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

2. What is an award winning beer? • The right beer, • On the right day, • With the right judges.

3. 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!!!

4. Know Your System! • System efficiency • Temperature loss • Thermometers & hydrometers calibrated? • Grain mill properly set? • Attention to detail!!

5. Cleaning and Sanitation • Keepyourbrewingequipment clean! • Know where bugs canhide and focus on those areas. • Inspectyourfermentersbeforeeverybrew. Beware of beer stone!! • Stainless!!!

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

7. 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.

8. Cleaning and Sanitation • Practice the three ‘S’ of brewing: • Sanitation! • Sanitation! • Sanitation!

9. The Beer Wave

10. 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.

11. Can I Fix It??? Infections; Some types of Oxidation; Vegetal character; Inappropriate phenols; Light-struck; Metallic; Fusel alcohol.

12. Ingredients • Use the freshest ingredients possible. • Sample your grains, smell your hops, taste your water,get the best date on your yeast as possible.

13. 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.

14. 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?

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

16. Recipe Formulation • I start out using the KISS method when brewing new styles: • Keep • It • Super • Simple

17. 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.

18. 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.

19. Smoke Screen Classic Rauchbier – BJCP 22A OG: 1.055 FG: 1.012 IBU: 28 SRM: 12

20. 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

21. 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.

22. Smoke Screen Do not allow gravity to fall below 1.012 while sparging. Boil for 90 minutes, cool to 45 degrees and pitch yeast.

23. Brewing Day • Planning & Organization • Equipment Clean & Ready • Grains – Double crush? • Water Treatment • Hop Additions • Avoid unnecessary harshness!!!

24. 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.

25. Brewing Day • A decoctionmashcandevelop a rich and refined malt character, betterclarity, and a darkercolor. • Boiling the gristwill not createastringency.

26. Yeast Choice • Choose the properstrain • What do youwantyouryeast to do? • Five considerations: • Style of beerbrewed • Flavor Profile • Fermentation Temps • Attenuation • Flocculation

27. Yeast Choice • Pitch the correct amount- • -1.055 direct pitch • 1.055 – 1.070 starter • +1.070 starter beer

28. Yeast Choice • Don’tbeafraid to experimentwithyeast. Trysplittingyour batch betweentwo or more yeasts to determinewhichworks best withyourrecipe.

29. 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.

30. 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.

31. 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.

32. Entering Your Beer • Understandthatsome styles are meant to beservedfresh, and some are suitable for aging.

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

34. Understand the Competitions • Demographics • Pro vs. Amateur • Know your judge pool

35. Judging Beer • BJCP Member? • bjcp.org • Judgingbeermakes a betterbrewer

36. Judging Beer • Threestepprocess • Beer Judge Entrance Exam – Online exam, consists of 200 questions in 60 minutes. • Pass or fail.

37. Judging Beer • BeerJudging 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.

38. Judging Beer • WrittenProficiency Exam • 20 true/false questions and five essay questions. Requires a minimum score of 80 on the Judging Exam to take.

39. Improve your Palate • Sensory Training • Group beer tasting & evaluation sessions • Books are great resources, but nothing can replace learning from your beer.

40. Beer & Brewing Library • Designing Great Beers – Ray Daniels • New BrewingLagerBeer – Greg Noonan • BrewingBetterBeer – Gordon Strong

41. Beer & Brewing Library • Yeast – Chris White with Jamil Zainasheff • How to Brew – John Palmer • The Classic Beer Style Series • BJCP Style Guidelines

42. Summary • Be yourownworstcritic!!! • Never stop trying to improveyourbrewingprocesses and yourbeer. • Formulateyourownrecipes.

43. Summary • Maintain a clean brewery. • Get out of yourcomfort zone.

44. Questions??