I entered a few beers but only placed with one, and this is the only beer where I really took a good look at my water, used a proper ph meter and brewed it according to style.

This won a gold with a score of 46/50

Water Profile:

Calcium 70

Magnesium 5

Sodium 23

Sulfate 29

Chloride 33

Bicarbonate 209

I used Ca(OH)₂ for the bulk of the calcium ions, this is also quite basic so it has a very strong effect on your mash, I actually overshot it a little and so added a touch of acid malt to bring my PH down to 5.2 (if your careful with your additions then you won't need to add any acid malt for this beer).

I then used NaHCO₃ CaCl₂ and MgSO₄  to arrive at my target profile. I was shooting for a malty high carbonate beer so I only added a small amount of gypsum to the boil for ratio's sake. The rest of the sulfate ions came from the MgSO₄ (Also added to the boil). My sparge water was lightly acidified using H₂SO₄ 

I ran off the wort into a cube and no chilled the batch over night N.B. I added 30minutes to my hop additions in beersmith to compensate for this.

Great thread!

I managed to pick up two silvers and two bronze this year. Stoked as, and happy to share. I have this forum to thank for much of my success.

California Common - Silver 41/50

1.054 OG
1.014 FG
44IBU
12SRM
5.3%

47.7% Gladfield Pilsner Malt
22.7% Gladfield Ale Malt 
14% German Munich Malt   
5% German CaraMunich II
5% German CaraMunich III     
5% UK Amber Malt   
0.6% UK Chocolate Malt   

German Northern Brewer     9.8 %     15 g @  90 Min
German Northern Brewer     9.8 %     10 g @  30 Min
German Northern Brewer     9.8 %     40 g @  10 Min
German Northern Brewer     9.8 %     40 g @   At turn off
German Northern Brewer     8.0 %     20 g @   Dry-Hopped

Mashed at 68.

Mash Water / Total water (ppm):     Ca: 122    /    54 Mg:    21    /    13 Na:    22    /    22 Cl:    134    /    65 SO4:    189    /    83 Cl to SO4 Ratio:    0.71    /    0.79 Alkalinity (CaCO3):    24     RA:    -75     Estimated pH (room temp):    5.26

Here's where it gets interesting. I didn't use the yeast that the style guidelines and much of the advice about California Commons emphasize so much. Instead, I used a big healthy pitch of 3rd gen US05 slurry and fermented at 15 degrees. Interested to see if the judges picked up on this or not.

Saison - Silver 38/50

This was my CS8 beer, from the same batch.

American Brown - Bronze 37/50

The inspiration for this recipe was Janet's Brown Ale by Tasty Mcdole. Its a bit smaller and with NZ hops. I think a previous version of this that I did with Golden Promise as the base and US Cascade/Centennial/Northern Brewer was better, it had a fatter malt character and the hop character had a bit more spice and earthyness which worked really well with the malts.

1.058 OG
1.017 FG
50IBU
21 SRM
5.5%

76.1% Malteurope Pale Ale Malt
7.1% UK Dark Caramalt
6.7% Carapils Malt    
4.9% German Wheat Malt    
3.6% UK Chocolate Malt   
1.6% German CaraMunich III    

US Nugget     12.2 %  17g @ 60 Min
US Columbus     15.2 %  20 g @ 15 Min
NZ Chinook     9.6 %  20 g @ 10 Min
NZ Cascade     7.5 %  20 g @ 10 Min
NZ Chinook     9.6 %  23 g  @ 0 Min
NZ Cascade     7.5 %  22 g @ 0 Min
NZ Cascade     7.5 % 25 g Dry Hopped
NZ Chinook     9.6 % 25 g Dry Hopped

US05 yeast

Mashed at 68.

Mash Water / Total water (ppm):     Ca:    129    /    129 Mg:    17    /    17 Na:    22    /    22 Cl:    52    /    52 SO4:    304    /    304 Cl to SO4 Ratio:    0.17    /    0.17 Alkalinity (CaCO3):    24     RA:    -78     Estimated pH (room temp):    5.07

American Amber - Bronze 32/50

1.059 OG
1.014 FG
41 IBU
12 SRM
6%

81.3% NZ Gladfield Ale Malt 
8.3% German Munich Malt   
5.2% UK Dark Caramalt
2.1% German CaraAroma    
2.1% UK Dark Crystal    
1% German Carafa I    

NZ Pacific Jade     15.0 %     22 g @ 60 Min
US Centennial     9.2 %     7 g @ 30 Min
US Cascade     5.5 %     16 g @ 10 Min
US Centennial     9.2 %     16 g @ 10 Min
US Cascade     5.5 %     38 g @ 0 Min
US Centennial     9.2 %     38 g @ 0 Min
US Cascade     5.5 %     15 g Dry-Hopped
US Centennial     9.2 %     15 g Dry-Hopped

US05 Yeast

Mashed at 68. Forgot to take down the water profile I used.

This is great, well done to everyone so far. Definitely interested to see the notes, once i get mine back, I didn't get a medal only 27/50 which I'm happy with for a Partial mash/ Extract&Grains.