Beer For Boobs homebrew competition is AHA sanctioned and open to any amateur homebrewer age 21 or older. All net proceeds will go to benefit Beer for Boobs breast cancer research. Beer for Boobs a non profit started by White Labs founder and Vice President Lisa White. To date, SODZ has raised over $4700 for this charity. Register to enter, judge or steward at http://beerforboobs.sodz.org/

When

Entry Deadline: Saturday, 10/6/2018

Entry Drop Off Deadline: Saturday, 10/13/2018

Judging Date: Saturday, 10/20/2018 9:00 AM EST

Where

Combustion Brewery and Taproom
80 WEST CHURCH STREET
PICKERINGTON, OH 43147

I was asked to submit my American IPA for the British Beer Fest Lucci Cup. My first reaction was why the heck are we doing an American IPA for a British competition.. but I get it, we’re still riding the IPA wave that everyone is craving and brewing and we can get a ton of entries. I would rather do a Flanders red if we are going off the map, but 3 years is not that fast of a turnaround for a competition that is in two months.

As Richard Sheppard stated from the  Lucci Cup 2017 write up, “For those of you unfamiliar with the Lucci Cup, it is a competition within the greater British Beerfest competition. A club member throws out a style and a recipe and a separate prize is given to the winner of that category. The Lucci Cup is normally categorized by a high number of entries for style, bragging rights and copious amounts of trash talk. You do not have to use the recipe given below, it is just a suggestion.”

This American IPA I named Alan’s Hoppyness, was my first IPA I made back in 2012. I named it so because it was my neighbor’s favorite thirst quencher after running and training for his marathons on a hot summer day. The recipe is a Bell’s Two Hearted clone I found on Brew Your Own and chose it since it was simple and I had all the ingredients. It did really well with people enjoying it and in competitions where I entered it in both the Pale ale and IPA categories.

Here is the recipe for Alan’s Hoppyness:

Ingredients:

For 5 gallons (19 L)

12.83 lb (4.5 kg) | Two-row Brewers Malt (1.8°L)

8.0 oz (227 g) | Caramel (40°L)

1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (45 min)

1.2 oz (34 g) | Centennial pellets, 9.1% a.a. (30 min)

3.5 oz (99 g) | Centennial pellets, 9.1% a.a. (dry hop)

White Labs WLP001 California Ale Yeast or WLP California Ale V Yeast

SPECIFICATIONS

Original Gravity: 1.063

Final Gravity: 1.012

ABV: 6.7%

IBU: 55

SRM: 10

Boil Time: 75 minutes

Efficiency: 65%

Pre-boil Volume: 6.6 gallons

DIRECTIONS

Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.

Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C). Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section. Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation in a secondary. Allow beer to stay warm with hops for a week. Rack beer, crash cool, and cold age for a week. Rack beer, prime with sugar and bottle or carbonate in a keg.

Extract Version

Use 6.6 lb (3 kg) Briess Golden Light Liquid malt extract and 2.5 lb (1.1 kg) Golden Light Dry malt extract instead of the two-row malts.

Steep the 8 oz caramel malt in 1 gallon (3.8 L) of 150°F (66°C) water for 20 minutes. Strain and sparge through the grains, topping up to 6.6 gallons (or up to 3.5 gallons for a partial boil) and bring to a boil.

Add the malt extracts. Add 2 grams of gypsum to the boil.

Continue as per all-grain recipe (unless using partial boil process where water needs to be added to bring post boil volume up to 5.25 gallons (20 L)).

Gautam Bagchi

What

This is your British Beerfest Reminder! The competition is coming up this March, so if you plan to brew, the time is now!

When

Judging will take place Saturday, March 24th 2018
Entries are due Saturday, March 17th 2018

Why

Because beer! But also because prizes!
This year’s best of show winner will receive a 55lb bag of Munton’s Maris Otter malt.
Seventh Son will also be choosing an Organizer’s Choice beer to be brewed on their system and released in their taproom.
You can see more info on the competition, including the accepted styles, deadlines and shipping locations for entries, and registration links and info at The BBF Competition Website. You can also use the competition website to register as a judge or steward. This is a BJCP sanctioned competition, so you will receive points toward your BJCP rank.

By Richard Sheppard

Mr. President Will Shiel asked me to do the Lucci Cup again this year. I’m guessing since I am now undefeated in my Lucci Cup challenges he wants another crack at me. For those of you unfamiliar with the Lucci Cup, it is a competition within the greater British Beerfest competition. A club member throws out a style and a recipe and a separate prize is given to the winner of that category. The Lucci Cup is normally categorized by a high number of entries for style, bragging rights and copious amounts of trash talk. You do not have to use the recipe given below, it is just a suggestion.

Funny story I was entering beer score results into the computer for last year’s BBF when my English Strong Ale scoresheet came back with a respectable score, but obviously one they didn’t think would go on to mini best of show. About a half hour later the steward comes back and needs my scoresheet back. I’m like, “They have to be fucking with me!” Sure enough, the scoresheet comes back a second time with 1st place written on it. Anyway, since you struggled so much with last year’s Strong Ale, this year I’m throwing out a softball with British Golden Ale (12A).

The British Golden (12A) style is new to the BJCP 2015 guidelines, but first became popular in England in the 1980’s. It is a light, hoppy and refreshing style. Traditionally, it uses English ingredients, but can use citrusy American hops. I like to think of it as an English interpretation of an American bastardization of an English Pale Ale. Ryan Torres of Brew Brothers did a talk about a year ago on the style, you might want to hit him up for suggestions. Also, a little birdy told me that Lineage Brewing, just freshly tapped their version of a British Golden.

Below is the recipe I am using, it is loosely based on the recipe in Zymurgy March/April 2016 issue. So why only half Maris Otter? I want to keep an interesting malt backbone however, all Maris Otter is going to be too strong for this style. So why German Pilsner malt in a British ale??? Because, that is what I have laying around my house, smart ass! Feel free to use 50% 2 row instead of Pilsner or 100% English/American Pale Ale malt. I’m using the traditional English EKG along with UK Challenger. Challenger is one of those hops that judges always mistake for American hops on my scoresheet, so it should fit nice in this beer. This style should be drier than the standard bitter. I’m going with my favorite yeast WLP007 Dry English Yeast. Feel free to experiment but the standard WLP002 English Ale won’t attenuate far enough out. You can try using extract on this beer, just use the lightest extract you can find. No need looking for an English Pale Ale extract it will be too dark.

Golden Daytime Emmy

British Golden Ale (12 A)

Type: All Grain

Batch Size: 5.50 gal

Boil Time: 90 min

Brewer: Richard Sheppard

Equipment: Stainless Kegs (10 Gal/37.8 L) – All Grain

Efficiency: 78.00 %

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG

Est Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.6 %

Bitterness: 46.4 IBUs

Est Color: 3.8 SRM

Mash Profile