[flbrewer]

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.

[dmtaylor]

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.

[klickitat jim]

Agreed unless you can taste rye. They wont see the recipe until they give you the gold anyway. Then they can go "Doh!"

[flbrewer]

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.

[duboman]

Congrats!!

[brewday]

Nice work!

[HoosierBrew]

Nice job!

[flbrewer]

Thanks, unless the 34 is the "atta boy" score.

[klickitat jim]

34 is right in the middle of very good. Good job

[toby]

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.

[flbrewer]

Well in that case, I am really too damn critical on my beers thus far. 

[brewinhard]

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. 

[klickitat jim]

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.

[flbrewer]

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

[HoosierBrew]

You did a really solid job !