Pro-Am Rockyard / RHBC

The Rockyard would like to participate in the GABF Pro-Am competition again this year with a RHBC brewer.

Jim Stinson has selected a Rye Pale Ale (aka RyePA) as the eligible style this year. 

The rules are simple, in order to qualify for selection to the Pro-Am you must place the beer in an AHA sanctioned competition. Places 1st through 3rd qualify. You must also be an AHA member in good standing at the time your beer places in the AHA competition and you must be an AHA member at the time that your beer is brewed for the Pro-Am. So, basically, if this is something you're interested in doing, make sure you're an AHA member for 2010. Obviously, you must also be an RHBC member in good standing to be selected.

Note the details for the Rye Pale Ale. It should be entered in category 6D, American Wheat or Rye, for a BJCP competition. Style guidelines for American Wheat and Rye can be found here: http://www.bjcp.org/2008styles/style06.php#1d 

Beers must place in an AHA sanctioned competition no later than mid June, so please make note that the only Colorado competitions between now and June are Peterson, Dreadhop, Eight Seconds of Froth, Left Hand/IPAlers, and Liquid Poetry.

In mid June, all beers of eligible brewers that placed will be submitted to Jim for the selection of the pro-am beer. So we are all clear, selection of the pro-am beer is solely at the discretion of Jim. The taste test process for selection will be blind, with no weight given to beers that placed higher or the scores given in their qualifying AHA competitions.

Below is the professional category that the beer will likely be entered under. Please make note of the lineup of the professional guidelines with the BJCP guidelines to give your beer the best chance of doing well in the pro-am if selected.

Rye Beer A. Subcategory: American Rye Ale or Lager with or without Yeast

This beer can be made using either ale or lager yeast. It should be brewed with at least 20 percent rye malt, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Paler versions of this style may be straw to amber in color, and the body should be light to medium in character. Diacetyl should not be perceived.

Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile.

As in the paler versions, diacetyl should not be perceived. If entries in this category are packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are intended to be served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy; yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops.

To allow for accurate judging the brewer must indicate the rye version of a classic style – for example, rye pale ale, rye porter, etc. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.

Original Gravity (ºPlato): 1.030-1.065 (7.5-16 ºPlato)

Apparent Extract/Final Gravity (ºPlato)1.004-1.020 (1-5 ºPlato)

Alcohol by Weight (Volume)3-7% (3.8-8.7%)

Bitterness (IBU)10-40

Color SRM (EBC)2-25 (4-50 EBC)