from the
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place English Pale Ale / IPA / Bitter
Sandy Barris
"Hop Head IPA"
Style: India Pale Ale
Gallons: 10
Water treatment: 4 Tbsp Burton Water Salts
Malt: 16 lb Pauls Pale Malt
1 lb German Wheat Malt
0.5 lb Hugh Baird Caristan
handful Black Patent Malt
0.5 lb Hugh Baird British Crystal Malt 60°L
Mash: 2 hours at 153°F
Hops: 1 oz East Kent Goldings, 1st wort, 90 minutes
1 oz Fuggles, 90 minutes
0.75 oz East Kent Goldings, 30 minutes
0.75 oz Fuggles, 30 minutes
0.25 oz East Kent Goldings, steep at end of boil
0.25 oz Fuggles, steep at end of boil
1 oz East Kent Goldings, dry hop in secondary
1 oz Fuggles, dry hop in secondary
Boil time: 90 minutes
Yeast: #1028 slurry from King Brewing Company
Carbonation: 1.5 cups dextrose
OG: estimated 1.065
FG: 1.010
Primary: 7 days at 65°F
Secondary: 10 days at 65°F
Bottling date: December 15, 1998
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
BEST-OF-SHOW
1st place American Ale / California Common
Stephen Schopen
"Anglo-American Pale Ale"
Style: American Pale Ale
Gallons: 5
Malt: 9.5 lb Maris Otter Pale Malt
10 oz British Cara Pils
8 oz Crystal Malt 20°L
6 oz Torrefied Wheat
Mash: 68°C for 2 hours
Hops: 1.5 oz Cascade (5.7%), 60 minutes
1.5 oz Cascade (5.7%), 30 minutes
1.5 oz Cascade (5.7%), 2 minutes
1.5 oz Cascade (5.7%), dry 15 days
Boil time: 60 minutes
Yeast: Wyeast #1056 American Ale (prepared 6 oz starter)
Carbonation: 2/3 cup dextrose
OG: 1.053
FG: 1.010
Primary: 7 days at 60°F in glass
Secondary: 15 days, glass
Bottling Date:
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place Mild / Brown / Scottish Ale
Rob Torrance
"Loose Kilt Ale"
Style: Scottish Heavy Ale
Gallons: 5
Water treatment: 1 pkg Burton Water Salts
Malt: 6.6 lb Briess Amber Malt Extract Syrup
3.3 lb Munton’s Extra Light Dry Malt Extract
1 lb Crystal Malt
1 lb Scots Malt
1 lb Carapils Malt
Steep: grain in 3 gal water 60 minutes at 185°F
Hops: 1 oz East Kent Goldings, 60 minutes
1 oz Fuggles, 30 minutes
Boil time: 60 minutes, added ½ tsp Irish Moss for last 10 minutes
Yeast: White Labs Edinburgh Ale Yeast
Carbonation: 1 cup dextrose
OG: 1.035
FG: 1.018
Primary: 7 days at 63°F
Secondary: 10 days
Bottling date:
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place German Ale and Wheat Beer
Rick Georgette
Style: Kölsch
Gallons: 5
Malt: 5 lb DeWolf-Cosyns Pils Malt
5 lb Durst Pilsen Malt
1.25 lb German Wheat Malt
0.25 lb Light Crystal Malt 12°L
0.75 lb German Vienna Malt
0.5 lb Carapils Malt
Mash: 30 minutes at 125°F, infuse to 148°F for 45 minutes
Hops: 1 Saaz (3%), 1st wort, 75 minutes
1.5 tettnanger (3.2%), 1st wort, 75 minutes
0.75 oz Hallertauer Mittelfruh (4.8%), 30 minutes
0.75 oz Hallertauer Mittelfruh (4.8%), 15 minutes
Boil time: 75 minutes
Yeast: Wyeast #2565 Kolsch in primary (prepared 1 qt starter), Wyeast #2042 in secondary
Carbonation: force carbonate to 2.3 volumes
OG: 1.051
FG: 1.018
Primary: 1 week at 60°F
Secondary: 2 weeks at 45°F, 1 week at 41°F, 3 weeks at 33°F
Bottling date: 1-31-99
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place Porter
Jim Racine
"Cool American Porter"
Style: Robust Porter
Gallons: 10
Water treatment: 2 tsp Gypsum
Malt: 15 lb 2-row Malt
4 lb British Brown Malt
2 lb Munich Malt
1.25 lb Crystal Malt
1 lb Wheat Malt
0.5 lb Chocolate Malt
0.33 lb Black Patent Malt
Mash: 60 minutes at 152-155°F
Hops: 2 oz East Kent Goldings (4.8%), 60 minutes
1 oz Tettnager (4.7%), 60 minutes
2 oz East Kent Goldings (4.8%), 30 minutes
1 oz East Kent Goldings (4.8%), end of boil
Boil time: 90 minutes, 2 tsp Irish Moss
Yeast: Wyeast Bay Area Lager (prepared starter)
Carbonation: 1.5 cup dextrose
OG: 1.063
FG: 1.016
Primary: 9 days at 64-67°F in glass
Secondary: 17 days at 64-67°F in glass
Bottling date: October 13, 1998
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place Stout
Tom Plunkard
Style: Imperial Stout
Gallons: 3
Water treatment: carbon filtered
Malt: 3 lb Light Dry Malt Extract
3 lb Dark Dry Malt Extract
1 lb Dextrin Malt
1.5 lb Dark Crystal Malt 150°L
1 lb Wheat Malt
12 oz Roasted Barley
4 oz Chocolate Malt
Mash: 153°F for 30 minutes
Hops: 0.7 oz Northern Brewer Leaf (9%), 90 minutes
1 oz Challenger Leaf (7%), 90 minutes
2 oz E.K. Goldings Leaf (5.6%), 90 minutes
1.4 oz Styrian Goldings Leaf (4.5%), 90 minutes
Boil time: 90 minutes, all hops were 1st wort
Yeast: Wyeast #1968 Special London Ale, 16 oz slurry
Carbonation: force carbonated
OG: 1.105
FG: 1.036
Primary: 30 days
Secondary: 34 days
Bottling date: 6/5/99
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place Barleywine / Old Ale / Strong Scotch Ale
Richard Scott
"Wee Heavy"
Style: Strong Scotch Ale
Gallons: 3
Water Treatment: ½ tsp gypsum in mash, ½ tsp gypsum in sparge
Malt: 13 lb 2-row Ale Malt
1 lb Crystal Malt 40°L
3 oz Chocolate Malt
4 oz Roasted Barley
Mash: 16 qt mash at 150°F
Hops: 1 oz Northern Brewer, 60 minutes
Boil time: 90 minutes
Yeast: Wyeast #1728 Scottish Ale (prepared 1 qt starter)
Carbonation: 1/3 cup dextrose
OG: 1.106
FG: 1.024
Primary: 14 days
Secondary: 36 days
Bottling date: 5/3/98
Style: Belgian Wit
Gallons: 5
Malt: 2 lb Weyerman's Pilsener Malt
3 lb Munton's Lager Malt
2 lb Torrefied Wheat
1 lb Wheat Malt
3 lb Flaked Wheat
1 lb Flaked Oats
Mash: 1 hour at 149°F
Special Ingredients: added 0.5 oz Curacao orange peel and 0.5 oz crushed coriander seed to boil for 20 minutes, 0.33 oz orange peel and 0.5 oz coriander seed for 10 minutes, and 0.5 oz citric acid at end of boil.
Hops: 1 oz Tettnang (4.9%), 60 minutes
0.5 oz Saaz (2%), 10 minutes
0.5 oz Tettnang (4.9%), 1 minute
Boil time: 60 minutes
Yeast: Wyeast #3944 Belgian White (prepared 1.5 qt starter)
Carbonation: 0.5 cup dextrose
OG: 1.052
FG: 1.010
Primary: 6 days at 63-65 F in glass
Secondary: 35 days in glass
Bottling date: March 6, 1999
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place German Light Lager / Pilsener / American Lager
Rick Georgette
Style: Munich Helles
Gallons: 5
Malt: 12 lb Durst Pilsen Malt
2.5 lb German Munich Malt
1.25 lb Carapils Malt
0.5 lb German Light Crystal Malt
Mash: 10 minutes at 131°F
20 minutes at 148°F
15 minutes at 154°F
double decoction (rests at 158°F for 15 minutes)
Hops: 0.6 oz Hallertauer Mittelfruh (5.1%), 45 minutes
0.7 oz Saaz (3%), 30 minutes
1 oz Hallertauer Mittelfruh (5.1%), 5 minutes
Boil time: 70 minutes
Yeast: YCKC Ayinger (prepared 1/2 gallon starter)
Carbonation: force carbonate to 2.5 volumes
OG: 1.050
FG: 1.008
Primary: 2 weeks, 48-50°F
Secondary: 2 weeks at 41°F, 1 month at 34°F
Bottling date: 5-15-99
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place German Dark Lager / Octoberfest / Bock
Tom Plunkard
Style: Helles Bock
Gallons: 5
Water treatment: carbon filtered
adjust to pH 5.4 with phosphoric acid
Malt: 6.75 lb Durst Pilsen Malt
6.75 lb Vienna Malt
1 lb Dextrin Malt
Mash: mash at 136°F for 25 minutes
152°F for 55 minutes
167°F for 10 minutes
Hops: 2.5 oz Hersbrucker whole leaf (2.8%), 75 minutes
0.2 oz Hersbrucker whole leaf, end of boil 15 minutes
Boil time: 105 minutes
Yeast: YCKC Bavarian Lager, 8 oz slurry
Carbonation: force carbonated
OG: 1.067
FG: 1.018
Primary: 33 days
Secondary: 170 days
Bottling date: July 27, 1999
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place Fruit and Vegetable Beer
Colette Harris & David Brown
"Wild Cat Cherry Schwarzbier"
Style: Fruit Beer (Cherry Schwarzbier)
Gallons: 3.25
Malt: 3.0 lb Light Dry Malt Extract
0.75 lb Amber Dry Malt Extract
4 oz Carapils Malt
4 oz Caravienne Malt
3 oz German Black Malt
3 oz Chocolate Malt
1 oz Special B Malt
1 oz Roasted Barley
Steep: 30 minutes at 150°F
Hops: 0.70 oz Spalt, 60 minutes
0.33 oz Hallertau, 5 minutes
Boil time: 60 minutes
Yeast: Cultured German Lager Yeast
Carbonation: 0.4 cup dextrose
OG: 1.049
FG: 1.014
Primary: 7 days at 50°F in glass
Secondary: 7 days at 50°F in glass with one can Oregon Cherry Puree
Tertiary: 40 days at 35°F in glass
Bottling date: May 22, 1999
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st place Smoked / Herb & Spice / Specialty Beer
Judith Riley & Ron Citkowski
"Red Ryeder"
Style: Specialty Beer (Rye Beer)
Gallons: 7
Water treatment:
Malt: 7 lb American 2-row Malt
1 lb Dark Munich Malt
1 lb Light Munich Malt
2.5 lb Rye
6 cups Rice Hulls
Mash: 110°F for 20 minutes
152°F for 60 minutes
mash-out at 168°F
Hops: 0.5 oz Hallertau (4.2%), 60 minutes
0.5 oz Saaz (3.75%), 60 minutes
0.75 oz Hallertau, 30 minutes
0.5 oz Saaz, 30 minutes
Boil time: 70 minutes, added Irish Moss 15 minutes before end
Yeast: Wyeast #2206 Bavarian Lager
Carbonation: 1.1 cup Dry Malt Extract
OG: 1.048
FG: 1.010
Primary: 7 days at 58°F
Secondary: 16 days
Bottling date: 5/18/99
2nd and 3rd Place Recipes
1999 MICHIGAN STATE FAIR HOMEBREW COMPETITION
2nd place English Pale Ale / IPA / Bitter
Scott Yoder
"Amber Me Ale"
Style: Ordinary Bitter
Gallons: 17
Malt: 25 lb Pale Malt
2 lb Munich Malt
4 lb Carapils Malt
2 lb Crystal Malt 60 L
2 lb Distiller Malt
2 lb Winter Wheat
0.5 lb Toasted Malt
Mash: 1 hour 15 minutes at 150 F, mashed out at 175 F
Hops: 5 oz Cascade (5%), 60 minutes
1 oz Chinook (13.4%), 30 minutes
1 oz Perle (6.6%), 30 minutes
Boil time: 60 minutes, added Irish Moss for last 10 minutes
Yeast: Whitbread Ale Yeast, dry
Carbonation: primed with dextrose
OG: 1.058
FG: 1.014
Primary: 14 days in stainless steel
Secondary: 6 days in glass
Bottling date: May 20, 1999
Style: American Amber Ale
Gallons: 5
Malt: 6 lb Alexanders Light Malt Extract
2 lb Munton & Fisons Dry Malt Extract
0.5 lb Dry Wheat Malt Extract
0.5 lb Maltodextrin
1 lb Munich Malt
1 lb Crystal Malt 10 L
0.5 lb Carapils Malt
Mash: steep at 151°F for 40 minutes
Hops: 0.25 oz Yakima Magnum (14%), 75 minutes
2 oz Cascade (5%), 30 minutes
0.5 oz Cascade( 5%), 15 minutes
1 oz Cascade (5%), 2 minutes
1 oz Fuggles (4.3%), 2 minutes
1 oz Tettnanger (4.9%), 2 minutes
0.67 oz Cascade (5%), dry 3 weeks
0.75 oz Yakima Magnum, dry 3 weeks
Boil time: 75 minutes
Yeast: Wyeast #1968 Special London Ale Yeast (prepared 1 qt starter)
Carbonation: force carbonate to 2.5 volumes
OG: 1.077
FG: 1.031
Primary: 1 week at 66-68°F
Secondary: 1 week at 66-68°F, 1 month at 32-34°F
Bottling date: March 14, 1999
Style: English Brown Ale
(recipe not yet available)
Style: Weizenbock
Gallons: 5.25
Malt: 8 lb Weyerman Dark Wheat Malt
1.63 lb Weyerman Munich Malt
0.75 lb Weyerman Light Crystal Malt
0.75 lb Durst Dark Crystal Malt
0.38 lb Czech Vienna Malt
0.19 lb Weyerman Dehusked Black Malt
1.38 lb Laaglander Extra Light DME
Mash: Mash-in to 95 F, 122 F for 25 minutes, double decoction with rests at 145 F and 157 F between decoctions, mash out to 170F
Hops: 0.5 oz Hallertau Hallertauer pellet hops (3.8%), 120 minutes
0.25 oz Hallertau Hallertauer pellet hops (3.8%), 60 minutes
Boil time: 120 minutes, 1 tsp Irish Moss for last 15 minutes
Yeast: Wyeast #3068 Weihenstephan Wheat (prepared 2 qt starter)
Carbonation: 0.75 lb Munton's Wheat Dry Malt Extract plus yeast
OG: 1.071
FG: 1.026
Primary: 7 days at 66-68 F
Secondary: 27 days at 68°F-70°F
Bottling date: June 12, 1999
Style: Brown Porter
Gallons: 5
Water treatment: 5 g Chalk
3.5 g Epsom Salts
1/8 tsp Salt
2 tbsp Gypsum (1/2 in mash, 1/2 in sparge water)
Malt: 7 lbs 5 oz Marris Otter 2-row Malt
1 lb 14 oz Crystal Malt 20 L
10 oz Chocolate Malt
8 oz Wheat Malt
8 oz Biscuit Malt
Mash: 60 minutes at 152 F, mash out at 170 F
Hops: 1.28 oz East Kent Golding Pellets, 60 minutes
0.5 oz Fuggles Pellets, 15 minutes
0.5 oz Fuggles Pellets, 2 minutes
Boil time: 90 minutes
Yeast: White Labs WLP005 British Ale Yeast (prepared 1 qt starter)
Carbonation: force carbonated
OG: 1.054
FG: 1.019
Primary: 8 days at 70 F
Secondary: 12 days at 70 F
Bottling date: April 16, 1999
Style: Oatmeal Stout
Gallons: 10
Water treatment: untreated water from Jackson Brewing Co.
2.4 g Table Salt
4 g Epsom Salt
12.2 g Chalk
4.2 g Gypsum
Malt: 9 lb Scotmalt Pale Malt
1 lb Wheat - Toasted
1 lb Rye-Malted
1 lb Oats-Flaked (Quaker)
2 lb Oats-Malted
1 lb Corn-Flaked
1 lb Belgian CaraMunich
1 lb Roasted Barley
1 lb Munich Malt
1 lb German Chocolate Wheat Malt
Mash: 20 minutes at 140°F, 50 minutes at 158°F, sparged with 180°F water
Hops: 1.5 oz East Kent Goldings leaf hops 5.6 % AA, 60 minutes, 16.5 IBU
0.5 oz Fuggles pellet hops 4.3 % AA, 60 minutes, 4.9 IBU
Boil time: 60 minutes, 10 g Irish Moss added for last 10 minutes
Yeast: 40 g Lallamand Windsor Ale Yeast (no starter)
OG: 1.053
FG: 1.016
Primary: 3 weeks at 64-66 F
Secondary: 6 weeks at 42 F in stainless steel
Bottling date: 5/20/99
Style: Strong Scotch Ale
Gallons: 5
Malt: 12 lb Scottish Pale Malt
1 lb Scottish Crystal 90 L
0.5 lb Caramunich Malt
4 oz Peat Malt
2 oz Roasted Barley
1 lb Beeston Amber Malt
0.5 lb Black Treacle
0.5 lb Dark Brown Sugar
3.3 lb Glenbrew Malt Extract
Mash: 60 minutes at 156°F
Hops: 1.25 oz East Kent Goldings (5.8%), 45 minutes
Boil time: boil 1st gal of runnings down to 1/2 gal
Yeast: Wyeast #1728 and #1084 repitched from previous carboy of scottish ale
Carbonation: force carbonate to 2 volumes
OG: 1.088
FG: 1.028
Primary: 1 week at 61°F
Secondary: 1 week at 61°F, 1 month at 34°F
Bottling date: May 15, 1999
2nd place Belgian Ale / Lambic / French Ale
Jim Rice & Brenda Criss
"Crystal Bay French Ale"
Style: French-style Bière de Garde
Gallons: 6
Water treatment: 1 tsp Gypsum
Malt: 8 lb Alexander’s Pale Liquid Malt Extract
3 lb Munton & Fison Wheat Dry Malt Extract
0.5 lb English Crystal Malt 90°L
Steep: grain 45 minutes
Hops: 1 oz old Saaz, 90 minutes
1 oz old Saaz, 40 minutes
0.5 oz old East Kent Goldings, 15 minutes
Boil time: 90 minutes
Yeast: Wyeast #3787 Belgian Ale (prepared starter)
Carbonation: 2/3 cup dextrose
OG: 1.060
FG: 1.012
Primary: glass
Secondary: glass
Bottling date: January 21, 1999
Style: American Pilsener
Gallons: 11
Water Treatment: 12 gal reverse osmosis, 5 gal carbon filtered well water
Malt: 16 lb Durst Pilsner
4 lb Flaked Maize
0.5 lb Carapils
Mash: 30 minutes at 150 F, 1 hr at 155 F
Hops: 1.5 oz Hallertau (4%), first wort
2.0 oz Tettnang (4.8%), 75 minutes
2.0 oz Ultra (2.5%), 30 minutes
1.0 oz Ultra (2.5%), 10 minutes
Boil time: 75 minutes
Yeast: Yeastlab L31 (repitched)
Carbonation: force carbonated
OG: 1.051
FG: 1.013
Style: Oktoberfest
Gallons: 5
Malt: 4.5 lb Czech Pils Malt
1 lb Czech Pils Malt - Toasted
3 lb DeWolf-Cosyns Munich Malt
3 lb German Vienna Malt
0.5 lb Caramunich Malt
0.75 lb Caravienne Malt
0.5 lb German Dark Munich Malt
0.75 lb Carafoam Malt
0.75 lb Aromatic Malt
Mash: 15 minutes at 151°F, 45 minutes at 154°F infusion
Hops: 0.5 oz Hallertauer Mittelfruh (5.1%), 75 minutes
0.5 oz Hallertauer Mittelfruh (5.1%), 30 minutes
0.5 oz Tettnanger (4.9%), 15 minutes
Boil time: 90 minutes
Yeast: Wyeast #2206 Bavarian Lager (prepared 1/2 gallon starter)
Carbonation: force carbonate to 2.3 volumes
OG: 1.062
FG: 1.021
Primary: 2 weeks at 48°F
Secondary: 2 weeks at 41°F, 1 month at 34°F
Bottling date: May 15, 1999
Style: Cherry Stout
Gallons: 4
Special Ingredients: 1.5 lb Dried michigan Cherries
12 oz Morello Cherry Syrup (from Poland)
Malt: 7 lb Muntons Pale 2-row Malt
0.75 lb Crystal Malt
0.75 lb Chocolate Malt
Mash: 152 F
Hops: 1 oz Tettnang (3.4%), 65 minutes
1 oz Fuggle (4.3%), 5 minutes
Boil time: 65 minutes
Yeast: Whitbread Ale Yeast (prepared starter)
Carbonation: 1 cup dextrose
OG: 1.048
FG: 1.012
Primary: 3 days at 80 F
Secondary: 26 days at 70 F
Bottling date: December 11, 1997
Style: Herb and Spice Beer
(recipe not yet available)
Style: India Pale Ale
Gallons: 5
Water treatment: 0.33 oz Burton Water Salts
Malt: 6 lb Northwestern Gold Malt Extract
4 lb Alexander's Sun Country Malt Extract
1 lb Crystal Malt 20 L
1 lb Belgian Pale Ale Malt
Steep: 45 minutes at 170 F
Hops: 1 oz Brewers Gold (7%), 60 minutes
0.5 oz Brewers Gold (7%), 45 minutes
1 oz Fuggles (4.5%), 30 minutes
1 oz Willamette (4.7%), 15 minutes
1 oz Willamette (4.7%), 5 minutes
1 oz East Kent Goldings, dry, 4 weeks
Boil time: 60 minutes, added 2 tsp Irish Moss for last 10 minutes
Yeast: Wyeast #1098
Carbonation: 0.75 cup dextrose
OG: 1.067
FG: 1.018
Primary: 14 days at 66-68 F in glass
Secondary: 4 weeks
Bottling date: July 8, 1999
Style: American Pale Ale
Gallons: 5
Water treatment: 1 tsp in mash, 1/2 tsp CaCl2 in sparge water
Malt: 3 lb 2-row Lager Malt
3 lb 2-row Lager Malt
1.25 lb Victory Malt
2 oz Munich Malt
3 oz Crystal Malt 40 L
1 lb Flaked Corn
Mash: 14 qt
Hops: 1 oz Northern Brewer, 45 minutes
1 oz Centenial, 20 minutes
1 oz Cascade, 10 minutes
0.5 oz of Cascade, dry in secondary
Boil time: 90 minutes
Yeast: Wyeast British #1098 (prepared starter)
Carbonation: 2/3 cup dextrose
OG: 1.044
FG: 1.005
Primary: 10 days
Secondary: 31 days
Bottling date: May 22, 1999
Style: Scottish Export Ale
Gallons: 5
Malt: 10 lb Scottish Pale Malt
1 oz Roasted Barley
0.5 lb Scottish Crystal Malt 90 L
0.5 lb German Crystal Malt 55 L
2 oz Peat Malt
? oz German Munich Malt
1 lb Beeston Amber Malt
Mash: 60 min at 153°F, boil 1st gal of runnings down to 1 Qt
Hops: 1.5 oz East Kent Goldings (5.8%), 45 minutes
Boil time: 90 minutes
Yeast: Wyeast #1728 Scottish Ale and #1084 (1 qt each)
Carbonation: force carbonate 2 volumes
OG: 1.052
FG: 1.018
Primary: 6 days at 61°F
Secondary: 7 days at 62°F, 4 weeks at 34°F
Bottling date: May 15, 1999
Style: Düsseldorf Altbier
Gallons: 5.5
Malt: 4.25 lb American 6-row Munich
3.3 lb Belgian 2-row Pilsen
1.40 lb American 2-row Malt - Toasted
1 lb Cara-Pils Malt
0.5 lb Wheat Malt
0.25 lb Belgian Aromatic Malt
Mash: 122 F, 151 F
Hops: 0.75 oz Northern Brewer (8.0%), 60 minutes
0.5 oz Northern Brewer (8.0%), 10 minutes
Boil time: 60 minutes
Yeast: Wyeast #1056 American Ale Yeast
Carbonation: Naturally Carbonated
OG: 1.051
FG: 1.013
Primary: 2 days at 63 F in glass
Secondary: 6 days at 63 F in glass
Bottling date: August 31,1998
Style: Brown Porter
Gallons: 5
Water treatment: 1 tsp Burton Water Salts
Malt: 8 lb Alexander's Pale Malt Extract
1 lb Munton's Wheat Dry Malt Extract
1 lb German Carafa Malt
12 oz British Crystal Malt 60 L
10 oz Belgian Biscuit Malt
8 oz Carapils Malt
5 oz Belgian Special "B" Malt
3 oz U.S. Black Patent Malt
Steep: grain 45 minutes at 150 F in 2.5 gallons water, 15 minutes at 168 F
Hops: 1 oz Northern Brewer Pellets (7.5%), 50 minutes
1 oz Northern Brewer Pellets (7.5%), 30 minutes
0.5 oz Fuggles Pellets (4.3%), 10 minutes
0.5 oz Fuggles Pellets (4.3%), end of boil
Boil time: 60 minutes, added Irish Moss for last 10 minutes
Yeast: Wyeast #1028 London Ale Yeast
Carbonation: 1.25 cup Extra Light Dry Malt Extract
OG: 1.066
FG: 1.022
Primary: 14 days at 65 F
Secondary: 14 days
Bottling date: February 27, 1999
Style: Irish Dry Stout
Gallons: 10
Water treatment: carbon filtered
Malt: 14 lb Pale Ale Malt
4 lb Flaked Barley
1.75 lb Caramunich Malt
1.5 lb Roasted Barley
4 oz Chocolate Malt
Mash: Mash at 138°F for 20 minutes, 155°F for 75 minutes, 165°F for 10 minutes
Hops: 4 oz East Kent Goldings Leaf Hops (5.6%), 60 minutes
Boil time: 90 minutes
Yeast: Wyeast #1968 Special Londan Ale Yeast (16 oz slurry)
OG: 1.050
FG: 1.021
Primary: 11 days
Secondary: 15 weeks
Bottling date: July 27, 1999
Style: English Barley Wine
Gallons: 5
Water treatment: water was carbon filtered
Malt: 9 lb English Pale
2 lb Crystal 60 L
1 lb Wheat Malt
0.3 lb Munton & Fison Light Malt Extract Syrup (unhopped)
3 lb Amber Dry Malt Extract
Mash: 90 minutes at 152°F
Hops: 1.5 oz. Bullion pellets (10.3%), 90 minutes
0.5 oz. Bullion pellets (10.3%), 45 minutes
0.5 oz. Fuggles pellets (4.5%), 30 minutes
0.5 oz. Kent Goldings pellets (6.7%), 15 minutes
1 oz. Fuggles pellets (4.5%), Dry hopped
1 oz. East Kent Goldings pellets (6.7%), Dry hopped
Boil time: 90 minutes
Yeast: 2 Pkgs. Wyeast #1728 Scottish Ale (prepared 2 qt. starter)
Carbonation: 3/4 cup of corn sugar
OG: 1.122
FG: 1.026
Primary: 1 week at 65°F
Secondary: 1 week at 65°F, 2 weeks at 50°F
Bottling date: November 28, 1998
Style: Belgian Tripel
Gallons: 5.5
Malt: 10 lb Extra Light Dry Malt Extract
1 lb Belgian Amber Candi Sugar
1 lb Belgian Dark Candi Sugar
1 lb Crystal Malt 60 L
Steep: crystal malt in water at 165 F
Hops: 1 oz Hallertau (6.2%), 60 minutes
1 oz Homegrown Cascades, 60 minutes
1 oz Saaz (3.9%), end of boil
Boil time: 60 minutes
Yeast: Wyeast #1214 Belgian Abbey Yeast
Carbonation: 7/8 cup priming sugar
OG: 1.095
FG: 1.019
Primary: 5 days
Secondary: 4 weeks
Bottling date: April 19, 1999
Style: Dortmunder Export
Gallons: 5
Water treatment: 1g gypsum, pinch each epsom salts and salt
Malt: 10.5 lb Czech Pils Malt
2 lb Belgian Munich Malt
0.75 lb Carafoam Malt
Mash: 30 minutes at 126°F, 20 minutes at 140°F, 30 minutes at 153°F, double decoction (rests at 158°F 15 minutes)
Hops: 0.75 oz Tettnanger (4.9%), 60 minutes
1.2 oz Hallertauer Mittelfruh (4.8%), 30 minutes
0.5 oz Tettnanger (4.9%), 5 minutes
0.5 oz Hallertauer Mittelfruh (4.8%), 5 minutes
Boil time: 60 minutes
Yeast: Wyeast #2206 Bavarian Lager (prepared 1 qt starter)
Carbonation: force carbonate to 2.5 volumes
OG: 1.048
FG: 1.010
Primary: 2 weeks at 49°F
Secondary: 2 weeks at 41°F, 1 month at 32°F
Bottling date: January 31, 1999
Style: German Eisbock
Gallons: recipe for 10.5 gal Doppelbock (froze 9 gal for Eisbock)
Water treatment: Culligan Water
8.8 grams Table Salt
0.6 grams Epsom Salt
7.8 grams Chalk
4.6 grams Gypsum
0.6 grams CaCl2
Malt: 16 lb Pilsner Malt
9.4 lb Dark Munchener Malt
4.1 lb Munich Malt
1 lb Crystal Malt 80 L
0.5 lb German Chocolate Wheat Malt
0.5 lb Wheat - Toasted
Mash: protein rest at 122 F, double decoction with rests at 145-160 F, mash out at 170 F
Hops: 1.5 oz Saaz Whole Leaf (4.1%), 60 minutes
1 oz Select Whole Leaf (4.7%), 60 minutes
1 oz Saaz Whole Leaf (4.1%), 30 minutes
1 oz Select Whole Leaf (4.7%), 30 minutes
Boil time: 60 minutes
Yeast: Local Color German Lager (prepared 2 liter starter)
Freezing: Placed 9 gal Doppelbock in -16F freezer for 12 hrs to yield 4.5 gal Eisbock
Carbonation: Force carbonated
OG: estimated 1.103 for Eisbock (1.089 for Doppelbock)
FG: 1.021
Primary: 21 days at 50 F, 1 day at 65 F in Glass
Secondary: 18 days at 32 F, 3 days at 42 F in Stainless steel
Tertiary: 2 hrs at -16F in stainless
Bottling date: May 20, 1999
Style: Fruit and Vegetable Beer
Gallons: 5
Special ingredients: 1-2 gallon Pumpkin
2 Pie Pumpkins
2 lb Honey
4 tsp Cinnamon
2 tsp Nutmeg
2 tsp Ginger
1 tsp Cloves
1 Tbsp Vanilla
Malt: 6 lb Pale Ale Malt
1 lb Crystal Malt 120 L
Mash: Sliced and baked the pie pumpkins at 350 for 60 minutes. Mashed the pie pumpkins with the grain at 155 F in the large pumpkin
Hops: 1oz Homegrown Northern Brewer, 60 minutes
1oz Homegrown Cascade, 60 minutes
Boil time: 60 minutes, spices added at 15 minutes before end of boil, vanilla added at end of boil, honey added to secondary
Yeast: Widmere Hefeweizen yeast
Carbonation: 4 oz dextrose
OG: 1.055
FG: 1.005
Primary: 19 days at 70 F in glass
Secondary: 7 days at 70 F in glass
Bottling date: November 5, 1998
Style: Herb and Spice Beer
Gallons: 5
Water treatment: 1 Tsp Gypsum
Special Ingredients: 1 tsp each Nutmeg, Cardamom, Cinnamon, Ginger, Vanilla bean, 2 whole cloves
all freshly ground
10 lb Pie Pumpkins, toasted 10 minutes at 350°F
Malt: 7 lb Amber Malt Extract
0.5 lb Crystal Malt 80 L
4 oz Chocolate Malt
2 oz Black Patent Malt
Hops: 1 oz Perle
1/4 oz Tettnang
1/4 oz Tettnang
Boil time: 1/2 Tsp Irish Moss
OG: 1.057
FG: 1.014
Bottling date: 11-19-99