Hello punters, its finalls season almost for AFL (one day in September that will actually be in October) and for VicBrew.
Last year I got first place in the VicBrew IPA category with my 2 Foot Tex IPA recipe, a recipe heavily based on the CYBI Union Jack clone. I loved this beer, so hoppy so not crystally, so drinkable. Getting a medal was pretty nice too. Although freshness is the key to this beer (it tanked in the nationals) I did manage to find an old bottle only a month or two ago that was wonderful. The hops had dropped and more of the yeast and malt flavor had come through. I’ve said it before, but I love the flavor of aged American hops with UK yeasts.
I’ve only really entered beers in competitions like VicBrew and the Westgate Brewers Stout Extravaganza for the past couple of years, previously thinking them to be a bit like cake shows, and they are to an extent. BUT you get really good feedback (OK from some of the judges). Each beer judged receives 3 written score sheets with fully independent reviews of the beer. It’s easy for your mates to say “mate that beer is fucking awesome” as they neck their 7th for the evening but an independent unbiased perspective is, well I think welcomed by anyone who is proud of their craft. Not all the judges are awesome, but then neither are all the beers. Some people enter some really shit beers, I’m not a fan of entering something that you wouldn’t drink yourself or serve your mates.
So closing date for VicBrew 2011 is September 10. As today is August 16 that is really close, which means I need to brew this beer this weekend so I can have some hoppy entries. I have not been brewing anywhere near enough this year. It kinda sucks bit I do have some beers in the can for entering. Stout, Porter, and Tripple along with a beer or two pimped out with oak, coco nibs and there may be a bit of bourbon thrown into a beer, just for good measure. There is a old english pale ale (from Dazzapalooza) perhaps a really dark saison I have but no idea what category I’ll enter that in. Really like the beer though. Still I need some hoppy beers, and thats what I’ll brew this weekend. So on to 2 Foot Tex rebooted, or 3 Foot Tex or what ever the hell I’m calling it. Oh and I need to bottle that fucking barley wine, will be young, very young but will see how we go.
Las years beer had an OG of 1065 (bit lower than the target of 1070) for a 23litre batch with a calculated IBU of 82. This year I have a hop back, still in the box untried but it will be part of this beer. Its time to tweak things up for 2 Foot Tex Rebooted to have a crack a reclaiming the prize (or at least getting myself some good beer)
But maybe its time for a new name? 3 Foot Tex perhaps? I’m not really sure how tall he is (Stu any help here? ). basically I’m bumping the hops up a bit and kicking in some galaxy through the hop back. Drinking Hop Zombie earlier this year just made me want to throw in more hops.
So target OG is around 1065-70, with a boil length of 70 minutes and a 20 minute whirlpool once the gas goes off. The yeast will be the same, 1098 from Wyeast with a low starting ferment temp to keep any nasty hot booze out of it. This beer probably falls in between single and double IPA. I’ll just call it an IPA. So heres the recipe, the hop back amounts may change as I dont know how much it holds?
2 Foot Tex rebooted
83% Pale Ale Malt
2% Simpson’s Crystal
Mash at 64 for 60 minutes with a teaspoon of gypsum, and throw some in the boil too perhaps
25 gm Warrior at First Wort Hopp
20 gm Centennial at 30 min
20 gm Cascade at 30 min
55 gm Centennial at Flameout, steep 20 min
55 gm Cascade at Flameout, steep 20 min
40 gm Galaxy Hop Flowers through the hop back
Dry Hop #1 – 3 days in primary at end of fermentation
44 gm Centennial
44 gm Cascade
Dry Hop #2 – 3 days in the keg
30 gm Centennial
30 gm Cascade
14 gm Amarillo
14 gm Simcoe
I might as well brew a Pale Ale as well, got to keep the hat thrown in the ring. Just need to invent a recipe now???