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Cisco
11/13/08 10:07 AM  
MHTG Franco Belgian Challenge Results
I am posting this for Mark Schnepper.

Best of Show-Ed Kilroy-Saison De Le Recolte

Category 16 French and Belgian Ales

1st Place-Stefan Berggren Blanche De IPA-MHTG

2nd Place-Ed Kilroy Saison De Le Recolte

3rd Place Charles Hall-Blanch Noir

Category 17 Sour Beers

1st Place-Stefan Berggren-Lambic a la Becasse-MHTG

2nd Place-Jim Lapekas-Ned's Red (Flanders Red)-MHTG

3rd Place-Brandon Gottung & Katherine Molter-Sour Red-Flanders Red-MHTG

Category 18-Belgian Strong Ale

1st Place-John Francisco-Dubbel Cisco-Los Cebadartistas

2nd Place-Nevin McCown-Thunderhorse-Belgian Dark Strong-MHTG

3rd Place-Nevin McCown-Turbo Trip-Tripel-MHTG

SteveG
11/13/08 11:13 AM  
Re: MHTG Franco Belgian Challenge Results
Good for you Cisco! I actually had something I wanted to send, October was just too jam packed to get to it.
B-Dub
11/13/08 08:00 PM  
Re: MHTG Franco Belgian Challenge Results
Anyone care to throw down a winning recipe for the masses???

Love to see what others are doing.

Stefan
11/13/08 10:30 PM  
Re: MHTG Franco Belgian Challenge Results
Stefan here... I will post next week as I am heading to Gueuze central Brussels !

Note- the Blanche was a wit bier that simply had a controlled amount of dry hopped Ammarillo that was used after fermentation.

Next year we need more people !!! I will post again when it comes time...

Stefan

john
11/14/08 01:19 PM  
Re: MHTG Franco Belgian Challenge Results
I received an email wed night from someone at the competition. apparently my entries were "buried" and didnt get judged. im really bummed. my 3rd competition and this has happened twice. four entries total. i didnt think id do all that well, but i was hoping for some feedback. Are there any similar competitions coming up anywhere? Where do you guys keep track of what competitions are coming, especially ones targeted to these styles of beer?
Tony Jacques
12/01/08 05:44 PM  
Re: MHTG Franco Belgian Challenge Results
Cisco, I was wondering what yeast(s) you used to ferment your dubbel and what fermentation temperature(s) you fermented at?

Tons of fruit flavors!

Ryan
12/01/08 08:02 PM  
Re: MHTG Franco Belgian Challenge Results
Cisco

drop a recipe on us already!

Stefan
12/04/08 09:08 PM  
Re: MHTG Franco Belgian Challenge Results
Recipes from Stefan from the MHTG Franco Belgian Challenge

Blanch de IPA

1.00 lb Rice Hulls (0.0 SRM) Adjunct 8.00 %

5.00 lb Pilsner (2 Row) Ger (1.9 SRM) Grain 40.00 %

3.50 lb Wheat Malt, Ger (3.0 SRM) Grain 28.00 %

2.50 lb Wheat, Flaked (1.6 SRM) Grain 20.00 %

0.50 lb Oats, Flaked (1.0 SRM) Grain 4.00 %

1.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops -

0.75 oz Vanguard [5.50 %] (60 min) Hops 15.4 IBU

1.00 tsp Coriander Seed (Boil 5.0 min) Misc

2.00 tbsp Orange Peel, Sweet (Boil 5.0 min) Misc

1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat

Lambic a la Becasse

10.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 41.67 %

9.00 lb Wheat Malt, Ger (2.0 SRM) Grain 37.50 %

5.00 lb UnMalted Winter Wheat (3.0 SRM) Grain 20.83 %

3.00 oz Aged Halletauer Hops 3-4 years [1.00 %] (80 min) Hops 5.3 IBU

2.09 tbsp Five Star 5.2 (Mash 5.0 min) Misc

16.00 gal Distilled Water Water

1 Pkgs Fermentis DCL US-05 (Fermentis #05) [Starter 50 ml] Yeast-Ale

Then after primary - pitched a starter culture from the dregs of a Black Label Giradin Gueuze (wait 1 year) and then bottle with DME to get carbonation and for the Brett to have some complex sugars to eat.

Cheers,

Stefan

Cisco
12/05/08 10:44 AM  
Re: MHTG Franco Belgian Challenge Results
Here you go Ryan. The beer entered was about 2years 9 months old (Feb 2006. Aging really helps all the flavors to properly mature and marry into the final complexity.

Dubbel Cisco

Recipe Specifics

----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00

Total Grain (Lbs): 32.25

Anticipated OG: 1.083 Plato: 19.9

Anticipated SRM: 38.9

Anticipated IBU: 31.2

Brewhouse Efficiency: 80 %

Wort Boil Time: 120 Minutes

Pre-Boil Amounts

----------------

Evaporation Rate: 14.00 Percent Per Hour

Pre-Boil Wort Size: 15.28 Gal

Pre-Boil Gravity: 1.059 SG 14.61 Plato

Formulas Used

-------------

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

-----------------------------------------------------------------------------

62.0 20.00 lbs. Pale Malt(2-row)

Belgium 1.037 3

12.4 4.00 lbs. Special B Malt Belgian 1.030 220

6.2 2.00 lbs. Dark Brown Molasses Sugar Mauritius 1.047 6

6.2 2.00 lbs. CaraMunich Malt Belgium 1.033 75

6.2 2.00 lbs. Biscuit Malt Belgium 1.035 24

3.1 1.00 lbs. Candy Sugar - Dark Belgium 1.036 1

3.1 1.00 lbs. Flaked Barley America 1.032 2

0.8 0.25 lbs. Chocolate Malt Belgium 1.030 500

Hops

Amount Name Form Alpha IBU Boil Time

-----------------------------------------------------------------------------

2.00 oz. Goldings - E.K. Whole 5.90 20.7 60 min.

2.00 oz. Goldings - E.K. Whole 5.90 10.5 30 min.

Extras

Amount Name Type Time

--------------------------------------------------------------------------

1.00 Oz Sweet Orange Peel Spice 5 Min.(boil)

1.00 Tsp Corriander Seed Spice 15 Min.(boil)

Yeast

-----

White Labs WLP500 Trappist Ale

Mash Schedule

-------------

Mash Type: Multi Step

Grain Lbs: 29.25

Water Qts: 32.00 - Before Additional Infusions

Water Gal: 8.00 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0

Protein Rest Temp : 134 Time: 15

Intermediate Rest Temp : 144 Time: 45

Saccharification Rest Temp : 152 Time: 15

Mash-out Rest Temp : 170 Time: 15

Sparge Temp : 175 Time: 90

Total Mash Volume Gal: 10.34 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Notes

-----

16 ounces of raisins were added to the last 5 minutes of the boil. The raisins were presoaked in hot water and then put in a blender.

Fermented at room temperature of 76F.

OG 81

FG 16

Alcohol 8.6%

Cold conditioned at 36F for 8 weeks before bottling.

Baums
12/08/08 10:53 AM  
Re: MHTG Franco Belgian Challenge Results
Cisco,

Where/how are you aging this beer for 3 years? I ask because I think we've all probably experienced how even strong commercial Belgians, bottle-conditioned and packaged on good equipment with very little headspace oxygen, can be in bad shape in 3 years unless they are stored cool and dark and still. Now that's obviously not impossible but (a) I'm guessing you store a lot of beer, and (b) you're in Arizona. Just curious, how do you do it?

Cisco
12/08/08 06:57 PM  
Re: MHTG Franco Belgian Challenge Results
Believe it or not - I store my beer in my house. A lot of the crates of bottles sit stacked in the guest bathroom shower stall, some in the hall. My house temp during the summer is 75F and for winter is 72F.
Ross
12/10/08 11:17 PM  
Re: MHTG Franco Belgian Challenge Results
I can confirm Cisco's storgage bin! Besides being careful not to splash and mishandle the brew, the addition of fresh yeast at bottling contributes to the longevity and shelf life of his brews during the aging process.
Baums
12/11/08 10:21 AM  
Re: MHTG Franco Belgian Challenge Results
I'd imagine that all in all, many commercial Belgians are subject to even less oxygen than in Cisco's system, since they've got much larger batch sizes and much fancier oxygen-fighting equipment--especially for packaging. (Then again I wouldn't put it past Cisco to have a pro bottling line in his basement.) And of course fresh yeast is often added to those beers as well.

And yet, based on past experience I'd never buy a 3 year old dubbel off a liquor store shelf--it's almost certain to be stale. So I'm very surprised that when sitting at 72F (even if dark and still) the homebrew keeps as well as this contest result shows.

I've never aged much of my own beer, other than sours, for more than a year because I thought it would do more harm than good if I couldn't store it cold (which I can't). The liquor store bottles, and early brewing experience (back when my brewing and bottling procedures were a lot worse) seemed to confirm this. But maybe it's time to give it another try.

BPotts
12/11/08 06:11 PM  
Re: MHTG Franco Belgian Challenge Results
A couple of years ago I opened one of two remaining bottles of a barleywine from my first efforts at homebrewing, it was four years old at the time (a kit put together by my LHBS, nothing special). Expecting the beer to be oxidized and funky tasting, I was pleasantly surprised at a nice clean carmally smooth beer. It was stored in the basement which gets down to about 60 in the winter and probably up to around 75 in the summer...
SebastianP
12/11/08 11:15 PM  
Re: MHTG Franco Belgian Challenge Results
<<And yet, based on past experience I'd never buy a 3 year old dubbel off a liquor store shelf--it's almost certain to be stale. So I'm very surprised that when sitting at 72F (even if dark and still) the homebrew keeps as well as this contest result shows.>>

One thing you are discounting, and it has a huge effect, is environmental stability. The temperature swings and mechanical agitation that a beer goes through in its journey from Europe / through distributors / on the shelf to arrive to you can be quite unsettling and always much more harsh than anything a typical homebrew (even one stored in a less than "ideal" environment).

Not sure how much experience you have with this, but think of homebrewers who brew decent to good beer, but once shipped across states the beer becomes funky and infected. The standard homebrew environment is a fairly stable one &, all other things being equal, can really go a long way to extending the "shelf-life".

Ross
12/12/08 06:24 PM  
Re: MHTG Franco Belgian Challenge Results
Brothers;

Am I crazy (don't respond to that!), but to Sebastian's point, I've observed that when a beer travels the shortest time and distance to it's final competition location, it is the one that seems to have a better chance at winning.

Most competitions seem to be won by the local brewers. Maybe it's the number of entries, I can't say, but I suspect it's the handling of the beer. Sebastian's environmental stability point.

Cisco's Dubbel is an exception which demonstrates what a great and capable brewer he is but we all know that.

Take a look at Jamil Zainasheff's results in the NHC this year. He mentioned that his beers were very poorly handled by the shipping company; it seems the beers got hot and sat in a truck for a full day. Anyway, he only took home one medal last time (a Cider) but next year, the NHC is in Oakland which is very close to where he lives. I'd bet dollars to donuts the California brewers win most of the medals next summer at the NHC and I don't think this would be a coincidence.

 
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