Northeast Pales/IPA/DIPA

Notes wouldn't have mattered. There are only a few categories (specialty beers, fruit beers, etc.) where the judges see (should see) any notes. IPAs aren't among them.

 

Only if they (GABF) were using the 2015 guidelines...many are still using the 2008 guidelines where an off-the-wall IPA could very well end up in the Specialty Beer category

 

Maybe it could have belonged in the Specialty Beer Category, but that's not where @Jesse14 entered it. Thus any notes would have gone unread.

 

Let's see...bjcp comp in Mass. (I assume) Even if both judges/douches claimed it was too murky, appearance only counts for 3 points and I don't think I've ever seen anything score less than 2 on that small section of the scoring. Unless Jesse14 committed some other agregious faux pax (like "not to style")...his beer SHOULD have been considered on it's own merits and any notes submitted and retained by stewards/officials COULD have been read.

 

Why would they read the notes? I don't think they are technically supposed to. i.e. I think that would constitute a foul. Anyone know for sure?

 

You make a good point. I certainly didn't lose any position, likely, for a possible point deduction. It scored well but not that well. It just chapped my ass a little to see that comment in a NE beer comp. I did see one guy place the year before by listing his name of the beer as "Vermont Style IPA". Did it help? Who knows but he was able to plant that seed in the judges brain of what he was aiming for.

 

I don't believe the judges are supposed to see the name of the beer. BJCP guys: please correct me if I'm wrong.

 

Next thing you're going to tell me is that their is no such thing as Santa Claus...anything other beliefs of mine you want to dispel and continue to rob me of my innocence...

 

I don't think it's necessary to assist haze if you brew close to what folks here have posted. My first hazy attempt looked like murky pineapple juice; no whirlfloc, ~10 oz. hops (4 dry hop), flaked oats under 10% of grist, white wheat malt, LONDON III.

My second attempt looks just like I would want, hazy OJ. No flaked oats, I did add whirlfloc, similar hopping except actually added bittering addition at 60 min, LONDON III. Mashed both lowish around 151F.

First beer keg just blew, and it looked like the picture then entire 2 months on tap (difficult to drink 5 gallons quickly by yourself). The second beer is 1.5-2 week in keg, and looks just like the photo. My thought is you do not need flaked anything to achieve hazy beer. A lot of hops and it seems London III even with whirlfloc keep it hazy.

 

Have you tried drinking everyday. I found its the best way to drink 5 gallons of beer.

 

And don't get your drinking buddy (Wife) pregnant!

 

you get the entry number and category to jusge against.

It is after Nov. 1, so all BJCP competitions are using the 2015.

GABF uses the Brewers Association guidelines. Those are changed often to add a new style. We will see if they include these types of IPAs next fall.

 

I've been following this thread with interest - and learned some things as well. Thanks, as always.

So, to repay my debt to y'all, here are some learnings:

- choice of yeast - does not matter, as long as you don't try to clarify, crash to freezing, or filter
- wheat/oats/rye/adjuncts - do not matter. Although the addition of some won't hurt the cause
- dry hops - do matter, completely. Get high enough oil extraction into your beer and you will achieve success - success being: yeast in solution electrostatically bonding with hop oils to result in a high aroma IPA with a smooth and creamy mouthfeel.

Caution: try your very best to drink your entire batch within a month. After that, well, things fall apart a bit.

We have had good success with the following: American Ale yeast, no adjuncts, a lot of Citra:

https://untappd.com/b/big-ditch-brewing-company-deep-cut/1280270/photos

Cheers!

 

Matt, firstly thanks for posting!

A couple of months ago I brewed my version of Pliny the Elder based upon the article that Vinnie Cilurzo wrote. I used California Ale yeast (US-05) and I dry hopped with 4 ounces of pellet hops (for a 5 gallon batch) for 2 weeks. The 4 ounces were one ounce each of: Simcoe, Amarillo, Centennial and Columbus.

I drank one of these beers last evening and there is no doubt in my mind that I obtained a lot of hop oil extraction in this beer: a BIG BOLD hop aroma and BIG BOLD hop flavor.

Below is a photograph of the hydrometer sample that I took when I bottled this beer. As you can see there this beer is by no means crystal clear (I would classify it as having a slight haze) but it is by no means murky/opaque. Based upon this batch it seems that obtaining a murky/opaque IPA is not solely a function of dry hopping.

Cheers!

Jack

P.S. I did not "clarify, crash to freezing, or filter" this beer.

 

4 oz of dry hops per 5 gallon batch? LOL.

 

Too few or too many? The differences of opinion on amount of hops (especially dry hops) vary greatly

 

Too few. And, the hops being used (oil content) are critical as well. 1oz per gallon of Citra does not equal 1oz per gallon of say, Cascade.

 

Well, certainly they're not similar in flavor, even oil content, etc., but Hill Farmstead, Other Half, etc. have managed to make hazy as ever single-hopped Cascade ales, so I don't think we can describe this as being an issue of hop varities, no?

 

Is there a specific oil component you are referencing here or is it total oil?

Cheers!

 

I would assume it depends how much/many hops are being used in these beers doesn't it? I am guessing if you added 40 oz of Tettnang to 5 gallons of beer it would be pretty freaking hazy (just guessing - I have not done this. Yet.)