Horton Ridge Home Brew Competition

[Woody]

https://www.noblegrape.ca/pages/horton- ... %20%20INFO

[oceanic_brew]

Sounds fun


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[Mac_Brew]

Looks like I may finally enter a competition. Limited to 50 IBUs...guess that eliminates you Woody!

[Beert]

[quote=Limited to 50 IBUs...guess that eliminates you Woody!
[/quote]

Pretty much eliminates me too!
I haven’t used an aromatic malt yet, and with my limited knowledge am I correct in assuming with 70% they are wanting malt-bombs?

[Woody]

I think you could brew anything you want provided you use 70% of it as base malt and keep within the IBU's. The description for the Newdale malt is "a highly aromatic experimental pale malt produced exclusively by Horton Ridge. Notes of bread and sourdough." Sky is the limit. This could be great in allot of different beer. A SMaSH beer would be great to get a feel for it and decide which direction those interested want to go. Still on the fence with this comp!

[HortonRidgeMalt]

Hey guys,

We aren't necessarily looking for a 'malt bomb', but we do want the new malt to be able to shine through, the 50 IBU limit was just one constraint we put in because other than that, it is pretty wide open. We are happy to be able to source our grain from PEI, and this variety is new to us, so this will give us an idea what can be done with it, information that will be valuable to Craft Brewers.

Attached is the full analysis of this batch of malt, it isn't feasible for us to have every batch tested($$$), but to get it where we want it, and be consistent in the malting. That being said, we sent Noble Grape the same batch that got tested, so these should be pretty accurate numbers.

Hope this helps, and good luck brewing!

Connor

Newdale.png

[Mac_Brew]

Thanks for the info.

Jeff

[BBrianBoogie]

Hey Connor. I just registered, only to find out that neither NG Oxford nor NG Bayer's Lake has this in stock. Is there a timeline on that? For those of us bottle conditioning, there's a fairly tight window here.

[HortonRidgeMalt]

Unfortunately that is a little out of my wheel house, we dropped the grain in Dartmouth a month ago, and distribution is up to them. I bet if you reached out to Noble Grape they'd accommodate, if not we will work something out.

Sorry about that,

Connor

[BBrianBoogie]

Cool, thanks for the info. I'll do some more digging.

[BBrianBoogie]

Burnside has it in stock, in case anyone else is wondering.

[jacinthebox]

Clayton park still doesn't

[jacinthebox]

I've got an idea for this comp...fingers crossed it turns out

[oceanic_brew]

Brewed mine up yesterday. Did a double batch day on my new electric setup.

The hydrometer samples tasted very promising however one of the beers which was a lighter saison style had an odd color that’s for sure, almost had a pale greenish hue to it.

We shall see.

I certainly focused on the malt with the two batches, by recipe design and procedure.


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[jacinthebox]

Mine is chugging away.
I only made a 8L batch. Did a few old school techniques...trying to pull as much of the grain to the forward as I could...saying that I already dry hopped it lol

[oceanic_brew]

Mine is chugging away.
I only made a 8L batch. Did a few old school techniques...trying to pull as much of the grain to the forward as I could...saying that I already dry hopped it lol

I’m dealing with a reoccurring infection that’s made me lose my sanity (I didn’t have any actually)

I’ve narrowed it down to two possible places 1) nasty deteriorated spigots on the SS fermenters that had chrome shafts within
2) a CFC that I’ve been using for 7 years

I flushed some hot OXy through it multiple times, learned that it needs to be flushed both ways, crazy what came out of it but I still have two batches now infected.

The two after that were both my Hortons Ridge competition brews. They are sealed up and I’m not pulling the top off them so I’m hoping for a miracle here.


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[jacinthebox]

Infections suck...

[oceanic_brew]

Anybody else brew for this?


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[jacinthebox]

I dropped my entry off today.

Raw Lager SMASH

24 hour mash @150f. El Dorado in the mash. No mashout
No boil
Dry hopped with El Dorado
Cali lager yeast

[elreplica]

I dropped my entry off today.

Raw Lager SMASH

24 hour mash @150f. El Dorado in the mash. No mashout
No boil
Dry hopped with El Dorado
Cali lager yeast

Best of luck bro!

[jacinthebox]

Cheers brother

[MikeMorrison]

I brewed a SMaSH with Galena hops for this competition. First time using an aromatic malt. Tastes great with a bit of a flowery/perfume character and not in a bad way. Not sure if that's the malt or the hops but the malt is definitely a different animal than any pale malt I've used before. As much as I like this beer the colour is a bit off-putting. As someone above commented it's a weird greenish-brown and really cloudy. Again I'm not sure if it's the malt or the hops/dry hopping schedule. Anyone else have this experience? Definitely enjoyed brewing it and I really like the idea of making 1 ingredient mandatory much like Big Spruce did with their yeast this year.

Cheers all!

[oceanic_brew]

I brewed a SMaSH with Galena hops for this competition. First time using an aromatic malt. Tastes great with a bit of a flowery/perfume character and not in a bad way. Not sure if that's the malt or the hops but the malt is definitely a different animal than any pale malt I've used before. As much as I like this beer the colour is a bit off-putting. As someone above commented it's a weird greenish-brown and really cloudy. Again I'm not sure if it's the malt or the hops/dry hopping schedule. Anyone else have this experience? Definitely enjoyed brewing it and I really like the idea of making 1 ingredient mandatory much like Big Spruce did with their yeast this year.

Cheers all!

IMG_3586.JPG

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[MikeMorrison]

Now that looks great. That’s what I expected mine to look like but it’s pretty muddy! I’ll try to post a pic.

[jacinthebox]

very nice