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General

Catharina Sour – 2019 People’s Choice Recipe

Harry Kirkham’s Catharina Sour with Pink Guava was the winner of the 2019 People’s Choice. The recipe is below.

Pink Guava Catharina Sour

6.00%
OG 1.052 (before fruit addition)
FG 1.008
IBU 0

Fermentables

50% Simpsons Pilsner Malt
50% Simpsons Wheat Malt
2kg Pink Guava Puree (in Fermenter)

Hops

20g Magnum Dry Hop 7 Days

Boil Additions

0.5 Protofloc Tablets @10mins

Yeast

White Labs WLP090 San Diego Super Yeast
6no. Swansons L.Plantarum Tablets, crushed and added to warm water.

Water Profile

Ca 65, Mg 8, Na 50, CL 96, SO4 15

Method

This is a fermenter soured beer. Other souring methods should work too!

Mash at 67C for 90 mins

Boil for 60 mins. Do NOT add any hops to the wort

Co-pitch the Yeast and L.Plantarum tablets into the fermenter.

Ferment at 20C

Monitor the pH until it reaches circa 4.00 or your preferred level of sourness. This should take around 7-10 days – you can add more tablets or up the temperature by a few degrees if it seems to have stalled.

Once the desired pH is reached, dry hop to kill off the L.Plantarum and stop further souring. Add the fruit puree to the fermenter.

Allow the fruit puree to ferment out, c.5 days, and package to 3.0 vol.

Categories
Events General

Scottish Craft Brewers Competition 2019 – Results

The results are in!

We had over 50 entries in 6 categories from across the UK and beyond, and the judges tasted some fantastic beers over the weekend. Congratulations to all the winners, and especially Anna Moe, whose entries placed across multiple categories and took 1st and 2nd place in Best in Show.

Thanks to The Goth in Prestonpans for hosting the main judging, and six°north Edinburgh for hosting the People’s Choice and Prizegiving event.

Individual scores for all entries can be viewed online now at the competition site, and judges comments will be made available shortly. Contact Competitions@scottishcraftbrewers.com if you have any queries.

BEST OF SHOW
Best of Show is judged between the first placed entries from categories 1-5

1st: Anna Moe (co-brewer Neil Page), Black as the Devil’s Anus

2nd: Anna Moe (co-brewer Neil Page), Thørst

3rd: Jordan Sadler, Rebel Rebel – IPA

Tom Gardner – 1st Place Ordinary Bitter

1. English
11A Ordinary Bitter

1st: Tom Gardner, Brewkat Bitter (Scottish Craft Brewers)

2nd: Mark Sanderson, Nice Tan (London Amateur Brewers)

3rd: Anna Moe (co-brewer Neil Page), Extraordinarily Ordinary
 

2. American
21A American IPA / 21B7 NEIPA

1st: Jordan Sadler, Rebel Rebel – IPA

2nd: Matthew HalesHazy Dayz – NEIPA (Midland Craft Brewers)

3rd: Garreth Smith, Victory or Die – IPA (REBEL Homebrew)

Honourable Mention: Devon MacDougall, A Finer Shade of Pale – IPA (London Amateur Brewers)

Gordon Nichol – 3rd Place Scottish Export

3. Scottish
14C Scottish Export

1st: Gordon KingScottish Export

2nd: Philip SissonLochaber No More

3rd: Gordon Nicol, 80/- (Scottish Craft Brewers)

Oliver Burrow – 2nd Place Foreign Extra Stout

4. Dark
16D Foreign Extra Stout

1st: Anna Moe (co-brewer Neil Page), Black as the Devil’s Anus

2nd: Oliver BurrowWhy Toast When You Can Roast?

3rd: Gordon Nicol, Foreign Extra Stout (Scottish Craft Brewers)

Gordon Nichol – 3rd Place Saison

5. European
25B Saison

1st: Anna Moe (co-brewer Neil Page), Thørst

2nd: Anna Moe (co-brewer Neil Page), Saison De Noël

3rd: Gordon Nicol, Saison (Scottish Craft Brewers)

Honourable Mention: Gordon Nicol, Mad Saison (Scottish Craft Brewers)

Harry Kirkham – 1st Place Catharina Sour

6. People’s Choice
PRX4 Catharina Sour

1st: Harry Kirkham, Competition Sour II (Scottish Craft Brewers)

2nd: Andy Newall, Tiny Dancer (Scottish Craft Brewers)

3rd: Mark Sanderson, Pomegranate City (London Amateur Brewers)

Categories
General

2019 Competition – Results announced at six°north Edinburgh

We are very pleased to announce that the2019 SCB Competition People’s Choice Judging and Results Announcements will be at the superb six°north in Edinburgh on Sunday 20th January

https://www.facebook.com/events/1089902264544232/

Hope to see as many people as possible to sample the great beers and food from the bar. We will announce the results, best in show and have a chance to judge the Catharina Sours entered for People’s Choice.

There’s also a Heriot-Watt University Brewing Society meetup brewing in the Kitchen so a chance to see what they’re up to.

https://www.scottishcraftbrewers.org/Competition/

There’s still time to register and get your entries submitted!

1. English
11A Ordinary Bitter
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
2. American
21A American IPA / 21B NEIPA (Draft Guidance)
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
http://dev.bjcp.org/beer…/21b-specialty-ipa-new-england-ipa/
3. Scottish 
14C Scottish Export 80/-
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
4. Dark
16D Foreign Extra Stout
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
5. Continental
25B Saison
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
6. People’s Choice
X4 Catharina Sour (Draft Guidance)
http://dev.bjcp.org/beer-styles/x4-catharina-sour/

Categories 1 – 5 will be judged by the panel on the Saturday. The winning entries in each of these categories will go forward to the final judging for the Best in Show award.

People’s Choice entries are judged at the open judging session on Sunday, followed by the prize giving ceremony. All are welcome to attend and join in with the judging.

Any queries please use the contact forms on the Competition Website.

Categories
General

2019 Scottish Craft Brewers Competition Update

Postal Entries are now open and the Drop Off Locations have been confirmed for the 2019 Scottish Craft Brewers Competition. We’ve also added the option to pay entry fees via Paypal. Visit the Competition site for more details.

https://www.scottishcraftbrewers.org/Competition/

There’s still plenty of time to register and get your entries submitted!

1. English
11A Ordinary Bitter
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
2. American
21A American IPA / 21B NEIPA (Draft Guidance)
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
http://dev.bjcp.org/beer…/21b-specialty-ipa-new-england-ipa/
3. Scottish 
14C Scottish Export 80/-
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
4. Dark
16D Foreign Extra Stout
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
5. Continental
25B Saison
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
6. People’s Choice
X4 Catharina Sour (Draft Guidance)
http://dev.bjcp.org/beer-styles/x4-catharina-sour/

Categories 1 – 5 will be judged by the panel on the Saturday. The winning entries in each of these categories will go forward to the final judging for the Best in Show award.

People’s Choice entries are judged at an open judging session on Sunday, followed by the prize giving ceremony. All are welcome to attend and join in with the judging.

Any queries please use the contact forms on the Competition Website.

Categories
Events General

2019 Scottish Craft Brewers Competition – Registration Now Open!

Registration is now live for the annual Scottish Craft Brewers Competition, taking place over the weekend of 19th-20th January 2019.

https://www.scottishcraftbrewers.org/Competition/

As previously announced, the categories will be as follows, with the People’s Choice having been chosen by public vote on our Facebook Group.

1. English
11A Ordinary Bitter
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
2. American
21A American IPA / 21B NEIPA (Draft Guidance)
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
http://dev.bjcp.org/beer…/21b-specialty-ipa-new-england-ipa/
3. Scottish 
14C Scottish Export 80/-
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
4. Dark
16D Foreign Extra Stout
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
5. Continental
25B Saison
https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
6. People’s Choice
X4 Catharina Sour (Draft Guidance)
http://dev.bjcp.org/beer-styles/x4-catharina-sour/

Categories 1 – 5 will be judged by the panel on the Saturday. The winning entries in each of these categories will go forward to the final judging for the Best in Show award.

People’s Choice entries are judged at an open judging session on Sunday, followed by the prize giving ceremony. All are welcome to attend and join in with the judging. Venues and times for the Sunday session will be confirmed soon!

Please register you account and entries early so we have an idea of numbers, and good luck!

Any queries please use the contact forms on the Competition Website.

Categories
General

American Pale Ale Winning Recipe 2017

James Collins Gold Medal and Best in Show winning recipe  “APA”

Recipe Specifications

————————–

Boil Size: 30.03 l
Post Boil Volume: 25.00 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.00 l

Estimated OG: 1.055 SG
Estimated Color: 9.9 EBC
Estimated IBU: 34.3 IBUs
Boil Time: 60 Minutes

 

Ingredients:

6.166 kg             Pale Malt – Mungoswells
0.200 kg            Cara-Pils/Dextrine
12.00 g               Citra [12.00 %] – Boil 60.0 min
14.00 g               Citra [12.00 %] – Boil 15.0 min
12.00 g               Cascade [8.00 %] – Boil 15.0 min
12.00 g               Citra [12.00 %] – Steep/Whirlpool
10.00 g               Cascade [6.00 %] – Steep/Whirlpool
1.0 pkg               California Ale (White Labs #WLP001)
40.00 g              Cascade [8.00 %] – Dry Hop 5.0 Days
30.00 g              Simcoe [13.00 %] – Dry Hop 5.0 Days
20.00 g              Citra [12.00 %] – Dry Hop 5.0 Days

Categories
General Recipe

English IPA Winning Recipe 2017

Malcolm Cruickshanks’ Gold Medal Winning recipe   for English IPA

Boil Size: 27l
Post Boil Vol:24l
Batch Size (Fermenter):23l
Estimated OG: 1.060
Estimated Colour:7.7 SRM
Estimated IBU:57.8 IBU

Boil Time: 60 min

6kg pale
200g crystal (Medium)

Recirculating Mash 1hr at 65 c with 13.9 l
Sparge to 27 l
60 min Boil
70g challenger at start
35g EKG for 15
Tsp Irish moss for 15
35g EKG at flame out 15 min rest
Safale S-04 at 18c for 2 weeks.

Bottle conditioned at around 12/upwards of 18 for 3-4 weeks.

Categories
General Recipe

Ordinary Bitter Winning Recipe 2017

Andrew Hannons’ Gold Medal Bitter winning recipe “Unlike the Murphys”

Recipe Specifications
————————–

Boil Size: 32.50 l
Post Boil Volume: 29.00 l
Batch Size (fermenter): 27.28 l
Bottling Volume: 24.28 l

Estimated OG: 1.040 SG
Estimated Color: 9.4 SRM
Estimated IBU: 35.4 IBUs

Boil Time: 60 Minutes

Ingredients:

32.00 g               PH 5.2 Stabilizer (Mash 60.0 mins)
4.00 kg               Pale Malt (2 Row)
0.65 kg               Munich Malt
0.25 kg               Barley, Flaked
0.18 kg               Crystal, Dark
0.09 kg               Crystal, Extra Dark
30.00 g               Magnum [10.00 %] – Boil 60.0 min
1.00 tsp              Yeast Nutrient (Boil 15.0 mins)
1.50 tsp              Irish Moss (Boil 10.0 mins)
23.00 g               East Kent Goldings (EKG) [5.00 %] – Boil Hop
40.00 g               East Kent Goldings (EKG) [5.00 %] – Boil Hop
1.0 pkg               SafAle English Ale

Categories
General

SCB Competition 2017

Results for the Scottish Craft Brewers Annual Homebrew Competition.

English Bitter

Winner: Andrew Hannon “Unlike the Murphy’s…”
2nd: James Collin “White Hill Bitter”
3rd: James Burnett

English IPA

Winner: Malcolm Cruickshank “EIPA”
2nd: Tom Gardner “Ship’s Monkey”
3rd: Gordon Nicol “Target the Fuggle”

American Pale Ale

Winner: James Collin “APA”
2nd: John Livingstone “American Pale”
3rd: Malcolm Cruickshank “APA”

American IPA

Winner: Russell Harrison “American IPA”
2nd: James Collin “American IPA”
3rd: Patrick Byrne “Frankenbeer”

Scottish Export

Winner: James Collin “80/-”
2nd: Gordon Nicol “Repatriation”
3rd: Malcolm Cruickshank “80/-”

Overall

Champion: James Collin “APA” APA

Runner Up: Andrew Hannon “Unlike the Murphy’s…” English Bitter

Third Place: Russell Harrison “American IPA”

Peoples Choice (2017 it’s English Porter)

Winner: Andrew Hannon “Even Sinisterer”

Congratulations to all!

!

A massive thanks goes to Sean and the staff at the Goth pub and Kentwood  brewing for his assistance and to James Dempsey at Eyeball brewing  for the prizes.

Categories
General

SCB visit to Karlstadt

Karlstadt

As promised a small blog post on our visit to the Staatiche Brauerschule Main-Spessart.
Our program would include two full days in the school (Tue and Wed) and one day visiting a small brewery and a brewery technology company called GEA(Thurs) with Monday and Friday travelling.

 

 

 

Day 1
Monday

Our Welcome
Our Welcome

We arrived in Frankfurt a little late after being delayed in Edinburgh, this was due to the typically Scottish weather they were having in Germany (you know…the horizontal rain type weather!).  After what seemed an age the luggage finally arrived and we went away to find the train.  Frankfurt airport is HUGE it took us about 15 mins to find an information point where we were told that the train we were booked on was running 30 mins late but if we caught a different train and changed at Wurzberg we would get in on time.  Don’t know how but we managed it.  We caught an ICE train from Frankfurt to Wurzburg (The ICE trains are the German equivalent of the Intercity type trains in the UK).  Service and comfort is in a different class on these trains compared to the UK.  Drinks served at your seat in proper glasses (even in cattle class!) and loads of room.  We duly arrived in Karlstadt where we were greeted by two of the students with fantastic English (given we knew very little German we were very thankful) Nico and Tobias.  Once our cases were deposited in Oberes Tor (our B & B) we went out for food and some other German delicacies.  We walked along the HauptstraBe and found a restaurant which was open, some Schiztnel and a couple of beers later we left and went to a bar where the students frequent on a regular basis called Karschter Eck or ‘The corner’.  This was to be our goto bar for the rest of the week!

Reinheitsgebot -(pronounced rhine heights gebot) The law...
Reinheitsgebot -(pronounced rhine heights gebot) The law…

Day 2
Tuesday

Beery paraphernalia
Beery paraphernalia

Up bright and early for the 2nd day in Karlstadt and faced with a typically European breakfast.  Meats, Eggs, Yoghurt and bread rolls etc.  Suitably filled we departed for the school with our guides/hosts/friends Nico and Tobias.  The Brauerschule day starts at 8.35am and finishes at 4.20am with one break in the morning and one in the afternoon and lunch is provided for the brewing students.  The brewing students are actually apprentices on a block release type scheme.  Staying in a couple of hotels in Karlstadt whilst they attend the Brauerschule.  On arrival we met Boris Durr a tutor who takes the students in the actual brewery,  Robert Pawelczak, a classroom lecturer and former professional brewer and Markus Metsger, a classroom lecturer, Master Brewer and Chairman of the Home Brewers association of Germany, an esteemed group of lecturers! After a quick chat we sat in on the students in the brewery where they were making a Marzen.  Pilsner malt and around 10% Caramunich!  In the classroom they have every kind of equipment you could need from heaters to germinate grain and malt it, grain sorting machines, grading machines and a large dry mill for crushing. The kit they use is fully computer controlled, heat is generated by steam.  Following our tour of the equipment in the class it was time for a quick meet and greet from our host Matthias Dietz, lecturer at the school and the Project Yeast co-ordinator.  After that it was lunchtime served in the small canteen in the school only for the brewers.

Collection of glasses
Collection of glasses

In the afternoon it was back in the classroom observing and we had a tour round the Karlstadt campus and a Project Yeast meeting.
In the evening we managed to sit outside for dinner and more German delicacies and then retired to  Karschter Eck for a few drinks and a couple of games of table football (Scotland proving again that beating the Germans at football is beyond us!!)

Whooped again!
Whooped again!

 

Day 3
Wednesday

Made our own way to the school this morning and straight into class, like the class yesterday they were making a Marzen. Unlike yesterday most of the initial work had taken place with the water heated and grain crushed, seemingly it had something to do with a presentation later that day by some visiting dignitaries!  Every step in the process is logged, how long it takes to heat the water, how long are the acid rests, the saccharification rests, how long does it take to get to the point where the rests can happen.  When we homebrew we measure by gravity whereas in the school they measure by sugar content, this is also recorded at very regular intervals and iodine tests are carried out on a regular basis, again everything is recorded in detail.  We had a Project Yeast meeting where we ticked all the boxes and dotted all the ‘i’s. Scottish Craft Brewers are now an ERASMUS centre!  For lunch we joined the School Principal Fr Beck and Hr Deitz and Hr Pawelczak at the Restaurant Zum Fehmelbauer.  In the afternoon Malcolm delivered the SCB presentation to the students.  Due to the class sizes he presented it twice and spent most of the afternoon answering questions about Edinburgh, the Scottish Brewing scene and the club.  The presentations were received very well and the students seemed genuinely interested in Scotland, I believe there will be a steady stream of students coming over in the next few months!
We were left to our own devices on the Wednesday so we decided it would be good idea if the students were to taste some Scottish beer.  So after dinner at the excellent Greek restaurant Ratskeller we went in search of Scottish beer! Despite venturing for miles, including outside of town we could not even locate an off licence!  Disappointed we returned empty handed to the Karschter Eck and to the Germany vs Poland game! We weren’t the only people disappointed that night!!

imag0273
Malcy doing his thing
imag0274
Malcy doing his thing
imag0269
The Ratskeller

 

Day 4
Thursday

We were picked up early to travel to the small village of Krautheim where we would be visiting the Privatbrauerei Friedrich Düll which produces the excellent Krautheimer range of beers.  The brewery is one the a few left which malts its own grain before milling and using it.  We were given a tour by the owner Friedrich Dull.  The brewery has been owned and operated by the Dull family for over 200 years and as with all German beers (those that can be brewed and called beer in Germany) it brews according to the Reinheitsgebot (German purity law).  The brewery itself is classed as a ‘small brewery’ by German standards and the beer itself can be brewed by as little as 3 people such is the automation in the actual plant. The brewery produces somewhere in the region of 120,000 hectolitres per year (look it up, this ain’t no small brewery!).   The brewery get its all its grain from within the region and only ever uses three varieties of hops  Hallertauer, Magnum and Perle. We’ve all had brewery tours so I won’t bore you with much detail but it is huge!  The beer filter must have been at least 7m long (over 20ft in old money) the bottling\kegging room was easily half the area of the Pear Tree beer garden! The mill they use is another huge piece of kit (they mill the grain when it’s wet) which directly feeds the mash tun.
Alcohol free beer is a big thing in Germany (it can contain 0.5% ABV to be called alcohol free in Germany) and in the brewery there is a machine which removes alcohol by creating a vacuum in a chamber where the beer is and it separates the alcohol.  They then put normal beer back into the alcohol free stuff to make it taste better.   You may think why not just put the original alcohol back in? They aren’t allowed to… once it comes out the beer it can’t go back in so it’s sold off to a lens cleaning manufacturer!
The brewery also distils its own whisky but its currently maturing in Red wine barrels and won’t be ready until 2023!

The lauter tun, mash tun, mill and boiler were all supplied as an experimental\test kit from GEA brewery systems.  The automation of the brewery was also supplied by GEA systems.  We visited GEA systems in the afternoon but were not allowed to take any photos due to secrecy. When we thought the scale of Krautheimer was large some of the kit they were making in GEA was jaw dropping.  When we entered there was half a bottom of a mash tun which would hold 1000hl (100,000l)! Yes a big brew!!  It was destined for South Korea.   They were working on a big order for an American brewery based in California so there were a few BIG pieces of kit being created.

On Thursday evening we were invited out by Hr Deitz and Hr Metsger for a traditional Frankonian dinner in the countryside.

Krautheimer Krautheimer German Countryside Krautheimer

Day 5
Friday

Return Home.
We made our way back to the school for a final time to thanks everyone for the hospitality and informative time we spent with them.  We also managed to a have a quick tour round the school bottling plant.

Some links

German Homebrewers www.hausgebraut.de

Boris’ Brewpub http://braeuscheuere.de/

Restaurant Zum Fehmelbauer http://www.fehmelbauer.de/cms/index.php

Ratskeller http://ratskellerkarlstadt.de/

Krautheimer  http://www.krautheimer.com/Startseite.html?offage=1

GEA Brewery Systems  http://www.gea.com/en/productgroups/brewery-systems/index.jsp

some pics of Karlstadt

Karlstadt
Karlstadt
Karlstadt
Karlstadt
Karlstadt
Panorama of Town Square, Karlstadt
Karlstadt
Down by the river
Karlstadt
River Main from the bridge
Karlstadt
River Main from the bridge

Selfie in 'The corner'

Selfie in ‘The corner’