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Post by cliffs on Mar 18, 2022 10:40:00 GMT -6
I brewed a beer for a local comp, where we had to use rye as an ingredient, I did my scottish export recipe and replaced 16% of the base malt with rye. The rye is actually quite subtle for the amount used. Would I be best entering this as a 14C scottish export, or is there a rye specialty category that I should enter it as
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Post by brewbama on Mar 18, 2022 10:54:23 GMT -6
I preface this statement with the fact that I don’t compete: if every beer is supposed to contain Rye, I would think the beer should be entered as a Scottish Ale. As a condition of entry, the judges should know there’s Rye in every beer they taste that day.
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Post by Ken on Mar 18, 2022 11:11:17 GMT -6
Yeah, was going to say the same thing. For there to be a competition where everything contains rye, then the beer is in its style but with rye added. Rye-pilsner? Rye-Festbier? Rye-Scottish Export.
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Post by denny on Mar 18, 2022 12:27:23 GMT -6
I brewed a beer for a local comp, where we had to use rye as an ingredient, I did my scottish export recipe and replaced 16% of the base malt with rye. The rye is actually quite subtle for the amount used. Would I be best entering this as a 14C scottish export, or is there a rye specialty category that I should enter it as I'd ask the comp organziers |
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Post by cliffs on Mar 18, 2022 13:03:18 GMT -6
I brewed a beer for a local comp, where we had to use rye as an ingredient, I did my scottish export recipe and replaced 16% of the base malt with rye. The rye is actually quite subtle for the amount used. Would I be best entering this as a 14C scottish export, or is there a rye specialty category that I should enter it as I'd ask the comp organziers headed to the brewery to drop off the entries now, Im gonna ask them |
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