry, Sam and everyone involved. Cheers for getting the results posted so quickly too.

OK I feel like a douche over my paranoid, pre-comp post...seems I need to learn to relax - I'm new to this competition thing.

For those interested here's my Hefeweizen recipe..
24 Litres into fermenter

2.75kg Wheat Malt
2kg Pilsen Malt
500g Munich Malt
150g Crystal 60

30g Hallertauer 5.2% 60 minutes for 15 IBU (20 Rager) @ 68% eff.

Decoction Mash
45C for 20 minutes
62C for 40 minutes
72C for 40 minutes
77C mash-out by infusing 7L boiling water
Batch sparge

100minute boil

Wyeast 3068 pitched and ferment at 18-20C

OG 1.047
FG 1.012

 

[Stuster]

Well done to the ESBs, particularly to Peter, for hosting a very well run comp. :super:

Interesting to see the recipes. I was convinced that APA had some NZ hops in it, haldini. Very nice beer though.

And a good example of a weizen, Jakub. More to the clovey end I though so interesting that it was fermented relatively warm. Guess it's that ferulic rest.

 

[Silo Ted]

Big congratulations to the winners, and cheers to the organisers, judges and staff for making it happen.

This was my first competition entry so I am interested to see what sort of feedback comes back to the brewers after such an event.

 

[Peter Wadey]

What was the decision on the day re serving weizens mit hefe?

 

[Korev]

The judging panel went with nicht hefe as far as I can recall.

P1

 

[Peter Wadey]

The judging panel went with nicht hefe as far as I can recall.

P1

Oh dear. Was counting on some yeast character.
Looks (& prob. tastes) like gnat's _iss w/o some yeast suspended.
I deliberately stirred the entry & this one at the same time to see what it would look like after 2 wks undisturbed.



At home I would not drink it like this.
I shall have to taste some w/out just to compare with judging notes.

Please post sheets home as not sure about making next meeting.

Played Daddy on Saturday,
P3