Author Topic: Category Question  (Read 1379 times)

Offline flbrewer

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Category Question
« on: April 24, 2015, 12:08:50 AM »
I'm entering in an APA which is 15% rye. Just to confirm this should still be listed under category 10A correct? From what I've read of the BJCP styles, I can't see anything else it fits under.

I noticed this comment "Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist" and didn't want to get points off for having a grist bill with that amount of rye.


Offline dmtaylor

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Re: Category Question
« Reply #1 on: April 24, 2015, 12:19:03 AM »
It's extremely unlikely you can taste the rye at just 15% of the grist.  It may add a little body and awesome head retention, but that's about it.  Keep as 10A.
Dave

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Offline klickitat jim

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Re: Category Question
« Reply #2 on: April 24, 2015, 01:19:45 AM »
Agreed unless you can taste rye. They wont see the recipe until they give you the gold anyway. Then they can go "Doh!"

Offline flbrewer

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Re: Category Question
« Reply #3 on: May 24, 2015, 06:39:42 PM »
Psyched to report I got an average score of 34 on my first competition beer! I really didn't expect this as I thought it turned out pretty poorly. Looking forward to the notes on this one.

Offline duboman

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Re: Category Question
« Reply #4 on: May 24, 2015, 06:53:41 PM »
Congrats!!
Peace....Love......Beer......

The Commune Brewing Company-Perfecting the craft of beer since 2010

Online brewday

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Re: Category Question
« Reply #5 on: May 24, 2015, 07:15:11 PM »
Nice work!
Jon Weaver

Offline HoosierBrew

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Re: Category Question
« Reply #6 on: May 24, 2015, 07:27:03 PM »
Nice job!
Jon H.

Offline flbrewer

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Re: Category Question
« Reply #7 on: May 24, 2015, 07:46:41 PM »
Thanks, unless the 34 is the "atta boy" score.

Offline klickitat jim

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Re: Category Question
« Reply #8 on: May 24, 2015, 08:10:21 PM »
34 is right in the middle of very good. Good job

Offline toby

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Re: Category Question
« Reply #9 on: May 24, 2015, 08:19:06 PM »
Thanks, unless the 34 is the "atta boy" score.
lol...no.  Scores in the 30s are usually solid beers with either some relatively minor flaws or not quite right stylistically.

Offline flbrewer

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Re: Category Question
« Reply #10 on: May 24, 2015, 08:20:20 PM »
Well in that case, I am really too damn critical on my beers thus far.  :o

Offline brewinhard

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Re: Category Question
« Reply #11 on: May 24, 2015, 09:21:31 PM »
Yeah, 34 is a good score to get especially for your first entry in to a competition.  The American ale category is usually very competitive as well.  Use the feedback you got from the judges and taste one of the beers as you read the comments. That is always a good way to learn a little something more about flavor/aroma descriptors. 
See what they suggest for improvements (if any given) and decide if it is something you can incorporate the next time you brew this one up. 

Offline klickitat jim

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Re: Category Question
« Reply #12 on: May 24, 2015, 11:27:58 PM »
Just keep in mind that the numbers aren't linear. Every point you get above that will come harder and harder. Meaning that improving a 34 to a 39 isn't as hard as improving a 44 to a 49.

Offline flbrewer

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Re: Category Question
« Reply #13 on: May 27, 2015, 10:51:06 PM »
Got the scoresheets back, and I'm blown away with the details here! The overall theme was not enough balance (malt) coming through. Probably due to my really low mash and dry finish. Notes below for those interested...


*Click "Download This File" in the grey bubble*
http://www.filedropper.com/justinbeersheet
« Last Edit: May 28, 2015, 12:30:58 AM by flbrewer »

Offline HoosierBrew

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Re: Category Question
« Reply #14 on: May 27, 2015, 11:24:50 PM »
You did a really solid job !
Jon H.