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Golden Beer - Oregon Brew Crew

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Golden Beer - Oregon Brew Crew
Brewing Award
Winning Beer & Being
True to Style
Presented by Randy Scorby
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Page 1
What is an award winning beer?
 The right beer,
 On the right day,
 With the right judges.
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Page 2
Maintaining The Edge
There are great beers
entered in every
competition, make sure
your entries have the
stylistic nuances that make
them rise to the top.
Avoid the hangnails!!!
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Page 3
Know Your System!
 System efficiency
 Temperature loss
 Thermometers &
hydrometers calibrated?
 Grain mill properly set?
 Attention to detail!!
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Page 4
Cleaning and Sanitation
 Keep your brewing
equipment clean!
 Know where bugs can
hide and focus on those
areas.
 Inspect your fermenters
before every brew.
Beware of beer stone!!
 Stainless!!!
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Page 5
Beer Stone
 A grayish brown
substance made of
calcium oxalate and
organic substances that
forms on the interior
surfaces of your brewing
equipment.
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Page 6
Beer Stone
 Beer stone will build up
and eventually flake off
on the inside of your
brewing equipment and
beer lines if not properly
cleaned. High levels of
beer stone may also have
a negative effect on the
flavor of your beer.
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Page 7
Cleaning and Sanitation
Practice the three ‘S’ of
brewing:
 Sanitation!
 Sanitation!
 Sanitation!
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Page 8
The Beer Wave
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Page 9
Your Beer is Ever Changing
Beer is alive, and is
constantly changing and
evolving. A beer that is
spot on when you bottle
may not be on
competition day.
The reverse is also true.
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Page 10
Can I Fix It???
Infections;
Some types of Oxidation;
Vegetal character;
Inappropriate phenols;
Light-struck;
Metallic;
Fusel alcohol.
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Page 11
Ingredients
 Use the freshest
ingredients possible.
 Sample your grains,
smell your hops,
taste your water,get
the best date on your
yeast as possible.
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Page 12
Ingredients
 Use ingredients
indigenous to the style
being brewed. If you’re
brewing a German
Pilsner use German
malt, noble hops, and a
German yeast strain.
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Page 13
Recipe Formulation
 Do you use book
recipes or formulate
your own?
 Once you brew a
winner do you continue
to tweak the recipe or
leave it alone?
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Page 14
Recipe Formulation
 Don’t try to get too
fancy. Sometimes it’s
easier to determine
what to add than what
to remove.
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Page 15
Recipe Formulation
 I start out using the
KISS method when
brewing new styles:
Keep
It
Super
Simple
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Page 16
Recipe Formulation
 When brewing
stylistically accurate
beer, review the BCJP
style guidelines
carefully for the
stylistic requirements,
then tailor your recipe
to fit well within them.
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Page 17
Recipe Formulation
 When brewing a specialty
beer style, dial in your
base recipe first before
adding specialty
character. Judges are
looking for a balance
between adjuncts and the
base beer.
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Page 18
Smoke Screen
Classic Rauchbier – BJCP 22A
OG: 1.055
FG: 1.012
IBU: 28
SRM: 12
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Page 19
Smoke Screen
Weyermann
Weyermann
Weyermann
Weyermann
Weyermann
Rauchmalz – 70.4%
Pils Malt – 11.2%
Munich II – 10.2%
Caravienne 51L – 7.1%
Carafa II 400L – 1%
1.6 oz Tettnang 4%A, 28.8 IBU @ 60
.5 Tsp Irish Moss @ 15
.5 Tsp Wyeast Yeast Nutrient @ 15
Wyeast 2633 Oktoberfest Blend
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Page 20
Smoke Screen
Single decoction mash,
initial rest at 143 degrees.
Hold at 155 degrees for 20
minutes then boil for 10
minutes. Return to main
mash and hold at 152 under
conversion is complete.
Fly sparge at 168 until preboil amount reached.
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Page 21
Smoke Screen
Do not allow gravity to fall
below 1.012 while sparging.
Boil for 90 minutes, cool to
45 degrees and pitch yeast.
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Page 22
Brewing Day
 Planning & Organization
 Equipment Clean & Ready
 Grains – Double crush?
 Water Treatment
 Hop Additions
Avoid unnecessary
harshness!!!
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Page 23
Brewing Day
 Mash
Vary mash type for
style being brewed.
An infusion mash will
produce many fine beer
styles, but consider a
decoction mash for most
lager, and some ale,
styles.
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Page 24
Brewing Day
 A decoction mash can
develop a rich and
refined malt character,
better clarity, and a
darker color.
 Boiling the grist will not
create astringency.
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Page 25
Yeast Choice
 Choose the proper strain
What do you want your
yeast to do?
Five considerations:
Style of beer brewed
Flavor Profile
Fermentation Temps
Attenuation
Flocculation
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Page 26
Yeast Choice
Pitch the correct amount-1.055 direct pitch
1.055 – 1.070 starter
+1.070 starter beer
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Page 27
Yeast Choice
Don’t be afraid to
experiment with yeast.
Try splitting your batch
between two or more
yeasts to determine
which works best with
your recipe.
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Page 28
Understanding Beer Styles
 A Belgian Tripel is not a
sugar bomb!
 American IPA and IIPA
do not require harsh
hop bitterness to be
stylistically correct.
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Page 29
Understanding Beer Styles
 The best way to
understand beer styles
is to drink them!!
 Home brew club
meetings – pick a
category and compare
each style.
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Page 30
Entering Your Beer
If you’re happy with your
beer, enter it!! Don’t be
too concerned if the
nuances were present
before but are missing on
bottling day, it may be
riding the beer wave.
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Page 31
Entering Your Beer
 Understand that some
styles are meant to be
served fresh, and some
are suitable for aging.
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Page 32
Entering Your Beer
Always have a control
bottle on hand to sample
when you receive your
score sheets.
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Page 33
Understand the Competitions
 Demographics
 Pro vs. Amateur
 Know your judge pool
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Page 34
Judging Beer
 BJCP Member?
bjcp.org
 Judging beer makes a
better brewer
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Page 35
Judging Beer
 Three step process
Beer Judge Entrance
Exam – Online exam,
consists of 200
questions in 60
minutes.
Pass or fail.
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Page 36
Judging Beer
 Beer Judging Exam
Six beers are judged as
if in a competition in 90
minutes. Evaluated on
Perceptive and
Descriptive abilities, as
well as Completeness
and providing relevant
Feedback.
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Page 37
Judging Beer
 Written Proficiency Exam
20 true/false questions
and five essay
questions. Requires a
minimum score of 80 on
the Judging Exam to
take.
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Page 38
Improve your Palate
 Sensory Training
 Group beer tasting &
evaluation sessions
 Books are great
resources, but nothing
can replace learning
from your beer.
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Page 39
Beer & Brewing Library
 Designing Great Beers
– Ray Daniels
 New Brewing Lager
Beer – Greg Noonan
 Brewing Better Beer –
Gordon Strong
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Page 40
Beer & Brewing Library
 Yeast – Chris White
with Jamil Zainasheff
 How to Brew – John
Palmer
 The Classic Beer Style
Series
 BJCP Style Guidelines
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Page 41
Summary
 Be your own worst
critic!!!
 Never stop trying to
improve your brewing
processes and your
beer.
 Formulate your own
recipes.
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Page 42
Summary
 Maintain a clean brewery.
 Get out of your comfort
zone.
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Page 43
Questions??
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Page 44
Fly UP