chiller
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Ok -- well a blind man inside a Porter vat could easily identify what was on the table for this year's Mash Paddle.
The guidelines for this beer allow you scope for creativity so do some research as well as many trial brews. It is a "standard beer" in most Australian competitions and as such you could brew for the Mash Paddle and enter your beer in other competitions as well.
Yes it is a a traditional English style Robust Porter
Now for the hard stuff.
Although a rather broad style open to interpretation, it is to be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products;.
Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
Important stats:
OG 1.048 - 1.065 FG 1.012 - 1.016 IBUs 22 - 35+ SRM 25 - 50+ ABV 4.8 - 6%
Aroma: Roasty aroma often with a burnt, black malt character. This beer can also show some additional malt complexity such as any or all of the following -- grainy, bready, toffee-like, caramelly, chocolate, coffee, raisins and other dark fruit. Hop aroma low to high povided by UK and or some possible European varieties. Fruity esters are often present but must compliment all the nuances of the mailt bill and not overpower the flavours of the grain bill. This is not a Belgian yeast driven beer. Diacetyl very low to none.
Appearance: Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. When the beer is not opaque it should be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.
Flavor: Moderately strong malt flavor usually features a black malt character with chocolate and/or coffee flavors with a hint of roast barley dryness in the finish. Overall flavor may finish from dry to medium-sweet. Should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (UK and or some possible European varieties), and balances the roasted malt flavors. Diacetyl very low to none. Fruity esters moderate to none.
Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. Astringency (hop or grain) is a negative.
Main Impression: A complex, malty dark ale with a flavorful roasty character. A smooth drink that brings you back for more.
Rules:
This year there will only be a single round of judging so you need only to submit 1 long kneck or 2 stubbies.
This is part of the 2006 ANAWBS Beer competition and is only open to full mash brewers. The winner will be the national ANAWBS mash brewing champion for 2006 and receive his or her own Mash Paddle to keep and do with as they choose.
The standard ANAWBS entry fee will apply.
All the best everyone.
Steve
The guidelines for this beer allow you scope for creativity so do some research as well as many trial brews. It is a "standard beer" in most Australian competitions and as such you could brew for the Mash Paddle and enter your beer in other competitions as well.
Yes it is a a traditional English style Robust Porter
Now for the hard stuff.
Although a rather broad style open to interpretation, it is to be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products;.
Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
Important stats:
OG 1.048 - 1.065 FG 1.012 - 1.016 IBUs 22 - 35+ SRM 25 - 50+ ABV 4.8 - 6%
Aroma: Roasty aroma often with a burnt, black malt character. This beer can also show some additional malt complexity such as any or all of the following -- grainy, bready, toffee-like, caramelly, chocolate, coffee, raisins and other dark fruit. Hop aroma low to high povided by UK and or some possible European varieties. Fruity esters are often present but must compliment all the nuances of the mailt bill and not overpower the flavours of the grain bill. This is not a Belgian yeast driven beer. Diacetyl very low to none.
Appearance: Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. When the beer is not opaque it should be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.
Flavor: Moderately strong malt flavor usually features a black malt character with chocolate and/or coffee flavors with a hint of roast barley dryness in the finish. Overall flavor may finish from dry to medium-sweet. Should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (UK and or some possible European varieties), and balances the roasted malt flavors. Diacetyl very low to none. Fruity esters moderate to none.
Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. Astringency (hop or grain) is a negative.
Main Impression: A complex, malty dark ale with a flavorful roasty character. A smooth drink that brings you back for more.
Rules:
This year there will only be a single round of judging so you need only to submit 1 long kneck or 2 stubbies.
This is part of the 2006 ANAWBS Beer competition and is only open to full mash brewers. The winner will be the national ANAWBS mash brewing champion for 2006 and receive his or her own Mash Paddle to keep and do with as they choose.
The standard ANAWBS entry fee will apply.
All the best everyone.
Steve
