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Brewer: Phil Kitkowski MSF Category: 8620 Style: 1a,
American Lager Gallons: 10
gallons Malt: 16
lbs. Pilsner Malt 1.5 lbs.
Wheat Mash: 122 F for 30 min; infuse to 153
F and hold for 60 min Hops: ½
oz. Perle Pellets – 60 min ½ oz. Perle Pellets – 30 min 1 oz Hallertauer Traditional Pellets – 20 min Boil Time: 90
minutes Yeast: White
Labs American Lager Yeast (750 ml Starter) Carbonation: Forced Primary: 7
days at 58 F Secondary: 60
days From 50 to 34 F O.G. 1.048 F.G. 1.010 Helles #7 Brewer: Tyler Barber MSF Catagory: 8621 Style:
2d Muenchner
Helles Gallons: 5 Malt: 7
lbs. German Pilsner 1.5 lbs. Cara-Pils 0.5 lb. Mash: 151 F for 75 minutes Mash out at 168 F for 10 minutes Hops: 0.5 oz. Hallertau
Northern Brewer (10% AA) - 60 min. 0.25
oz. Tettnang Whole Hops (4.5% AA) - 10 min. 0.5 oz. Hersbruker (4.5% AA) – 5 min. Boil
Time: 60 minutes Yeast: Wyeast 2206
Bavarian Lager Carbonation: Force Carbonate O.G. 1.050 Brewer: Jim Aldrich MSF Category: 8622 Style: 4b,
Special/Best Bitter Gallons: 10
Malt: 19
lbs. Mild Malt 1.5 lbs.
Aromatic Malt 2 lbs. Mash: Hops: 1
oz. 0.3
oz. Chinook (10.7% AA) - 60 1 oz. Fuggle (3.15% AA) - 30 min. 1 oz. Fuggle (3.15% AA) - 10 min. Boil Time: 60
minutes Yeast: White
Labs WLP005 British Ale O.G. 1.057 Westside IPA Brewer: Jeff Carlson MSF Category: 8623 Style: 7,
Gallons: 6 Malt: 11 lbs. Golden
Promise Two Row 1 lbs. Cara Pils 1 lbs. 60L 8 oz 8 oz Honey Malt Mash: 154 F for 65
min Hops – all whole ½ oz. Cascade (5.4% AA) - First Wort Hops 1 oz Centennial (10% AA) – 60 min 1 oz ½ oz ½ oz ½ oz Cascade (5.4% AA) - 5 min Boil Time: 75
min Yeast: White
Labs WLP001 Carbonation: Forced OG 1.062 FG 1.016 Primary 7 days glass at 68 F Secondary 10 days glass at 50 F My Lucky Day
Brown Ale Brewer: Doug Weaver MSF Category: 8624 Style: 10a, Mild Batch Size: 5
gallons Malt: 2.96 lbs. Amber Liquid Malt
Extract 2.96 lbs. Pale
Liquid Malt Extract Malt 0.85
lbs. 0.28
lb. Roasted Barley 0.42
lbs Cara Pils Procedure: Steep Grains in 2 qt water at 154 for
60 minutes. Rinse with 5.42 gallons 168 F Water. Add
water to achieve preboil volume of 5.72
gallons. Add Malt Extract Hops: 1.4
oz. East kent Goldings
(3.3% AA) - 60 minutes 0.93 oz. Fuggles (4.4% AA) – 10 minutes Water Adjustments for 5.91
gallons: 3.0
tsp. 3.0
tsp Calcium Chloride 1.0 tsp
Boil Time: 60
minutes Yeast: Wyeast British Ale Yeast #1098 Carbonation: 2.5
oz. cup priming sugar @ bottling O.G.: 1.050 F.G.: 1.015 Primary: 7
days @ 69 F Secondary: 21
days @ 69 F Bottling: Age
for 21 days at 45-50 degrees Brewer: Jeff Carlson MSF Category: 8625 Style: 6b, American Amber Ale Batch Size: 6
gallons Malt: 6 lbs Briess Gold
DME ½ lb. Cara Pils ½ lb. Caravienne ¾ lb 1 oz. Chocolate Malt Steep grains at 155 F for 30 minutes Hops: 1 oz.
Centennial (10% AA) 60 minutes 1 oz. Cascade (5.4% AA) 15 min 1 oz. Cascade (5.4% AA) 5 min ½ oz. Cascade (5.4% AA) Dry Hop Boil Time: 75
minutes Yeast: White
Labs California Ale Yeast – WLP001 (1 quart starter) Carbonation: 5
oz. priming sugar @ bottling O.G.: 1.052 F.G.: 1.012 Primary: Glass
Carboy – 7 days @ 66 F Secondary: Glass
Carboy – 10 days @ 66 F Queen of Brewer: Kevin Kutskill MSF Category: 8626 Style: 8a,
Koelsch Style Ale Gallons: 10.5 Malt: 16
lbs. Moravian Malt – modified ( 2
lbs. Wheat Malt (German) Mash: 144
F for 60 minutes 158
F for 30 minutes 170
F for 10minutes Hops: 2.5
oz. Hallertau Hersbruker
(4% AA) - 60 min. Boil Time: 60
minutes Yeast: White
Labs WLP029 German Ale/Kolsch (2L Slurry) Carbonation: Forced O.G. 1.053 F.G. 1.012 Primary: Glass
Carboy – 14 days @ 68 F Secondary: Stainless – 42 days @ 34 F Brewer: Alan Pearlstein MSF Category: 8626 Style: 17a.
Bavarian Weizen Gallons: 5
Malt: 5.75 lbs
Durst Wheat 3.25 lbs Briess
2-Row Pale Mash: 122 F for 25
min 140 F for 25 min 152 F for 60 min 168 F for 10 min Hops: ½ oz Hallertau
(5% AA) - 65 min ½ oz Hallertau
(5% AA) - 15 min Boil Time: 75
minutes Yeast: Wyeast 3068 Weihenstephan Weizen (1 liter starter) Carbonation: ¾
cup corn sugar OG 1.054 FG 1.014 Primary 7 days at 66 F Secondary 7 days at 66 F Dark Side of Brewer: Kevin Kutskill MSF Category: 8627 Style: 13a,
Gallons: 5.5
Malt: 7.5 lbs
German Pilsner 7.5 lbs 2 lbs Moravian Malt – modified ( 1 lb Aromatic Malt ½ lb ¼ lb Carafa
III Mash: 144 F for 60
min 158 F for 30 min 170 F for 10 min Hops: ¾ oz Hallertauer
Mittlefruh (4.5% AA) - 60 min ½ oz Hallertauer
Mittlefruh (4.5% AA) - 40 min ½ oz Hallertauer
Mittlefruh (4.5% AA) - 20 min Boil Time: 60
minutes Yeast: White
Labs WLP833 German Bock Yeast Carbonation: Forced OG 1.058 FG 1.012 Primary: 14 days in glass at 48 F Secondary: 56 days in stainless at 34 F Brewer: Phil Kitkowski MSF Category: 8628 Style: 11a,
Old Ale Gallons: 5
Malt: 8 lbs Two
Row 1 lb. British 6 oz. Torrified
Wheat 3 oz. Chocolate Malt 9.5 lbs. Extra Light DME 1 lb Dextrose Mash: 150 F for 90
min Hops: 2 oz Northern
Brewer (8% AA) - 115 min 1 oz Fuggle
(5.2% AA) - 115 min 1 oz Fuggle
(5.2% AA) - 20 min ½ oz. Kent Goldings
(6.6% AA) – 10 min ½ oz. Kent Goldings
(6.6% AA) – 1 min Boil Time: 120
minutes Yeast: White
Labs WLP007 Carbonation: 1.25
cups Extra Light DME OG 1.115 FG 1.030 Primary: 12
days in plastic at 60 F Secondary: 28
days in glass at 60 F Tertiary: 28
MONTHS in glass at 60 F Brewer:
Tyler Barber MSF Category: 8629 Style: 12b,
American Style Barleywine Gallons: 6.5
gallons Malt: 18
lbs Pale Malt (2-Row) 1 lb
Wheat Malt 1.5 lbs. 1.5 lbs.
40 L 1.5 lbs. Caramunich Malt Mash: 154 F for 90 minutes Hops: 1.5
oz. 1 oz 1 oz. 1 oz. 1.5 oz. 2 oz. Boil Time: 90
minutes Yeast: Wyeast 1968 – Carbonation: Forced Primary: 14
days in glass at 68 F Secondary: 1
months in glass at 68 F O.G. 1.102 F.G. 1.026 Brewer: Kirk
Rowland MSF
Category: 8630 Style: 15b,
Brown Porter Gallons: 6 Gallons Malt: 9 lbs.
Maris Otter 1 lb. Dark 8 oz. 55L crystal 8 oz. Amber 8 oz. Wheat 8 oz. Chocolate 4 oz. Dark German 4 oz. Carafa 2 oz. Roasted Barley Mash: 30 min. @ 125 F 45 min. @
152 F 15 min. @
160 F Sparge @ 168 F Hops: 1 oz E.K. Goldings
(5.9% AA) - 60 min. ¼ oz Fuggle
(4.2% AA) - 45 min. Boil: 105 minutes Yeast: Wyeast 1056
American Ale/ 1 gallon starter Carbonation: 3/4 cup DME OG: 1.053 FG: 1.013 Primary Fermentation: 2 weeks @ 58 F in glass carboy Secondary
Fermentation: 2 weeks @ 58 F in glass carboy Tertiary
Fermentation: 2 weeks @ 46 F in glass
carboy Brewer:
Vance Huff MSF Category: 8631 Style: 16c,
Oatmeal Stout Gallons: 5
gallons Malt: 8.89
lbs Pale Malt 2.22 lbs.
Flaked Oats 1.11 lbs.
Chocolate Malt 0.56 lbs.
Roasted Barley 0.56 lbs.
Mash: 153 F for 60 min. Hops: ¾ oz. Boil Time: 60
minutes Yeast: White
Labs WLP002 English Ale Yeast O.G. 1.048 Brewer: Phil Kitkowski MSF Category: 8632 Style: 19b,
Witbier Gallons: 10 Malt: 6.5 lbs. Belgian
White Wheat 5 lbs. German Wheat 4 lbs. Belgian Pilsner 2 lbs. German Pilsner 1.5 lbs. Rolled Oats 2 cups wheat flour Mash: Mash all but
wheat flour at 114 F for 20 min. Infuse to 146 F for 100 min Infuse to 168 for 15 min and
mash out Add wheat flour to first runnings Hops: 1 oz Cascade
(6.3% AA) - 75 min 1 oz Saaz
(3.0% AA) - 45 min Spices: 1 oz crushed
coriander (last 5 minutes of boil) 4 oz fresh
grated orange peel (flameout) 1 oz
coriander (flameout) 1 oz dried
sweet orange peel (day 17) 1 oz dried
bitter orange peel (day 17) Additional: 14 ml
Lactic Acid (day 22) Boil Time: 90 min Yeast: White Labs WLP800 Carbonation: 1 cup Extra Light DME per 5 gallons Primary: 14 days at 66 F in plastic Secondary: 10 days at 66 F in Glass OG 1.055 FG 1.012
Brewers: Chris Frey, Mike Arend,
Kathy Loftus, Doug Geiss MSF Catagory: 8632 Style: 18d, Belgian Strong Dark Ale Gallons: 11.5 12 lbs Pilsener
Malt Mash: 122
F for 15 minutes Hops: 2
oz. Hallertauer Whole (5% AA) - 60 minutes
1 oz. Sweet Orange Peel - 15 min 1 oz. Coriander seed (crushed moments before use) - 5 min 2 oz. Dried Spicy 2 Tsp. Irish Moss - 15 min Yeast: WLP008
East Coast Ale Carbonation: 4 oz Plain Light DME Primary: 7 Days Secondary: 7 Days Tertiary: 3 Days O.G. 1.065 F.G. 1.019 Brewers: Eric and Kurt Bachman MSF Catagory: 8633 Style: 21, Fruit Beer Gallons: 5 Malt: 5 lbs.
Muntons Light DME 8 oz. Pale Malt 6 oz. 4 oz. Melanoidin Malt 2 oz. Wheat
Malt Procedure: Brought 3 gallons water to 130 F and steeped grains
and saguaro seeds (in bags) while slowly raising the temperature to 166
F. Turned off heat and let stand for
30 minutes. Sparged
grains with 1 gallon hot water. Added
extract and hops. Hops: 2 oz. Hallertau (4.5% AA) - 60 min. Extras: Saguaro cactus
seeds 5/8 cup saguaro fruit extract
(added to secondary) Boil Time: 60 minutes Yeast: Wyeast 1056 (1 pint starter) Primary: 20
days at 65 F in plastic Secondary: 15 days
at 65 F in glass Carbonation: 6 oz. Corn
sugar O.G. 1.044 F.G. 1.008 |