This is a good club activity. Our club has done this a few times. Recipes are 10% of what makes a beer in the end, in my book.
Equipement and the procedures one uses with the equipement are much bigger parts of the equation. Ingedients are also a big part. How fresh are the ingredients? If the recipe says Maris Otter, which malster selected will have a big influence on the beer.
+1. I think it was Denny that recently said he had judged a contest that had 3 different entries of one of his recipes and all three were different and not like his when he brews it. (sorry Denny if I am attributing this incorrectly to you)
You're darn close. It was at NHC in Orlando. I was presented with at least 6 versions of my Rye IPA recipe to taste. None of them tasted like the other, and none of them tasted like mine.
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