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.

[MrC]

Have you brewed for it yet Matthew?

[Matthew]

Brewing on Saturday but have another potential imperial materialising at the moment so might try and squeeze that in too.

Is your Imperial Coopers all set to go?

[MrC]

Is your Imperial Coopers all set to go?
Nope. I'll be brewing an Imperial Coconut Porter sometime over Easter.

[Matthew]

What form of coconut are using? Essence or flesh?

We're doing a Russian Imperial Stout. I'll post it shortly...

[MrC]

I get the 100% pure dried coconut from Commonsense Organics. I avoid the supermarket version 'cos it usually contains sulphur based preservatives.

I'll be dry coconutting it after primary at a rate of 30g/L :)

[MrC]

Oops, forgot to mention that I'll be toasting the coconut until it's golden brown and smelling fantastic.

[Simon David kelly]

Got mine in the bottle and in the conditioning fridge.

Had a minor cock up in the mash which (due to a bad crush I think) hit only 53% instead of the 64% I got last time ... a deft dump of 1lb or so of DME got it back to within 1 point.

Afraid it's a boring IIPA ... not all that imaginative.

1+lb DME
17lb Golden promise
11oz Crystal (40L)

90 minute boil

Fuggles @ 20 mins (100g)
Styrian Goldings @ 5 mins (150g)

Columbus dry for 3 days (15g)

US-05 yeast

[Beer_ledgend]

Must get my palate up to speed for judging again :) (If I'm invited)

[David Wood]

Will probably enter 4 beers this time.

Spiced Imperial Smoked Porter
Imperial Gingered Ale
Imperial Red NZ IPA
American Stout

Is the date 25 April or 16 May?

[MrC]

I beleive it's all set for 16 May.

[Simon David kelly]

Just long enough for mine to actually get carbonated properly ....

Conditioning at 11C and it's taking its effing time getting a head.

[JackoNZ]

Have you thought about letting it carbonate at room temp first and then chill it to condition once carbonation is there?