Scottish National Homebrew competition 2022

[WatsonBrau]

They are running but all the current ones are fully subscribed. The next comp to be judged is the “Lager than Life” comp next month then the “LAB Open” in May.

It’s possible some additional slots might become available for the Open and if so, I’ll post in the Competitions section.

Cheers I'll keep an eye out for them!

 

[Benfleet Brewery]

What are the chances of someone with the same name as me placing in the same category as me? When they announced 3rd I was ecstatic, only to realise it was the wrong John Watson! Even happier with 2nd though!View attachment 63507

Ha ha, excellent. Well done

 

[nickjdavis]

whisper it quietly but there may be a comp announced in the next couple of weeks for early July....wont be a big one....120 entries....but the competition calendar is slowly beginning to get filled up again.

 

[Hazelwood Brewery]

whisper it quietly but there may be a comp announced in the next couple of weeks for early July....wont be a big one....120 entries....but the competition calendar is slowly beginning to get filled up again.

Is this an Anglian comp Nick?

 

[nickjdavis]

Is this an Anglian comp Nick?

might be.

 

[Deadhead]

Feedback is up! Great to read, and it's nice to have people critique who know about beer. Had an 'ah-ha!' reading some of the comments on the beer that didn't place.
Now I want to enter more competitions!

 

[WooTeck]

congrats to every one that placed.

@nickjdavis any more info on these whispers? will you be posting here when its up

Alex

 

[nickjdavis]

congrats to every one that placed.

@nickjdavis any more info on these whispers? will you be posting here when its up

Alex

I will post something when the comp is open for entries. Current expected timing will be around the 3rd week in March.

 

[WooTeck]

sounds good to me . congrats on BOS, would you be all right with sharing the recipe

Alex

 

[nickjdavis]

sounds good to me . congrats on BOS, would you be all right with sharing the recipe

Alex

Happy to share the recipe....it wasn't overly complex...

I prefer to quote the malt bill in percentages so brewers can scale to their equipment to achieve the target OG based on their own system efficiencies...

54% German Pilsner Malt (5 EBC)
42% Munich Malt (15 EBC)
4% Caramunich III (150 EBC)

Single step infusion mash at 66 degrees for an hour followed by a 15 minute mashout step at 77 degrees.

17g of Magnum 12.8% boiled for 60 minutes to achieve 23.5 IBU.

Fermented using Wyeast 2206 Bavarian Lager yeast at 10 degrees for 7 days, before ramping up the temp to 14 degrees for 3 days, and then crash cooling to 4 degrees for 4 days, before racking to 2ndary where it was held at 2 degrees for a week before bottling (I would usually have left in 2ndary for 4 weeks but this was a brew done for an interclub comp late last year that needed turning round quicker than I'd have liked...didnt seem to harm the beer at all as it scored well in the inter club comp as well!!!).

Target "Vital Statistics"...

OG: 1.059
IBU: 23.5
Colour: 19 EBC
FG: 1.013
ABV: 6.1%

Bottled using Dextrose as priming sugar at a rate of 5.5g per Litre.

For those into such details the water profile target was:

Ca: 85
Mg: 10
Na:6
SO4: 70
Cl: 95
HCO3: 70

(I have very hard water so usually use a mix of my tap water and RO water from my local Spotless Water outlet....in this case the mix was 83/17 RO/TAP and then some mash additions of CaCl, MgSO4, CASO4 and Lactic to get to my desired water profile)