I'm super pumped, entered first competition and placed!!!

Hey guys, I just got my tasting notes back from my first ever competition. Entered 13B and scored 41.5. I went in with the hopes of getting some good feedback alone and ended up placing!!!

 

@GreenKrusty101, thanks!!! I'm still feeling very humble. I still have a lot of work learning more and getting my process under control, from temps and end volume. I also need to build my recipe making ability and creativity. There are a TON of great brewers out there. I'm glad to be an ok / good brewer thus far.

 

@koopa it's basically a Buffalo Sweat clone converted to sweet stout, with adjustments to the recipe and process / mash temp differences. Judging recommendations were to decrease roasted malt and replace with mild malt. Heres the recipe as I competed:

Malt Bill:
0.5 lbs rice hulls
7.75 lbs pale malt
1.5 lbs flaked oats
1 lbs roasted barley
1 lbs vienna malt
0.5 lbs victory malt
0.375 lbs black malt
Hops & boil additions:
0.5 lbs lactose @ 60 mins
1.0 oz pellet Glacier @ 60 mins
1.0 oz pellet Willamette @ 5 mins

Misc:
Brewhouse efficiency - 74%
OG - 1.064
FG - 1.024
Batch size - 5.3 gal
Bottle volume - 5 gal

Yeast:
British Ale Yeast Wyeast 1098

Fermentation:
Primary for 2 weeks, fermenting on the cool side of range 62 to 64 deg F
Secondary for 3 weeks

Mash:
Rest - 160 deg F for 60 mins (17.10 qt strike @ 171.8 deg F)
Mash Out - 168 deg for 10 mins (6.31 qt sparge @ 192.6 def F)
Mash pH - 5.4

Vanilla beans addition:
Take 3 beans (madagascar), cut the ends, and split it down the middle. Scrape out the guts, cut the case into smaller pieces and add to a jar. Pour either bourbon or vodka, enough to cover them roughly in a glass jar and seal the jar. Let the mix soak for a few weeks (2.5 weeks). Add to secondary to taste, generally 2-4 weeks (3 weeks).

Don't think I missed anything. Enjoy!!!

 

I did a back to back once, newly bottled and I'd say mine had a more pronounced vanilla flavor freshly bottled and was in fact a little stronger vanilla flavor than I'd have liked. However, quickly the flavors balanced and presently having 2 months in the bottle, it's tasting great, so much so that I'm nearly out . Mine has a bigger body and a creaminess. It is definitely sweeter as one would guess with the high mash. All and all, I would not change a thing; I'm not even sure I'd incorporate the judges feedback to be closer to style, yet going away from a flavor I like.

 

I typed up the notes that I was given, which are as follows.

Judge 1
Aroma (9/12): Very mild roast, more of a delicate yeast character. Later, a touch of chocolate + a sweetness, like vanilla.

Appearance (3/3): Good color + head retention.

Flavor (16/20): Chocolate comes thru more than roast, hops nicely balanced with the roast, + there is another flavor, like an ester of cherry.

Mouthful (4/5): Medium body, finishes sweet, nice carbonation, no bitterness.

Overall (9/10): This is a nice example of the style, which calls for a very dark + sweet full bodied ale. One mild criticism we talked about was that the guidelines call for mild roasted grain, but this only has a nice chocolate.

Total (41/50)

Judge 2
Aroma (10/12): Slight earthy hop aroma. Very light roasty malt. Very slight caramel even butterscotch aroma. Initially cherry-like ester dissipated. Chocolate aroma every where.

Appearance (3/3): Very dark brown nearly opaque. Satin tan head retains very nicely (unreadable word) Belgian lacing.

Flavor (16/20): Hints of roast but moderate chocolate flavors – some coffee notes. No hop flavor bitterness supports malt. Finishes sweet. But does dry out-no lingering taste – cherry ester overtones.

Mouthful (5/5): Full body – moderate plus carbonation. Slight alcohol warming. Very creamy on palate. No astringency.

Overall (8/10): Very nice beer. Originally fruitiness bothered me but definitely within guidelines. Some additional roasted malts might balance chocolate better.

Total (42/50)