Upcoming Competition 30-05-09
The next quarterly competition will be held at Hallertau (as usual) on the 30th of May 2009. The next style will be BJCP style 9D. Irish Red Ale.
Anybody who is interested in entering can contact myself to find out the necessary information. If you are not a resident of Auckland, and wish to enter please contact me - and I will organise you entry to be made.
The style guidelines for the next competition are below:
9D. Irish Red Ale
Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.
Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
Overall Impression: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
Comments: Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.
Ingredients: May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
Vital Statistics: OG: 1.044 – 1.060
IBUs: 17 – 28 FG: 1.010 – 1.014
SRM: 9 – 18 ABV: 4.0 – 6.0%
Commercial Examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale
Anybody who is interested in entering can contact myself to find out the necessary information. If you are not a resident of Auckland, and wish to enter please contact me - and I will organise you entry to be made.
The style guidelines for the next competition are below:
9D. Irish Red Ale
Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.
Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
Overall Impression: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
Comments: Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.
Ingredients: May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
Vital Statistics: OG: 1.044 – 1.060
IBUs: 17 – 28 FG: 1.010 – 1.014
SRM: 9 – 18 ABV: 4.0 – 6.0%
Commercial Examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale
Replies to This Discussion
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Permalink Reply by Mike Neilson on
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Ah Fuck why did I just read this now!! I thought it was at the end of July!! What a dumb arse!!
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Permalink Reply by JoKing on
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Dont worry mate... if you get yours done and lose - you can chose RyePA for the next one - you'd win for sure!
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Permalink Reply by denimglen on
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30th may isn't it? I haven't brewed mine yet, gonna do it this weekend.
US05 - 3 weeks primary, 2 in bottle/keg, should be sweet as bro. -
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Without a doubt. I'm really looking forward to it. Even if the beer is shit... the company is gonna be the bomb.
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Good News Fellas, I'm back on the Judging Panel: Steve is going to have to attend a 60th on the Day.
You beer will be in good hands. -
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Permalink Reply by Reviled on
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Bribe coming your way now mate ;o) I should send you some Red so your palate gets adjusted to my beer and not anyone elses :OP hahah
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Permalink Reply by studio1 on
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have bought back a lovely red from Aussie - Razorback. Bittered with simcoe. Gotta get onto kegging mine - its been in the fermenter for ages :-( at least its been in the freezer at 0.5
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