I thought I would do a quick follow-up about our recently passed Sub-Zero Homebrew Competition. While I'm at it, I figured I would share the recipe I used to make the collab beer Late To The Party APA. This was definitely the most popular beer at Sunday's award ceremony and tap takeover; the keg was dry before we even started announcing the awards.
This post is primarily for the people who entered the competition, or for those who are thinking about entering our next one. This time around, we had a total of 84 paid submissions for the contest, which is more than double what we had for Harvest Homebrew last fall. Sub-Zero was not a full competition, since we only used a small selection of BJCP categories, so it was especially great to see so many entries for so few styles.
The beers in the competition came from all over the place, but for the most part they were made by brewers in our community. This was great to see. The main focus of SFBC is to support and build our local homebrewing community, and it was encouraging to see so much interest in Kitchener, Waterloo, Cambridge, and Guelph. That said, we do play well with others. Feel free to tell your homebrewing friends about our next competition, which is coming up in July (details to follow),
I wanted to let the competitors know that I thought the overall quality of the homebrew submitted for this competition was significantly improved from the last one. Now that's not to say that all the beers submitted were amazing… there were some rough beers. But the average level of beers submitted improved.
For everyone who won prizes, congrats; for everyone who received confirmation of a solid beer made, congrats; for those who received a lower than expected score, don’t sweat it. I tell people all the time that not every beer I make is a winner. It is important as a homebrewer to submit beers for judging in order to improve your craft. If you know the beer you submitted wasn’t perfect, that’s fine. Learn from the judges feedback and work to make your beer better. You didn’t set out in homebrewing to make an “okay,” “passable” beer. You set out to make an amazing beer, but to do that you need to get feedback, take it, and always work to improve.
Every time I brew I learn and I improve my process. I take advantage of as much critical feedback on my beers as I can handle (mostly from Kat). I just wanted to share this post quickly to make sure that brewers were not disheartened by critical feedback, but driven to improve. I've been a little worried about this lately because, as Craig from Innocente put it, I'm “a stone-faced beer assassin, whose palate knows no mercy.” It turns out I was one of the tougher judges in the competition, but I want you all to know I do this out of love! The goal of homebrewing is to have fun, experiment with flavours, and work towards making a product that blows you away. Keep brewing, keep learning.
|Style: American Pale Ale||OG: 1.052|
|Type: All Grain||FG: 1.012|
Colour: 5.1 SRM
|Boil Size: 53.00L|
Preboil OG: 1.050
|Batch Size: 48.00L|
|Boil Time: 60 minutes|
|19.84 lbs||80.00%||Canadian 2-Row||60 mins||1.035|
|2.20 lbs||8.89%||Weyermann Abbey Malt||60 mins||1.037|
|2.20 lbs||8.89%||Wheat, Flaked||60 mins||1.035|
|8.82 ozs||2.22%||Weyermann Acidulated||60 mins||1.030|
|3 vials||California Ale||While Labs 001|
|Grain Temp: 70.00*C||Mash Tun Vol Loss: 0.75L|
|Grain Absorption: 0.13 L/lb||Tun Temp Loss: 4.50*C|
|Cooling Shrinkage: 4.00%||Kettle Trub Loss: 0.75L|
|Hourly Boiloff: 9.00%|
|Sacch' Rest||60 min @ 65.0*C|
|Add 29.27 L water @ 74.5*C|
|Sparge 38.78 L water @ 76.67*C|
|Primary||10 days @ 20.0*C|
|Secondary||12 days @ 21.0*C|
|Desired Vol of CO2:||2.60 Vols|
|Brewed in collaboration with Block 3 Brewing Co.|
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