To properly challenge myself for the next brewing championship, I picked a random beer style out of a hat. I got Flanders Oud Bruin. I've never even had one, n'mind brewed one! But that's part of the challenge. Cat 17, watch out! My first deliberate sour.
Seeing as I'd chopped up all these tiny bits of paper with categories on them I thought I'd offer twitter users the chance to challenge themselves too, and @BeoirFinder picked up the gauntlet, as has @Kingfisherteas.
If anyone, like me, can't decide what to brew for the champs, why don't I pick a random style out of the hat for you?
Tweet me: @tommoville, or just ask here or chop up your own or whatever. It might open some brewing doors for you!
Do me baby...
I'm game!
Good one Tom.
Sour is going to be a challenge allright :)
Great idea! However, your Oud Bruin is very unlikely to be ready in time for the 2015 nationals.
Have one on myself (first one) that I brewed two months ago and have hidden at the back of the hotpress hopefully out of view of herself - has a serious growth on top now that I'm hoping is a pellicle. Will leave until next summer/autumn (all recommendations I've seen say to try to leave it for about a year) and taste it then.
feck it, i'm in
@ Dr Horrible, I'll be using a sour wort technique to get the level of sourness I need. I was originally going to not include the sours or anything that took longer than the time I have left, but I'm just after reading Michael Tonsmeire'sa American Sour Ales, and it includes a recipe and technique for a speedy Oud Bruin.
John, Armedcor and LE, I'll wait and see if there are any more takers, then I'll pick out the styles tonight. Nice one, thanks for joining in!
I'll take a slice of that action!
I'll take a random one there sure :) already have one entry made, but if it's possible, I could make this one too :)
Feck it, why not. Dunno if I could manage a lager though but sure we'll see what happens!
Lads,
If ye have excel put the following in as a formula:
=RAND()*(23-0)+0 This will give you a random number between 1 and 23 to reflect the category.
=RAND()*(6-1)+1 This will give you a random number between 1 and 6. to reflect the sub category 1 to 6 =A to F. If the above category has no sub ignore this!!!
After copying in or writing in the formula hit enter to generate the number. To regenerate select formula and hit enter again
Change the numbers to suit any chosen range
=RAND()*(b-a)+a
a = min number
b= max number
Put me down for a random one too!
And the results are in:
John RM: 9a, Scottish light, http://www.bjcp.org/2008styles/style09.php#1a (http://www.bjcp.org/2008styles/style09.php#1a) can you beat the Dub Beer Ladies?
Armedcor: 6c, Kolsch, http://www.bjcp.org/2008styles/style06.php#1c (http://www.bjcp.org/2008styles/style06.php#1c) Ciderhead also drew this, and he reckons he's on his game!
Lord Eoin: 14c, Imperial IPA http://www.bjcp.org/2008styles/style14.php#1c (http://www.bjcp.org/2008styles/style14.php#1c) , or if you don't think you have time, 10b, American Amber Ale, http://www.bjcp.org/2008styles/style10.php#1b (http://www.bjcp.org/2008styles/style10.php#1b), plenty of hops either way!
Kevco5:2b, Bohemian Pilsner, http://www.bjcp.org/2008styles/style02.php#1b (http://www.bjcp.org/2008styles/style02.php#1b) you'll no doubt be up against Masher Murphy with that one! Best of luck.
Molc: 4c, Schwarzbier, http://www.bjcp.org/2008styles/style04.php#1c (http://www.bjcp.org/2008styles/style04.php#1c) a nice beer to try out on your family and friends this christmas.
Irish_Goat: 16c, Saison, http://www.bjcp.org/2008styles/style16.php#1c (http://www.bjcp.org/2008styles/style16.php#1c) NICE! Embrace the funk.
eanna: 8b, Special/Best Bitter http://www.bjcp.org/2008styles/style08.php#1b (http://www.bjcp.org/2008styles/style08.php#1b) Best drunk fresh, you've plenty of time to practice this style, so you're a good contender for gold!
There's a Kolsch, American Wheat/Rye and a Rauchbier doled out on twitter, as well as my Oud Bruin.
If you feel you don't have the facilities to brew your style properly (no fridge for example), don't believe you've enough time, or you simply feel you aren't being challenged enough, let me know and I'll dip my hand in again.
To see what you're up against, go here: http://www.nationalhomebrewclub.com/forum/index.php/board,5.0.html (http://www.nationalhomebrewclub.com/forum/index.php/board,5.0.html).
Thanks guys for making this fun! Can't wait to brew up and see you all in March.
Ha Awesome. Just worked out my recipe!
grand job. both tough categories but I'll do the IIPA :)
Oh it's on!
Ohh schwartzbier. Now that's a great first all grain to give a go :)
Saison it is. Anyone any yeast? ;D
Quote from: irish_goat on November 11, 2014, 11:07:49 AM
Saison it is. Anyone any yeast? ;D
Yup, 565, 566 or 670? 8)
Quote from: Tom on November 10, 2014, 09:00:29 AM
@ Dr Horrible, I'll be using a sour wort technique to get the level of sourness I need. I was originally going to not include the sours or anything that took longer than the time I have left, but I'm just after reading Michael Tonsmeire'sa American Sour Ales, and it includes a recipe and technique for a speedy Oud Bruin.
A speedy Oud Bruin sounds interesting, I'll definitely get a hold of that book and check it out - thanks for the info. Won't commit to having it done in time for the Nationals though!
Quote from: Kevco5 on November 11, 2014, 05:23:32 PM
Quote from: irish_goat on November 11, 2014, 11:07:49 AM
Saison it is. Anyone any yeast? ;D
Yup, 565, 566 or 670? 8)
Reading up on all three and they all sound good! Ideally I think I'd love to use 565 intially and then pitch some 670 to finish it off and get a little brett character without over doing it. Dunno if I would have time to do all that though as realistically I only have about 12/13 weeks. What you reckon?
If it's kept at a higher temp would probably be long enough to get some funk out of it. Pitch a decent amount and keep it warm.
So maybe primary with 565 for 2 weeks and then secondary on 670 for about 6? Would then give me about 4 weeks in the bottle (or 6 if saison is judged in Dublin).
Quote from: irish_goat on November 17, 2014, 11:56:39 AM
Quote from: Kevco5 on November 11, 2014, 05:23:32 PM
Quote from: irish_goat on November 11, 2014, 11:07:49 AM
Saison it is. Anyone any yeast? ;D
Yup, 565, 566 or 670? 8)
Reading up on all three and they all sound good! Ideally I think I'd love to use 565 intially and then pitch some 670 to finish it off and get a little brett character without over doing it. Dunno if I would have time to do all that though as realistically I only have about 12/13 weeks. What you reckon?
Some people ferment with the Dupont strain and then use something like US-05/WLP001 to help it attenuate fully. Might give you a more predictable result, especially given the time constraint?
Yeah I was reading that on the Whitelabs site alright. I'll sit down and do a bit of research and then order supplies this week with a view to brew sometime next week I think. :)
Order plenty of sugar! Key to a good saison is getting a dry beer. The Mad Fermentationist is mad for saisons, you might pick up some good tips on his blog. He's done a couple of saison-related interviews on the Basic Brewing podcast too.
im in like lee chin for a throw in ;D
Excellent.
14c, Imperial IPA came out, http://www.bjcp.org/2008styles/style14.php#1c (http://www.bjcp.org/2008styles/style14.php#1c), but as I picked out a second one for Lord Eoin (in case there wasn't enough time to brew a proper IIPA), 7c, Dusseldorf Altbier http://www.bjcp.org/2008styles/style07.php#1c (http://www.bjcp.org/2008styles/style07.php#1c)came out second for you.
I don't want to influence your decision at all, but 14c came out 3 times (I didn't even put it back in the third time!), so I'd say the brewgods want you to make an Imperial IPA.
IIPA it is then :) i shall repay the brewgods with my finest offering and to mark the occasion i will offer a sacrifice this very moment in the shape of an extra special bitter only bottled 10 days ago so young and its the first bottle so a virgin too, i hear the gods are big on those types of offerings. cheers
well the sacrifice didnt go as planned, barley a sound when i cracked it so ill have to move them to a warmer place. should have know the shed was useless. on the plus it tastes lovely easily the best beer ive done so fingers crossed its as good in a few weeks. will it survive xmas though....................better order another. and bejaysus is brewing an IIPA going to be fun. be my first one and if anyone has any tips on when to start that would be great. i understand they need longer to condition but you dont want them to be in the bottle too long either with all the dry hops. probably have to get started in the next two weeks i reckon but any of ye with experience of these might help me out there
oh yes and will i need a starter for this considering the gravity
go on. I'll give it a lash.
For Mr Hoppy, out comes 18a, Belgian Blonde Ale: http://www.bjcp.org/2008styles/style18.php#1a (http://www.bjcp.org/2008styles/style18.php#1a)
Not as many hops as your name suggests you like, but nevertheless, a quality beer! There's a great recipe* in Gordon Strong's book, if you have a copy. It'll walk you right up to the gold!
Good luck.
*If you're stuck!
Cheers Tom!
I've many happy memories of swilling Ename Blonde in Flanders Fields and had half thought of doing a clone but had never really got round to it.
Forgot to ask! How did everyone get on?
@Kingfisherteas got 30 for his N. Eng Brown
I never quite got it together to brew anything for the comp, but hopefully will put on a brew this week, the first in 2015.
Did an ipa in the end as I wasn't confident on my lagering. Got a 34.
Did the Scottish 60/-
Got 36 for it.