Upcoming Comp; Imperial

[Mike Neilson]

I have decided instead of calling the comp Imperial Hybrid, I have just called it Imperial. This Competion is where anything goes, it's more of a wowing the judges with your skill as a Brewer. Each Beer that is entered must state its intentions ie if it is an Imperial Stout than it will be judged as an Imperial Stout if its an Imperial IPA than its an Imperial IPA and so forth, If the beer is a Specialty beer than you must State what you were trying to achieve with the Beer and follow the guidelines below. your beer must have an ABV of 6% and above for the Imperial Mild boys.

Tentitive Dates are 25 April or 16 May?

Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as
appropriate to the specific type of beer being presented. The individual
character of special ingredients and processes may not always be identifiable
when used in combination. If a classic style base beer is specified then the
characteristics of that classic style should be noticeable. Note, however, that
classic styles will have a different impression when brewed with unusual
ingredients, additives or processes. The typical aroma components of classic
beer styles (particularly hops) may be intentionally subdued to allow the
special ingredients or nature to be more apparent.

Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color
(including to the head), and may affect head formation and retention.

Flavor: As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty
character should not seem artificial and/or totally overpowering. Hop
bitterness, flavor, malt flavors, alcohol content, and fermentation
by-products, such as esters or diacetyl, should be appropriate to the base beer
(Has to declared) and be well-integrated with the distinctive specialty flavors
present. Some ingredients may add tartness, sweetness, or other flavor
by-products. Remember that fruit and sugar adjuncts generally add flavor and
not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in
fruit, are usually fully fermented and contribute to a lighter flavor profile
and a drier finish than might be expected for the declared base style. The
individual character of special ingredients and processes may not always be
identifiable when used in combination. If a classic style base beer is
specified then the characteristics of that classic style should be noticeable.
Note, however, that classic styles will have a different impression when brewed
with unusual ingredients, additives or processes. Note that these components
(especially hops) may be intentionally subdued to allow the specialty character
to come through in the final presentation.

Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite
different from the declared base style.

Overall Impression: A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on
the pleasantness and harmony of the resulting combination. The overall
uniqueness of the process, ingredients used, and creativity should be
considered. The overall rating of the beer depends heavily on the inherently
subjective assessment of distinctiveness and drinkability.

Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. The base style may be a classic style (i.e., a named subcategory from these Style Guidelines) or a broader characterization (e.g., “Porter” or “Brown Ale”). If a base style is declared, the style should be recognizable. The beer
should be judged by how well the special ingredient or process complements,
enhances, and harmonizes with the underlying style.

Comments: Overall harmony and drinkability are the keys to presenting a well-made Imperial Hybrid. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. The brewer should recognize that some combinations of
base beer styles and ingredients or techniques work well together while others
do not make palatable combinations. THE BREWER MUST SPECIFY THE
“EXPERIMENTAL NATURE” OF THE BEER (E.G., TYPE OF SPECIAL INGREDIENTS USED,
PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED), OR WHY THE BEER DOESN’T FIT
AN ESTABLISHED STYLE. For historical styles or unusual
ingredients/techniques that may not be known to all beer judges, the brewer
should provide descriptions of the styles, ingredients and/or techniques as an
aid to the judges.

[Reviled]

The other option is Imperial Torsion

How much coconut would you have to toast for that? haha

[MrC]

Torsion was 450g which was 2 x 225g bags. I'll probably just add another bag totalling 665g. Apparently leaving the coconut in for too long really drys the beer out so I was thinking of applying Stu's batch dry hopping advice to the coconut. 450g for 3-4 days, remove and add the next 225g far as long as it takes to taste "Imperial".

[Reviled]

How long did you leave the coconut in last time? I thought it was super dry but in an utterly awesome way!!

[MrC]

Sorry I couldn't sooner Rev. IE6 at work :(

According to my notes the coconut was in there for 4.5 days:
Left to ferment at 17c.
Bubbling after approx 24 hours.
Added coconut after 9 days.
- Toasted coconut on roasting tray at 190c fan bake until deep golden brown color.
- Added to steeping bag (boiled) and placed in fermenter.
- Left in fermenter for 4.5 days.

Yeast was US-05.

[MrC]

OK, I've decided to brew Imperial Torsion for the WnBC. I'll be brewing Torsion again soon too so it'll be nice to taste them side-by-side.

[Matthew]

jt's talk of an Imperial Draught has got me thinking...

I'll let my mind wander a bit more and work out whether or not i've completely lost the plot or not.

[jt]

and work out whether or not i've completely lost the plot or not

If you're considering something that daft - it's already too late !

[Matthew]

It might just work. An imperial amber ale...

[Matthew]

Tentitive Dates are 25 April or 16 May?

Have we gone from a tentative to firm date yet?

[MrC]

I've been planning around 16 May. I'll be brewing mine over Easter, 25 April would be pushing it for me.

[Mike Neilson]

May 16th will chat more soon!!

[Matthew]

Sweet, May 16 works.