HBF January 2018 Comp -American Pales
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MickDundee
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Now I’ve not watched it back myself, but the video is here:
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can't understand a word of that
Brilliant video, who said "I only drink Tennents" 
Oneflewover
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Congratulations to @Spapro, and many thanks @MickDundee for the judging. Whilst I came last, I really appreciate the feedback. I (generally) like my beers, and the comments from friends and family are mostly positive, but it is good to get an objective view.
Thanks again
Thanks again
MickDundee
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You may have come last but it was incredibly close! We were all really impressed with the standard (I don’t think my mates believed me that homebrew could be that good) and you got some pretty high scores for appearance in the video.
MickDundee
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Here is my recipe, for anyone who wants to brew award winning beer!:thumb:
The San Diego Super is my go to Pale Ale yeast now - high flocculation so you get clear beer and medium attenuation. Works well for me having tried a few before settling on this for pale ales.
Oatmeal Extra Pale Ale
23 litre brewlength
4.3kg Marris Otter (80% of grain bill)
430g Rollet Oats (8%)
430g Pale Wheat Malt (8%)
215g Pale Crystal Malt 60EBC (4%)
60mins: 30g Columbia (8.5% Alpha)
15 mins: 10g Amarillo, 10g Chinook
10 mins: 10g Amarillo, 10g Chinook
5 mins: 10g Amarillo, 10g Chinook
0 mins: 25g Amarillo, 25g Chinook (30 mins steep at 79°C)
Dry Hop: 45g Amarillo, 45g Chinook (5 day dry hop after fermentation is complete, then bottle)
Yeast: White Labs WLP090 San Diego Super Yeast
Fermented at 19°C for 9 days, then added dry hop and upped temp to 21°C for 5 days before bottling.
1.051 SG
48IBU's Bitterness
1.012 FG
5% ABV
Bottled 22litres with 130g Tate and Lyle Sugar to batch prime (6g per litre)
Enjoy !
Dave
The San Diego Super is my go to Pale Ale yeast now - high flocculation so you get clear beer and medium attenuation. Works well for me having tried a few before settling on this for pale ales.
Oatmeal Extra Pale Ale
23 litre brewlength
4.3kg Marris Otter (80% of grain bill)
430g Rollet Oats (8%)
430g Pale Wheat Malt (8%)
215g Pale Crystal Malt 60EBC (4%)
60mins: 30g Columbia (8.5% Alpha)
15 mins: 10g Amarillo, 10g Chinook
10 mins: 10g Amarillo, 10g Chinook
5 mins: 10g Amarillo, 10g Chinook
0 mins: 25g Amarillo, 25g Chinook (30 mins steep at 79°C)
Dry Hop: 45g Amarillo, 45g Chinook (5 day dry hop after fermentation is complete, then bottle)
Yeast: White Labs WLP090 San Diego Super Yeast
Fermented at 19°C for 9 days, then added dry hop and upped temp to 21°C for 5 days before bottling.
1.051 SG
48IBU's Bitterness
1.012 FG
5% ABV
Bottled 22litres with 130g Tate and Lyle Sugar to batch prime (6g per litre)
Enjoy !
Dave
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Enjoyed watching that video and getting some insights into how other people's beer comes out at the end of the day. Was interesting to see how subjective this all is to people too. Rating beer on a scale of 6 to 10 is a new one on me. ;-)
More videos like this for future competitions please!!
More videos like this for future competitions please!!
There were a couple of huge swings in the voting which was great.
I too hope others will post videos of their tasting sessions.
.
jceg316
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I've not heard of San Diego before this post. I've been reading about it and it seem people really love it. There's even an old Brulosophy comparing WLP001 and this (090), and 090 comes up top. I have plans to make a Pacific DIPA which I was gonna make using my usual yeast, but will try this instead.
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