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2002 Michigan State Fair
Home Brewers’ Competition Winning
Recipes |
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Yankee Parrot Pilsner Brewer: Lawrence J. Rapson MSF Category: 5150 1# Dextrine Malt 1# Crystal Malt, 20°L 4# Medium Grain Rice Mash: 20 min @ 132 °F, 90 min @ 154 °F, 10 min @ 165 °F Sparge at 175 °F (pH adjusted to 5.7) 0.5 oz Cluster pellets, 30 min 1 oz Tettnang leaf, finish Boil time: 90 min Lager 30 days below 40 oF Return to 2002
Michigan State Fair Home Brewing Competition Winners Brewer: Jeff Rankert MSF Category: 5151 1.5 # Cara-Pils Dextrine Malt 0.13 # German Munich Malt Mash: 152 °F for 60 minutes Hops: 2.5 oz Tettnanger Tettnang (6.5 aa), 60 min 1 oz Hallertau Hersbruker (3.8 aa), 60 min 1 oz Hallertau Mittelfruh (3.75 aa), 15 min Boil time: 90 min Carbonation: Force
carbonated 2.5 volumes Diacytal rest for 2 days at 67 F. Lagered for 10 weeks at 35 F in SS.
Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Randy Panduren MSF Category: 5152 Style: Strong Bitter/English Pale Ale Batch Size: 5 gallons Malt: 6 # Light DME 14 oz Crystal Malt, 60o L Process: 1) Steep in ½ gallon water for 30 minutes @ 150o F 2) Rinse with ½ gallon of 150o F water 3) Combine this gallon with DME and enough water to give a pre-boil volume of 6.5 gallons. Hops: 0.75 oz Northdown, 60 min 0.25 oz Challenger, 15 min 0.50 oz Northdown, 10 min 0.25 oz Northdown, 1 min Boil Time: 60 min Yeast: Wyeast 1098 British Ale OG: 1.050 Secondary: 14 days
Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Chris Sheridan MSF Category: 5153 Style: India Pale Ale ½ # Crystal Malt, 10L ½ # Aromatic Malt ½ # Carapils Process: 1) Steep grains in 3 gallons water at 150 F for 45 minutes 2) Remove grains and add LME Hops: 0.75 oz Centennial Leaf Hops (9.9%) 60 min 1.5 oz Centennial Leaf Hops (9.9%) 20 min 1.5 oz Centennial Leaf Hops (9.9%) 5 min 1.0
oz Centennial Leaf Hops (9.9%) dry hop secondary Carbonation: ¾ cup corn
sugar Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Kevin Dunn Assistant Brewers: Garnet Buller, Brian Ozbourne MSF Category: 5154 Style: 10c Southern English Brown Ale Gallons: 25 10 lb 80L crystal 1 lb Chocolate Malt Mash: Steep Gains for 90 min @ 150F Hops: 1 oz Pellet Cluster 8.0AAU 60 minutes East Kent Goldings Whole hop 6.6AAU 45 min Boil time: 80 minutes Yeast: 3 White Labs British Ale Yeast WLP005 2 White Labs English Ale Yeast WLP002 Carbonation: 2/3 cup Malt extract Bottle Conditioned OG: 1.054 FG: 1.014 Primary: Stainless Steel Drum Open Fermentation for 14 days at 68o F Bottled: 06/29/02
Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Thomas Yaeger MSF Category: 5155 Style: American Amber Ale
Malt: 11 # Marris Otter 1 # 40L Crystal Malt Mash: Hops: 1/2 oz. Cascade (60 min) 1 oz. Perle (60 min) 1 oz. Cascade (15 min) 1 oz. Cascade (flame out) Boil Time: 60 minutes Yeast: Wyeast 1056 Carbonation: OG: 1.060 FG: 1.010 Primary: Secondary: Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Alan Pearlstein MSF Category: 5156 Style: Dusseldorf Altbier
3.75 # Munich 1 # Vienna 0.5 # Crystal Malt 80 o L 2 oz Black Patent Mash: 100°F for 15 min, 122°F for 20 min, 150°F for 60 min, 168°F for 10 min.
Hops: 2.0 oz. Spalt (4.1%) pellets for 65 minutes 1.0 oz. Spalt (5.8%) leaf hops for 45minutes Boil time: 75 minutes Yeast: Wyeast 1007 (1 liter starter) Carbonation: Approx. ¾
cup corn sugar FG: 1.014 Primary: 10 days @ 64 o F Secondary: 10 days @ 64 o F Brewing Date: 01/13/01 Bottled: 03/03/2002 Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Mark Ohrstrom MSF Category: 5156 Style: Berliner Weisse 6.0 # Wheat Malt 2.0 # Pale Malt (6-Row) 0.5 # Brewer’s Cut Natural Filter Media (lauter aid) Sour Mash: Mash ½ of the Pilsner Malt at 99 °F for 48 hours. Add 2nd half of Pilsner Malt 24 hours into the sour mash.
Mash: 148 °F for 60 min
Hops: 0.80 oz. Northern Brewer for 32 minutes Boil time: 60 minutes Yeast: Danstar Nottingham Carbonation: prime tabs FG: unk Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Dan Humphrey MSF Category: 5157 Style: Traditional Bock 2 # Munich Malt ½ # 30 L Crystal Malt ½ # 60 L Crystal Malt 3 oz. Pauls Malt Chocolate 500 L 1 # Carapils Mash: 125 F for 15 minutes, 155 F for 75 minutes Hops: 10 grams Hallertau (4.4%) 90 min 10 grams Perle (6.6%) 60 min 14 grams Perle (6.6%) 30 min 18 grams Hallertau (4.4%) 15 min Boil time: 90 minutes Yeast: Wyeast 2007 Lager (starter) Carbonation: 1.25 cups Munton's Dark DME OG: 1.070 FG: unk Primary: 50 o F Bottled: 01/21/01 Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Rick Georgette MSF Category: 5158 Style: Wee Heavy 1 # 80L Crystal 0.25 # Peated Malt 2 # Amber Malt 2.5 oz. Roasted Barley 1 oz. Chocolate Malt ½ # Caravienne ½ # Caramunich 3.3 # Glenbrew Lt. Extract Mash: 90 minutes at 155o F Hops: 1.25 oz East Kent Golding for last 45 minutes ¼ oz. Fuggles for last 45 minutes Boil time: 2 hours Yeast: Wyeast 1728 (1 gallon starter) ½ gallon slurry from Scotch Ale OG: 1.122 FG: 1.042 Primary: 30 days at 60 F Secondary: 60 days at 32 F Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Kirk Rowland MSF Category: 5159 Style: English-style Barleywine Gallons: 5.8 1 # 55L Crystal 11 oz. Lyles golden syrup 2 # Light LME
Mash: 60 minutes at 154o F Hops: 4.5 oz East Kent Goldings (5%) 90 minutes 1.25 oz. East Kent Goldings (5%) 15 minutes 0.75 oz. East Kent Goldings 5 minutes 1 oz. East Kent Goldings (5%) dry hop in secondary 2 weeks Boil time: 2 hours Yeast: Wyeast 1084 ½ gallon starter Carbonation: Force Carbonation OG: 1.124 FG: unk Primary: Glass for 17 days at 68o F Secondary: Glass for 28 days at 68o F Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewers: Dave Novak MSF Category: 5160 Style: Robust Porter Gallons: 5 Malt: 1 # Dextrin Malt 10 oz 20L Crystal Malt 10 oz 80L Crystal Malt 10 oz 120L Crystal Malt 1 # Chocolate Malt 1.5 # Munich Malt 12 oz Flaked Barley 6 # Light Malt Extract Process: 1) Bring grains to 150 F in 1 gallon of water and hold for 30 minutes. 2) Rinse with ½ gallon water. 3) Add Malt Extract, and enough water to bring total volume to 3 gal. 4) After boiling and cooling, transfer to fermenter and add water to make 5 gallons Hops: 1 oz. German Northern Brewer 60 minutes 1 oz Liberty 5 minutes 1 oz Liberty at flame out Boil Time: 1 hour Yeast: White Labs Burton Ale Yeast Carbonation: 3/4 cup priming sugar @ bottling O.G.: unk F.G.: unk Primary: 7 days Secondary: 4 weeks
Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Eric Ringle MSF Category: 5161 Style: 16d Foreign Extra Stout Gallons: 5 Malt: 1 # Roasted Barley ½ # Flaked Wheat 7 # Munton’s Dark DME Hops: 1 1/2 oz.
Willamette ½ oz. Willamette
Water Treatments: ¼ tsp salt ½ tsp chalk 1 tsp gypsum Boil Time: 60 minutes Yeast: White Labs WLP004 Irish Ale Yeast O.G.: unk F.G.: unk Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Greg Brown MSF Category: 5162 Style: 19d Saison Gallons: 6.5 Malt: 12 # Pale Malt (2-Row) 0.02 # Chocolate Malt 0.25 # Crystal Malt (20L) 0.50 # Wheat Malt 1.0 # Vienna Malt 0.63 # Candy Sugar Hops: 1 oz East Kent
Goldings – 70 Minutes 0.5 oz Hallertau Hersbruker - 50 Minutes 0.5 oz. Hallertau Hersbruker
– 10 minutes Spices: 0.5 oz Corriander – 15 minutes 0.25 oz Bitter Orange Peel – 15 minutes Mash: 150 °F for 75 minutes Boil Time: 90 minutes Yeast: White Labs WLP570 Belgian Golden Ale O.G.: 1.062 F.G.: unk Return to 2002 Michigan State Fair Home Brewing Competition Winners Crispy’s Big F’ing Belgian (BFB) Brewer: Chris Frey MSF Category: 5162 Style: 18d Belgian Strong Dark Ale Gallons: 11-12 Malt: 18 lbs Pale Ale Malt 1
lb. Belgian Biscuit 1
lb. Belgian Carapils 2/3
lb. Belgian Caramunich Hops: 2 oz. Hallertauer Whole 5% aa 60
minutes Spices: 1 oz. Ginger Root 15 min 1
oz. Sweet Orange Peel 15 min Extras: 2 Tsp. Irish Moss 15 min Mash: Protein
rest at 122 for 15 minutes Raised
temp about 1° F a minute to 153 °F Boil Time: 90 minutes Yeast: White Labs WLP550 Trappist Ale Yeast (BIG Starter!) O.G.: 1.095 F.G.: 1.015 Return to 2002 Michigan State Fair Home Brewing Competition Winners Brewer: Elon Jamison MSF Category: 5163 Style: 21 Fruit Beer Gallons: 5 Malt: 3 # Pale Malt (2-Row) 0.5 # Crystal Malt (40L) 1.0 # Wheat Malt 3.5 # M&F Wheat DME Hops: 1 oz Tettnang –
45 Minutes 1 oz Mt. Hood - 3 Minutes 0.5 oz. Hallertau Hersbruker
– 10 minutes Mash: 150 °F for 60 minutes. Add DME to boil pot with rinsed grains. 6oz Raspberry Extract at bottling Boil Time: 60 minutes Yeast: White Labs European Ale Yeast Carbonation: ¾ cup corn sugar O.G.: 1.047 F.G.: 1.011 Return to 2002
Michigan State Fair Home Brewing Competition Winners Brewer: Rick Georgette MSF Category: 5164 Style: 23a Classic Rauchbier Gallons: 5 Malt: 6 # Rauch Malt 1.75 # Vienna Malt 0.33 # Caravienne Malt 0.66 # Caramunich Malt 2.5 # Aromatic Malt 1.75 # Light Munich Malt 0.5# 30L Crystal Malt Hops: 0.75 oz Saaz (4%
aa) – 90 Minutes 0.50 oz Santium (6.8% aa) - 30 Minutes 0.50 oz. Spalt (5% aa) – 15
minutes Mash: 131 °F for 20 minutes Decoct to 148 °F for 50 minutes Decoct to 157 °F for 15 minutes Boil Time: 90 minutes Yeast: 1.5 gallon starter of White Labs WLP830 German Lager Ferment: 2 weeks at 52 °F 2 weeks at 41 °F 2 weeks at 32 °F O.G.: 1.059 F.G.: 1.013
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