ignatiusvienna
Active Member
- Joined
- Feb 13, 2013
- Messages
- 43
- Reaction score
- 5
Hey folks!
I just submitted my first entry to a homebrew competition and got my results back. Got a score of 25, which made me happy and the sections I lost points on I wanted to get some feedback on, hopefully change it!
It was a pilsner recipe based on jkarp's recipe:
https://www.homebrewtalk.com/f12/noble-pils-224395/#post2657115
Mine was as follows:
2 lbs Beligum Pilsner Grain
5 lb Briess Light Pilsen DME
2 lb Bohemian Floor Malt
Irish Moss
Yeast Nutrient
WLP 800 yeast
Hallertauer, Hersbrucker, Saaz, Spalt and Tettnanger Hops:
Steep grain at 150 degrees for 30 min. bring to boil and add extract.
Hops: .33 oz of @ at 60 min, 15 min, 1 min, and 0 min (dry hop in primary)
Irish moss and yeast nutrient at 15 mins remaining
Primary ferment 5 days. Transfer to secondary
3 weeks lager at 31 degrees
Bottle at least 3 weeks.
I loved it and submitted it. I made it 01/2013. Submitted 03/15/13.
One judge noted that it had a slightly "musty" finish and felt it may have been somewhat "stale". Also felt that the "aromas should be more prominent". Overall "good version and enjoyable"
The other judge was less impressed. Noted that there was a "slight oxidized carboard taste", "missing some bittering hops", "hop flavor low".
I want to know what to generally look for to improve.
Any thoughts?
I just submitted my first entry to a homebrew competition and got my results back. Got a score of 25, which made me happy and the sections I lost points on I wanted to get some feedback on, hopefully change it!
It was a pilsner recipe based on jkarp's recipe:
https://www.homebrewtalk.com/f12/noble-pils-224395/#post2657115
Mine was as follows:
2 lbs Beligum Pilsner Grain
5 lb Briess Light Pilsen DME
2 lb Bohemian Floor Malt
Irish Moss
Yeast Nutrient
WLP 800 yeast
Hallertauer, Hersbrucker, Saaz, Spalt and Tettnanger Hops:
Steep grain at 150 degrees for 30 min. bring to boil and add extract.
Hops: .33 oz of @ at 60 min, 15 min, 1 min, and 0 min (dry hop in primary)
Irish moss and yeast nutrient at 15 mins remaining
Primary ferment 5 days. Transfer to secondary
3 weeks lager at 31 degrees
Bottle at least 3 weeks.
I loved it and submitted it. I made it 01/2013. Submitted 03/15/13.
One judge noted that it had a slightly "musty" finish and felt it may have been somewhat "stale". Also felt that the "aromas should be more prominent". Overall "good version and enjoyable"
The other judge was less impressed. Noted that there was a "slight oxidized carboard taste", "missing some bittering hops", "hop flavor low".
I want to know what to generally look for to improve.
Any thoughts?