I am looking at last year’s NHC scoresheets and deciding how to tweak my recipe or process to change what the judges found lacking in my beer. My scores were 40 and 38. I made it into the mini-best of show but didn't move on. Here is my recipe.
Maris Otter 70 %
C80 7.4 %
Flaked Oats (roasted in oven) 7.4 %
Victory Malt. 5.9%
Black Barley (Briess,500 SRM 3.7%
Chocolate (Briess,350 SRM ) 2.8%
Chocolate 245 SRM 2.8 %
EKG Goldings at 60 minutes for 29 IBUs
WLP002 English Ale
All of the dark grain amounts were doubled, cold steeped and added at 50 minutes.
Mash at 154, single infusion
Water: Black Full from Bru'n Water: Calcium 44, Magnesium 11, Sodium 27, Sulfate 56, Chloride 69
Mash Ph 5.44
The dark grains were not included in the Bru'n water input because they were added after the mash.
I brewed this on the Zymatic.
The areas that had lower scores were aroma and flavor. It seems to me the cold steep of dark grains might be the culprit.
What things can I do to improve the aroma and flavor? Should I simply add more cold steep liquid? Maybe I shouldn’t cold steep at all. I've picked up some English Chocolate malts to see if that will bump up the flavor and aroma.
Advice would be appreciated.
What am I missing?
Thanks.