1st Place Recipes
from the
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place American Lager / Light Ale
Style:
Cream Ale
Gallons:
5
Malt:
8.5 lb American 2-row Pale Malt
2 lb American 6-row Malt
0.5 lb German Vienna Malt
1.25 lb Flaked Maize
0.5 lb Carapils Malt
Adjuncts:
¾ cup Dextrose (in boil)
Mash:
15 minutes at 129ºF, 20 minutes at 147ºF,
30 minutes at 154ºF
Hops:
1.5 oz Saaz (2.9%), 60 minutes
0.5 oz Saaz (2.9%), 15 minutes
Boil time:
70 minutes
Yeast:
Wyeast #1056 American Ale Yeast (1 qt starter)
Carbonation:
force carbonate to 2.8 volumes
OG:
1.046
FG:
1.005
Primary:
14 days at 63-65ºF
Secondary: 1
month at 38ºF
Bottling date:
July
15, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place European Pale Lager
Style:
Dortmunder Export
Gallons:
5
Water treatment:
1.5 g Gypsum, pinch of Epsom Salts and NaCl
Malt:
5 lb DeWolf-Cosyns Pils Malt
5 lb Durst Pilsen Malt
2 lb DeWolf-Cosyns Munich Malt
0.5 lb Carapils Malt
Mash:
Double decoction: rests for 15 min at 158ºF;
Main mash rests: 15 min at 130ºF, 30 min at 143ºF, 30 min at 153ºF
Hops:
0.5 oz German Tettnanger (4.8%), 60 minutes
2.0 oz Hallertauer Mittlefrue (4.2%), 30 minutes
0.5 oz German Tettnanger (4.8%), 5 minutes
0.5 oz Hallertauer Mittlefrue (4.2%), 5 minutes
Boil time:
75 minutes
Yeast:
Wyeast #2206XL (1 qt starter)
Carbonation:
forced carbonate to 2.5 volumes
OG:
1.048
FG:
1.010
Primary:
14 days at 48ºF
Secondary: 14
days at 41ºF
Bottling date:
July 15, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place Bitter / English Pale Ale
Style:
Special Bitter
Gallons:
6
Water Treatment:
carbon filtered
Malt:
10 lb 2-row Pale Malt
8 oz Caramunich Malt
8 oz Carapils Malt
8 oz Crystal Malt 60ºL
4 oz Victory Malt
2 oz Chocolate Malt
Mash:
90 minutes at 153°F
Hops:
1 oz Bullion, 60 minutes
0.5 oz Czech Saaz, 45 minutes
0.5 oz Liberty, 30 minutes
0.5 oz Liberty, 15 minutes
Boil time:
75 minutes
Yeast:
Wyeast #1968 Special London Ale Yeast (1 qt starter)
Carbonation: 4.5 oz
dextrose
OG:
1.044
FG:
1.014
Primary:
7 days at 68ºF in glass
Secondary: 7
days at 68ºF in glass
Bottling date: February 28, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place IPA
Style:
IPA
Gallons:
3.25
Malt:
4.5 lb Dutch Light Dry Malt Extract
8.0 oz Carapils Malt
6.0 oz Crystal Malt 20°L
4.0 oz Crystal Malt 60°L
Mash:
30 minutes at 150°F
Hops:
1.0 oz Centennial (9.9%), 60 minutes
0.5 oz Centennial (9.9%), 20 minutes
1.0 oz Cascade (6.0%), 10 minutes
1.0 oz Cascade (6.0%), 5 minutes
0.5 oz Cascade (6.6%), dry
Boil time:
60 minutes
Yeast:
Yeast cultured from Squatters Pub (Salt Lake City)
Carbonation: ½ cup
dextrose
OG:
1.062
FG:
1.025
Primary:
8 days in glass
Secondary: 14
days in glass
Bottling Date:
June 7, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place Scottish Ale / Brown Ale / Mild
Style:
American Brown Ale
Gallons:
10
Water treatment:
2 tsp Gypsum
Malt:
14 lb Pale 2-row Malt
3 lb Crystal Malt 20ºL
2 lb Carapils Malt
1 lb Aromatic Malt
1 lb Special B Malt
1 lb Munich Malt
1 lb Victory Malt
1 lb Flaked Barley
Adjuncts:
1 lb Brown Sugar, boil 60 minutes
Mash:
75 minutes at 152ºF
Hops:
2 oz Yakima Magnum (15%), 60 minutes
1 oz Yakima Magnum (15%), 45 minutes
2 oz Fuggles (4.3%), 30 minutes
2 oz Fuggles (4.3%), 15 minutes
1 oz Fuggles (4.3%), finish
Boil time:
60 minutes, 1 Tbsp Irish Moss 15 minutes
Yeast:
White Labs California Ale Yeast (repitched)
Carbonation: force
carbonated
OG:
1.056
FG:
1.012
Primary:
7 days at ~65ºF in glass
Secondary: 14
days at ~65ºF in glass
Bottling Date:
Kegged May 16, 2000; counter-pressure bottled
July 30, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place American Pale Ale / California Common
Style:
California Common
Gallons:
6
Malt:
5 lb Briess 2-row Malt
4 lb DeWolf-Cosyns Pale Malt
1 lb Carapils Malt
1 lb Crystal Malt 60°L
1 lb Toasted Malt
Hops:
1.5 oz Northern Brewer (7.5 %), 60 minutes
0.5 oz Northern Brewer (7.5 %), 15 minutes
0.5 oz Northern Brewer (7.2 %), 5 minutes
0.5 oz Northern Brewer (7.2 %), dry in secondary
Boil time:
75 minutes
Yeast:
Wyeast #2112 California Lager Yeast (1 qt starter)
Carbonation: force
carbonated
OG:
1.054
FG:
1.016
Primary:
10 Days at 66ºF in glass
Secondary:
10
Days at 50ºF in glass
Bottling Date:
Counter-pressure bottled April 16, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place German Ale and Wheat Beer
Style:
Altbier
Gallons:
5.5
Malt:
6.5 lb Belgian Pilsener Malt
3.0 lb Munich Malt
0.5 lb Caramunich Malt
0.19 lb Black Patent Malt
Mash:
45 minutes at 122ºF, 20 minutes at 144ºF,
45 minutes at 157ºF, mash-out at 170ºF
Hops:
4.0 oz Spalt pellets (2.66 %), 60 minutes
0.5 oz Spalt pellets (2.66 %), 15 minutes
0.75 oz Spalt pellets (2.66 %), 2 minutes
Boil time:
90 minutes
Yeast:
Wyeast #1007 German Ale Yeast (32
oz starter)
Carbonation: force
carbonated
OG:
1.052
FG:
1.014
Primary:
15 days at 58ºF
Secondary: 21 days at 40ºF
Bottling Date: Kegged February 27, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Style:
Dopplebock
Gallons:
5.5 (11 gal total, first 7.75 gal runnings used
for Dopplebock)
Water Treatment:
15 gal R.O. water, 3.5 gal filtered well water
Malt:
13 lb Durst Pilsner
8 lb Durst Munich
5 lb Durst Dark Munich
Mash:
15 min at 140ºF, 1 hr at 155ºF
Hops:
1.1 oz Norhern Brewer (9.4%), 75 minutes
1.0 oz German Hallertau (4.0%), 30 minutes
0.5 oz German Hallertau (4.0%), 15 minutes
Boil time:
90 minutes
Yeast:
Yeastlab L31 Lager Yeast (prepared starter)
Carbonation: ¾ cup
dextrose
OG:
1.090
FG:
1.025
Primary:
14 days at 50ºF in glass
Secondary: 21
days at 40ºF in glass
Bottling date:
November 15, 1999
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place English & Scottish Strong Ale
Style:
Old Ale
Gallons:
5
Malt:
6.6 lb Munton’s Midland Ale Malt Extract
4 lb Mountmellick Irish Export Ale Hopped Malt
Extract
Hops:
1 oz East Kent Goldings, 20 minutes
Boil time:
60 minutes
Yeast:
Wyeast #1272 American Ale Yeast #2
Carbonation: ¾ cup
dextrose
OG:
1.062
FG:
1.015
Primary:
14 days at 68ºF primary in plastic
Secondary: 7
days at 68ºF in glass
Bottling Date:
May
13, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place Barleywine / Imperial Stout
Style:
Barleywine
Gallons:
5
Malt:
13 lb Pale Ale Malt
2 lb Crystal Malt 60ºL
1 lb Oats
0.5 lb Roast Barley
Adjuncts:
2 lb Honey
1.5 lb Brown Sugar
Mash:
2 hours at 145ºF
Hops:
1.5 oz Cascade (5.0%), 30 minutes
1.5 oz Chinook (11.0%), 60 minutes
2 oz Fuggles (4.0%), 10 minutes
3 oz Northern Brewer (8.0%), 60 minutes
Boil time:
60 minutes
Yeast:
Wyeast #1388 (repitched), EC #1118 in secondary
OG:
1.110
FG:
1.025 (alc. 10.9 % v/v)
Bottling Date:
July 25, 1997
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place Porter
Style:
Brown Porter
Gallons:
5
Water Treatment:
carbon filtered water, adjusted to pH 5.4 with gypsum
Malt:
8 lb Maris Otter 2-row Pale Malt
1 lb Durst Munich Malt
1 lb Crystal Malt 10ºL
4 oz Special B Malt
8 oz Chocolate Malt
4 oz Black Patent Malt
Mash:
30 minutes at 135ºF, 2 hours at 148-153ºF
Hops:
4 oz Mt Hood (4.0%), 110 minutes
Other:
1.5 inches Brewers Licorice, 110 minutes
Boil time:
110 minutes
Yeast:
Wyeast #1056 American Ale Yeast (1 qt starter)
Carbonation: ½ cup
dextrose
OG:
1.053
FG:
1.011
Primary:
6 days at 68-70ºF in glass
Secondary: 19
days at 68-70ºF in glass
Bottling date:
May 17, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
1st
place Stout
Style:
Dry Stout
Gallons:
5
Malt:
10 lb Munton & Fison Pale Ale Malt
1.5 lb Roasted Barley
1.5 lb Flaked Barley
0.5 lb Chocolate Malt
1.2 lb Oatmeal
Mash:
90 minutes at 150-155ºF
Hops:
3 oz East Kent Goldings, 60 minutes
Boil time:
60 minutes
Yeast:
Wyeast #1084 Irish Ale Yeast
Carbonation: 1.25 cups
Dry Malt Extract
OG:
1.062
FG:
1.014
Primary:
7 days
Secondary: 14
days
Bottling Date:
March
20, 2000
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Style:
Saison
(recipe in Clone Brews by Tess and Mark Szamatulski)
Gallons:
5
Malt:
5.75 lb Extra Light Dry Malt Extract
1.0 lb Wheat Dry Malt Extract
0.5 lb German Vienna Malt
Adjuncts:
1.0 lb Belgian Candi Sugar, Clear
Mash:
Vienna Malt at 150°F
Hops:
1.5 oz Syrian Golding (4.9%), 60 minutes
0.5 oz East Kent Golding (4.9%), 15 minutes
0.25 oz East Kent Golding (4.9%), 2 minutes
Spice:
0.5 oz Bitter Orange Peel, boil 15 minutes
Boil time:
60 minutes, 1 tsp Irish moss, 15 minutes
Yeast:
Wyeast #1214 Abbey Ale Yeast
Carbonation:
¾ cup dextrose
OG:
1.060
FG:
1.010
Primary:
10 days at 72°F
Secondary: 7
days at 72°F
Bottling Date:
November 26, 1999
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Style:
Sour Cherry Stout
Gallons:
6
Water Treatment:
carbon filtered water
Malt:
6.6 lb John Bull Dark Malt Extract Syrup
3 lb Munton’s Amber Dry Malt Extract
8 oz Flaked Barley
8 oz Flaked Wheat
8 oz Roasted Barley
3 oz Special Roast
8 oz Crystal Malt 120ºL
6 oz Crystal Malt 60ºL
4 oz Chocolate Malt
4 oz Black Patent Malt
Fruit:
5 lb fresh sour cherries in primary for 13 days
Mash:
45 minutes at 150°F
Hops:
1.5 oz Northern Brewer, 60 minutes
1 oz Challenger, 20 minutes
Boil time:
60 minutes
Yeast:
Wyeast #1056 American Ale Yeast (1 qt starter)
Carbonation: 5 oz
dextrose
OG:
1.070
FG:
1.024
Primary:
13 days at 68ºF in glass
Secondary: 7
days at 64ºF in glass
Bottling date:
August
3, 1999
2000 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Style:
Specialty (Rye Beer)
Gallons:
5
Malt:
6 lb 2-row Pale Malt
2 lb Flaked Rye
8 oz Chocolate Malt
Mash:
15 minutes at 130ºF, 15 minutes at 150ºF,
30 minutes at 158ºF
Hops:
1.5 oz Hallertauer, 60 minutes
0.5 oz Hallertauer, 30 minutes
0.5 oz Hallertauer, 15 minutes
0.5 oz Saaz, 10 minutes
0.5 oz Tettnanger, 5 minutes
Spice:
0.75 oz Caraway seeds, 5 minutes
Boil time:
60 minutes
Yeast:
White Labs Irish Ale WLP004
OG:
1.048
FG:
1.012
Primary:
6 days at 70ºF in plastic
Secondary:
8 days at 70ºF in glass
Bottling date:
March 25, 2000