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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: 34 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: 28 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: 12 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: 6 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: 8 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: 10 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: 14 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: 10 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: 7 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: 21 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: 8 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: 8 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: 14 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: 21 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: 14 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: 10 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: 7 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: 4.5 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: 315 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: 18 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: 14 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: 16 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: 12 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: 7 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: 4 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: 30 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: 13 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: 10 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: 30 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: 10 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: 21 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: 7 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: 70 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: 14 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: 10 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: 5 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: 7 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: 14 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: 16 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 1340.JPG 1341.JPG 1342.JPG 1343.JPG 1344.JPG 1345.JPG 1346.JPG 1347.JPG 1348.JPG 1349.JPG 1350.JPG 1351.JPG 1353.JPG 1355.JPG 1356.JPG 1357.JPG 1358.JPG 1359.JPG 1360.JPG 1361.JPG 01Black.jpg 01EdMoore.jpg 02Black.jpg 02JeffCotton.jpg 03Black.jpg 03CurtStock.jpg 04Black.jpg 04DougHoverso n.jpg 1362.JPG 1363.JPG 1364.JPG 1365.JPG 1366.JPG 1367.JPG 1368.JPG 1369.JPG 1370.JPG 1371.JPG 1372.JPG 1373.JPG 1374.JPG 1375.JPG 1376.JPG 1377.JPG 1378.JPG 1379.JPG 1380.JPG 1381.JPG 06KrisEngland.j pg 07AdamStern.jp g 08SusanRuud.jp g 09ErikNelson.jp g 10JoeBrockman 1382.JPG 3138.JPG 1384.JPG 1385.JPG 1386.JPG 1387.JPG 1388.JPG 1389.JPG 16ChrisSmith.jpg 17.jpg 18EdMoore.jpg 19KrisEngland.jpg 20AlBoyce.jpg 21AaronLagas.jpg 22SteveFletty.jpg 23SusanRuud.jpg 24StevePiatz.jpg 26KrisEngland.j pg 27EdMoore.jpg 28ZachDemores t.jpg 29EdMoore.jpg 30EdMoore.jpg 31AdamStern.jp g 35SusanRuud.jpg 36EdMoore.jpg 37NeilBromenshenk el.jpg 38SteveFletty.jpg 39JesseStremcha.jp g 40AdamStern.jpg 41DavidGobran.jpg 05Black.jpg .jpg 25EibnerCottonTe 32JoeGerteis.jp 05KrisEngland.j 11ToddMurley.j xt.jpg g pg pg 33ThomasEibne 12.jpg r.jpg 13ThomasEibne 34BrettDanke.jp r.jpg g 14KathyStock.j pg 15BruceLeBlan c.jpg 45AlBoyce.jpg 46ChrisSmith.jpg 47JesseStremcha.jpg 48.jpg 49EdMoore.jpg 50ThomasEibner.jpg 51ToddMurley.jpg 52AdamStern.jpg 53SteveFletty.jpg 54ThomasEibner.jpg 55EricBiermann.jpg 56CurtStock.jpg 57AlBoyce.jpg 58StevePiatz.jpg 59PaulDienhart.jpg 60KrisEngland.jpg BrewersForum01.jpg BrewersForum02.jpg BrewersForum03.jpg BrewersForum04.jpg BrewersForum05.jpg BrewersForum06.jpg BrewersForum07.jpg FL010007.jpg FL010009.jpg FL010015.jpg FL010022.jpg FL010028.jpg FL010029.jpg 42GordonStrongEtA l.jpg 43PaulDienhart.jpg 44ChrisSmith.jpg
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