Homebrew Forum Competition - October 16 (third place)

[JFB]

October 16 first place.


Ok first a big thanks to DoctorMick and the other forum members for setting this up.
I'm really pleased with the results as the method of my brewing is very simple and it shows that good beer can be made by all with out tons of kit.

So the recipe is tweaked Greg Hughes black ipa malt bill and my hop bill.
BIAB and no chill(I recently read an article on the web that said you cant no chill IPA's)

23L
pale malt 6k
choc malt .225
roast barley .170

70 min boil
citra 20g FWH
cascade 20g FWH
Apollo 30g @ 50 min
irish moss tspn @15 min
citra 10g in cube @80c
cascade 10g in cube @80c
citra 30g dry hop day 5
cascade 30g dry hop day 5
simcoe 30g dry hop day 5

mashed @ 65c for 50 mins then dunk sparged @74c for 15 mins

OG 1056 FG 1012 5.7 abv

Ferment at 18c with mangrove jacks m44 yeast

The beer was drunk six weeks after bottling which is lucky as early on the roast barley was quite harsh! but seemed to mellow out with the hops as time went on.

 

[Grizzly299]

Thanks for taking the time to organise a competition and taking the time to sample my beer. Congratulations to the winner @JFB and runner up @dan125

Here is my recipe, I didn't originally create it as an IPA, but I made some adjustments and ramped up the hops a little so that I could enter it into the competition. :thumb:

Just a note, this beer is intended to be hazy and should be served as such.No need for finings.

Enjoy!


Otterly Awry- Belgian/Bavarian Rye IPA

Target OG: 1.052
Approximate FG: 1.14-1.016
IBU’s: 41~
Colour: 9.7 SRM
Target Fermenter Volume: 21 Litres
Brewhouse Effciency: 72%~
Mash Temperature: 67°
Mash Time:60 mins
Mash type: Single Infusion
Yeast: Magrove Jacks M20
Boil Time: 60 mins

Grain Bill

Maris Otter: 2Kg
Pale Wheat Malt :1.3Kg
Pale Rye Malt: 1Kg
Oat Malt:0.21Kg
CaraRye: 0.45Kg
Torrified Wheat: 0.21Kg
Oat Hulls: 0.3Kg

Boil Additions (All Hops in pellet form)

Azacca - 20g @ 40mins
Mandarin Bavaria - 15g @15 mins
Mandaina Bavaria - 10g @5 mins
Azacca - 5g @0 mins
Mandarina Bavraria - 10g @0mins
Bitter Orange Peel - 3tbsp @ 0 mins

Dry Hops


Dry hops are to be added four days prior to bottling.

20g Mandarina Bavaria
5g Azacca

Fermentation

Pitch yeast at 18-20°C and allow fermentation temperature to free rise in an ambient air temperature between 16 and 18°C. Leave in primary fermenter for three weeks, adding dry hops 4 days prior to bottling. Cold crash fo 24hrs prior to bottling to help drop the hops out of the beer.

Conditioning & Maturation

When priming aim for 2- 2.5 volumes of C02.Condition for two weeks at room temperature after bottling. Move to a cool area and allow to mature for four to six weeks before cracking one open.