Thanks for all the help. Started chilling it down last night. Will plan on lagering on the yeast and transfer over next weekend.
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An important thing is to make sure that beers that might be good enough to push, get their chance to shine in another forum. When you have large contests with multiple flights, there is a greater chance that other palates will have the opportunity to judge it. The beers in question, just need the opportunity!
This is really the most important thing. Ensuring that a medal-worthy beer gets a chance at medaling is more important than worrying about scores.
Usually, if the guy I'm judging with cannot see eye-to-eye with me, I will come down on score with the caveat that the beer will be pushed to mini-BOS. I explain to them that the worst case for that situation is that if the beer is really as bad as they say it is (e.g. a 29 for 'subdued hop aroma' in an APA), then the beer will be kicked immediately. No harm, no foul. But if the beer was as good as I think it is, it should place in mini-BOS. I'm usually correct in pushing the "questionable" beer to mini-BOS (in that they usually medal at that point), but I've been wrong before and seen a beer I fought for get kicked quickly. Better to err on the safe side though!
I wouldn't use coconut in the primary. No way for you to control the flavor impact. I generally add toasted coconut to the secondary in my 5-0 Hawaiian Porter. It also has cacao nibs and Hawaiian coffee in it. Not sure if that is a deal breaker for you? I would be happy to share the recipe.
Not a deal breaker -- I haven't used a secondary in several years but I certainly could. I like the additions (I do stouts with cocoa-coffee). Would love the recipe.
Matter of semantics. I should have been more specific. I place all the ingredients in the keg, that way I can taste the flavor development. Generally I save some of the initial beer to blend back in because I usually lose a half gallon or so of beer from all the ingredients.
5-0 Hawaiian Porter
6 gallons post boil
60 min boil
6% Chocolate Malt
4% Carafa III
38 IBUs 60 min
14g Williamette/5 IBUs @ 30min
Ale yeast ( I prefer WLP007 but have brewed with chico before)
* I use the coffee and cacao nibs to develop some of the natural porter character so that it is not over the top roasty. Never done a normal robust porter with this recipe, but would work. Maybe dial back the cacao nibs and coffee if so?
6 oz Cacao nibs
24 oz Coconut flakes ( can be divided or added all at once, I have done both)
1.5-2 oz coffee of choice, dry beaned. I use Kona
1 vanilla bean (rounds out the flavors)
Also, 16 fluid oz. of cold steeped coffee.
I systematically pull the additions when they are the flavor profile I prefer. Coffee and vanilla generally 4 days. Cacao nibs are usually 4-7 days. I find the coconut is the most variable ingredient. Did this recipe 3 weeks ago. Added all 24oz of coconut due to time limitations. Pulled the coconut after 4.5 days. The initial recipe was 16oz x 2 wks. Then another 8oz. for a week.
Cacao nibs and coconut were toasted in the oven. House smells fantastic when this happens! Good luck! Let us know how it turns out!
This recipe in the 3 comps I have entered has finished no worse than 3rd place BOS. Winning twice. Goes over well at festivals also.
i've got a total newbie question on this recipe since i'm, well, a newbie. it says 38 ibu 60 min but it doesn't say what kind of hop or how much for the 60 minute addition.
is the 14g of williamette going to give you enough total bitterness. 14g is only .5 oz. which is half a package of hops.
for the 38 ibu aren't you going to need something else?
Thanks for the help!
in this case because you don't care about anything but bitterness the type of hop doesn't really matter, you want a high alpha, neutral hop.
how to calculate IBUs is covered here pretty well
but honestly I would use software or online calculators but I'm lazy.
so no, the Willamette is not going to give you 38 IBU it is going to give you ~5 IBU when Added at 30 minutes. as indicated in the recipe.
Get some magnum or bravo or something similarly high alpha% for the bittering charge so you don't need to use very much.
Add it to the secondary and then bottle or transfer to keg when you get the taste you want. You could add the coconut in a bag. Boil only the bag to sanitize it, add your coconut put it in the secondary and fish it out when it tastes how you want it.This^^^
I made a mistake, sorry all. White's equivalent of Ardennes is 510, not 545 ...
3522 - Belgian Ardennes Yeast --> WLP510 Belgian Bastone Ale Yeast
Apparently 510 is only available on Jan/Feb.
Other comparison charts state 550 or 545. I'm confused ....
At the risk of derailing... tis the season to vent about judges and guidelines. I hereby wave my magic wand and make everyone realize it's all just for fun, and the best imperfect system we have. I'm just glad to be here. Its cool to be super into a hobby. I cringe though when super into guidelines meets super into MY beer. The brewing world seems like a great place to just be a little bit more laid back.