Northern English Brown Ale
Brewed By Dave & Butch
2nd Place Fl State Fair '05
2nd Place Hurricane Blowoff '05
2nd Place 1st Rnd AHA Nationals '05
15 Gallon Extract

18# lite malt extract (bulk syrup)
2# Cara-pils
1# Wheat (For head retention)
1# Crytal 40L
9 oz Roasted Barley
9 oz Chocolate

1.5 oz Chinook - 13.1% AA - 60 min
1 oz Fuggles - 5.1% AA - 60 min
1 oz Northern Brewer - 7.1% AA - 30 min

Whitelabs California Ale yeast

Notes:

OG 1:048
37 IBU
20 SRM
Steeped grains for 30 minutes @ 170, added malt and brought to boil, We did a full wort boil, We boiled all fifteen gallons instead of adding water at the end.
This is also the base beer for our famous Chipotle Brown ale.

Scottish Ale
Brewed by Butch & Dave
10 Gallon All Grain

15# British Pale Malt
4# Cara-Pils
2# Crystal 20L
1# Peated

2 oz Kent Goldings - 5% AA - 60 min
1 oz Fuggles - 4.75 AA - 30 min

White Labs Britsh Ale Yeast

Notes:

25 IBU
6 SRM
Mashed at 155 deg for 60 min. Sparged with 175 deg water.
This was an experiment, as we are getting close to the State Fair and are planning ahead, we are trying to get as many different entris as we can. We made this into 2 seperate beers, while sparging we calculated our gravity and made a sixty schilling and an eighty schilling.
Hop Notes: for the 60 we used .75 oz of K Goldong, and .5 oz fuggles, in the 80 we used 1.25 K. Golding, .5 fuggles. We used British Ale yeast, because, all the homebrew shops were out of Scottish, Everyone bought them up before I got there.

Mc Brewgal Scottish Ale
Brewed By Dave & Butch
5 Gallon All-Grain

10# British Pale Malt
4# Cara-pils
1# Munich

1 oz Kent Goldings (60 min)
1/2 oz Fuggles (30 min)

Wyeast Scottish Ale

Notes:
1.058 OG
1.010 FG

Mashed at 156 deg for 1 hour

Boil 1 hour with 1 oz of Kent Golding, 30 mins with Fuggles, chilled to 80 pitched yeast.

Fermented a little high,

More notes to come..

D'oh Oatmeal Stout
Brewed by Chad Gould
Bronze Medal, 2004 Hurricane Blow-Off
Silver Medal, 2005 Hurricane Blow-Off
All-Grain

6# Marris Otter Pale Malt
.75# Chocolate
1# Roasted Barley
.5# Crystal 50-60L
.25# Flaked Barley
1.5# oats (flaked)

1.5 oz Fuggles - 60 min

Wyeast 1028 London Ale Yeast

Notes:

Mashed in at 155 deg
ABV: 4.92 %
OG: 1.055
FG: 1.018
IBU: 36.4

Poor Boy Patty Stout
Brewed by Dave & Butch
15 Gallon Partial Mash

6.99 lbs Amer 2 row
1.25 lbs Chocolate malt
0.42 lbs wheat
2.70 lbs Roasted Barley
1.52 lbs Black Patent
8.58 lbs Extra Light malt extract

4.7 oz Fuggles (60 min)
1.49 oz East Kent Golding (15 min)
1.5 oz Mt Hood (1 min)

Wyeast Irish Ale Yeast

Notes:

mashed Grains at 155 for one hour.
OG: 1.044
FG: 1.012
SRM: 32
IBU: 37.5

This was a very good tasting stout, when we first tapped it it was on Nitro and was really good.

(for those who tasted our pepper beers in 05', this was the stout used for the Habenaro Stout)

Wilson Manor English Pale Ale
Chris Wilson
6 gallons All Grain
1st Place Fl State Fair '05

9 lbs British 2 row
1 lb German Pils
1 Lb Crystal 60L.
1 lb Cara-pils
1 oz Simco @ 60 Min
1 oz Kent Goldings @ 15 Min

White Labs Klassic Ale Yeast (Made 500 ml Starter)

1 tsp Irish moss

Single infusion mash @ 155 Deg for 75 min
Sparge @ 180 Deg

60 Min Boil
Cool & Aerate
Pitch yeast when temp is under 80 Deg
1 week in primary
2 weeks in secondary
Bottle or keg.
Conditioned 8 months & took 1st Place English Pale Ale in BFBC 2005

Maris Otter 9 pounds
Crystal 40L 0.8 pounds
Cara-pils 0.5 pounds
Vienna 0.5 pounds
Flaked Corn 0.5 pounds

Fuggles 1.75 ounces, 60 minutes
Fuggles .5 ounces, 15 minutes
EKG .25 ounces, 5 minutes
EKG 1 ounce, dryhop

Wyeast London Ale yeast

Bavarian Weizen
Danny Williams
5 gallons, all grain
1st Place Fl State Fair '05

5# (50%) german pilsner
5# (50%) german malted wheat

1oz Mt Hood 4.5% at 60 min
whirlfloc at 15 min
Wyeast 3068 straight from the tube

Notes:
OG 1.054
FG 1.014
ABV 5.25%
IBU 15.6

Single infusion mash 1.1qts/# at 151F for 60 min
75 min boil
Chill only to 75F, pitched Wyeast 3068 straight from the tube
Primary 10 days at around 70F

Amer. Pale Ale Recipe;
Virgil Wasko
12 Gallon All-grain
To Many Awards to count

18 lbs English Pale Malt
4 lbs Munich Malt
.75 lbs Crystal 40
.75 lbs Crystal 50
1056 Wyeast & Starter
1 lbs Cascades
Mash grains at 155 for 1 hour
Sparge to get 13 gallons
Add water to the boil to end up with 12 gallon
4 oz cascades for 75 minutes
4 oz cascades for 30 minutes
4 oz cascades for 15 minutes
4 oz cascades dry hop

Hallertau 2.11 ounces (60 minutes)
Hallertau 1 ounce (30 minutes)
Hallertau .28 ounces (15 minutes)

Wyeast 2308 Munich Lager yeast

Notes:
OG: 1.090
FG: 1.039
IBU: 33.5
ABV: 6.82%

(This recipe came out too dextrinous IMHO due to an error in the decoction and
possibly yeast issues. But hey, it did fine in competition. :) )

Mash: Single decoction mash: 140F (beta rest) to 158F (alpha rest). Sparge as
normal.

Specialty Honey Beer
Ron Lutz
5 Gallon Extract

3 Lbs of clover honey
3 lbs light dry extract
1/2 lb crystal 10L

1.5 oz Cascade hops boiling
.5 Cascade finishing.
Lagered with Dry
Lager yeast for 10 days at 50 deg..

Doctor Bock
Ron Lutz
5 gallon Extract
3rd Place Fl State Fair '05

(2) 3.3 Lb. bottles of Briess Light pilsner extract
4 Oz. Crystal malt
8 Oz Chocolate malt
4 Oz Toasted malt

1.5 Oz Hallertau leaf hops (Boiling, one hour)
0.5 Oz Hallertau leaf hops (Flavoring, last 15 minutes of boil)

1 Octoberfest/Marzen WLP liquid Yeast #820 (Lager)
1/2 Lb. Clover Honey

Note: I probably should not have used honey in the recipe, and one more pound of dry extract and a bit more Chocolate malt probably would help.