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 2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION

2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Classic American Pilsner

Brewer:  Rick Georgette

 

MSF:   5150

Style:  CAP

Malt:    10 # 6 row

3.25 # flaked maize

1/2 # carapils

1/2 # lt munich

Mash: 130 min@ 151F

Hops:   1 oz hersbrucker(2.6), 75 min

1.5 oz saaz(2.9), 45 min

1.75 oz hersbrucker(2.6), 30 min

2 oz saaz(2.9), 10 min

1.5 oz hallertau mittlefrue (4.2), 5 min

Boil Time: 75 min

Yeast: Wyeast 2124, 2278 and 2035. 1 XL of each stepped to 1/2 gallon

OG:      1.055
FG:      1.011
Ferment: 2 weeks@ 48-50F, 2 weeks @ 41F, 1 month @ 32F

Bottled: November 2000

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Dortmunder Export

Brewer:  Rick Georgette


MSF:   5151

Style:  Dortmunder Export
Batch Size:  5 gal
Malt:    5 # DWC Pils

5 # Durst Pils

2 # DWC munich

3/4 # carapils

Mash:   130F, 15 min, 143F, 40 min, 153F, 30 min

double decoction(both rests at 158F)

Hops:   3/4 oz tettnanger(3.1), 65 min

1 oz hallertau tradition(6.7), 30 min

1/2 oz tettnanger(3.1), 5 min

1/2 oz hallertau tradition(6.7), 5 min

Boil time:  75 min
Yeast: Wyeast 2206 (1/2 gal)

Carbonation: 3/4c  priming sugar
OG:  1.048
FG:  1.015
Ferment: 2 weeks @ 48F, 2 weeks @ 41F, 2 months @ 32F

Primary:  10 days glass carboy
Additions: 1 tsp CaCo3, pinch MgSo4, pinch NaCl

Bottled 7/01

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
ENGLISH BITTER (ORDINARY BITTER)

Brewers: Kurt Klimkiewicz and Scott Smith

 

MSF:   5152

Style:    English Bitter

Gallons:            10

Malt:    14 1/2 lbs. Maris Otter 2-row pale malt

                        1 1/3 lbs. light crystal (C-35) malt

                        1 lb. flaked barley

                        2 oz chocolate malt

Mash:               142 degrees – 1/2 hour

                        162 degrees – 15 minutes

                        154 degrees – 45 minutes

                        175-180 degree – Sparge (8 gallons)

Hops:               1/2 oz. Goldings (2.5 Alpha) at the start of the boil

                        1 1/2 oz. Goldings (2.5 Alpha) after 45 minutes

                        0.9 oz. Fuggles (5.4 Alpha) after 1 hour

                        1/2 oz. Goldings (2.5 Alpha) after 1 1/2 hours

                        1 grain Fuggles (5.4 Alpha) @ kettle knockout

                        ( NOTE: All hops used were pellet hops.)

Water:              Spring water

Boil Time:         1 1/2 hours

Yeast:               White Labs Yeast - Klassic Ale #WLP033

Carbonation:     3/4 cup priming sugar @ bottling

O.G.:                1.044

F.G.:                1.012

Primary:            Glass Carboy – 13 days (March 10, 2001)

Secondary:       Glass Carboy – 18 days (March 23, 2001)

Bottling:            April 10, 2001

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION

Lion’s Roar from Lakeside Brewing Company

Brewers:  Marc & Jaimie Hagerman


MSF:   5153

Style:  IPA
Batch Size:  6 gal
Malt:  11# American Pale Malt

           ½#  Munich

           ½# Carapils

           ½# American Crystal, 40L
Mash:  30 min @ 122 deg F, 90 min @ 150 deg F, 20 min @ 165 deg F
Hops: 2 oz Cascade, 60 min

           1 oz Cascade, 30 min

           1 oz Centennial, 1 min

           1 oz Centennial, dry hop

           1 oz Cascade, dry hop

Boil time:  60 min
Yeast:  Starter from Wyeast American 1056
Carbonation: 3/4c  priming sugar
OG:  1.054
FG:  1.004
Primary (duration and material):  10 days glass carboy
Secondary (duration and material):  10 days glass carboy
Bottling Date:  5/27/01

  

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
WESTSIDE BROWN

Brewer: Jeff Carlson

 

MSF:   5154

Style: American Brown Ale
Gallons: 5.5
Malt:    8 lbs Great Western 2-Row

1 lbs Gambrinus Honey Malt

1 lb 80L crystal

8 oz Dextrin Malt

8 oz Wheat Malt

4oz Chocolate Malt

Mash:   75 minutes at 154o F

Hops:   40 grams Horizen Pellets 10% AA 60min

14 grams Cascade Leaf 6.5% 20min

28 grams Cascade Leaf 6.5% 5min

28 grams Cascade Pellets 6.2% Dry Hop

Boil time: 75 minutes

Yeast: 1 Pint Slurry of 1332 (Northwest Ale) from Founders Brewery

Carbonation: Force Carbonation

OG: 1.054

FG: 1.014

Primary: Glass for 7 days at 68o F

Secondary: Glass for 7 days at 50o F

Bottled: 04/01

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Alpha Male Pale

Brewer: John Applegarth

 

MSF:   5155

Style: 6a American Pale Ale

Gallons: 5

Malt:    8# DWC Pale

0.5# Durst Crystal 40L

0.5# Cara-Light 10-20L

0.5# Flaked Wheat

0.125# Gambrinus Honey Malt

Mash:   70 minutes @ 150F

Hops:   0.75 oz Centennial @ 9.9% for 60 minutes

1 oz cascade @ 5.7% for 20 minutes

1 oz Cascade - steep

2 oz Centennial dry hopped in secondary

Boil Time: 70 minutes

Yeast: Wyeast 1056 - 0.5 pint slurry

Carbonation: primed with 0.75 cup of corn sugar

OG: 1.054

FG: 1.016

Primary: Glass for 6 days

Secondary: Glass for 20 days

Bottling Date: 3/5/01

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Bavarian Weizen

Brewer: Tom Edmunds

 

MSF:   5156

Style: Bavarian Weizen

Gallons: 5 gallons

 

Malt:    6 lbs. Muntons Plain Wheat DME

1/2 lb. Muntons Plain Extra-light DME

 

Hops:   1 oz Spalt @ 2.7%AA (2.5AAU) at start of boil

0.7 oz Hallertau @ 3.5%AA (2.3AAU) at start of boil

 

Boil Time:         1 hour

Yeast:               Wyeast #3068: Weinhenstephan Wheat

Carbonation:     3/4 cup priming sugar @ bottling

O.G.:                1.042

F.G.:                1.010

Primary:            Glass Carboy – 7 days @ 68o F 

Secondary:       Glass Carboy – 21 days @ 68o F

Brewed: April 27, 2001

Primed with  1-1/2 cups Muntons Plain Extra-light DME

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Vienna Lager

Brewer:  Greg Brown

 

MSF:   5157

Style: Vienna Lager
Gallons: 5 gal
Water treatment: Carbon filter, adjusted pH to 5.4 with phosphoric acid
Malt:    7 LB DeWolf-Cosyns Pale Ale

3 LB German Munich
1/2 LB Pauls light Crystal 45L
1/2 LB German Wheat

Mash:   124 F for 20 minutes, infuse to 150 F for 60 min, raise to 156 F for 30

min, mashout at 170 F for 10 min
Hops:   1 oz of liberty ( 3.3%) for 75 min

1 oz of tettnanger (3.2%) for 5 min
Boil Time: 90 min
Yeast: 2206 Wyeast ( prepared 1 quart starter)
Carbonation: 4 1/3 oz corn sugar
OG: 1.052
FG: 1.016
Primary: 26 Days at 52 degrees
Secondary: 77 days at 40 degrees
Bottling Date: 6/02/2001

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
13 Mile Old Ale

Brewer: Dan Humphrey

 

MSF:   5158

Style:    Old Ale

Gallons: 5

 

Malt:    8 oz. 60 L. crystal malt
4 oz. Briess torrified wheat malt
10 oz. Carapils (USA)

Crush grains and slowly heat with 1 1/2 gals. water to 160o F.  Hold at 160o F 30 Min.
Strain out grains and sparge with 1 gallon of water at 170o F. Add more water to make 5 1/2 gallons in brew pot.  Bring this to a boil and add:

 

13 lb. Muntons liquid plain amber malt

Hops:               1 1/2 oz. Galena leaf (13%) at the start of the boil

                        1 oz. Willamette pellet 5% after 52 minutes

Adjuncts:          1 tsp. Irish Moss (added at 50 minutes)

Boil Time:         60 minutes

Yeast:               2 quart slurry of 1332 wyeast northwest ale yeast

O.G.:                1.078

F.G.:                1.016

Primary:            Glass Carboy – 7 days

Secondary:       Glass Carboy – 10 Months

keg and force carbonate 10/01/00
counterpressure bottle July 14, 2001

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
English Barleywine

Brewer: Denis Fleming

 

MSF:   5159

Style: 12-A English-Style Barleywine
Gallons: 10 partygyle (2-5 gal. batches using 1st runnings for 10 gal boil)

 
Malt:    64 # pale malt

4# special roast

4 # 120L crystal

Adjuncts: 1 gallon Canadian Maple Syrup

Mash (time and temp):155 deg. F 90 min.

Hops:   5.0 oz hallertau Northern Brewer 8.5 % alpha 90 min
1.0 oz Fuggle 5% 20 min
3.0 oz Goldings E.K. 20 min
2.0 oz Goldings E.K. knock-out
1.0 oz Fuggle Dry

 

Boil time: 90 Min

Yeast: Wyeast 1272 - 16 oz
Carbonation: Forced CO2
OG:      1.221
FG:      1.050

Primary: 15 gal plastic 4 days
Secondary: glass 60 days
Kegged Feb 2001

Bottled Aug 2001

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
J.P.2.1.1

Brewer: Bob Krueger

MSF:   5160

Style: Robust Porter
Gallons: 6

 
Malt:    6 lbs Briess 2-row

1.25 lbs Carafa III

0.5 lbs 20L crystal

3 lbs M&F amber DME

1 lb M&F dark DME

 

Adjuncts: 1 tsp Gypsum

Mash (time and temp): 154o F until converted

Hops:   1.25 oz whole Northern Brewer (7.5%) 60 min

1 oz Tettanger pellets, 2 min

 

Boil time: 60 Min

Yeast: White Labs WLP001 California Ale yeast (dregs from prior batch left in fermenter)

Carbonation: 120 g corn sugar
OG:      1.065
FG:      1.014

Primary: plastic 14 days
Secondary: none
Bottled: July 6, 2001

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Up The Creek With A Paddle

Brewers: Jim Suchy and Pat Babcock

 

MSF:   5161

Style: Foreign Extra Stout
Gallons: 10
Malt:    10.20 lbs. English Pale Malt (2-row)

1.00 lb. Crystal 120L (Great Britain)

2.00 lbs. Crystal 20L (America)

4.00 lbs. Wheat Malt (America)

1.25 lbs. Flaked Oats (America)

1.00 lb. Briess Roasted Barley 

1.00 lb. Black Malt

Adjuncts:          2 tsp. Irish Moss (15 min)

Mash:   Dough In Temp: 120 o F Time: 5

Saccharification Rest Temp: 156 o F Time: 60

Mash-out Rest Temp: 170 o F Time: 15

Sparge Temp: 170 o F Time: 90

Hops:   3.00 oz. Fuggle Plug 60 min.

1.00 oz. Fuggle Plug 30 min.

1.00 oz. East Kent Goldings Pellet 10 min.

Boil time 90 minutes

Yeast: White Labs WLP004 Irish Stout (1500 mL)

Carbonation: Approx. Ύ cup dextrose to 5 gallons
OG: 1.064

FG: 1.022

Primary: Plastic 10 days @ 65 o F

Brewing Date: 01/13/01

Bottled: 01/27/01

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Crispy Part Trois

Brewer: Chris P. Frey

 

MSF:   5162a

Style: Belgian Tripel
Gallons: 11.5
Malt:    26 lbs. Pilsener

6 lbs. Pale Malt

Adjuncts:          2 lbs. clear/white candy sugar (15 min)
1 oz. Dried Sweet Orange peel (15 min)
1 oz. Corriander Seed ( 5 min)
1 oz. Dried Spicy Orange peel (15 min)
2 tsp. Irish Moss (15 min)

Mash:   Single Infusion @ 155o F (60 min)

Mash-out Rest Temp @ 170 o F (15 min)

Sparge @ 168 o F (75 min)

Hops:   2 oz. Hallertauer whole - 4.8 aa (60 min)

1 oz. Styrian Goldings pellet - 5.2 aa (60 min)

1 oz. Czech Saaz whole - 2.9 aa (10 min)

Boil time 75 minutes - 1st 15 min to "set" the boil

Yeast: White Labs WLP500 Trappist Ale Yeast 1 liter slurry

Carbonation: Approx. 1 cup light dried malt extract to 5 gallons
OG: 1.080 (68% efficiency)

FG: 1.016

Primary: Glass @ 70 -72 o F for 1 week

Secondary: Glass @ 68 -70 o F for 2 weeks
Bottled: October 2000

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Belgian Wit

Brewer: Carl Zelmer

 

MSF:   5162b

Style: Witbier
Gallons: 10
Malt:    8# 2-row

4# torrified wheat

4# wheat malt

Adjuncts:          1 oz coriander

peels from 4 oranges

both added 10 minutes to end of boil

Additions:         2 tsp. Gypsum

Mash:   1 hour at 152o F

Hops:   2 oz. hallertau @60 min

1 oz. hallertau @10 min

Boil time: 60 minutes

Yeast: white labs WLP570 Belgian Golden Ale Platinum Series

Carbonation: Ύ cup dextrose

OG: unknown

FG: 1.008

Primary: Plastic for 7 days

Secondary: Glass for 12 days

Bottled: 04/30/01

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Blueberry Blonde

Brewer: John Rathmell

RECIPE NOT RECEIVED

 

MSF:   5163

Style: Fruit Beer
Gallons: 
Malt:    

Adjuncts:         

Additions:         

Hops:   

Boil time: 

Yeast: 

Carbonation: 

OG: 

FG: 

Primary: 

Secondary: 

Brewing Date: 

Bottled: 

 

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2001 MICHIGAN STATE FAIR HOMEBREW COMPETITION
Spiced Stout 2001

Brewer: Fred Goeldi

 

MSF:   5164

Style: Spiced Stout
Gallons: 5
Malt:    6.6 lbs. Cooper's Dark LME

2 lbs. Munton's Dark DME

½ lb. Dextrine Malt

1 lb. Crystal 80L

½ lb. Roasted Barley

½ lb. Black Patent

Steep grains in 2 gal water raised from tap temperature to boiling.  Remove grains before boiling and rinse.

Adjuncts:          24 oz. pure maple syrup (60 min)

                        1 tsp. Irish Moss (15 min)

                        2 cinnamon sticks (10 min)

                        1 TBL. Nutmeg (10 min)

Additions:         2 tsp. Gypsum

Hops:   2.0 oz. Centennial 60 min.

Boil time: 60 minutes

Yeast: White Labs British Ale (32 oz. starter)

Carbonation: 1.25 cups Munton's Dark DME

OG: 1.084

FG: 1.026

Primary: Glass 7 days @ 66 o F

Secondary: Glass 14 days @ 64 o F

Brewing Date: 01/13/01

Bottled: 01/21/01

 

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