Brewers: Bob and Kim Barrett
MSF Category: 5150
Style: 1c, Classic American Pilsner
Gallons: 10 gallons
Malt: 15 lbs. 6-Row Pale Malt
3.75 lbs. Flaked Maize
Mash: 146 F for 40 min; 158 F for 40 min
Hops: 2.25 oz. Saaz (First Wort Hop)
3 oz. Cluster - 60 min.
1.75 oz Saaz – 0 min
Boil Time: 70 minutes
Yeast: Wyeast 2247
Carbonation: Forced
Primary: 10 days at 48 F
Secondary: 42 days at 33 F
O.G. 1.051
F.G. 1.012
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Muenchner Helles
Brewer: Kirk Rowland
MSF Catagory: 5151
Style: 2d Muenchner Helles
Gallons: 11
Malt: 17.5 lbs. Pilsner
8 oz.
10 oz.
1 lb. Carapils
Mash: Employ a double decoction with both rests @ 158 F
Main mash rests @ 125 F, 152 F, 162 F, Sparge out @ 168 F
Hops: 2 oz. 4.1% Hallertau 60 min.
1/2 oz. 4.2% Tettnang 30 min.
Boil Time: 90 minutes
Yeast: WLP830 German Lager
Carbonation: Force Carbonate
O.G. 1.051
F.G. 1.014
Brewer: Randy Panduren
MSF Category: 5152
Style: 4A, Ordinary Bitter
Gallons: 5
Malt: 4.00 lbs. Extra-Light Dry Malt Extract
0.50 lbs. Wheat Dry Malt Extract
0.50
lbs.
Process: Steep grains in 1/2 gallon water for 30 min at 150F; Sparge with 1/2 gallon of 160F water
Hops: 1.25 oz. Kent Goldings pellets @5.3% - 60 min.
0.25 oz. Kent Goldings pellets @5.3% - 30 min.
0.25 oz. Kent Goldings pellets @5.3% - 2 min.
Boil Time: 60 minutes
Yeast: Wyeast
1275
Carbonation: 3/4 cup Corn Sugar
O.G. 1.036
F.G. 1.010
Brewer: Phil Kitkowski
MSF Category: 5153
Style: 7,
Gallons: 10
Malt: 18 lbs. Two Row
2 lbs. 90L
2 lbs. 10L
1 lb. Torrified Wheat
3 lbs. Extra Light DME
Mash: 116 F for 15 min; Infuse to 152 F for 90 min
Hops – all pellet
1˝ Chinook (10.7% AA) - 60min
1 oz Centennial (9.1% AA) - 30 min
1 oz Centennial (9.1% AA) - 25 min
˝ oz Centennial (9.1% AA) - 20 min
˝ oz Cascade (6.3% AA) - 20 min
˝ oz Centennial (9.1% AA) - 15 min
˝ oz Cascade (6.3% AA) - 15 min
˝ oz Centennial (9.1% AA) - 10 min
˝ oz Cascade (6.3% AA) - 10 min
˝ oz Chinook (10.7% AA) - 10 min
˝ oz Centennial (9.1% AA) - 7 min
˝ oz Cascade (6.3% AA) - 7 min
˝ oz Centennial (9.1% AA) - 5 min
˝ oz Cascade (6.3% AA) - 5 min
˝ oz Centennial (9.1% AA) - 2 min
˝ oz Chinook (10.7% AA) - 2 min
˝ oz Cascade (6.3% AA) Flameout
˝ oz Chinook (10.7% AA) Flameout
˝ oz Centennial (9.1% AA) Flameout
2 oz Cascade (6.3% AA) in secondary
Boil Time: 90 min
Yeast: White Labs WLP 001
Carbonation: 1 cup Extra Light DME per 5 gal
OG 1.062
FG 1.014
Primary 11 days
Secondary 16 days
Brewers: Kurt Klimkiewicz and Scott Smith
MSF Category: 5154
Style: Scottish Ale 80 /-
Batch Size: 10 gallons
Malt: 20 1/4 lbs. 2-row Pale Malt
2 1/2 lbs. Amber Malt
1 1/2 lbs. Crystal (120 L)
1/4 lb. Roasted Barley
Mash: 133 degrees – 15 minutes (Protein Rest)
155 degrees – 45 minutes (Saccharification)
170 degrees – 10 minutes (Mash Out)
170 degrees – Sparge (7 1/2 gallons – 60 minutes)
Collect 2 gallons from sparge and caramelize (1 hour),
stirring constantly. Add to wort during last 15 minutes of boil.
Hops: 1 1/2 oz. Fuggles (4.3% AA) at the start of 90 minute boil
( NOTE: All hops used were leaf hops.)
Water: Spring water – Poland Springs (15 gallons)
Water Adjustments for 7 1/2 gallons
.19 oz. – Gypsum
.34 oz. – Epsom Salt
.05 oz. – Canning Salt
.24 oz. – Baking Soda
.05 oz. – Calcium Chloride
.13 oz. - Chalk
Boil Time: 90 minutes
Yeast: White
Labs Yeast –
Carbonation: 3/4 cup priming sugar @ bottling
O.G.: 1.068
F.G.: 1.015
Primary: Glass Carboy – 14 days @ 62 degrees
Secondary: Glass Carboy – 30 days @ 52 degrees
Bottling: Age for 21 days at 45-50 degrees
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Alpha Male Pale Ale
Brewer: John Applegarth
MSF Category: 5155
Style: American Pale Ale
Batch Size: 6 gallons
Malt: 9 lbs Marris Otter Pale Malt
1 lb. Cara Pils
1 lb. Flaked Barley
˝ lb
2 oz. Honey Malt
Mash: 154 F – 60 minutes
Hops: 1 oz. Centennial (9.1% AA) 60 minutes
1 oz. Cascade (6.3% AA) 20 min
1 oz. Cascade (6.3% AA) knockout
2 oz. Centennial (9.1% AA) Dry Hop
Note – All Hops are pellets
Water Adjustments: 1 T Gypsum
Boil Time: 70 minutes
Yeast: White Labs California Ale Yeast – WLP001 (1 liter starter)
Carbonation: 3/4 cup priming sugar @ bottling
O.G.: 1.047
F.G.: 1.009
Primary: Glass Carboy – 4 days @ 67 degrees F
Secondary: Glass Carboy – 23 days @ 68 degrees F
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Bavarian Dunkelweizen
Brewer: Randy Panduren
MSF Category: 5156
Style: 17B, Bavarian Dunkelweizen
Gallons: 5
Malt: 3.75 lbs. German Wheat Malt
3.00 lbs. German Pilsener
1.50
lbs.
1.00
lbs.
0.63 lbs. CaraMunich Malt
0.06 lbs. Chocolate Malt
Mash: 151 F for 60 minutes
Hops: 1.00 oz. Czech Saaz pellets @3.0% - 60 min.
0.25 oz. Tettnanger pellets @4.4% - 60 min.
Boil Time: 60 minutes
Yeast: Wyeast 3638 Bavarian Wheat
Carbonation: 3/4 cup Corn Sugar
O.G. 1.054
F.G. 1.011
Brewer: Phil Kitkowski
MSF Category: 5156
Style: Kolsch Style Ale – BJCP Cat 8a
Gallons: 10
Malt: 15 lbs Pilsner
1.5 lbs German Wheat
Mash: 120 F for 30 min
143 F for 40 min
151 F for 30 min
Hops:
˝ oz Perle (7.8% AA) - 60 min
˝ oz Hallertau Tradition (5.0% AA) - 30 min
1 oz Hallertau Tradition. (5.0% AA) - 15 min
Boil Time: 90 minutes
Yeast: White Labs WLP 029
Carbonation: Force Carbonated
OG 1.042
FG 1.010
Primary 8 days
Secondary 12 days at 58 F, 40 days at 33 F
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Doppelbock
Brewer: Tyler Barber
MSF Category: 5157
Style: Doppelbock – BJCP Cat 14c
Gallons: 12
Malt: 5 lbs German Pilsner
23 lbs
1 lb Aromatic Matl
1 lb Dextrin Malt
2.25 lbs Caramunich
0.25 lbs Special B
0.25 lbs G. Karafa
1.75 lbs Melanoiden
Mash: Mash in at 104 F then take to 125 F and hold for 20 min
Pull 40% of mash; take to 160 F till conversion; boil for 20 min; add back to mash
Adjust temp to 153 F for 10 min
Pull 33% of mash; take to 160 F; boil for 20 min and add back to mash
Adjust to 160 F
Hops:
2 oz Northern Brewer Pellets (5.7% AA) - 90 min
1 oz Mittelfrueh Pellets (4.5% AA) - 90 min
1 oz Spalt Pellets (2.7% AA) - 15 min
Boil Time: 90 minutes
Yeast: White Labs WLP 920 - Old Bavarian Lager
Carbonation: 1 3/8 cup DME
OG 1.080
FG 1.022
Primary: 14 days at 50 F
Secondary: 90 days at 32 F
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Octoberfest
Brewer: Tyler Barber
MSF Category: 5157
Style: Octoberfest – BJCP Cat 9a
Gallons: 6
Malt: 8 lbs German Pilsner
3 lbs German
0.5 lbs Caravienne
1 lb German 60 L
Mash: Mash in at 140 F for 35 min
155 F for 45 min
159 F for 20 min
160 F for 15 min
Mashout 168 F
Hops:
0.625 oz Styrian Goldings Pellets (4.4% AA) - 90 min
0.625 oz Tettnanger Pellets (4.4% AA) - 90 min
0.5 oz Saaz Pellets (3.9% AA) - 35 min
Boil Time: 90 minutes
Yeast: White Labs WLP 920 - Old Bavarian Lager
Carbonation: Forced
OG 1.058
FG 1.014
Primary: 10 days at 50 F
Secondary: 92 days at 32 F
Brewer: Dan Humphrey
MSF Category: 5158
Style: Old Ale
Gallons: 5 gallons
Malt: 13 lbs Muntons LME Amber
0.5 lbs 80 L
0.25 lbs Briess Torrified Wheat
10 oz. Carapils
Procedure: Steep grains in 1.5 gallons water while bringing water to 160 F. Hold temp at 160 F for 30 minutes. Strain grains and rinse with 170 F water. Add additional water to make 5.5 gallons in brew pot. Add LME.
Hops: 1.5
oz.
1 oz
Boil Time: 60 minutes
Yeast: 2 Qt Slurry of Wyeast 1332 – Northwest Ale Yeast
Carbonation: Forced
Primary: glass 7 days at 68 F
Secondary: glass 2 months at 68 F
O.G. 1.078
F.G. 1.016
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Old Westsider
Brewer: Jeff Carlson
MSF Category: 5159
Style: American Barleywine
Gallons: 5.75 gallons
Malt: 10 lbs Muntons Extra Light DME
1 lbs Muntons Wheat DME
0.5 lbs Caramunich
0.5 lbs 130 L
0.5 lbs Carapils
0.25 lbs 80L
0.25 lbs Special Roast
0.25 lbs Biscuit
0.25 lbs Debittered Chocolate
Procedure: Steep grains at 154 F for 30 minutes
Hops: 3 oz. Centennial (10.7%) – 60 min
1 oz Cascade (6.5%) – 45 min
1 oz Cascade (6.5%) – 20 min
1 oz Cascade (6.5%) – 5 min
Boil Time: 60 minutes
Yeast: Wyeast 1332 – Northwest Ale Yeast (Big Slurry from previous batch of pale ale)
Carbonation: Forced
Primary: 10 days at 68 F
Secondary: 6 weeks at 50 F
O.G. 1.098
F.G. 1.022
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Ride All Day Porter
Brewer: John Schwab
MSF Category: 5160
Style: Brown Porter
Gallons: 5 gallons
Malt: 6 lbs Pale Malt
1 lb.
2 lbs.
˝ lb.
˝ lb. Cara Pils
1 lb Chocolate Malt
Mash: 153 F for 60 min.
Hops: 1 oz. Fuggle - 60 min.
˝ oz.
Boil Time: 60 minutes
Yeast:
Carbonation: 3/4 cup Corn Sugar
Primary: 6 days at 68 F
Secondary: 10 days at 68 F
O.G. 1.054
F.G. 1.018
Brewer: Richard Scott
MSF Category: 5161
Style: 16a, Dry Stout
Gallons: 4
Malt: 7# Briess Ale Malt
1# Marris Otter
6 oz
2 oz Roasted Barley
7 oz Chocolate malt
7 oz Black Malt
Single Infusion Mash at 156 F for 90 minutes
Hops: 2/3 oz Northern Brewer @ 8.3% - 60 min
1/2 oz Fuggles @ 4.9% - 60 min
1/2 oz Fuggles @ 4.9% - 20 min
1/2 oz Kent Golding @6.6 - 10 min
Boil Time: 90 min
Yeast White Labs WLP-002 English Slurry
Carbonation 1/2 cup Corn Sugar
OG 1.056
FG 1.020
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MSF 5162 – French Ale/Lambic
Raspberry Lambic
Brewer: Tom Hughes
Brewer: Kirk Rowland
MSF Catagory: 5162
Style: 18a Dubbel
Gallons: 11
Malt: 11 lbs. Pilsner
7 lbs. Dark
3
lbs. Light
5 lbs. Maris Otter
4
lbs.
1.5 lbs. Torrified Wheat
1 lb. 55L Crystal
1 lb. Aromatic
1 lb. Special B
2 lbs. Dark Candy Sugar
3/4 lb. Corn Sugar
Mash: 20 min. @ 133 F, 60 min. @ 152 F, 15 min. @ 162 F, Sparge out @ 168 F
Hops: All hops aged 1 year
1.75 oz. Saaz 60 min.
2.5 oz. Hallertau 60 min.
1 oz. Tettnang 60 min.
1/2 oz. Saaz 30 min.
1/2 oz. Saaz 10 min.
1 oz. Saaz at knockout
Spices: 1/2 oz. Corriander - Last 8 minutes of boil
1/2 oz. Sweet Orange Peel- Last 8 minutes of boil
Boil Time: 90 minutes
Yeast: WLP500 Trappist Ale
Carbonation: 1.5 cups DME
O.G. 1.080
F.G. 1.018
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Tart Cherry
Brewer: Mark Ohrstrom
MSF Category: 5163
Style: 21, Fruit Beer
Gallons: 12
Malt: 13.00 lbs. German Pilsner
4.00 lbs. German
3.50 lbs. German
Single Infusion Mash at 155 F for 60 minutes
Hops: 1.00 oz. Perle (Whole) @ 8.5%- 60 min
Fruit: 11.00 Lbs Michigan Tart Cherries 15 Days (secondary)
6.00 Lbs Raspberries 15 Days (secondary)
Boil Time: 60 min
Yeast: White Labs WLP833 German Bock (Ayinger)
OG 1.048
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Schlenkerla Rauchbier
Brewer: Phil Wilcox
MSF Category: 5164
Style: Classic Rauchbier
Gallons: 10.5 gallons
Malt: 7.7
lbs
7.0 lbs Smoked Malt (
3.0 lbs
1.75 lbs Cara Vienne Malt
1.0 lbs Cara Pilsner
1.5 lbs Aromatic Malt
1.0 lbs Cara
0.35 lbs Honey Malt
Mash: 143 F Mash In – 25 min
155 F – 20 min
166 F – 20 min
Hops: 2.25 oz Czech Saaz (Whole Leaf 4.1% AA) - 75 min
0.75 oz Hallertauer MittleFruh (Whole Leaf 4.50%) – 30 min
0.75 oz Hallertauer MittleFruh (Whole Leaf 4.50%) – 15 min
Boil Time: 75 minutes
Yeast: White Labs WLP838 Southern German Lager
Carbonation: Forced
Primary: glass 6 weeks
Secondary: kegged
O.G. 1.060
F.G. 1.016