Free Powerpoint Templates Page 1 Free Powerpoint Templates Brewing Award Winning Beer & Being True to Style Presented by Randy Scorby

Free Powerpoint TemplatesPage 1

Free Powerpoint Templates

Brewing Award Winning Beer & Being

True to Style

Presented by Randy Scorby


What is an award winning beer?

The right beer,

On the right day,

With the right judges.


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!!!


Know Your System!

System efficiency

Temperature loss

Thermometers & hydrometers calibrated?

Grain mill properly set?

Attention to detail!!


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!!!


Beer Stone

A grayish brown substance made of calcium oxalate and organic substances that forms on the interior surfaces of your brewing equipment.


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.


Cleaning and Sanitation

Practice the three ‘S’ of brewing:

Sanitation!Sanitation!Sanitation!


The Beer Wave


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.


Can I Fix It???

Infections;Some types of Oxidation;Vegetal character;Inappropriate phenols;Light-struck;Metallic;Fusel alcohol.


Ingredients

Use the freshest ingredients possible. Sample your grains,

smell your hops, taste your water,get the best date on your yeast as possible.


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.


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?


Recipe Formulation

Don’t try to get too fancy. Sometimes it’s easier to determine what to add than what to remove.


Recipe Formulation

I start out using the KISS method when brewing new styles:

Keep ItSuperSimple


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.


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.


Smoke Screen

Classic Rauchbier – BJCP 22A

OG: 1.055FG: 1.012IBU: 28SRM: 12


Smoke Screen

Weyermann Rauchmalz – 70.4%Weyermann Pils Malt – 11.2%Weyermann Munich II – 10.2%Weyermann Caravienne 51L – 7.1%Weyermann 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


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 pre-boil amount reached.


Smoke Screen

Do not allow gravity to fall below 1.012 while sparging.

Boil for 90 minutes, cool to 45 degrees and pitch yeast.


Brewing Day

Planning & Organization Equipment Clean &

Ready Grains – Double crush? Water Treatment Hop Additions

Avoid unnecessary harshness!!!


Brewing Day

MashVary 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.


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.


Yeast Choice

Choose the proper strainWhat do you want your

yeast to do?Five considerations:

Style of beer brewedFlavor ProfileFermentation TempsAttenuationFlocculation


Yeast Choice

Pitch the correct amount-

-1.055 direct pitch1.055 – 1.070 starter+1.070 starter beer


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.


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.


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.


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.


Entering Your Beer

Understand that some styles are meant to be served fresh, and some are suitable for aging.


Entering Your Beer

Always have a control bottle on hand to sample when you receive your score sheets.


Understand the Competitions

Demographics

Pro vs. Amateur

Know your judge pool


Judging Beer

BJCP Member?bjcp.org

Judging beer makes a better brewer


Judging Beer

Three step processBeer Judge Entrance

Exam – Online exam, consists of 200 questions in 60 minutes.

Pass or fail.


Judging Beer

Beer Judging ExamSix 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.


Judging Beer

Written Proficiency Exam20 true/false questions

and five essay questions. Requires a minimum score of 80 on the Judging Exam to take.


Improve your Palate

Sensory Training

Group beer tasting & evaluation sessions

Books are great resources, but nothing can replace learning from your beer.


Beer & Brewing Library

Designing Great Beers – Ray Daniels

New Brewing Lager Beer – Greg Noonan

Brewing Better Beer – Gordon Strong


Beer & Brewing Library

Yeast – Chris White with Jamil Zainasheff

How to Brew – John Palmer

The Classic Beer Style Series

BJCP Style Guidelines


Summary

Be your own worst critic!!!

Never stop trying to improve your brewing processes and your beer.

Formulate your own recipes.


Summary

Maintain a clean brewery.

Get out of your comfort zone.


Questions??

Documents

Free Powerpoint Templates Page 1 Free Powerpoint Templates Brewing Award Winning Beer & Being True to Style Presented by Randy Scorby