2007 - 2016 Minnesota Mashout

Transcription

2007 - 2016 Minnesota Mashout
2007 Upper Mississippi Mash-Out
WINNER'S REPORT
January 27, 2007: Upper Mississippi MashOut Winners List and Recipes
BEST OF SHOW - BEER
Plac BJCP
Name of
Brewer Name
Location
Club Name
e
SubCategory
Brew
Der
17.A. Berliner
1
Unangenehm Kristin England St. Paul, MN SPHBC
Weisse
Hodensack
BEST OF SHOW - MEAD
Plac BJCP
Name of
Brewer Name
Location
Club Name
e
SubCategory
Brew
Mesquite
Agave
Minnetonka, M St. Paul
1
26.A. Metheglin
Paul Dienhart
Chipotle
N
Homebrewers
Mead
BEST OF SHOW - CIDER
Plac BJCP
Name of
Brewer Name
Location
Club Name
e
SubCategory
Brew
27.B. English
English
1
Gary Awdey
Eden, NY
Cider
Cider
YELLOW SNOW AWARD - MOST ENTRIES
Brewer Name
Location
Club Name
Steve Piatz
Eagan, MN
St. Paul Homebrewer's Club
BLIZZARD AWARD - MOST POINTS BY A CLUB
Club Name
St. Paul Home Brewer's Club
Light Lager
Plac BJCP
Name of
Brewer Name
Location
Club Name
e
SubCategory
Brew
01.B. Standard
Gracies Old Curt and
St. Paul
1
St. Paul, MN
American Lager
Dog Lager Kathy Stock
Homebrewers Club
01.D. Munich
Munich
Calumet
2
Dan Malcic
Helles
Helles
City, IL
01.E. Dortmunder Sweaty
Inland Empire
3
Norman Jufer
Ontario, CA
Export
Brow Export
Brewers
Lager 95
Pilsner
Plac BJCP
e
SubCategory
1
2
3
02.C. Classic
American Pilsner
02.A. German
Pilsner
02.A. German
Pilsner
Plac BJCP
e
SubCategory
1
03.A. Vienna
Lager
2
03.B. OktoberfestMarzen
3
03.A. Vienna
Lager
Plac BJCP
e
SubCategory
1
04.C. Schwarzbier
2
04.C. Schwarzbier
3
04.C. Schwarzbier
Plac BJCP
e
SubCategory
1
2
3
05.C. Doppelbock
05.A.
Maibock/Helles
Bock
05.A.
Maibock/Helles
Bock
Name of
Brewer Name
Location
Club Name
Brew
Classic
Mountain Ale and
American
Alex Buerckholtz Asheville, NC
Lager Tasters
Pilsner
Liquid
Walled
Alan Pearlstein
Shtuch
Lake, MI
Longs Peak
Rick Bobbitt
Thornton, CO
Pilsner
European Amber Lager
Name of
Brewer Name
Location
Club Name
Brew
Minnesota
Sedlmayrs
Minneapolis,
Doug Hoverson
Homebrewers
Revenge
MN
Association
Rhineland
Dennis Clack
Salem, OR
Gold
Marvins
Vienna
Rick Bobbitt
Thornton, CO
Lager
Dark Lager
Name of
Brewer Name
Location
Club Name
Brew
Back in
The
Kuykendahl Grain
Mark Gerding
Black
Woodlands, TX Brewers
Shadenfreud
Kristin England St. Paul, MN SPHBC
e Schwarz
SchwartzenIndianapolis, I Foam Blowers of
Scott Courtney
Truber
N
Indiana
Bock
Name of
Brewer Name
Location
Club Name
Brew
Ovulator
Kristin England St. Paul, MN SPHBC
DB
Merry
Maibock
Cory Roach
Prior
Lake, MN
Messy
Maibock
Jason Kalenborn
Edina, MN
Minnesota Home
Brewers Association
Light Hybrid Beer
Plac BJCP
e
SubCategory
Name of
Brewer Name
Location
Brew
Big Ass KC
Kansas
1
06.C. Kolsch
Rob Beck
Kolsch
City, MO
2
06.C. Kolsch
Kolsch
Richard Lester
Burr Ridge, IL
White
06.D. American
3
Weasel
Jay Wince
Zanesville, OH
Wheat or Rye Beer
Wheat
Amber Hybrid Beer
Plac BJCP
Name of
Brewer Name
Location
e
SubCategory
Brew
07.B. California
1
Cali
Rodney Kibzey Lombard, IL
Common Beer
07.C. Dusseldorf Lulus
2
Adam Stern
St. Paul, MN
Altbier
Altbier
3
07.B. California
Common Beer
Becketts
Ghost
Michael Agnew
Minneapolis,
MN
Club Name
Kansas City Bier
Meisters
Hops
SODZScioto,Olentangy,Da
rby Zymurgists
Club Name
Urban Knaves of
Grain
Saint Paul
Homebrew Club
Minnesota
Homebrewers
Association
English Pale Ale
Plac BJCP
e
SubCategory
08.B.
1
Special/Best/Premi
um Bitter
08.A.
2
Standard/Ordinary
Bitter
08.C. Extra
3
Special/Strong
Bitter
Name of
Brew
Brewer Name
Location
Club Name
Barneys
Bitter 2
Norman Jufer
Ontario, CA
Inland Empire
Brewers
Ordinary
Bitter
Mike Flaminio
Holt, MI
Red Ledge Brewers
Kings
Ransom
ESB
Erik Nelson
Sauk
Rapids, MN
Cloudy Town
Brewers
Scottish and Irish Ale
Plac BJCP
e
SubCategory
09.D. Irish Red
1
Ale
09.C. Scottish
2
Export 80/3
09.D. Irish Red
Ale
Name of
Brew
Brewer Name
Location
Irish Red
Todd Murley
Orono, MN
Great Scots Joe Brockman
Blaine, MN
Red Angus
Irish Red
Ale
Sun
Prairie, WI
Jeff Lehmkuhler
American Ale
Club Name
Saint Paul
Homebrewers Club
St. Paul
Homebrewers Club
Plac BJCP
e
SubCategory
10.C. American
1
Brown Ale
10.B. American
2
Amber Ale
3
10.B. American
Amber Ale
Name of
Brew
American
Brown Ale
Brewer Name
Location
Tim Hayes
O Fallon, MO
Amber Ale
Dan Malcic
Calumet
City, IL
Bonnie
Whitetail
Amber
Greg Dare
Rushville, IL
Club Name
English Brown Ale
Plac BJCP
e
SubCategory
11.B. Southern
1
English Brown Ale
11.C. Northern
2
English Brown Ale
11.C. Northern
3
English Brown Ale
Name of
Brewer Name
Brew
Toms
Tom Zahasky
Southern Ale
Ally Babbas
Doug Newberry
Brown Ale
Brown Ale
Location
Club Name
Marshfield, WI
Batavia, IL
Silverado
Lees
Summit, MO
Saint Paul
Homebrewers Club
Location
Club Name
St. Paul, MN
St. Paul
Homebrewers Club
St. Paul, MN
SPHBC
St Paul, MN
St. Paul
Homebrewers Club
Brewer Name
Location
Club Name
Chris Smith
Minneapolis,
MN
Ed Vandegrift
Porter
Plac BJCP
e
SubCategory
Name of
Brewer Name
Brew
Gatekeeper
Curt and
Memorial
Kathy Stock
Porter
Brown
BJ Haun
Porter
1
12.B. Robust
Porter
2
12.A. Brown
Porter
3
12.C. Baltic Porter Baltic Porter Thomas Eibner
Stout
Plac BJCP
e
SubCategory
13.E. American
1
Stout
2
13.A. Dry Stout
3
13.C. Oatmeal
Stout
Name of
Brew
Wicked
Good Stout
Dry Irish
Stout
Oatmeal
Stout
Jerry Dusich
Ed Vandegrift
Minnesota Home
Brewers Association
Cloudy Town
St Cloud, MN
Brewers
Lees
Saint Paul
Summit, MO Homebrewers Club
India Pale Ale
Plac BJCP
e
SubCategory
14.C. Imperial
1
IPA
Name of
Brew
126 Hop
Soup
Brewer Name
Location
Club Name
Michael Heniff
Pearland, TX
Houston Foam
Rangers
2
3
Plac
e
1
2
3
Plac
e
1
2
3
Plac
e
1
2
3
Plac
e
1
2
Imperial IPA
Hodgepodg
Crystal
14.A. English IPA
Jeremy Johnson
e IPA
City, MO
14.C. Imperial
White Bear
RIPA
Tim Cichon
IPA
Lake, MN
German Wheat and Rye
BJCP
Name of
Brewer Name
Location
SubCategory
Brew
15.A.
Der Nister
Walled
Alan Pearlstein
Weizen/Weissbier Weizen
Lake, MI
15.A.
Weizenheim
St. Louis
Al Boyce
Weizen/Weissbier er
Park, MN
Der
Affenschwan
15.C. Weizenbock
Kristin England St. Paul, MN
z
Weizenbock
Belgian and French Ale
BJCP
Name of
Brewer Name
Location
SubCategory
Brew
16.B. Belgian Pale Dodo Pale Jurgen Doreleijer
Madison, WI
Ale
Ale
s
Saison Du
Falcon
16.C. Saison
Steve Fletty
Steve
Heights, MN
Classic
Minneapolis,
16.C. Saison
Aaron Lagas
Saison
MN
Sour Ale
BJCP
Name of
Brewer Name
Location
SubCategory
Brew
Der
17.A. Berliner
Unangenehm Kristin England St. Paul, MN
Weisse
Hodensack
Blended
17.E. Gueuze
Steve Piatz
Eagan, MN
Low Pee H
17.C. Flanders
Brown Ale/Oud
Oud Bruin Dick Nilles
Fargo, ND
Bruin
Belgian Strong Ale
BJCP
Name of
Brewer Name
Location
SubCategory
Brew
18.B. Belgian
Minneapolis,
Dubbel
Zach Demorest
Dubbel
MN
18.A. Belgian
Suscepiat
John Fahrer
Bellevue, NE
Saint Paul Home
Brewers Club
Club Name
Minnesota Home
Brewers Association
SPHBC
Club Name
Madison Homebrew
Tasters Guild
St. Paul Home
Brewers
Minnesota Home
Brewers Association
Club Name
SPHBC
SPHBC
Prairie
Homebrewing
Companions
Club Name
St. Paul
Homebrewers Club
OmaHops
3
Blond Ale
18.D. Belgian
121 Strong
Golden Strong Ale Golden 550
Pearland, TX
Houston Foam
Rangers
Brewer Name
Location
Club Name
Mark Gerding
The
Kykendahl Grain
Woodlands, TX Brewers
Rob Kolacny
Wharton, TX
Alan Pearlstein
Walled
Lake, MI
Michael Heniff
Strong Ale
Plac BJCP
e
SubCategory
19.B. English
1
Barleywine
2
19.C. American
Barleywine
3
19.C. American
Barleywine
Name of
Brew
Peas and
Queues
More
Powerful
than
Superman,
Batman,
Spiderman
Chanukah
5767
Houston Foam
Rangers
Fruit Beer
Plac BJCP
e
SubCategory
1
20.A. Fruit Beer
2
20.A. Fruit Beer
3
20.A. Fruit Beer
Plac BJCP
e
SubCategory
21.A.
1
Spice/Herb/Vegeta
ble Beer
21.A.
2
Spice/Herb/Vegeta
ble Beer
21.B.
Christmas/Winter
3
Specialty Spiced
Beer
Plac BJCP
e
SubCategory
22.B. Other
1
Smoked Beer
Name of
Brewer Name
Location
Brew
Raspberry
Thomas Eibner
St Paul, MN
berliner
Hello Nasty Joe Gerteis
St. Paul, MN
Lulus
Adam Stern
St. Paul, MN
Framboise
Spice/Herb/Vegetable
Name of
Brewer Name
Location
Brew
Coconut
Porter
Ed Vandegrift
Afterburner Jed Randall
Winter
Spiced Ale
Club Name
St. Paul
Homebrewers Club
SPHBC
Saint Paul
Homebrew Club
Club Name
Lees
Summit, MO
Saint Paul
Homebrewers Club
Minneapolis,
MN
Minnesota Home
Brewers Association
Steve Mikutowsk
Stillwater, MN SPHBC
i
Smoke-Flavored/Wood-Aged
Name of
Brewer Name
Location
Brew
Mesquite
Larry Carlin
Oshkosh, WI
FES
Club Name
Society of Oshkosh
Brewers
Turtle Head
Creek-Oak
22.C. Wood-Aged Aged
2
Shane Lynn
Beer
Russian
Imperial
Stout
22.C. Wood-Aged
3
B.B.U.R.P. Brett Danke
Beer
Specialty Beer
Plac BJCP
Name of
Brewer Name
e
SubCategory
Brew
1
23.A. Specialty
Beer
2
23.A. Specialty
Beer
3
23.A. Specialty
Beer
Plac BJCP
e
SubCategory
1
24.B. Semi-Sweet
Mead
2
24.C. Sweet Mead
3
24.C. Sweet Mead
Plac BJCP
e
SubCategory
25.C. Other Fruit
1
Melomel
25.C. Other Fruit
2
Melomel
3
25.A. Cyser
Lawrence, KS
Lawrence Brewers
Guild
Mosinee, WI
Bull Falls Brewers
Location
Club Name
Minnesota
O Beehave Neil Bromenshen
Richfield, MN Homebrewers
Honey Ale kel
Association
Shadow
Sugar
Coffee
Ed Moore
KGB
Land, TX
Sweet stout
Prairie
Susan and
Wheat Wine
Harwood, ND Homebrewing
Bob Ruud
Companions
Traditional Mead
Name of
Brewer Name
Location
Club Name
Brew
Chateau
Fletty
Falcon
St. Paul Home
Sparkling
Steve Fletty
Heights, MN
Brewers
Orange
Blossom
Minnesota
Kona Mead
DeWayne Hirdler Waverly, MN Homebrewers
III
Association
Mixed
Wildflower Stephen Pursley Norman, OK
Mead
Melomel
Name of
Brewer Name
Location
Club Name
Brew
Blueberry
Chris Olson
Portland, OR Oregon Brew Crew
Mead 2006
Raspberry
Saint Paul
Adam Stern
St. Paul, MN
Mead
Homebrew Club
Udin in
St. Paul
Jesse Stremcha
St Paul, MN
Eden
Homebrewers Club
Other Mead
Plac BJCP
e
SubCategory
1
26.A. Metheglin
2
26.B. Braggot
Name of
Brew
Mesquite
Agave
Chipotle
Mead
Coco
Cherry
Braggot
Brewer Name
Location
Paul Dienhart
Minnetonka, M St. Paul
N
Homebrewers
Mike Haws
Arlington, TX
Ramsis n
Maplewood, M
David Gobran
N
Standard Cider and Perry
Plac BJCP
Name of
Brewer Name
Location
e
SubCategory
Brew
27.B. English
English
1
Gary Awdey
Eden, NY
Cider
Cider
27.A. Common
St. Louis
2
Beths Cider Al Boyce
Cider
Park, MN
27.A. Common
Cider House
Minneapolis,
3
Chris Smith
Cider
Dual
MN
Specialty Cider and Perry
Plac BJCP
Name of
Brewer Name
Location
e
SubCategory
Brew
28.D. Other
Swerving
1
Specialty Cider or Santas
Travis Skroch
Stratford, WI
Perry
Spiced Cider
28.A. New
Maine
2
Jesse Stremcha
St Paul, MN
England Cider
Squeeze
28.D. Other
Cinnamon
Minneapolis,
3
Specialty Cider or
Chris Smith
Cider
MN
Perry
Eis-ANYTHING!
Plac BJCP
Name of
Brewer Name
Location
e
SubCategory
Brew
29.A. EisGolden
1
Womanizer Eric Biermann
Anything!
Valley, MN
29.A. EisBalteis
2
Thomas Eibner
St Paul, MN
Anything!
Porter
At Least Its
29.A. EisFalcon
3
Not
Steve Fletty
Anything!
Heights, MN
Cranberry
3
26.A. Metheglin
Old Spice
Club Name
Knights of the
Brown Bottle
Minnesota Home
Brewers Association
Club Name
Minnesota Home
Brewers Association
Minnesota Home
Brewers Association
Club Name
Bull Falls
Homebrewers
St. Paul
Homebrewers Club
Minnesota Home
Brewers Association
Club Name
Minnesota Home
Brewers Association
St. Paul
Homebrewers Club
St. Paul Home
Brewers
Blossom
New Brewer
Plac BJCP
e
SubCategory
Location
Club Name
1
St. Paul, MN
SPHBC
Saint Louis
Park, MN
Just an AHA
member...
Minnesota
Homebrewers
Association
2
3
Name of
Brewer Name
Brew
Robust
30.A. New Entrant
BJ Haun
Porter
Superhoppe
30.A. New Entrant
Ryan Anderson
r
30.A. New Entrant
Bourbon
David Krelic
Barrel Porter
Maple
Grove, MN
American IPA
Plac BJCP
e
SubCategory
14.B. American
1
IPA
14.B. American
2
IPA
14.B. American
3
IPA
Name of
Brewer Name
Location
Brew
Bad Present
Chicago
Mark Westmeyer
Bitterness
Heights, IL
Plac BJCP
e
SubCategory
13.F. Russian
1
Imperial Stout
13.F. Russian
2
Imperial Stout
13.F. Russian
3
Imperial Stout
Name of
Brew
Brewer Name
Location
Club Name
RIS
Thomas Eibner
St Paul, MN
St. Paul
Homebrewers Club
Bat Guano
Scott Lasky
Vernon
Hills, IL
BABBLE
Buffalo
Chip Stout
Donald Sajda
Spring, TX
Kuykendahl Gran
Brewers (KGB)
Location
Club Name
Schenectady,
NY
Bolingbrook, I
L
Kansas
City, MO
Urban Knaves of
Grain
Kansas City Bier
Meisters
Location
Club Name
Holiday IPA Benjamin Low
Club Name
Providence, RI
Randall Contrera
Hayward, CA
s
Russian Imperial Stout
Lil Hoppy
Draught Board
American Pale Ale
Plac BJCP
e
SubCategory
10.A. American
1
Pale Ale
10.A. American
2
Pale Ale
10.A. American
3
Pale Ale
Name of
Brew
Hop Nuggin
Pale Ale
Sunny Day
Pale Ale
River Forest
Pale Ale
Brewer Name
Caleb Eagan
Joe Formanek
Rob Beck
Strong Scotch Ale
Plac BJCP
e
SubCategory
Name of
Brew
Brewer Name
1
2
3
09.E. Strong
Scotch Ale
09.E. Strong
Scotch Ale
09.E. Strong
Scotch Ale
Wee Lulu
Adam Stern
St. Paul, MN
Salt Lake
Ale
Donald Sajda
Spring, TX
Wee Heavy Todd Murley
Orono, MN
Total Entries: 919
01. Light Lager
22 Entries
02. Pilsner
18 Entries
03. European Amber Lager
20 Entries
04. Dark Lager
22 Entries
05. Bock
23 Entries
06. Light Hybrid Beer
43 Entries
07. Amber Hybrid Beer
23 Entries
08. English Pale Ale
43 Entries
09. Scottish and Irish Ale
39 Entries
10. American Ale
27 Entries
11. English Brown Ale
19 Entries
12. Porter
40 Entries
13. Stout
40 Entries
14. India Pale Ale
22 Entries
15. German Wheat and Rye
33 Entries
16. Belgian and French Ale
29 Entries
17. Sour Ale
16 Entries
18. Belgian Strong Ale
48 Entries
19. Strong Ale
26 Entries
20. Fruit Beer
21 Entries
21. Spice/Herb/Vegetable
41 Entries
22. Smoke-Flavored/Wood-Aged 17 Entries
23. Specialty Beer
31 Entries
24. Traditional Mead
26 Entries
25. Melomel
25 Entries
26. Other Mead
16 Entries
27. Standard Cider and Perry
19 Entries
28. Specialty Cider and Perry
25 Entries
29. Eis-ANYTHING!
21 Entries
Saint Paul
Homebrew Club
Kuykendahl Gran
Brewers (KGB)
Saint Paul
Homebrewers Club
30. New Brewer
31. American IPA
32. Russian Imperial Stout
33. American Pale Ale
34. Strong Scotch Ale
24 Entries
27 Entries
20 Entries
38 Entries
15 Entries
Light Lager
Gracies Old Dog Lager - All Grain - 01.B. Standard American Lager
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.040 / FG: 1.008
Gold Medal - Light Lager
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
11
FERMENTABLES
WATER TREATMENT:Type(s)
Amount
LBS. TYPE/BRAND
USE
MASH
PROCEDURES: Temp.(f.)
Time
15
Pilsner
Mash 60
148
3
Flaked Corn
Mash 60
148
1. 148
60
2
Flaked Rice
Mash 60
148
BOILING TIME: Minutes
60
HOPS
SPECIFIC GRAVITIES: Original 1.040
TIME TEMP
OZ.
TYPE
NAME
USE
TIME %AA
1.008
1
Pellets
Hallertau
Boil
60
Liquid
SPECIAL INGREDIENTS:
Did you use a starter?
Yes
FININGS?
Company
Wyeast
Type
moss
Name
2007
Amount
2 tsp
Amount
1800
Terminal
YEAST CULTURE: Type
FERMENTATION
Type:
Primary-days:&nbsp34 Temp:50 Glass
Second.-days:35 Temp:34
Steel
CARBONATION
Forced
CO2
Volumes of CO2
BREWER COMMENTS
2.6
BREWING
DATE: 10/15/06
Yes
BOTTLING
DATE: 1/2/06
4
Hop Back
Munich Helles - - 01.D. Munich Helles
Dan Malcic, Calumet City, IL
OG: / FG:
Silver Medal - Light Lager
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Sweaty Brow Export Lager 95 - All Grain - 01.E. Dortmunder Export
Norman Jufer, Ontario, CA
Inland Empire Brewers
OG: 1.055 / FG: 1.011
Bronze Medal - Light Lager
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
5.2
WATER
TREATMENT:Type(s)
Amount
CaCl
3.5 g
CaSO4
3.5g
MASH
PROCEDURES: Temp.(f.)
Time
0.25 Flaked Barley
1. 151
60
2. 165
15
BOILING TIME: Minutes
75
SPECIFIC GRAVITIES:
Original
Terminal
LBS. TYPE/BRAND
USE
7.0
Pilsner Malt/Durst
Mash
1.3
Light Munich/Durst
Mash
0.5
Carafoam
Mash
TIME TEMP
Mash
HOPS
OZ.
TYPE
NAME
USE
TIME %AA
0.75 Whole
Hallertauer
Mit
Boil
60
4
1.055
0.5
Whole
Northern
Brewer
Boil
60
7
1.011
0.5
Pellets Tetnanger
Boil
24
4
0.5
Whole
Boil
24
4
YEAST CULTURE: Type
Hallertauer
Mit
Did you use a starter?
Yes
Company
Saf
0.5
Whole Glacier
Boil
24
4.8
Name
Saflager
W34/70
0.5
Whole Hallertauer
Steep
1
4
0.5
Pellets Tetnanger
Steep
1
4
Amount
yeast cake
SPECIAL INGREDIENTS:
FERMENTATION
Type:
FININGS?
Primary-days:&nbsp28
Temp:50
Glass
Type
Whirlfloc
Second.-days:28 Temp:32
Steel
Amount
1
CARBONATION
Forced
CO2
Volumes of CO2
BREWING
DATE: 09/02/2006
2.5
BREWER COMMENTS
Hop Back
BOTTLING
DATE: 11/10/2006
Pilsner
Classic American Pilsner - - 02.C. Classic American Pilsner
Alex Buerckholtz, Asheville, NC
Mountain Ale and Lager Tasters
OG: / FG:
Gold Medal - Pilsner
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Liquid Shtuch - All Grain - 02.A. German Pilsner
Alan Pearlstein, Walled Lake, MI
OG: 1.051 / FG: 1.011
Silver Medal - Pilsner
BOTTLING DATE:
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
Carbon Filter
All Water
MASH
PROCEDURES: Temp.(f.)
FERMENTABLES
LBS. TYPE/BRAND
USE
TIME
TEMP
7
Pilsner Malt
Mash
20/70
min
128/150F
Time
1.5
Vienna Malt
Mash
20/70
min
128/150F
1. 128F
20 minutes
HOPS
2. 150 F
70 minutes
OZ. TYPE
USE
TIME
%AA
BOILING TIME: Minutes
75 minutes
SPECIFIC GRAVITIES:
Original
1.051
Terminal
YEAST CULTURE: Type
NAME
.5
Pellets Hallertau Boil
65
minutes
4.75
.5
Pellets Spalt
Boil
50
minutes
4.75
.5
Pellets Hallertau Boil
40
minutes
5.0
1.011
Liquid
Did you use a starter?
Yes
Company
Wyeast
.5
Pellets Spalt
Boil
30
minutes
4.75
Name
#2247 Danish
Lager II
.5
Pellets Hallertau Boil
20
minutes
5.0
Amount
4 XL Smack
Pack
.5
Pellets Spalt
Boil
10
minutes
4.75
.5
Pellets Hallertau Boil
5
minutes
5.0
.5
Pellets Spalt
0
minutes
4.75
FERMENTATION
Type:
Primary-days:&nbsp12
Temp:49 F
Glass
Second.-days:21 Temp:44 F
Glass
CARBONATION
Bottle
Condition
Boil
SPECIAL INGREDIENTS:
FININGS?
Type of Priming Sugar
Corn Sugar
Type
Amount of Priming Sugar
3/4 Cup
Amount
BREWING DATE:
BREWER COMMENTS
Hop Back
Longs Peak Pilsner - All Grain - 02.A. German Pilsner
Rick Bobbitt, Thornton, CO
BOTTLING DATE:
OG: / FG:
Bronze Medal - Pilsner
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
European Amber Lager
Sedlmayrs Revenge - All Grain - 03.A. Vienna Lager
Doug Hoverson, Minneapolis, MN
Minnesota Homebrewers Association
OG: / FG:
Gold Medal - European Amber Lager
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
Terminal
YEAST CULTURE: Type
Liquid
Did you use a starter?
No
Company
White Labs
Name
WLP820 OFest
Amount
FERMENTATION
Type:
Primary-days: Temp:
FERMENTABLES
LBS.
TYPE/BRAND
USE
TIME TEMP
4 lb
Dingemans 2-row
Mash
155 F
2 lb
Durst 2-row
Mash
155 F
4 lb
Vienna
Mash
155 F
1.25
lb
Munich
Mash
155 F
2 oz
Caramunich
Mash
155 F
1-2
oz
Special B
Mash
155 F
1-2
oz
Weyermans smoked
malt
Mash
155 F
OZ.
TYPE
NAME
USE
TIME %AA
1
Pellets
Tettnanger
Boil
60
.5
Pellets
Saaz
Boil
60
HOPS
SPECIAL INGREDIENTS:
FININGS?
Type
Yes
Irish Moss
Amount
BREWING DATE: 10/22/06
BOTTLING
DATE: 12/22/06
BREWER COMMENTS
Bottle conditioned. This was supposed to be a Smoked O-fest, but I didnt use anywhere near enough
smoked malt. System inefficiencies dropped the beer from O-fest to Vienna. The reason for the different
varieties of 2-row was the bin of Dingemans being empty. As brewed, this beer needs more hops, using a
full ounce of Saaz might do the trick. In addition, I didnt use a starter for the WLP820, which I should
have. Simply using a starter would have improved the attenuation. As judged, it was still somewhat
sweet. The recipe seems to be fine, a more experienced brewer ought to be able to make a killer version
Hop Back
Rhineland Gold - All Grain - 03.B. Oktoberfest-Marzen
Dennis Clack, Salem, OR
OG: / FG:
Silver Medal - European Amber Lager
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Marvins Vienna Lager - All Grain - 03.A. Vienna Lager
Rick Bobbitt, Thornton, CO
OG: / FG:
Bronze Medal - European Amber Lager
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
FININGS?
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Dark Lager
Back in Black - - 04.C. Schwarzbier
Mark Gerding, The Woodlands, TX
Kuykendahl Grain Brewers
OG: / FG:
Gold Medal - Dark Lager
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
YEAST CULTURE: Type
Did you use a starter?
Company
Name
FININGS?
Type
Amount
BREWING DATE:
BOTTLING DATE:
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
addl brewer: John Donaldson
Hop Back
Shadenfreude Schwarz - - 04.C. Schwarzbier
Kristin England, St. Paul, MN
SPHBC
OG: / FG:
Silver Medal - Dark Lager
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
BREWER COMMENTS
Addl Brewer: Orolya England
Type:
BOTTLING DATE:
Hop Back
Schwartzen-Truber - Malt Extract and Grain - 04.C. Schwarzbier
Scott Courtney, Indianapolis, IN
Foam Blowers of Indiana
OG: / FG:
Bronze Medal - Dark Lager
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5.5
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS. TYPE/BRAND
USE
TIME TEMP
MASH
PROCEDURES: Temp.(f.)
1.25 Munich Malt
Steep
35
150
Time
1.25 Crystal 60L
Steep
35
150
BOILING TIME: Minutes
0.6
Chocolate Malt
Steep
35
150
SPECIFIC GRAVITIES:
Original
0.2
Carafa III
Steep
35
150
5.5
Ex Light Liquid Malt
Extr
Boil
75
212
Terminal
YEAST CULTURE: Type
Liquid
HOPS
Did you use a starter?
No
OZ.
TYPE
NAME
USE
TIME %AA
Company
Wyeast
1
Pellets
Hallertau
Boil
75
3.8
Name
2112
0.5
Pellets
Hallertau
Boil
45
3.8
Amount
Activator
0.5
Pellets
Hallertau
Boil
30
3.8
FERMENTATION
Type:
SPECIAL INGREDIENTS:
Primary-days:&nbsp6
Temp:55
Glass
FININGS?
Second.-days:33 Temp:48
Glass
BREWING DATE: 10/17/06
CARBONATION
Forced
CO2
Volumes of CO2
BREWER COMMENTS
2.0
No
BOTTLING
DATE: 11/27/06
Hop Back
Bock
Ovulator DB - - 05.C. Doppelbock
Kristin England, St. Paul, MN
SPHBC
OG: / FG:
Gold Medal - Bock
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
BREWER COMMENTS
Addl Brewer: Orolya England
Type:
BOTTLING DATE:
Hop Back
Merry Maibock - All Grain - 05.A. Maibock/Helles Bock
Cory Roach, Prior Lake, MN
OG: / FG:
Silver Medal - Bock
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Messy Maibock - All Grain - 05.A. Maibock/Helles Bock
Jason Kalenborn, Edina, MN
Minnesota Home Brewers Association
BOTTLING DATE:
OG: / FG:
Bronze Medal - Bock
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
5
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Please add Kevin Cotter as an additional brewer.
Hop Back
Light Hybrid Beer
Big Ass KC Kolsch - All Grain - 06.C. Kolsch
Rob Beck, Kansas City, MO
Kansas City Bier Meisters
OG: 1050 / FG: 1006
Gold Medal - Light Hybrid Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
1. 131 F
10 min
2. 148 F
64 min
3. 158 F
34 min
HOPS
4. 168 F
33 min
OZ.
LBS. TYPE/BRAND
USE
8.5
lb
Pilsner malt Weyermann Mash
1 lb
White Wheat malt Rahr
Mash
1 lb
Munich I malt
Weyermann
Mash
NAME
USE
TIME %AA
1 oz Whole
Hallertauer
Mittelfruh fl
Boil
54
min
4.8
.3
oz
Pellets
Hallertauer
Hersbrucker
Boil
54
min
4.0
Liquid
.5
oz
Whole
Hallertauer
Mittelfruh
Boil
10
min
4.0
Company
White
Labs
1 oz Pellets
Hallertauer
Hersbrucker
Boil
10
min
4.0
Name
WLP029
Kolsch
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
Terminal
1050
1006
YEAST CULTURE: Type
Did you use a starter?
TYPE
TIME TEMP
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
FERMENTATION
Type:
Primary-days:&nbsp8 days
Temp:62 F
Glass
Amount
BREWING DATE:
Second.-days:4 days
Temp:61-25F
Other-days:
Temp:30 F
67 days
Glass
BREWER COMMENTS
Hop Back
Kolsch - Malt Extract Only - 06.C. Kolsch
Richard Lester, Burr Ridge, IL
Hops
OG: / FG:
Silver Medal - Light Hybrid Beer
BOTTLING DATE:
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
White Weasel Wheat - All Grain - 06.D. American Wheat or Rye Beer
Jay Wince, Zanesville, OH
SODZ-Scioto,Olentangy,Darby Zymurgists
OG: / FG:
Bronze Medal - Light Hybrid Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
FININGS?
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Amber Hybrid Beer
Cali - All Grain - 07.B. California Common Beer
Rodney Kibzey, Lombard, IL
Urban Knaves of Grain
OG: / FG:
Gold Medal - Amber Hybrid Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
YEAST CULTURE: Type
Did you use a starter?
Company
Name
FININGS?
Type
Amount
BREWING DATE:
BOTTLING DATE:
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Lulus Altbier - All Grain - 07.C. Dusseldorf Altbier
Adam Stern, St. Paul, MN
Saint Paul Homebrew Club
OG: 50 / FG: 10
Silver Medal - Amber Hybrid Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
FERMENTABLES
LBS.
TYPE/BRAND
USE
7
Munich malt
Mash
1.5
Pils malt
Mash
1
2-row malt
Mash
2. 144
0.375
Weyermann Cara
Red
Mash
3. 149
HOPS
OZ.
TYPE NAME
1
1. 122
4. 156
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
Terminal
YEAST CULTURE: Type
TIME
TEMP
USE
TIME
%AA
Whole Saaz
Boil
60
min
3.1
4.5
Whole Spalt
Boil
45
min
3.5
1
Whole
Boil
30
min
4.7
120
50
10
Liquid
Styrian
Goldings
Did you use a starter?
Yes
Company
Wyeast
SPECIAL INGREDIENTS:
German Ale
1007
FININGS?
Name
Amount
FERMENTATION
Type
Amount
Type:
BREWING DATE: 10-7-06
BOTTLING DATE: 12-1506
Primary-days:&nbsp10
Temp:
Glass
Second.-days:55 Temp:
Glass
Other-days:
Glass
29 Temp:
CARBONATION
Bottle
Condition
Type of Priming Sugar
corn sugar
Amount of Priming Sugar
0.6 cup
BREWER COMMENTS
Decoction mash.
Hop Back
Becketts Ghost - All Grain - 07.B. California Common Beer
Michael Agnew, Minneapolis, MN
Minnesota Homebrewers Association
OG: 1054 / FG:
Bronze Medal - Amber Hybrid Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5.5
WATER
TREATMENT:Type(s)
Amount
FERMENTABLES
LBS. TYPE/BRAND
USE
TIME TEMP
8.75
lb
Pale 2-row
Mash
60
min
153 F
1 lb
Carapils
Mash
60
min
153 F
MASH
PROCEDURES: Temp.(f.)
Time
1. 153 F
60 min
2. 170 F
MashOut
.75
lb
Crystal 60
Mash
60
min
153 F
1054
.5 lb
Crystal 90
Mash
60
min
153 F
USE
TIME %AA
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
HOPS
Terminal
YEAST CULTURE: Type
OZ.
TYPE
Did you use a starter?
.25
oz
Pellets Cascade
Boil
60
min
5.3
.75
oz
Pellets
Northern
Brewer
Boil
75
min
9.6
Company
WYeast
Name
2112 California
Common
NAME
Amount
FERMENTATION
.25
oz
Type:
Primary-days: Temp:
Northern
Brewer
Boil
40
min
9.6
.5 oz Pellets Cascade
Boil
17
5.3
Pellets
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
BREWING
DATE: 11/25/06
BOTTLING
DATE: 12/23/06
BREWER COMMENTS
Hop Back
English Pale Ale
Barneys Bitter 2 - All Grain - 08.B. Special/Best/Premium Bitter
Norman Jufer, Ontario, CA
Inland Empire Brewers
OG: 1.048 / FG: 1.015
Gold Medal - English Pale Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
5.2
WATER
TREATMENT:Type(s)
Amount
CaSO4
2 tsp
0.75 Munich/GW
Mash
CaCl
1 tsp
0.5
Crystal 120
Mash
MASH
PROCEDURES: Temp.(f.)
Time
0.3
Carastan
Mash
1. 153
60
0.5
Aromatic
Mash
2. 165
10
0.25 Special Roast
Mash
BOILING TIME: Minutes
75
LBS. TYPE/BRAND
5.4
0.4
USE
Crisp Maris Otter Pale Mash
Flaked Barley
TIME TEMP
SPECIFIC GRAVITIES:
Original
Terminal
1.048
1.015
YEAST CULTURE: Type
HOPS
OZ.
TYPE
1
Whole Williamette
Liquid
NAME
USE
TIME %AA
Boil
60
5.2
0.75 Pellets
E Kent
Goldings
Boil
60
5
White
Labs
0.85 Pellets
E Kent
Goldings
Boil
20
5
Name
WLP002
0.6
Whole Williamette
Boil
20
5.2
Amount
2 liter
1
Pellets
Steep
1
5
Did you use a starter?
Yes
Company
YEAST NUTRIENTS: Type
FermAidK
E Kent
Goldings
1/4 tsp
SPECIAL INGREDIENTS:
FERMENTATION
Type:
FININGS?
Primary-days:&nbsp14
Temp:68
Glass
Second.-days:14 Temp:50
Steel
Other-days:
Glass
Amount:
30 Temp:35
CARBONATION
Volumes of CO2
Type
Amount
BREWING
DATE: 09/16/2006
BOTTLING
DATE: 10/14/2006
Forced
CO2
2.0
BREWER COMMENTS
Hop Back
Ordinary Bitter - All Grain - 08.A. Standard/Ordinary Bitter
Mike Flaminio, Holt, MI
Red Ledge Brewers
OG: / FG:
Silver Medal - English Pale Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Kings Ransom ESB - All Grain - 08.C. Extra Special/Strong Bitter
Erik Nelson, Sauk Rapids, MN
Cloudy Town Brewers
OG: 1.055 / FG: 1.018
Bronze Medal - English Pale Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
6
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
1. 153
60
2. 168
10
BOILING TIME: Minutes
90
SPECIFIC GRAVITIES:
Original
Terminal
YEAST CULTURE: Type
FERMENTABLES
LBS.
TYPE/BRAND
USE
10
Maris Otter
Mash
1.25
Crystal 55L
Mash
.88
Carapils
Mash
HOPS
OZ.
TYPE
1.055
20
grams
1.018
Liquid
TIME TEMP
NAME
USE
TIME %AA
Pellets Target
Boil
90
10.0
42
Grams
Pellets Fuggle
Boil
25
4.0
5
5.7
0
5.7
Did you use a starter?
Yes
21.27
Gram
Pellets
East Kent
Goldings
Company
White
28.36
Pellets East Kent
Boil
Labs
Goldings
SPECIAL INGREDIENTS:
Name
English
Ale
Amount
1 vial
Type
Irish Moss
FERMENTATION
Type:
Amount
3 tsp
Primary-days:&nbsp10
Temp:67
Glass
Second.-days:5 Temp:68
Glass
CARBONATION
Forced
CO2
FININGS?
Yes
BREWING DATE: 8/26/06
BOTTLING
DATE: 9/10/06
BREWER COMMENTS
Hop Back
Scottish and Irish Ale
Irish Red - - 09.D. Irish Red Ale
Todd Murley, Orono, MN
Saint Paul Homebrewers Club
OG: 1045 / FG: 1012
Gold Medal - Scottish and Irish Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5.5
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS. TYPE/BRAND
USE
MASH
PROCEDURES: Temp.(f.)
Time
9 lb
Pale Malt(2-row)
Mash
1. 150 F
90 min
.75
lb
Crystal 55L
Mash
2. 168 F
15 min
.25
lb
Roasted Barley
Mash
TYPE NAME
USE
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
TIME
TEMP
TIME
%AA
HOPS
1045
OZ.
Terminal
YEAST CULTURE: Type
1012
1 oz
Whole
Liquid
Goldings E.K.
Did you use a starter?
Yes
SPECIAL INGREDIENTS:
Company
WYEast
FININGS?
Name
1084 Irish
Ale
Amount
750 ml
FERMENTATION
Type:
Primary-days: Temp:65F
Glass
Boil
75
min
Yes
Type
Whirlfloc
Amount
1 tablet
BREWING DATE: 11/14/06 BOTTLING DATE:
BREWER COMMENTS
Hop Back
Great Scots - All Grain - 09.C. Scottish Export 80/Joe Brockman, Blaine, MN
St. Paul Homebrewers Club
OG: / FG:
Silver Medal - Scottish and Irish Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
BREWER COMMENTS
Type:
6
BOTTLING DATE:
Hop Back
Red Angus Irish Red Ale - All Grain - 09.D. Irish Red Ale
Jeff Lehmkuhler, Sun Prairie, WI
OG: 1.050 / FG: 1,012
Bronze Medal - Scottish and Irish Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS. TYPE/BRAND
USE
MASH
PROCEDURES: Temp.(f.)
Time
6
Briess Anniversay
Mash
2
Briess 2 row
Mash
1. 152 F
60 min
1.5
Caravienne
Mash
BOILING TIME: Minutes
65
1
English Crystal
Mash
SPECIFIC GRAVITIES:
Original
1.050
1
Munich
Mash
1/4
Chocolate
Mash
1/8
Special B
Mash
Terminal
YEAST CULTURE: Type
Did you use a starter?
1,012
Liquid
No
Company
Name
Scottish Ale
1278
Amount
1/16 Black Patent
OZ.
TYPE
NAME
USE
TIME %AA
10 g Pellets Magnum
Boil
65
14.4
9g
Whole Cascade
Boil
30
7
Kent
Goldings
Boil
15
3.3
Type:
16 g Pellets
Primary-days:&nbsp7 d
Temp:68
Glass
SPECIAL INGREDIENTS:
CARBONATION
Bottle
Condition
FININGS?
Corn sugar
Amount of Priming Sugar
3/4 cup
BREWER COMMENTS
Mash
HOPS
FERMENTATION
Type of Priming Sugar
TIME TEMP
Type
Yes
Irish Moss
Amount
BREWING
DATE: 11.12.06
BOTTLING DATE:
Hop Back
American Ale
American Brown Ale - All Grain - 10.C. American Brown Ale
Tim Hayes, O Fallon, MO
OG: 1.068 / FG: 1.013
Gold Medal - American Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
18
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
1. 153
60
BOILING TIME: Minutes
70
SPECIFIC GRAVITIES:
Original
1.068
HOPS
1.013
OZ.
TYPE
NAME
USE
Liquid
3.3
Whole
Northern
Brewer
Mash
3.2
Pellets
Northern
Brewer
Boil
60
6.5
2.15 Pellets
Northern
Brewer
Boil
15
6.5
Terminal
YEAST CULTURE: Type
Did you use a starter?
Yes
Company
Wyeast
Name
Pacman
Amount
LBS. TYPE/BRAND
USE
TIME
TEMP
39
Pale(2-Row)
Mash
60
153
4.5
Cara-Pils
Mash
60
153
3.75 Crystal 40
Mash
60
153
3
Wheat Malt
Mash
60
153
1.5
Chocolate Malt
60
153
TIME
%AA
7
Company:
Wyeast
4.10 Pellets Cascade
Boil
10
5.6
Amount:
1 Tsp
4.25 Pellets Cascade
Boil
1
5.6
6
DryPrimary
2
Weeks
8.5
FERMENTATION
Type:
Primary-days:&nbsp21
Temp:64
Glass
Second.-days:14 Temp:64
Glass
Pellets Centennial
SPECIAL INGREDIENTS:
FININGS?
Yes
Type of Priming Sugar
Drops
Type
Amount of Priming Sugar
1/Bottle
Amount
Irish Moss
BREWING DATE: 10/08/06 BOTTLING DATE: 11/13/06
BREWER COMMENTS
Co-Brewers: Jeremy Johnson, Dave McWilliams and Brandon Boyer.
Hop Back
Amber Ale - - 10.B. American Amber Ale
Dan Malcic, Calumet City, IL
OG: / FG:
Silver Medal - American Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
BREWER COMMENTS
Type:
BOTTLING DATE:
Hop Back
Bonnie Whitetail Amber - All Grain - 10.B. American Amber Ale
Greg Dare, Rushville, IL
OG: / FG:
Bronze Medal - American Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5 gal
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
FERMENTABLES
LBS.
TYPE/BRAND
USE TIME
TEMP
USE TIME
%AA
7.5 lb Pale 2-row
1.25
lb
Amber malt
BOILING TIME: Minutes
1 lb
Crystal 60
SPECIFIC GRAVITIES:
Original
.73 lb Munich 2-row
.13 lb Special B
Terminal
HOPS
YEAST CULTURE: Type
OZ.
Did you use a starter?
TYPE NAME
Company
DCL Yeast
.25
oz
Northern
Brewer
60
min
7
Name
SafAle
American
1 oz
Willamette
30
min
5.3
Amount
US56
1 oz
Willamette
5 min 5.3
Type:
SPECIAL INGREDIENTS:
FERMENTATION
Primary-days: Temp:
FININGS?
Type
Amount
BREWING DATE:
BREWER COMMENTS
BOTTLING DATE:
Hop Back
English Brown Ale
Toms Southern Ale - - 11.B. Southern English Brown Ale
Tom Zahasky, Marshfield, WI
OG: / FG:
Gold Medal - English Brown Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
BREWER COMMENTS
Type:
BOTTLING DATE:
Hop Back
Ally Babbas Brown Ale - All Grain - 11.C. Northern English Brown Ale
Doug Newberry, Batavia, IL
Silverado
OG: / FG:
Silver Medal - English Brown Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Brown Ale - All Grain - 11.C. Northern English Brown Ale
Ed Vandegrift, Lees Summit, MO
Saint Paul Homebrewers Club
OG: / FG:
Bronze Medal - English Brown Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Porter
Gatekeeper Memorial Porter - All Grain - 12.B. Robust Porter
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1062 / FG: 1020
Gold Medal - Porter
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
10 gal
WATER
TREATMENT:Type(s)
Amount
Carbon filtered
FERMENTABLES
LBS. TYPE/BRAND
USE
TIME TEMP
all
15
lb
Maris Otter Malt
Mash
70
min
154 F
MASH
PROCEDURES: Temp.(f.)
Time
3 lb
Golden Promise Malt
Mash
70
min
154 F
1. 154 F
70 min
Chocolate Malt
Mash
75 min
70
min
154 F
BOILING TIME: Minutes
1.5
lb
SPECIFIC GRAVITIES:
Original
1062
2/3
lb
Crystal 120 Malt
Mash
70
min
154 F
1020
2/3
lb
Special Roast Malt
Mash
70
min
154 F
1/2
lb
Aromatic Malt
Mash
70
min
154 F
1/4
lb
Special B Malt
Mash
70
min
154 F
1/4
lb
Biscuit Malt
Mash
70
min
154 F
Terminal
YEAST CULTURE: Type
Liquid
Did you use a starter?
Yes
Company
WYeast
Name
1318 London
Ale III
Amount
1500 ml
FERMENTATION
Type:
Roasted Barley Malt
Mash
70
min
154 F
Primary-days:&nbsp8
Temp:68 F
1/4
lb
Glass
Black Malt
Mash
Glass
70
min
154 F
Second.-days:30 Temp:65 F
1/2
lb
TYPE
NAME
USE
TIME %AA
East Kent
Goldings
Boil
60
min
5.9%
2 oz Pellets Fuggles
Boil
30
min
5%
2 oz Pellets Fuggles
Boil
5 min 5%
Other-days:
HOPS
80 Temp:58 F
CARBONATION
Volumes of CO2
Forced CO2
1.5 vol
OZ.
2 oz Pellets
SPECIAL INGREDIENTS:
FININGS?
Yes
Type
Irish Moss
Amount
2 tsp
BREWING DATE: 5/25/06
BREWER COMMENTS
Hop Back
BOTTLING
DATE: 12/30/06
Brown Porter - - 12.A. Brown Porter
BJ Haun, St. Paul, MN
SPHBC
OG: / FG:
Silver Medal - Porter
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Baltic Porter - All Grain - 12.C. Baltic Porter
Thomas Eibner, St Paul, MN
St. Paul Homebrewers Club
OG: / FG:
Bronze Medal - Porter
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
BOTTLING DATE:
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Stout
Wicked Good Stout - All Grain - 13.E. American Stout
Chris Smith, Minneapolis, MN
Minnesota Home Brewers Association
OG: / FG:
Gold Medal - Stout
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Co-brewer Jon Messier
Hop Back
Dry Irish Stout - All Grain - 13.A. Dry Stout
Jerry Dusich, St Cloud, MN
Cloudy Town Brewers
OG: 1.048 / FG: 1.012
Silver Medal - Stout
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
FERMENTABLES
WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND
USE
TIME TEMP
MASH
PROCEDURES: Temp.(f.)
Time
1. 152
70
BOILING TIME: Minutes
75
HOPS
SPECIFIC GRAVITIES:
Original
1.048
OZ. TYPE
1.012
1.5
Liquid
SPECIAL INGREDIENTS:
Did you use a starter?
Yes
FININGS?
Company
wyeast
Type
Name
1098
Amount
Amount
1
Terminal
YEAST CULTURE: Type
6
Crisp Maris Otter
Mash
70
152
1.5
roast barley
Mash
70
152
1
Flaked Barley
Mash
70
152
NAME
USE
TIME %AA
East Kent
Goldings
Boil
60
Pellets
6.2
FERMENTATION
Type:
BREWING DATE: 12/14/2006
Primary-days:&nbsp8 Temp:66 Glass
Second.-days:7 Temp:66
Glass
Other-days:
Steel
7 Temp:45
Volumes of CO2
BOTTLING
DATE: 1/5/2007
2
BREWER COMMENTS
Hop Back
Oatmeal Stout - All Grain - 13.C. Oatmeal Stout
Ed Vandegrift, Lees Summit, MO
Saint Paul Homebrewers Club
OG: / FG:
Bronze Medal - Stout
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
BREWER COMMENTS
Type:
BOTTLING DATE:
Hop Back
India Pale Ale
126 Hop Soup Imperial IPA - All Grain - 14.C. Imperial IPA
Michael Heniff, Pearland, TX
Houston Foam Rangers
OG: 1088 / FG: 1015
Gold Medal - India Pale Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5.75
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
1. 153
75
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
Terminal
YEAST CULTURE: Type
FERMENTABLES
LBS. TYPE/BRAND
USE
TIME TEMP
16.7 Pale
Boil
75
153
1.8
Vienna
Boil
75
153
0.5
Crystal 40
Boil
75
153
1.4
CaraPils
Boil
75
153
0.66 Dextrose
Boil
10
212
TIME %AA
1088
HOPS
1015
OZ.
TYPE
NAME
USE
Liquid
10
Pellets
12 differnt
varieties
DrySecondary
Did you use a starter?
Yes
Company
Whilte
Labs
Name
001
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
Amount
FERMENTATION
Type:
Primary-days:&nbsp14
Temp:66
Glass
Second.-days:7 Temp:64
Glass
CARBONATION
Forced
BREWING DATE: 12/8/06
BOTTLING DATE: 12/29/06
CO2
BREWER COMMENTS
Hop Back
Hodgepodge IPA - All Grain - 14.A. English IPA
Jeremy Johnson, Crystal City, MO
OG: 1.067 / FG: 1.014
Silver Medal - India Pale Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
12
WATER
TREATMENT:Type(s)
Amount
Gypsum
2 Tbsp.
MASH
PROCEDURES: Temp.(f.)
Time
1. 152
60
2. 170
10
BOILING TIME: Minutes
60
SPECIFIC GRAVITIES:
Original
OZ.
TYPE
1.067
1
1.014
LBS. TYPE/BRAND
USE
TIME TEMP
28
Pale (2-Row)
Mash
60
152
2
Crystal 10
Mash
60
152
2
Crystal 20
Mash
60
152
0.9
Crystal 40
Mash
60
152
Mash
60
152
USE
TIME %AA
Pellets Amarillo
Boil
60
8.4
1
Pellets Amarillo
Boil
15
8.4
Liquid
1
Pellets Cascade
Boil
45
5.6
Did you use a starter?
Yes
1
Pellets Santiam
Boil
60
5.8
Company
Wyeast
1
Pellets Santiam
Boil
15
5.8
Name
1084 Irish
Ale
1
Pellets Simcoe
Boil
60
12
1
Pellets Simcoe
Boil
15
12
Amount
2 Packs
2
Pellets
Boil
30
9.8
Terminal
YEAST CULTURE: Type
FERMENTATION
Type:
Primary-days:&nbsp21
Temp:65
Glass
Other-days:
Steel
7 Temp:40
CARBONATION
Forced
0.34 Wheat Malt
HOPS
NAME
Northern
Brewer
SPECIAL INGREDIENTS:
FININGS?
No
BREWING
DATE: 11/16/2006
BOTTLING
DATE: 01/03/2007
CO2
Volumes of CO2
2.4
BREWER COMMENTS
Dry Hopped with 2 oz. of Northern Brewer for 7 days prior to transferring to kegs. I re-used yeast for this
batch from a prior batch (my other entry, Centennial IPA). Simply racked cooled wort from kettle on top of
yeast cake in carboy.
Hop Back
RIPA - All Grain - 14.C. Imperial IPA
Tim Cichon, White Bear Lake, MN
Saint Paul Home Brewers Club
OG: 1.075 / FG: 1.020
Bronze Medal - India Pale Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
6.5
WATER
TREATMENT:Type(s)
Amount
White Bear Lake Water
FERMENTABLES
LBS. TYPE/BRAND
USE
TIME TEMP
12
Pale Ale
Mash
153
60
3.9
Rye Malt
Mash
153
60
1
Crystal 60L
Mash
153
60
1
Wheat Malt
Mash
153
60
.50
Carapils
Mash
153
60
USE
TIME %AA
MASH
PROCEDURES: Temp.(f.)
Time
1. 153
60
BOILING TIME: Minutes
90
SPECIFIC GRAVITIES:
Original
1.075
OZ.
1.020
1.50 Pellets Mt. Hood
FirstWort
FW
3.8
1
Pellets Columbus
Boil
65
15.6
Terminal
YEAST CULTURE: Type
HOPS
TYPE
NAME
Did you use a starter?
No
.50
Pellets Mt. Hood
Boil
30
3.80
Company
Safale
1
Pellets Mt. Hood
Boil
0
4.20
Name
US-56
1
Pellets Columbus
Dry
15.60
Amount
1 Packet
DrySecondary
YEAST NUTRIENTS: Type
No
FERMENTATION
Type:
Primary-days:&nbsp14
Temp:68
SPECIAL INGREDIENTS:
FININGS?
Type
Whirfloc
Amount
1 Tablet
Second.-days:28 Temp:68
Forced
CO2
CARBONATION
BREWING
DATE: 10/14/06
BOTTLING DATE: 1/09/06
BREWER COMMENTS
Hop Back
German Wheat and Rye
Der Nister Weizen - All Grain - 15.A. Weizen/Weissbier
Alan Pearlstein, Walled Lake, MI
OG: 1.052 / FG: 1.012
Gold Medal - German Wheat and Rye
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
Carbon Filter
All Water
MASH
PROCEDURES: Temp.(f.)
FERMENTABLES
LBS. TYPE/BRAND
USE
TIME
TEMP
6
Wheat Malt
Mash
25/75
min
122/150F
Time
3
Pilsener Malt
Mash
25/75
min
122/150F
1. 122 F
25 minutes
HOPS
2. 150 F
75 minutes
OZ. TYPE
USE
TIME
%AA
3. 168 F
10 minutes
BOILING TIME: Minutes
75 minutes
SPECIFIC GRAVITIES:
Original
Terminal
YEAST CULTURE: Type
NAME
.5
Pellets Hallertau Boil
65
minutes
4.2
1.052
.25
Pellets Hallertau Boil
30
minutes
4.2
1.012
SPECIAL INGREDIENTS:
Liquid
FININGS?
Did you use a starter?
Yes
Type
Company
Wyeast
Amount
Name
#3068
Weihenstephan
Amount
3 XL Smack
Pack
FERMENTATION
Type:
Primary-days:&nbsp10
Temp:66 F
Glass
Second.-days:10 Temp:66
F
Glass
CARBONATION
Bottle Condition
Type of Priming Sugar
BREWING DATE:
BOTTLING DATE:
Corn Sugar
Amount of Priming Sugar 3/4 Cup
BREWER COMMENTS
Hop Back
Weizenheimer - All Grain - 15.A. Weizen/Weissbier
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1058 / FG: 1012
Silver Medal - German Wheat and Rye
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5.5
FERMENTABLES
WATER TREATMENT:Type(s)
Amount
LBS. TYPE/BRAND
USE
TIME
TEMP
Phosphoric Acid to sparge
1 tsp
9 lb
Wheat Malt
Mash
105
min
var.
6 lb
Rahr 2-row malt
Mash
105
min
var.
OZ.
TYPE
USE
TIME
%AA
.75
oz
Pellets Hallertau Boil
60
min
5.0 AA
Reverse Osmosis water
MASH PROCEDURES: Temp.(f.) Time
1. 99 F
15 min
2. 117 F
15 min
3. 122 F
15 min
4. see below
HOPS
NAME
BOILING TIME: Minutes
90 min
SPECIAL INGREDIENTS:
SPECIFIC GRAVITIES: Original
1058
FININGS?
Terminal
YEAST CULTURE: Type
1012
Type
Liquid
Amount
BREWING
DATE: 7/3/04
Did you use a starter?
Yes
Company
White Labs
Name
WLP380 Hefe
IV
Amount
1 qt
FERMENTATION
Type:
Primary-days:&nbsp7 days
Temp:70 F.
Glass
CARBONATION
Bottle
Condition
Type of Priming Sugar
Corn Sugar
Amount of Priming Sugar
3/4 cup
BOTTLING
DATE: 7/10/04
BREWER COMMENTS
Hop Back
Der Affenschwanz Weizenbock - - 15.C. Weizenbock
Kristin England, St. Paul, MN
SPHBC
OG: / FG:
Bronze Medal - German Wheat and Rye
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
YEAST CULTURE: Type
Did you use a starter?
Company
FININGS?
Type
Amount
BREWING DATE:
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Addl Brewer: Orolya England
Hop Back
Belgian and French Ale
Dodo Pale Ale - - 16.B. Belgian Pale Ale
Jurgen Doreleijers, Madison, WI
Madison Homebrew Tasters Guild
OG: / FG:
Gold Medal - Belgian and French Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
Type:
BOTTLING DATE:
BREWER COMMENTS
No special reference given.
Hop Back
Saison Du Steve - All Grain - 16.C. Saison
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: / FG:
Silver Medal - Belgian and French Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
BOTTLING DATE:
Classic Saison - All Grain - 16.C. Saison
Aaron Lagas, Minneapolis, MN
Minnesota Home Brewers Association
OG: / FG:
Bronze Medal - Belgian and French Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS.
MASH
PROCEDURES: Temp.(f.)
Time
TYPE/BRAND
USE
TIME
TEMP
TYPE
USE
TIME
%AA
HOPS
OZ.
NAME
BOILING TIME: Minutes
SPECIAL INGREDIENTS:
SPECIFIC GRAVITIES: Original
FININGS?
Terminal
Type
YEAST CULTURE: Type
Amount
Did you use a starter?
BREWING
DATE: 8/26/2006
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Sour Ale
Der Unangenehm Hodensack - - 17.A. Berliner Weisse
Kristin England, St. Paul, MN
SPHBC
OG: / FG:
BOTTLING
DATE: 10/06/2006
Gold Medal - Sour Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Addl Brewer: Orolya England
Hop Back
Blended Low Pee H - Malt Extract Only - 17.E. Gueuze
Steve Piatz, Eagan, MN
SPHBC
OG: 1057 / FG:
Silver Medal - Sour Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5.5
FERMENTABLES
WATER TREATMENT:Type(s)
Amount
LBS. TYPE/BRAND
MASH PROCEDURES: Temp.(f.)
Time
3 lb
Dry Wheat
extract
Steep
3 lb
Dry Light
Steep
BOILING TIME: Minutes
SPECIFIC GRAVITIES: Original
1057
USE
TIME TEMP
Terminal
Extract
YEAST CULTURE: Type
Liquid
Did you use a starter?
Yes
100
g
Company
many
HOPS
Name
many
Amount
Maltodextrin
Steep
OZ.
TYPE NAME
USE
TIME %AA
120
g
Whole
Boil
90
min
OLD
hops
FERMENTATION
Type:
Primary-days:&nbsp4.5 yrs
Temp:60-80
Plastic
FININGS?
Bottle
Condition
BREWING DATE:
CARBONATION
Type of Priming Sugar
corn
Amount of Priming Sugar
100g
SPECIAL INGREDIENTS:
No
BOTTLING DATE: 2004
BREWER COMMENTS
A blend of portions of three different batches of the Low Pee H recipe given aboev, all of different ages.
Hop Back
Oud Bruin - All Grain - 17.C. Flanders Brown Ale/Oud Bruin
Dick Nilles, Fargo, ND
Prairie Homebrewing Companions
OG: 1.045 / FG: 1.008
Bronze Medal - Sour Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
6
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
1. 155
60
BOILING TIME: Minutes
60
SPECIFIC GRAVITIES:
Original
1.045
HOPS
1.008
OZ.
TYPE
NAME
USE
TIME %AA
Liquid
1
Whole
East
Boil
60
Terminal
YEAST CULTURE: Type
LBS.
TYPE/BRAND
USE
TIME TEMP
2
wheat
Mash 60
7
pale ale
1
dark candi sugar
1 oz
pale chocolate
.25
cara munich
155
5.0
Did you use a starter?
No
Kent
Company
Wyeast
Name
Lambic
Blend
1
Whole
East
Kent
Boil
60
5.0
SPECIAL INGREDIENTS:
Amount
2 oz Lactic Acid
FERMENTATION
Type:
Primary-days:&nbsp315
Temp:68
Plastic
CARBONATION
Bottle
Condition
Type of Priming Sugar
corn sugar
Amount of Priming Sugar
4.5 oz
1968 Yeast at
bottling
FININGS?
Yes
Type
Irish Moss
Amount
1 tsp
BREWING DATE: 5-9-02
BOTTLING DATE: 3-2403
BREWER COMMENTS
Hop Back
Belgian Strong Ale
Dubbel - All Grain - 18.B. Belgian Dubbel
Zach Demorest, Minneapolis, MN
St. Paul Homebrewers Club
OG: 1077 / FG:
Gold Medal - Belgian Strong Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
10
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
BOILING TIME: Minutes
60 min
SPECIFIC GRAVITIES:
1077
FERMENTABLES
LBS.
TYPE/BRAND
USE
TIME TEMP
12
Munich (DURST
MALZ)
Mash
90
min
154 F
12
Pale Ale (Dingemans)
Mash
90
min
154 F
.5
Aromatic Malt
Mash 90
154 F
Original
min
Terminal
.5
Caramunich I
(Weyermann)
Mash
90
min
154 F
.25
Special B (Dingemans) Mash
90
min
154 F
OZ.
TYPE
NAME
USE
TIME %AA
2 oz
Whole
Styrian
Goldings
Boil
60
min
4.9
2 oz
Whole
Styrian
Goldings
Boil
30
min
4.9
2 oz
Whole
Fuggles
Boil
3 min 4.5
YEAST CULTURE: Type
Did you use a starter?
Yes
Company
White Labs
Name
WLP530
Abbey Ale
Amount
FERMENTATION
HOPS
Type:
Primary-days: Temp:
SPECIAL INGREDIENTS:
2lb Amber Candi
Sugar
FININGS?
Type
Amount
BREWING DATE:
BOTTLING DATE:
BREWER COMMENTS
also Trappist Ale (White Labs #WLP500 starter)
Hop Back
Suscepiat - All Grain - 18.A. Belgian Blond Ale
John Fahrer, Bellevue, NE
OmaHops
OG: 1.060 / FG: 1.009
Silver Medal - Belgian Strong Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
6.5
FERMENTABLES
WATER TREATMENT:Type(s)
Amount
LBS.
TYPE/BRAND
USE
Campden tablet
1/3 tablet
10.5
Bohemian Pils
Mash
MASH
PROCEDURES: Temp.(f.)
Time
0.5
Wheat Malt
Mash
0.375 Cane Sugar
Boil
TIME TEMP
1. 122
20 minutes
HOPS
2. 144
30 minutes
OZ.
TYPE
3. 158
30 minutes
1
Pellets EKG
4. 168
10 minutes
0.5
Whole
BOILING TIME: Minutes
90 minutes
SPECIFIC GRAVITIES: Original 1.060
NAME
Czech
Saaz
FININGS?
Liquid
Type
Irish Moss
Did you use a starter?
Yes
Amount
1 tsp
Company
Wyeast
Name
Belgian Wit
Amount
1/2 gallon
YEAST CULTURE: Type
YEAST NUTRIENTS: Type
n/a
FERMENTATION
Type:
Primary-days:&nbsp18
Temp:84
Glass
Type of Priming Sugar
Cane
Sugar
Amount of Priming Sugar
7/8 CUP
TIME %AA
Boil
60
6.6
Steep
1
3.4
SPECIAL INGREDIENTS:
1.009
Terminal
USE
Yes
BREWING DATE: 7/4/06
BOTTLING
DATE: 7/22/06
BREWER COMMENTS
Hop Back
121 Strong Golden 550 - All Grain - 18.D. Belgian Golden Strong Ale
Michael Heniff, Pearland, TX
Houston Foam Rangers
OG: 1080 / FG: 1015
Bronze Medal - Belgian Strong Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
6.75
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS.
TYPE/BRAND
USE TIME TEMP
MASH
PROCEDURES: Temp.(f.)
19.8
Pils
Boil
75
0.5
CaraPils
Boil
75
Time
1. 151
90
1.8
BOILING TIME: Minutes
75
HOPS
SPECIFIC GRAVITIES:
Original
1080
Dextrose
Boil
10
OZ.
TYPE
NAME
USE TIME %AA
1.4
Pellets
Perle
Boil
60
7.7
1015
1
Pellets
Saaz
Boil
10
3.7
Liquid
0.7
Pellets
Saaz
Boil
0
3.7
Did you use a starter?
Yes
SPECIAL INGREDIENTS:
Company
White Labs
FININGS?
Name
550
Type
Amount
1/2 gal
Amount
FERMENTATION
Type:
Primary-days:&nbsp14
Temp:64
Glass
BREWING
DATE: 7/28/06
Second.-days:10 Temp:64
Glass
CARBONATION
Bottle
Condition
Terminal
YEAST CULTURE: Type
BOTTLING
DATE: 8/21/06
BREWER COMMENTS
Hop Back
Strong Ale
Peas and Queues - - 19.B. English Barleywine
Mark Gerding, The Woodlands, TX
Kykendahl Grain Brewers
OG: / FG:
Gold Medal - Strong Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
WATER TREATMENT:Type(s)
FERMENTABLES
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
addl brewer: John Donaldson
Hop Back
More Powerful than Superman, Batman, Spiderman - All Grain - 19.C. American
Barleywine
Rob Kolacny, Wharton, TX
Houston Foam Rangers
OG: 1.110 / FG: 1.030
Silver Medal - Strong Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
1. 154
60
BOILING TIME: Minutes
120
SPECIFIC GRAVITIES:
Original
1.110
Terminal
YEAST CULTURE: Type
LBS. TYPE/BRAND
USE
TIME TEMP
12.5 Maris Otter
Mash
60
10
LME - light
Boil
120
1
Crystal 10L
Mash
60
154
1.5
Cara-Pils
Mash
60
154
1.5
Crystal 55L
Mash
60
154
1
Special B
Mash
60
154
1.030
1
Flaked Barley
Mash
60
154
Liquid
.75
Biscuit
Mash
60
154
154
Did you use a starter?
Yes
.25
Aromatic Malt
Mash
60
154
Company
White
Labs
.25
Domestic Wheat
Mash
60
154
Name
California
OZ.
TYPE
USE
TIME %AA
Amount
slurry
1
Pellets Nugget
FirstWort 90
12.10
FERMENTATION
Type:
1
Whole Chinook
FirstWort 90
11.6
Primary-days:&nbsp16
Temp:68
Glass
.5
Whole Simcoe
FirstWort 90
11.10
Second.-days:30 Temp:68
Steel
1
Pellets Palisades
Boil
90
7.40
2
Whole Willamette
Boil
30
4.30
.5
Pellets Willammette Boil
30
4.40
.5
Whole Simcoe
Boil
20
11.10
2
Pellets Warrior
Boil
15
17.10
HOPS
NAME
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
BREWING
DATE: 4/8/2006
BOTTLING
DATE: 11/18/2006
BREWER COMMENTS
More hops used than form will allow!!!
Hop Back
Chanukah 5767 - All Grain - 19.C. American Barleywine
Alan Pearlstein, Walled Lake, MI
OG: 1.102 / FG: 1.024
Bronze Medal - Strong Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
Carbon Filter
All Water
MASH
Time
FERMENTABLES
LBS. TYPE/BRAND
USE
TIME
TEMP
15.5 Pale Malt 2-Row
Mash
75 min
154
1
Mash
75 min
154
Crystal 55 L
PROCEDURES: Temp.(f.)
1
Crystal 75L
Mash
75
154
Cara-Pils
Mash
75
154
USE
TIME
%AA
1. 154 F
75 min
1
2. 168 F
10
minutes
HOPS
OZ.
TYPE
BOILING TIME: Minutes
75
minutes
1
Pellets Chinook
Boil
65
12.0
minutes
SPECIFIC GRAVITIES:
Original
1.102
.75
Pellets Chinook
Boil
45
12.0
minutes
1
Pellets Centennial Boil
30
8.5
minutes
.5
Pellets Centennial Boil
15
8.5
minutes
.5
Pellets Cascade
Boil
15
5.6
minutes
1
Whole Chinook
DrySecondary
1 Week
12.9
1
Whole Centennial
DrySecondary
1 Week
7.7
1
Whole Cascade
DrySecondary
1 week
6.5
Terminal
YEAST CULTURE: Type
1.024
Liquid
Did you use a starter?
Yes
Company
Wyeast
Name
#1056
American
Ale
Amount
4 XL
Smack
Pack
FERMENTATION
Type:
Primary-days:&nbsp12
Temp:66 F
Glass
Second.-days:14 Temp:66
F
Glass
Type of Priming Sugar
Amount of Priming
Sugar
NAME
SPECIAL INGREDIENTS:
FININGS?
Type
Corn
Sugar
Amount
BREWING DATE:
3/4 Cup
BREWER COMMENTS
Hop Back
Fruit Beer
Raspberry berliner - All Grain - 20.A. Fruit Beer
Thomas Eibner, St Paul, MN
St. Paul Homebrewers Club
BOTTLING DATE:
OG: / FG:
Gold Medal - Fruit Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
raspberry berliner weisse
Hop Back
Hello Nasty - - 20.A. Fruit Beer
Joe Gerteis, St. Paul, MN
SPHBC
OG: / FG:
Silver Medal - Fruit Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
Raspberry
YEAST CULTURE: Type
FININGS?
Did you use a starter?
Type
Company
Amount
BREWING DATE:
Name
BOTTLING DATE:
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
BASE STYLE: ENGLISH BROWN (no subcategory - OK), Raspberry
Hop Back
Lulus Framboise - All Grain - 20.A. Fruit Beer
Adam Stern, St. Paul, MN
Saint Paul Homebrew Club
OG: / FG:
Bronze Medal - Fruit Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount
LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
BOTTLING DATE:
Primary-days: Temp:
BREWER COMMENTS
Flander sour ale, aged on raspberries. Base style is somewhere between Oud Bruin and Flanders Red.
Hop Back
Spice/Herb/Vegetable
Coconut Porter - All Grain - 21.A. Spice/Herb/Vegetable Beer
Ed Vandegrift, Lees Summit, MO
Saint Paul Homebrewers Club
OG: / FG:
Gold Medal - Spice/Herb/Vegetable
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Robust Porter Base. Shreaded organic coconut added to secondary.
Hop Back
Afterburner - - 21.A. Spice/Herb/Vegetable Beer
Jed Randall, Minneapolis, MN
Minnesota Home Brewers Association
OG: / FG:
Silver Medal - Spice/Herb/Vegetable
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ.
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
TYPE NAME USE TIME %AA
chili peppers
YEAST CULTURE: Type
FININGS?
Did you use a starter?
Type
Company
Amount
BREWING DATE:
Name
BOTTLING DATE:
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
chili peppers
Hop Back
Winter Spiced Ale - - 21.B. Christmas/Winter Specialty Spiced Beer
Steve Mikutowski, Stillwater, MN
SPHBC
OG: / FG:
Bronze Medal - Spice/Herb/Vegetable
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
No spices given - AVB
Hop Back
Smoke-Flavored/Wood-Aged
Mesquite FES - All Grain - 22.B. Other Smoked Beer
Larry Carlin, Oshkosh, WI
Society of Oshkosh Brewers
OG: / FG:
Gold Medal - Smoke-Flavored/Wood-Aged
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
This is a mesquite smoked foreign extra stout.
Hop Back
Turtle Head Creek-Oak Aged Russian Imperial Stout - All Grain - 22.C. Wood-Aged Beer
Shane Lynn, Lawrence, KS
Lawrence Brewers Guild
OG: / FG:
Silver Medal - Smoke-Flavored/Wood-Aged
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
YEAST CULTURE: Type
Did you use a starter?
FININGS?
Type
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Assistant brewer Dustin Jamison
Hop Back
B.B.U.R.P. - All Grain - 22.C. Wood-Aged Beer
Brett Danke, Mosinee, WI
Bull Falls Brewers
OG: 1.060 / FG: 1.022
Bronze Medal - Smoke-Flavored/Wood-Aged
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
120
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS. TYPE/BRAND
USE
MASH
PROCEDURES: Temp.(f.)
Time
230 2-row
Mash 90
156
20
Crystal 55L
Mash 90
156
1. 156
90
10
Chocolate
Mash 90
156
BOILING TIME: Minutes
90
10
Black Patent
Mash 90
156
SPECIFIC GRAVITIES:
Original
1.060
6
Roasted Barley
Mash 90
156
Terminal
YEAST CULTURE: Type
1.022
Liquid
Did you use a starter?
No
Company
White Labs
Name
California Ale
Amount
1 vial
FERMENTATION
Type:
Primary-days:&nbsp7
Temp:76
Glass
Second.-days:30 Temp:72
Glass
TIME TEMP
HOPS
OZ. TYPE
NAME
USE
TIME %AA
Boil
80
8.4
16
Pellets Target
16
Pellets
EK
Goldings
Boil
20
4.75
16
Pellets
EK
Goldings
Boil
5
4.75
SPECIAL INGREDIENTS:
Oak Chips
Jim Beam Whiskey
FININGS?
Yes
Type
Irish Moss
CARBONATION
Bottle
Condition
Type of Priming Sugar
Dextrose
Amount of Priming Sugar
3/4 cup
Amount
5 oz.
BREWING
DATE: 6/17/06
BOTTLING
DATE: 7/21/06
BREWER COMMENTS
Robust Porter (12B) racked onto oak chips and Jim Beam Whiskey.
Hop Back
Specialty Beer
O Beehave Honey Ale - All Grain - 23.A. Specialty Beer
Neil Bromenshenkel, Richfield, MN
Minnesota Homebrewers Association
OG: 1.050 / FG: 1.005
Gold Medal - Specialty Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
gypsum
1 tsp
phosphoric acid
1 tsp
MASH
PROCEDURES: Temp.(f.)
Time
1. 153
60
BOILING TIME: Minutes
60
SPECIFIC GRAVITIES:
Original
1.050
1.005
SPECIAL INGREDIENTS:
Liquid
3 lbs Clover
Honey
Terminal
YEAST CULTURE: Type
Did you use a starter?
Yes
Company
wyeast
LBS.
TYPE/BRAND
USE
TIME TEMP
3
2 row rahr
Mash
60
153
3
golden promise
Mash
60
153
8 oz
carapils
Mash
60
153
4 oz
honey malt
Mash
60
153
OZ.
TYPE
NAME
USE
TIME %AA
1
Pellets
perle
Boil
60
1
Pellets
tettnang Boil
15
HOPS
FININGS?
No
Name
american ale
1056
Amount
1 ltr
FERMENTATION
Type:
Primary-days:&nbsp4
Temp:68
Glass
Second.-days:28 Temp:66
Glass
CARBONATION
Bottle
Condition
Type of Priming Sugar
corn DME
Amount of Priming Sugar
5 oz
BREWING
DATE: 10/16/05
BOTTLING
DATE: 11/18/05
BREWER COMMENTS
Hop Back
Shadow Coffee Sweet stout - - 23.A. Specialty Beer
Ed Moore, Sugar Land, TX
KGB
OG: / FG:
Silver Medal - Specialty Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
Coffee
YEAST CULTURE: Type
FININGS?
Did you use a starter?
Type
Company
Amount
BREWING DATE:
Name
Amount
FERMENTATION
Type:
BOTTLING DATE:
Primary-days: Temp:
BREWER COMMENTS
Sweet Stout with Coffee added
Hop Back
Wheat Wine - All Grain - 23.A. Specialty Beer
Susan and Bob Ruud, Harwood, ND
Prairie Homebrewing Companions
OG: 1104 / FG:
Bronze Medal - Specialty Beer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5.5
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
BOILING TIME: Minutes
90 min
SPECIFIC GRAVITIES:
Original
1104
YEAST CULTURE: Type
Did you use a starter?
Company
Wyeast
Name
British
Ale
TYPE/BRAND
USE
TIME TEMP
14.5 lb
Wheat Malt
Mash
60
min
152 F
6.5 lb
Pale 2-Row
Mash
60
min
152 F
1 l;b
Crystal 40
Mash
60
min
152 F
USE
TIME %AA
OZ.
TYPE
NAME
1.2 oz
Whole
Horizon FirstWort
.6 oz
Whole
Glacier
Boil
15
min
.6 oz
Whole
Glacier
Boil
5 min 5.8
11
5.8
SPECIAL INGREDIENTS:
Amount
Primary-days: Temp:
LBS.
HOPS
Terminal
FERMENTATION
FERMENTABLES
Type:
75% Wheat
Malt Base
FININGS?
Type
Amount
BREWING DATE:
BREWER COMMENTS
also 165 F - 15 min
BOTTLING DATE:
Hop Back
Traditional Mead
Chateau Fletty Sparkling Orange Blossom - Mead - 24.B. Semi-Sweet Mead
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: / FG:
Gold Medal - Traditional Mead
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
MEAD OR CIDER?
Sweet
Sparkling
BREWER COMMENTS
Orange Blossom honey
Standard
BOTTLING DATE:
Hop Back
Kona Mead III - Mead - 24.C. Sweet Mead
DeWayne Hirdler, Waverly, MN
Minnesota Homebrewers Association
OG: / FG:
Silver Medal - Traditional Mead
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
1
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS.
TYPE/BRAND
USE TIME
TEMP
Acid blend
1tsp
3
Kona Honey
Boil
170
Campden tablet
1
HOPS
MASH
PROCEDURES: Temp.(f.)
Time
TYPE
USE TIME
BOILING TIME: Minutes
5
Liquid
No
Company
Wyeast
Name
Sweat
Mead
Amount
125ml
Amount:
1tsp
Type:
Primary-days: Temp:
MEAD OR CIDER?
Petillant
BREWER COMMENTS
FININGS?
Amount
Did you use a starter?
Sweet
%AA
Type
Terminal
FERMENTATION
NAME
SPECIAL INGREDIENTS:
SPECIFIC GRAVITIES:
Original
YEAST CULTURE: Type
OZ.
5 min
Standard
BREWING
DATE: 11/15/2005
BOTTLING
DATE: 3/19/2006
Hop Back
Mixed Wildflower Mead - Mead - 24.C. Sweet Mead
Stephen Pursley, Norman, OK
OG: 1.078 / FG: 1.03
Bronze Medal - Traditional Mead
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
FERMENTABLES
WATER TREATMENT:Type(s)
Amount
LBS. TYPE/BRAND
USE TIME
16
Wildflower Honey
Boil
TYPE
USE TIME
None
MASH
PROCEDURES: Temp.(f.)
Time
BOILING TIME: Minutes
60
Terminal
1.03
YEAST CULTURE: Type
Did you use a starter?
No
Company
Lalvin
Name
71B-1122
Amount
1
package
FERMENTATION
Type:
Primary-days:&nbsp30 Temp:68
Second.-days:90 Temp:68
MEAD OR CIDER?
Sweet
Still
BREWER COMMENTS
Sack
45 min
HOPS
OZ.
SPECIFIC GRAVITIES: Original 1.078
TEMP
NAME
%AA
SPECIAL INGREDIENTS:
FININGS?
No
BREWING DATE: 6-1504
BOTTLING DATE: 12-0504
Hop Back
Melomel
Blueberry Mead 2006 - Mead - 25.C. Other Fruit Melomel
Chris Olson, Portland, OR
Oregon Brew Crew
OG: / FG:
Gold Medal - Melomel
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS.
TYPE/BRAND
USE
TIME
MASH
PROCEDURES: Temp.(f.)
Time
15
honey
Boil
5
8.5
blueberries
Boil
5
BOILING TIME: Minutes
5
SPECIFIC GRAVITIES:
Original
HOPS
OZ.
TYPE
Liquid
hand picked
blueberries
Did you use a starter?
No
FININGS?
Company
Wyeast
Name
3632
BREWING
DATE: 8/12/2006
Amount
smack
pack
Amount:
3 tsp
FERMENTATION
Type:
Primary-days:&nbsp13
Temp:74
Plastic
Second.-days:46 Temp:72
Glass
Other-days:
Glass
70 Temp:55
MEAD OR CIDER?
NAME USE
TIME
%AA
SPECIAL INGREDIENTS:
Terminal
YEAST CULTURE: Type
TEMP
No
BOTTLING
DATE: 12/29/2006
Medium
Still
Standard
BREWER COMMENTS
Hop Back
Raspberry Mead - Mead - 25.C. Other Fruit Melomel
Adam Stern, St. Paul, MN
Saint Paul Homebrew Club
OG: / FG:
Silver Medal - Melomel
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
MEAD OR CIDER?
Dry
Still
Standard
BREWER COMMENTS
Raspberry mead.
BOTTLING DATE:
Hop Back
Udin in Eden - - 25.A. Cyser
Jesse Stremcha, St Paul, MN
St. Paul Homebrewers Club
OG: / FG:
Bronze Medal - Melomel
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Cobrewer: Sarah Stremcha
Hop Back
Other Mead
BOTTLING DATE:
Mesquite Agave Chipotle Mead - Mead - 26.A. Metheglin
Paul Dienhart, Minnetonka, MN
St. Paul Homebrewers
OG: / FG:
Gold Medal - Other Mead
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
3.5
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
FERMENTABLES
LBS.
TYPE/BRAND
5.5
lb
Amber Agave syrup
6.5
lb
Death Val. mesquite
honey
USE TIME TEMP
HOPS
OZ.
Terminal
TYPE
NAME
USE TIME %AA
SPECIAL INGREDIENTS:
YEAST CULTURE: Type
Did you use a starter?
5 dried chipotle
peppers
Company
FININGS?
Name
Narbonne
Type
Amount
2 packets
Amount
YEAST NUTRIENTS: Type
Mead
Nutrient
Company:
Wyeast
Amount:
1 tbsp
FERMENTATION
Colgin mesquite
liq.smoke
BREWING DATE: 1/06
BOTTLING DATE:
Type:
Primary-days: Temp:
MEAD OR CIDER?
Medium
Still
Standard
BREWER COMMENTS
Used a mix of mesquite honey and agave nectar. Chipotle peppers added to secondary. Mix honey and
agave syrup (no heat) in 2.5 gallons of RO water. Add yeast nutrient and energizer. Apply pure oxygen
for one minute and pitch rehydrated yeast. Ferment in glass for one month. Rack to glass secondary for
nine months. Add chipotle peppers (two whole and three slit along the side to expose the seeds).
Condition the mead with the peppers for two weeks. Rack beer off peppers to glass tertiary for one
month. Bottle the mead, adding five drops of mesquite liquid smoke per bottle.
Hop Back
Coco Cherry Braggot - Malt Extract and Grain - 26.B. Braggot
Mike Haws, Arlington, TX
Knights of the Brown Bottle
OG: mead 1.132 / FG:
Silver Medal - Other Mead
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
12.5
WATER
TREATMENT:Type(s)
Amount
filtered
6.5 gal.
filtered
6.0 gal.
MASH
PROCEDURES: Temp.(f.)
Time
BOILING TIME: Minutes
60 min.
SPECIFIC GRAVITIES:
Original
mead
1.132
Terminal
YEAST CULTURE: Type
Liquid
Did you use a starter?
Yes
Company
white labs
Name
WLP 500
Amount
1 qt.
YEAST NUTRIENTS: Type wlp
FERMENTABLES
LBS.
TYPE/BRAND
USE
TIME TEMP
8#
specialty
Steep
60
min
153
15#
honey generic
Primary
15
min
150
9# DME
muntons
Boil
60
min.
10#
cherrys
Maraschino
Primary
10
days
5#
cherrys
tart
Primary
10
days
USE
TIME %AA
HOPS
OZ.
TYPE
NAME
1/2 oz
Pellets hallertaure Boil
15
min.
4.5
1 3/4 oz
Pellets perle
60
min
7.15
Boil
Company:
white labs
SPECIAL INGREDIENTS:
Amount:
2 tsp.
cocoa nibs
12 oz.
secondary
Type:
10# marachino
cherrys
5# tart cherrys
primary
FININGS?
No
FERMENTATION
Primary-days:&nbsp10
Temp:70
BREWING DATE: 6/12/05
Second.-days:10 Temp:70
Other-days:
Temp:68
5 months
CARBONATION
Bottle
BOTTLING DATE: 1/6/07
Condition
Type of Priming Sugar
coopers
Amount of Priming Sugar 3 tabs
BREWER COMMENTS
Dark Belgian Specilty with cocoa nibs og 1.122 Marschino cherry mead og 1.132
Hop Back
Old Spice - Mead - 26.A. Metheglin
Ramsis n David Gobran, Maplewood, MN
Minnesota Home Brewers Association
OG: / FG:
Bronze Medal - Other Mead
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS.
MASH PROCEDURES: Temp.(f.) Time
15
BOILING TIME: Minutes
HOPS
SPECIFIC GRAVITIES: Original
OZ.
TYPE/BRAND
Honey
TYPE
NAME USE TIME %AA
SPECIAL INGREDIENTS:
Terminal
YEAST CULTURE: Type
Did you use a starter?
Cinnamon, Cloves
No
FININGS?
Company
Type
Name
Amount
BREWING DATE:
Amount
FERMENTATION
Type:
Primary-days: Temp:
MEAD OR CIDER?
Sweet
USE TIME TEMP
Still
BREWER COMMENTS
Standard
BOTTLING DATE:
Hop Back
Standard Cider and Perry
English Cider - Cider - 27.B. English Cider
Gary Awdey, Eden, NY
OG: / FG:
Gold Medal - Standard Cider and Perry
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount
LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
MEAD OR CIDER?
Medium
BREWER COMMENTS
Apples of the English bittersweet variety Yarlington Mill were collected when ripe in mid-October. The
apples were washed, milled, and macerated 24 hours before pressing. Pectin methyl esterase (PME) was
added immediately after milling as a keeving aid. Note: PME is not the same thing as commercial
pectinase. The food-grade PME used was Crystalzyme AES �, offered by Valley Research. Dosage used
was 1.6 ml per 5 gallons of cider. This enzyme is sold in commercial quantities but unfortunately not in
hobby quantities. Sulfite was added immediately after pressing. Dose used was based on pH as
described in Andrew Lea s website (see Section 3 of
http://ourworld.compuserve.com/homepages/andrew_lea/frameset.htm). The sulfited juice was left to sit
overnight. Then calcium choride was added as a precipitating agent. Dose used was the equivalent of
11.7 grams of CaCl2 (in the dihydrate form) per five gallons due to very high pectin load resulting from the
enzyme-assisted maceration. The enzyme demethylates the pectin chains. Positively charged calcium
ions crosslink the negativly charged chains into a gel. To avoid a salty taste less CaCl2 is recommended
when there is a lighter pectin load. Need varies with fruit variety as well as time and temperature of
maceration.
After adding the CaCl2 the juice began to thicken as a gel began to form. A prepared yeast starter was
gently swirled in when the juice was sufficiently viscous to hold it in suspension. This was several hours
after adding the CaCl2, though the timing may vary.
Maintaining a low temperature is vital when keeving a cider. It is recommended that the temperature not
exceed 61 degrees F after the CaCl2 is added but even at that temperature there is substantial risk that
the fermentation will start too quickly and rising gas bubbles will break apart the precipitating gel.
Temperature in the 40-50 degree F range is less risky. It is also more difficult to achieve a successful
keeve at higher levels of acidity so selection of fruit may be a significant factor.
The yeast used was Red Star C�te des Blanc, hydrated in water, with an equal amount of juice added
afterward in stages to minimize osmotic shock. The yeast starter was cooled gradually to temperature of
the juice (also to prevent shock). The yeast in suspension became embedded in the gel that formed in the
full volume occupied by the juice. Distribution of the gel can take other forms as well, particularly when
there is less pectin in the juice. Frequently it has a cloudlike appearance, starting wispy and gradually
becoming more well defined. In juices of lower gravity it tends to fall to the bottom or forms striations.
Ideally the CO2 gas produced by incipient fermentation causes the gel to rise and compact into a brown
cap. Time required for this to take place in the batch process may vary tremendously, from several hours
to several weeks.
Juice between the cap and the bottom sediment was sparkling clear because most of the yeast, other
impurities, and some critical yeast nutrients were lifted with the gel. This technique is one in which
depletion of yeast nutrients is desirable.
The clear juice was siphoned out carefully, taking care not to disturb the brown cap. This forced the yeast
to regrow in the cider, further depleting the juice of critical nutrients. The juice was siphoned to a sterile
carboy, filled to the neck, and fitted with an airlock. Temperature was kept cool (about 40 -45 degrees F
initially). Fermentation progressed very slowly. The endogenous sugar was about 1/3 depleted after four
months when the cider was racked off the lees. As cellar temperature gradually rose with the change of
seasons the rate of fermentation increased. Progress was monitored with a refractometer to ensure that
fermentation was steady and slowed gradually to a negligible level rather than halted suddenly by a stuck
fermentation. Failure to take this precaution may result in unacceptably high risk of overpressurization in
the bottle. Use of a punted champagne bottle designed to hold higher pressure is another sensible
precaution, especially when using this technique to produce sparkling French cider.
The cider was bottled without preservatives on a cold November day, thirteen months after starting.
Temperature of bottling influenced the level of dissolved CO2. The cider was still at low temperature and
petillant at room temperature. Although this cider was medium-dry by typical North American tastes it was
medium or medium-sweet for the style. The nutritional stress placed on the yeast by a successful keeve is
intended to leave the cider with higher residual sweetness than could be achieved without artificial
sweetening, preservatives, sterile filtration or pasteurization. The keeve also removes many impurities. In
conjunction with judicious sulfiting this makes it less likely that spoilage bacteria will achieve a foothold in
your cider. At the same time it leaves enough wild microbial life to add complexity to the cider. This also
makes it possible to ferment slowly at low temperatures that favor the formation of desirable phenolics
and finish with moderate alcohol levels that do not overpower the natural character of the fruit
Hop Back
Beths Cider - Cider - 27.A. Common Cider
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: / FG:
Silver Medal - Standard Cider and Perry
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND
MASH PROCEDURES: Temp.(f.) Time
6 gal Indian Summer Cider
BOILING TIME: Minutes
2 lb
SPECIFIC GRAVITIES: Original
HOPS
Terminal
OZ.
YEAST CULTURE: Type
Light Brown Sugar
TYPE
Type
Name
Amount
BREWING DATE:
Amount
Type:
Primary-days: Temp:
MEAD OR CIDER?
Sparkling
USE TIME %AA
FININGS?
Company
Medium
NAME
SPECIAL INGREDIENTS:
Did you use a starter?
FERMENTATION
USE TIME TEMP
Standard
BREWER COMMENTS
Hop Back
BOTTLING DATE:
Cider House Dual - Cider - 27.A. Common Cider
Chris Smith, Minneapolis, MN
Minnesota Home Brewers Association
OG: / FG:
Bronze Medal - Standard Cider and Perry
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
MEAD OR CIDER?
Medium
Sparkling
BREWER COMMENTS
Hop Back
Specialty Cider and Perry
Swerving Santas Spiced Cider - Cider - 28.D. Other Specialty Cider or Perry
Travis Skroch, Stratford, WI
Bull Falls Homebrewers
OG: / FG:
Gold Medal - Specialty Cider and Perry
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS.
TYPE/BRAND USE
MASH
PROCEDURES: Temp.(f.)
2
brown sugar
Primary
5 gallons
cider
Primary
Time
BOILING TIME: Minutes
HOPS
SPECIFIC GRAVITIES:
Original
OZ.
TYPE NAME USE
TIME TEMP
TIME %AA
SPECIAL INGREDIENTS:
Terminal
2 cinammon sticks 5 whole allspice 3 whole cloves
YEAST CULTURE: Type
Did you use a starter?
No
Company
Lalvin
Name
EC1118
Amount
1 pack
FERMENTATION
Type:
Primary-days:&nbsp30
Temp:66
Glass
Second.-days:45 Temp:66
Glass
Other-days:
Glass
90 Temp:66
FININGS?
Yes
Type
Sparkloid
Amount
1 tsp.
BREWING DATE: 9/22/05 BOTTLING DATE: 04/7/06
MEAD OR CIDER?
Medium
Still
Standard
BREWER COMMENTS
Crushed 5 campden tablets and added to cider 24 hours before pitching yeast. Pitched yeast. Racked
twice and then added potassium sorbate to inhibit yeast growth. Put in 2 cinammon sticks, 5 whole
allspice, and 3 whole cloves and let sit for 3 weeks. Back sweetened with 2 gallons cider boiled down to 3
cups and one frozen apple juice concentrate. Added 5 tsp. sparkloid to clear. Bottled after 2 weeks.
Hop Back
Maine Squeeze - - 28.A. New England Cider
Jesse Stremcha, St Paul, MN
St. Paul Homebrewers Club
OG: / FG:
Silver Medal - Specialty Cider and Perry
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Cobrewer: Sarah Stremcha
Hop Back
Cinnamon Cider - Cider - 28.D. Other Specialty Cider or Perry
Chris Smith, Minneapolis, MN
Minnesota Home Brewers Association
OG: / FG:
Bronze Medal - Specialty Cider and Perry
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
Cinnamon
YEAST CULTURE: Type
Brown Sugar
FININGS?
Did you use a starter?
Type
Company
Amount
BREWING DATE:
Name
BOTTLING DATE:
Amount
FERMENTATION
Type:
Primary-days: Temp:
MEAD OR CIDER?
Medium
Still
BREWER COMMENTS
Hop Back
Eis-ANYTHING!
Womanizer - - 29.A. Eis-Anything!
Eric Biermann, Golden Valley, MN
Minnesota Home Brewers Association
OG: / FG:
Gold Medal - Eis-ANYTHING!
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5 gal
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
FERMENTABLES
LBS. TYPE/BRAND
USE
9.3
lb
Gold Malt Extract
Boil
4 oz
Aromatic malt
Steep
12
oz
Caramel 60 malt
Steep
TIME TEMP
Original
8 oz
Victory malt
Steep
USE
TIME %AA
HOPS
Terminal
YEAST CULTURE: Type
OZ.
TYPE
Did you use a starter?
1 oz
Pellets Chinook
Boil
45
Company
1 oz
Pellets Cascade
Boil
30
1 oz
Pellets Centennial Boil
20
1 oz
Pellets Crystal
Boil
5
2 oz
Whole Cascade
DrySecondary
Name
American
Ale
NAME
Amount
FERMENTATION
Type:
SPECIAL INGREDIENTS:
Primary-days: Temp:
CARBONATION
Forced
CO2
FININGS?
Type
Amount
BREWING DATE:
BOTTLING DATE:
BREWER COMMENTS
Midwest Supplies Hop Head Double IPA kit. I took the last gallon of IPA from the keg and eised it until I
reduced the volume by about 50%. I dry hopped the eised beer with a couple ounces of Styrian
Goldings for a week. After the hopping I bottled the beer and placed all of the bottles, too bad only had 4,
into a corny keg at 30 psi for one week prior to capping them.
Hop Back
Balteis Porter - All Grain - 29.A. Eis-Anything!
Thomas Eibner, St Paul, MN
St. Paul Homebrewers Club
OG: / FG:
Silver Medal - Eis-ANYTHING!
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
Terminal
FININGS?
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
At Least Its Not Cranberry Blossom - All Grain - 29.A. Eis-Anything!
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: / FG:
Bronze Medal - Eis-ANYTHING!
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
BREWER COMMENTS
Eis roggen bier
Type:
BOTTLING DATE:
Hop Back
New Brewer
Robust Porter - - 30.A. New Entrant
BJ Haun, St. Paul, MN
SPHBC
OG: / FG:
Gold Medal - New Brewer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
BREWER COMMENTS
Type:
BOTTLING DATE:
Hop Back
Superhopper - All Grain - 30.A. New Entrant
Ryan Anderson, Saint Louis Park, MN
Just an AHA member...
OG: 1.062 / FG: 1.012
Silver Medal - New Brewer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5.5
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS. TYPE/BRAND
USE
TIME TEMP
MASH
PROCEDURES: Temp.(f.)
Time
14.5
Maris Otter
Mash
60
154
.5
Biscuit
Mash
60
154
1. 154
60
.5
Crystal 40L
Mash
60
154
BOILING TIME: Minutes
60
.5
Crystal 60L
Mash
60
154
SPECIFIC GRAVITIES:
Original
1.062
HOPS
OZ.
TYPE
NAME
USE
TIME %AA
.25
Whole
amarillo
FirstWort
fwh
.25
Whole
simcoe
FirstWort
fwh
.5
Whole
amarillo
Boil
60
.5
Whole
simcoe
Boil
60
.5
Whole
simcoe
Boil
30
.5
Whole
amarillo
Boil
30
.25
Whole
simcoe
Boil
15
.25
Whole
amarillo
Boil
15
Terminal
1.012
YEAST CULTURE: Type
Did you use a starter?
No
Company
Safale
Name
US56
Amount
1
packet
FERMENTATION
Type:
Primary-days:&nbsp10
Temp:62
Plastic
Second.-days:14 Temp:62
Steel
FININGS?
Other-days:
Steel
Type
Irish Moss
Amount
1tsp
5 Temp:35
SPECIAL INGREDIENTS:
Yes
BREWING DATE: Dec 12 BOTTLING DATE: 1-13-2007
BREWER COMMENTS
5 min 0.25 oz. Amarillo 5 min 0.25 oz. Simcoe 0 mn 0.25 oz. Amarillo 0 min 0.25 oz. Simcoe Dry Hop 0.5
oz. Amarillo Dry Hop 0.5 oz. Simcoe
Hop Back
Bourbon Barrel Porter - Malt Extract and Grain - 30.A. New Entrant
David Krelic, Maple Grove, MN
Minnesota Homebrewers Association
OG: / FG:
Bronze Medal - New Brewer
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
FERMENTABLES
LBS. TYPE/BRAND
USE
TIME TEMP
1
Chocolate Malt
Steep
30
155
.5
Dark Crystal
Steep
30
155
.5
Dark Crystal
Steep
30
155
6.6
Dark LME
Boil
60
2
Wheat DME
Boil
60
HOPS
Terminal
Liquid
OZ.
TYPE
NAME
USE
TIME %AA
Did you use a starter?
No
1
Pellets
Chinook
Boil
60
Company
Wyeast
1
Pellets
Goldings
Boil
15
Name
Scottish Ale
#1728
1
Pellets
Fuggle
Boil
5
YEAST CULTURE: Type
Amount
FERMENTATION
Type:
Primary-days:&nbsp21
Temp:69.7
Glass
Second.-days:60 Temp:69.7
Glass
Type of Priming Sugar
Corn
Amount of Priming Sugar
3.4 Cup
BREWER COMMENTS
SPECIAL INGREDIENTS:
2oz. Oak
Cubes
16 oz. Jim Beam
Black
FININGS?
No
BREWING DATE:
BOTTLING DATE:
Hop Back
American IPA
Bad Present Bitterness - - 14.B. American IPA
Mark Westmeyer, Chicago Heights, IL
OG: / FG:
Gold Medal - American IPA
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Primary-days: Temp:
BREWER COMMENTS
ADDL BREWER: Carl Barnard
Type:
BOTTLING DATE:
Hop Back
Holiday IPA - All Grain - 14.B. American IPA
Benjamin Low, Providence, RI
OG: 1.071 / FG: 1.017
Silver Medal - American IPA
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
Gypsum
15g
Epsom Salts
7g
Calcium Chloride
2g
MASH
PROCEDURES: Temp.(f.)
Time
1. 152
60
BOILING TIME: Minutes
90
SPECIFIC GRAVITIES:
Original
1.071
FERMENTABLES
LBS. TYPE/BRAND
USE
12
American 2-Row
Mash
1
American 80L
Crystal
Mash
.75
American Victory
Mash
.5
Caramunich
Mash
.5
Carafoam
Mash
.25
Weyermann
Caramunich II
Mash
TIME TEMP
HOPS
OZ. TYPE
NAME
USE
TIME %AA
1.017
1
Pellets
Chinook
Boil
60
12
Liquid
2
Whole
Cascade
Boil
15
7.2
Did you use a starter?
Yes
1.5
Whole
Cascade
Boil
1
7.2
Company
WYeast
Name
Ringwood
.5
Whole
Cascade
DrySecondary
0
7.2
Amount
1300 mL
.5
Whole
Centennial
DrySecondary
0
10
Terminal
YEAST CULTURE: Type
nutrient
YEAST NUTRIENTS: Type
blend
SPECIAL INGREDIENTS:
FININGS?
Company:
WYeast
Yes
Amount:
1 tsp
Type
Whirlfloc
FERMENTATION
Type:
Amount
1 tablet
Primary-days:&nbsp7
Temp:70
Glass
Second.-days:9 Temp:65
Glass
BREWING
DATE: 11/30/06
BOTTLING DATE: 12/15/06
Volumes of CO2
2.3
BREWER COMMENTS
Hop Back
Lil Hoppy - - 14.B. American IPA
Randall Contreras, Hayward, CA
Draught Board
OG: / FG:
Bronze Medal - American IPA
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
BOTTLING DATE:
Russian Imperial Stout
RIS - All Grain - 13.F. Russian Imperial Stout
Thomas Eibner, St Paul, MN
St. Paul Homebrewers Club
OG: / FG:
Gold Medal - Russian Imperial Stout
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Bat Guano - All Grain - 13.F. Russian Imperial Stout
Scott Lasky, Vernon Hills, IL
BABBLE
OG: 1.106 / FG: 1.036
Silver Medal - Russian Imperial Stout
BOTTLING DATE:
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
FERMENTABLES
WATER TREATMENT:Type(s) Amount
LBS. TYPE/BRAND
USE
TIME
TEMP
MASH
PROCEDURES: Temp.(f.)
Time
19
Maris Otter
Mash
60
min.
150
1. 150
60 min.
1.5
Roasted barley
Mash
150
2. 170
mash out
60
min.
BOILING TIME: Minutes
90
1
Blk. patent
Mash
150
SPECIFIC GRAVITIES:
Original
60
min.
1.106
1.25 Crystal 80
Mash
60
min.
150
1.25 Choc. malt
Mash
60
min.
150
1
Mash
60
min.
150
USE
TIME
%AA
Terminal
YEAST CULTURE: Type
1.036
Liquid
Did you use a starter?
Yes
Company
Wyeast
Name
London
ale
HOPS
OZ.
TYPE
Amount
1
package
1
Pellets Centennial FirstWort
Type:
1
Pellets Centennial Boil
90
min.
8.5
1
Pellets Centennial Boil
60
min.
8.5
1
Pellets Centennial Boil
30
min.
8.5
1
Pellets Centennial Boil
5 min. 8.5
FERMENTATION
Primary-days:&nbsp70
Temp:7
Second.-days:68 Temp:10
Flaked Barley
NAME
8.5
SPECIAL INGREDIENTS:
FININGS?
Yes
Type
Irish moss
Amount
1 tsp.
BREWING DATE: 10-906
BREWER COMMENTS
Hop Back
BOTTLING DATE: 10-26-06
Buffalo Chip Stout - Mead - 13.F. Russian Imperial Stout
Donald Sajda, Spring, TX
Kuykendahl Gran Brewers (KGB)
OG: 1.116 / FG: 1.037
Bronze Medal - Russian Imperial Stout
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
1. 158
45
BOILING TIME: Minutes
90
SPECIFIC GRAVITIES:
Original
1.116
1.037
FERMENTABLES
LBS. TYPE/BRAND
USE
TIME
TEMP
17
maris otter
Mash
45
158
2
biscuit
Mash
45
158
1.5
caravienna
Mash
45
158
1.5
flaked barley
Mash
45
158
1.5
special b
Mash
45
158
1
crystal med
Mash
45
158
3.75 roasted barley
Mash
45
158
Liquid
1.5
Boil
10
boil
Did you use a starter?
Yes
HOPS
Company
wyeast
OZ.
USE
TIME
%AA
Name
007
1.75 Whole
northern
brewer
FirstWort
90
9.5
1
Whole goldings
FirstWort
90
5.1
2
Whole goldins
Boil
10
5.1
5.1
Terminal
YEAST CULTURE: Type
Amount
candy sugar
TYPE NAME
FERMENTATION
Type:
Primary-days:&nbsp14
Temp:70
Glass
1
Whole goldings
Boil
0
Second.-days:21 Temp:70
Plastic
1
Whole fuggles
21
days
Type of Priming Sugar
brown
suga
DrySecondary
SPECIAL INGREDIENTS:
Amount of Priming Sugar
3/4 cup
FININGS?
MEAD OR CIDER?
Type
Amount
BREWING DATE:
BREWER COMMENTS
Hop Back
BOTTLING DATE: 6/22/06
American Pale Ale
Hop Nuggin Pale Ale - All Grain - 10.A. American Pale Ale
Caleb Eagan, Schenectady, NY
OG: 1.050 / FG: 1.016
Gold Medal - American Pale Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
Gypsum
1 tsp
MASH
PROCEDURES: Temp.(f.)
Time
1. 153
60
BOILING TIME: Minutes
70
SPECIFIC GRAVITIES:
Original
1.050
1.016
HOPS
Liquid
OZ.
TYPE
Did you use a starter?
Yes
.50
Company
Wyeast
Name
1272
American
ale II
Amount
1/2 Gallon
Terminal
YEAST CULTURE: Type
LBS. TYPE/BRAND
USE
TIME
TEMP
10lb Maris Otter
Mash
60
153
.75
Carared
Mash
60
153
.50
Caramalt
Mash
60
153
.25
Crystal 20L
Mash
60
153
.25
Victory
Mash
60
153
.25
Special Roast
Mash
60
153
.12
Crystal 60L
Mash
60
153
USE
TIME
%AA
Whole Centenial FirstWort
FW
9.5
1.0
Whole Centenial Mash
60
9.5
.50
Whole Cascade
Mash
30
4.5
.50
Whole Centenial Mash
15
9.5
.50
Whole Centenial Mash
10
9.5
1.5
Whole Cascade
Mash
1
4.5
Whole Centenial
DrySecondary
2
9.5
weeks
NAME
YEAST NUTRIENTS: Type none
FERMENTATION
Type:
1.0
Primary-days:&nbsp10
Temp:65
Glass
SPECIAL INGREDIENTS:
Second.-days:16 Temp:62
Glass
CARBONATION
Bottle
Condition
Type of Priming Sugar
Amount of Priming
Sugar
FININGS?
Corn Sugar
3/4 Cup
Yes
Type
Irish Moss
Amount
1 tsp
BREWING
DATE: 11/27/06
BOTTLING DATE: 12/23/06
BREWER COMMENTS
Hop Back
Sunny Day Pale Ale - All Grain - 10.A. American Pale Ale
Joe Formanek, Bolingbrook, IL
Urban Knaves of Grain
OG: 1060 / FG: 1016
Silver Medal - American Pale Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5
WATER
TREATMENT:Type(s)
Amount
75
min
var
6lb
Crisp Maris Otter
malt
Mash
75
min
var
1 lb
SMC Special Pale
malt
Mash
75
min
var
1060
1 lb
Weyermanns Wheat
Mash
75
min
var
1016
0.5lb DWC Aromatic
Mash
75
min
var
.5 lb
DWC Biscuit malt
Mash
75
min
var
.25lb
DWC CaraVienne
malt
Mash
75
min
var
OZ.
TYPE
USE
TIME %AA
1 oz
Whole Centennial
Boil
60
min
10.2
1 oz
Whole Centennial
Boil
10
min
10.2
Bottle
Condition
1 oz
Whole Willamette
Boil
10
min
4.5
Corn sugar
1 oz
Whole Homegrown Boil
10
min
?
60 min
2. 170 F
15 min
BOILING TIME: Minutes
75 min
SPECIFIC GRAVITIES:
Original
Liquid
Did you use a starter?
Yes
Company
White Labs
Name
WLP002
English Ale
Amount
2 pint
Type:
Primary-days:&nbsp5
Temp:65 F
Second.-days:8 Temp:65 F
CARBONATION
Type of Priming Sugar
TIME TEMP
Mash
1. 153 F
FERMENTATION
USE
DWC pale Two-row
malt
Time
YEAST CULTURE: Type
LBS. TYPE/BRAND
2lb
MASH
PROCEDURES: Temp.(f.)
Terminal
FERMENTABLES
HOPS
NAME
Amount of Priming
Sugar
.5 cup
1 oz
Whole Centennial
DrySecondary
10.2
1 oz
Whole Willamette
DrySecondary
4.5
1 oz
Whole Willamette
Boil
60
min
4.5
SPECIAL INGREDIENTS:
FININGS?
Yes
Type
Irish Moss
Amount
1 tsp
BREWING
DATE: 11/11/06
BOTTLING DATE: 11/24/06
BREWER COMMENTS
Hop Back
River Forest Pale Ale - All Grain - 10.A. American Pale Ale
Rob Beck, Kansas City, MO
Kansas City Bier Meisters
OG: 1058 / FG: 1010
Bronze Medal - American Pale Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5 gal
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
1. 131 F
20 min
2. 153 F
52 min
3. 156 F
4. 168 F
FERMENTABLES
LBS. TYPE/BRAND
USE
8.5
lb
Special Pale malt
Cargill
Mash
1 lb
Vienna malt
Weyermann
Mash
Victory malt Briess
Mash
63 min
.75
lb
54 min
.5 lb
White Wheat malt
Rahr
Mash
.5 lb
CaraFoam malt
Weyermann
Mash
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
1058
.5 lb flaked barley
Mash
TIME TEMP
1010
HOPS
Liquid
OZ.
TYPE
NAME
USE
TIME %AA
Whole
Magnum
Boil
WYeast
55
min
13.1
Company
.9
oz
Name
1056
.75
oz
Whole
Simcoe
Boil
10
min
14.4
FERMENTATION
Type:
.5
oz
Whole
Cascade
Boil
10
min
5.8
Primary-days:&nbsp7 days
Temp:67 F
Glass
.75
oz
Whole
Simcoe
Steep
14.1
Second.-days:13 days
Temp:55 F
Glass
.5
oz
Whole
Cascade
Steep
5.8
Other-days:
Temp:30 F
Glass
.5
oz
Whole
Cascade
DrySecondary
.5
oz
Whole
Centennial
DrySecondary
.5
oz
Whole
Amarillo
DrySecondary
Terminal
YEAST CULTURE: Type
Did you use a starter?
Amount
28 days
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
BREWING DATE:
BREWER COMMENTS
Hop Back
Strong Scotch Ale
Wee Lulu - All Grain - 09.E. Strong Scotch Ale
Adam Stern, St. Paul, MN
Saint Paul Homebrew Club
OG: 110 / FG: 27
Gold Medal - Strong Scotch Ale
BOTTLING DATE:
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
4
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
1. 153
FERMENTABLES
LBS. TYPE/BRAND
USE
17
pale ale malt
Mash
3
2-row malt
Mash
1
caramel 80 malt
Mash
TIME TEMP
BOILING TIME: Minutes
120
9.75
Dingemans
caramunich malt
Mash
SPECIFIC GRAVITIES:
Original
110
0.25
Dingemans special B
malt
Mash
27
0.75 biscuit malt
Mash
Liquid
0.75 aromatic malt
Mash
Did you use a starter?
Yes
0.19 peat smoked malt
Mash
Company
Wyeast
Name
Scottish Ale
1728
Amount
lots
HOPS
FERMENTATION
Type:
OZ.
TYPE
NAME
USE
TIME %AA
Primary-days:&nbsp14
Temp:
Glass
2
Whole
Goldings
Boil
75
2.9
Second.-days:26 Temp:
Glass
1
Whole
Goldings
Boil
45
2.9
Terminal
YEAST CULTURE: Type
Type of Priming Sugar
corn sugar
Amount of Priming Sugar
7 TBSP
0.50
Weyermann smoked
malt
0.19 apple smoked malt
Mash
Mash
SPECIAL INGREDIENTS:
FININGS?
Type
Amount
BREWING DATE: 10-1-06
BOTTLING DATE: 11-1006
BREWER COMMENTS
Collected 6.5 gallons of wort, boiled for 120 minutes, ended with 4 gallons, OD 1.115. Carmelized first
runnings in boil kettle.
Hop Back
Salt Lake Ale - Malt Extract and Grain - 09.E. Strong Scotch Ale
Donald Sajda, Spring, TX
Kuykendahl Gran Brewers (KGB)
OG: / FG:
Silver Medal - Strong Scotch Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
FERMENTABLES
# US Gal. brewed:
WATER TREATMENT:Type(s)
Amount LBS. TYPE/BRAND USE TIME TEMP
MASH PROCEDURES: Temp.(f.) Time
HOPS
BOILING TIME: Minutes
OZ. TYPE NAME USE TIME %AA
SPECIFIC GRAVITIES: Original
SPECIAL INGREDIENTS:
FININGS?
Terminal
YEAST CULTURE: Type
Type
Did you use a starter?
Amount
BREWING DATE:
Company
BOTTLING DATE:
Name
Amount
FERMENTATION
Type:
Primary-days: Temp:
BREWER COMMENTS
Hop Back
Wee Heavy - - 09.E. Strong Scotch Ale
Todd Murley, Orono, MN
Saint Paul Homebrewers Club
OG: 1090 / FG: 1012
Bronze Medal - Strong Scotch Ale
2007 Upper Mississippi Mash-Out
INGREDIENTS AND PROCEDURES
# US Gal. brewed:
5.5
WATER
TREATMENT:Type(s)
Amount
MASH
PROCEDURES: Temp.(f.)
Time
FERMENTABLES
LBS.
TYPE/BRAND
USE
20 lb
Pale Malt(2-row)
Mash
.5 lb
Crystal 120L
Mash
TIME TEMP
1. 154 F
90 min
.19 lb Roasted Barley
BOILING TIME: Minutes
SPECIFIC GRAVITIES:
Original
Mash
HOPS
OZ.
TYPE
NAME
USE
TIME %AA
1012
1.75
oz
Pellets
Goldings E.K.
Boil
75
min
Liquid
SPECIAL INGREDIENTS:
Did you use a starter?
Yes
FININGS?
Company
WYeast
Type
Name
1728 Scottish
Ale
Amount
Amount
1 ml
Terminal
YEAST CULTURE: Type
1090
FERMENTATION
Type:
Primary-days:&nbsp16
Temp:66F
Glass
Second.-days:25 Temp:64F
Glass
5.5
BREWING DATE: 11/17/06 BOTTLING DATE:
BREWER COMMENTS
Hop Back
The 2007 Upper Mississippi Mash-Out competition is sponsored by these generous
vendors.
PLEASE PATRONIZE THEM, and when you do, thank them for their support of our contest!
http://www.mnbrewers.com
http://www.sphbc.org/
3440 Belt Line Blvd
St.Louis Park, MN
55416
1-888-449-2739
http://www.midwestsupplies.com
1150 Grand Avenue
St.Paul, MN 55105
1-800-681-2739
http://www.northernbrewer.com
P.O. Box 1679
Boulder, CO 80306
1-888-U-CAN-BREW
http://www.beertown.org
910 Montreal Circle
St.Paul, MN 55102
651-265-7800
http://www.summitbrewing.com/
4719 Washington Ave N
Minneapolis, MN 55430
1-888-807-9272
http://home.mn.rr.com/artisanal/
Fermtech Ltd. 2 Stewart St.,
#7
Kitchener, Ontario, Canada
N2G 2E4
hrjohn@blichmannengineering.c
om
http://www.blichmannengineering.com/
421 Southwest Blvd.
Kansas City, MO 64108
1-800-821-2254
http://www.foxxequipment.com/
http://www.fermtech.ca/
P.O. Box #32
Winona, MN 55987-0032
800-533-0027
http://www.natlchem.com/
P.O. 226
Chilton, WI 53014
1-800-657-0806
http://www.briess.com
P.O. Box 9697
Yakima, WA 98909
1-800-952-4873
http://www.hopunion.com
Rahr Malting Co.
800 West First Avenue
Shakopee, Minnesota 55379
952-445-1431
http://www.rahr.com
5053 Main St., Suite A
Manchester Center, VT 05255
1-802-362-3981
http://www.byo.com
7212 Washington Ave
Eden Prairie, MN 55434
1-800-266-4677
http://www.wyeastlab.com
3590 N. 126th St.
Brookfield, WI 53005
800-466-3034
http://www.nwextract.com/
1800 North Clyborurn Avenue
Chicago, IL
(312) 915-0071
http://www.gooseisland.com/
57 South Hamline
St. Paul, MN 55105
(651) 698-0353
http://www.greenmill.com
800 LaSalle Plaza
Minneapolis, MN 55402
612-332-2739
http://www.rockbottom.com/
West 4001 120th Avenue
Maiden Rock, WI 54750
(715) 448-2035
http://www.rushriverbeer.com
Sierra Nevada Brewing Co. 1075 E.
20th Street Chico, CA 95928 (530)
893-3520
http://www.sierranevada.com
6731 E. 50th Ave
Commerce City CO 80022
(800) 782-7019
http://www.fivestarchemicals.com/
4811 Dusharme Drive
Brooklyn Center, MN 55429
(763) 535-3330
http://www.surlybrewing.com
1621 Dana Ave.
Cincinnati, OH 45212-0251
513-731-1130
http://www.listermann.com/
704 South 15th Street
Sheboygan, WI 53081
1-800-669-6258
http://www.specialtymalts.com/ho
me.html
Cedars Maltings
Stowmarket, Suffolk
IP14 2AG UK
(+44) (0) 1449 618300
http://www.muntons.com/
7564 Trade St.
San Diego, CA 92121
1-888-593-2785
http://www.whitelabs.com
2922 Lyndale Ave S
Minneapolis, MN 55408
Ph: (612) 821-0101
1254 West 7th Street
St. Paul, Minnesota 55102
651.228.1355
http://www.vinepark.com/
http://www.theherkimer.com/
1636 - 42nd Street SW
Fargo, ND 58103
701-293-3000
http://www.gcfb.net/
8179 University Ave NE, #417
Fridley, MN 55432
Ph: 800-230-8191
http://www.brewngrow.com/
463 Portage Blvd
Kent, OH 44240
1-800-321-0315
http://www.ldcarlson.com
http:http://www.zymico.com/
Mash-Out Story on NPR
Marc Donnelly's Mash-Out 2007 Photos
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60KrisEngland.jpg
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