Big Turkey 2008

Kenny Lucas · Post by **Kenny Lucas** » Thu Oct 09, 2008 8:05 pm

I'm brewing the turkey beer Sat. A.M. Refresh me, it is American Amber am I correct?

Dwayne_Delaney · Post by **Dwayne_Delaney** » Thu Oct 09, 2008 8:30 pm

Actually it is American Pale Ale. The Judging will be at the November meeting using 2008 BJCP style guidelines.(see below)

10A. American Pale Ale

Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.
History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
Comments: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics: OG: 1.045

Kenny Lucas · Post by **Kenny Lucas** » Thu Oct 09, 2008 8:37 pm

Good thing I've not started yet! Thanks for the guidelines as well.

Davin · Post by **Davin** » Sun Oct 19, 2008 3:48 pm

My big turkey is in the fermentor.

john mills · Post by **john mills** » Wed Oct 22, 2008 8:00 pm

Got my big turkey entry finished today. Brew day is really short if you only do 1 batch instead of 2.

Michael Erwin · Post by **Michael Erwin** » Sat Nov 08, 2008 3:59 pm

Talk to a newbie here. Do we just show up with a beer at the regular meeting? Is there a form? Rules on bottles? Etc.?

Chris Alvey · Post by **Chris Alvey** » Sun Nov 09, 2008 1:13 am

Pretty simple really - just show up with three bottles (or more) of your beer and, if you want to get ahead of the game, you can print the form out listed at the bottom and fill in the basics and attach with a rubber band.

http://www.bjcp.org/docs/BJCP_BottleID.pdf

Michael Erwin · Post by **Michael Erwin** » Mon Nov 10, 2008 1:02 pm

Chris - thanks. Did that. But, then realized we're traveling to North Carolina that afternoon for the holiday, so I won't be there. Do I have to be present? I hate to miss it, and my beer isn't all that great, but I want to be a part of the fun!

Chris Alvey · Post by **Chris Alvey** » Tue Nov 11, 2008 4:48 am

You know, I don't really know if the 'you must be present to win' ruling ever came up

If you can get your beers there with someone, I'd say go ahead and send them on. The whole propose of this is to get objective feedback and you'll be getting some scoresheets, so all should work out.

sirgiovanni · Post by **sirgiovanni** » Mon Nov 24, 2008 9:37 am

So if I bring my belgian artisanal blond I just kegged, do you think you guys would be too busy to score it out for me to teach me a bit on the process? It's cool if you think you'll be too busy. You can make it up to me by coming by and judging it out of the tap.

Chris Alvey · Post by **Chris Alvey** » Mon Nov 24, 2008 1:21 pm

I think we might end up having score sheets specifically for American Pale for this one, so I am not sure if a full judging would be able to happen this Wednesday or not.

If you want to bring it by, I know I sure wouldn't mind tasting it (not that I can judge anything, I just like to drink Belgian-style beers

) If not, I'd still like to come check it out on tap.

sirgiovanni · Post by **sirgiovanni** » Mon Nov 24, 2008 3:00 pm

I'll bring it and your welcome to try the tap.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Thu Nov 27, 2008 11:58 pm

Big Turkey 2008 was a success.
Thanks to all of the entrants, judges and stewards.

Congratulations to:
John Mills, First Place
Alvey/Weber, Second Place
Dwayne DeLaney, Third Place

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