Upcoming Competition 28-05-11: Category 13E. American Stout
Big ups to Hallertau for hosting us again... and massive congrats to Greig for taking out the last comp - great work my man.
The next category is one I am excited about - and I'm looking forward to putting one of these suckers down. The date is up for discussion, however it is traditionally the last Saturday of every 3rd month.
13E. American Stout
Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.
Appearance: Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.
Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.
Mouthfeel: Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.
Overall Impression: A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).
Comments: Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).
Ingredients: Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.
| Vital Statistics: | OG: 1.050 – 1.075 |
| IBUs: 35 – 75 | FG: 1.010 – 1.022 |
| SRM: 30 – 40 | ABV: 5 – 7% |
Commercial Examples: Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout
Replies to This Discussion
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Permalink Reply by JoKing on
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Thanks for all the positive feedback people... It was a massive effort writing all those notes down in a constructive manner. Where the beers had flaws, it was not easy to break the bad news... but I found it at least easy to offer a potential reason for the flaw. I'm not sure that this type of feedback is what you'd get from a beer competition.... but at the WBC we try to be better! Where the beers had positive aspects, I tried really hard to point out what those were, so that in future brews, you could use that information and put it to use.
Anyhow, I'm glad it was a good night for everyone. The judging / scribing was really tough, and phenomillay intensive. I'm gald that across the board it has been accepted with gratitude and thanks.
Cheers!
Here's to the next one being as good.
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Permalink Reply by Andrew on
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I,m not so sure, I may end up single if I snore as much as I did on Saturday night. What with a belly-full of Hallertau burgers, Maximus, Minimus and various stouts she couldn't hear the telly when I passed out on the couch!!
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Permalink Reply by Danimal on
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The next beer is...
Well, after some serious thought (and serious 'sampling', of course) I have decided that for the next WBC competition we will doing a clone of one of NZ's best (and one of my favourite) beers -
Monks Habbit from the Cock and Bull
Hopefully next time I will be able to stick around rather than drop off and piss off. I was gutted it was such a fantastic turn out and I couldn't even sample 1 beer... oh the pain!
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Ah the Schizophrenic beer, The "Abbey Ale" that won gold in the "NZ/European and American Pale Ale" category if I,m not mistaken. Love it though, its a fantastic drop. Should be fun to brew this, even better to drink everyone elses attempts.
So are we trying this blind or is Shane going to give a recipe so we can see who can follow it best?
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I have my doubts that anyone with a Trophy / Gold recipe will part with it for the sake of a little home brew comp!
Blind - unless you can dig something up. If anyone finds anything out... it will be compulsory to share it.
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Sounds fair, but I do recall Luke giving out the Epic Pale Ale recipe. Or maybe that was your clone? Can't remember.
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Permalink Reply by Tom Ashton on
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Monks, eh? I might have to finally get off my arse and put a brew down. And I ain't sharing anything that i know :P
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Permalink Reply by Greig McGill on
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Now that's just cheating...
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Permalink Reply by Haish on
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It won the trophy for "New Zealand, US & International Ale Style". I believe its more a US Amber than an abbey ale, which probably reflects an evolution of the beer over time.
I'm keen to try cloning it without a recipe as a guide. Looks like a field trip is in order...
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