May 3, 2003: Upper Mississippi Mash-Out Winners List and Recipes

BEST OF SHOW AWARD
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	04.A. Ordinary Bitter	Badger Pale Ale	Ronald Lockhart	St. Paul, MN	Minnesota Home Brewers Association
Amber/ Dark European Beers
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	09.A. Oktoberfest-Maerzen	Autumn Quencher 3	Susan Ruud	Harwood, ND	Prairie Homebrewering Companions
2	23.A. Classic Rauchbier	Stephansberg Rauchbier	Jeffery Swearengin	Tulsa, OK	Fellowship of Oklahoma Ale Makers (FOAM)
3	09.B. Vienna Lager	Who needs those little wieners?	Jackie Rager	Lenexa, KS	Kansas City Bier Meisters
American and European Pale Lagers
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	02.D. Muenchner Helles	Edel Helles	John A. Kennedy	Prior Lake, MN	Minnesota Home Brewers Association
2	02.A. Bohemian Pilsner	Bunny Pils	Al Boyce	St.Louis Park, MN	Minnesota Home Brewers Association
3	02.A. Bohemian Pilsner	Pilsner 3	Bob Cromer	Hudson, WI	Minnesota Home Brewers Association
American Pale Ales
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	06.A. American Pale Ale	Bobs Pale Ale	Bob Cromer	Hudson, WI	Minnesota Home Brewers Association
2	06.C. California Common Beer	The sun has left us on time (modified)	Andrew Wilkowske	St. Paul, MN
3	06.A. American Pale Ale	Cam Waters Pale Ale	Al Boyce	St.Louis Park, MN	Minnesota Home Brewers Association
Belgian and French Ales
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	20.C. Fruit Lambic-Style Ale	unnamed Raspberry Lambic	Steve Piatz	Eagan, MN	Minnesota Home Brewers Association
2	20.D. Oud Bruin	Oud Bruin	Dick Nilles	Fargo, ND	Prairie Hombrewing Companions
3	20.A. Straight Lambic-Style Ale	unnamed Lambic	Steve Piatz	Eagan, MN	Minnesota Home Brewers Association
Bitters and English Pale Ale
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	04.A. Ordinary Bitter	Badger Pale Ale	Ronald Lockhart	St. Paul, MN	Minnesota Home Brewers Association
2	04.B. Special or Best Bitter	Basswood Bitter	Steve Fletty	Falcon Heights, MN	St. Paul Home Brewers
3	04.A. Ordinary Bitter	Bombay Bitter	Curt and Kathy Stock	St. Paul, MN	St. Paul Homebrewers Club
Brown and Scottish Ales
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	10.B. Northern English Brown Ale	NEBA	Mike Moranz	Bloomington, MN	MHBA
2	05.B. Heavy 70	River Forest Heavy	Rob Beck	Kansas City, MO	Kansas City Bier Meisters
3	10.B. Northern English Brown Ale	Guzz Buzz Brown	Curt and Kathy Stock	St. Paul, MN	St. Paul Homebrewers Club
India Pale Ale
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	07.A. India Pale Ale	Cannibal IPA	Kris England	Minneapolis, MN	Minnesota Home Brewers Association
2	07.A. India Pale Ale	Laughing Squirrel IPA	Paul Zbaracki	Golden Valley, MN
3	07.A. India Pale Ale	One more and I got to get going	Curt and Kathy Stock	St. Paul, MN	St. Paul Homebrewers Club
Light Ales and Wheat Beers
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	17.A. Bavarian Weizen	unnamed Bavarian Weizen	Steve Piatz	Eagan, MN	Minnesota Home Brewers Association
2	03.B. American Wheat	unnamed American Wheat	Steve Piatz	Eagan, MN	Minnesota Home Brewers Association
3	08.A. Koelsch-Style Ale	Dom Dom Kolsch	Jeffery Swearengin	Tulsa, OK	Fellowship of Oklahoma Ale Makers (FOAM)
Fruit and Specialty Beers
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	23.B. Other Smoked Beer	Turfs Up	Ray Taylor Karl Gunderson	Fargo, ND	Prairie Homebrewing Companions
2	22.A. Spice-Herb-Vegetable Beer	Heather Ale	Susan Ruud	Harwood, ND	Prairie Homebrewering Companions
3	24.A. Specialty-Experimental-Historical Beer	Home Roast Traditional Porter	Rick Oftel	Edina, MN	Minnesota Home Brewers Association
Porters and Stouts
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	16.C. Oatmeal Stout	Como Crude	Curt and Kathy Stock	St. Paul, MN	St. Paul Homebrewers Club
2	16.B. Sweet Stout	Engang Till Stout	Kris England Josh Jackson	Minneapolis, MN	Minnesota Home Brewers Association
3	15.A. Robust Porter	St. Fytles Celestial Porter	Steve Fletty	Falcon Heights, MN	St. Paul Home Brewers
Barleywine and Imperial Stout
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	12.C. Russian Imperial Stout	Shedevil Double D Imperial Stout	Curt and Kathy Stock	St. Paul, MN	St. Paul Homebrewers Club
2	12.A. English-Style Barleywine	unnamed English Barleywine	Steve Piatz	Eagan, MN	Minnesota Home Brewers Association
3	12.C. Russian Imperial Stout	Czars Imperial Stout	Ronald Lockhart	St. Paul, MN	Minnesota Home Brewers Association
Strong Belgian Ale
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	18.A. Dubbel	Red Abbey Someone	Perry Mertz	Underwood, MN	Prairie Homebrewing Companions
2	18.B. Tripel	unnamed Tripel	Steve Piatz	Eagan, MN	Minnesota Home Brewers Association
3	18.C. Belgian Strong Golden Ale	Seeing Double Belgium	Jason Kalenborn	Edina, MN	Minnesota Home Brewers Association
Meads and Ciders
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	25.B. Varietal Honey Traditional Mead	Orange Blossom Special II	Al Boyce	St.Louis Park, MN	Minnesota Home Brewers Association
2	26.B. New England-Style Cider	Dickens Cider	Al Boyce	St. Louis Park, MN	Minnesota Home Brewers Association
3	25.D. Pyment	unnamed Pyment	Steve Piatz	Eagan, MN	Minnesota Home Brewers Association
Bock
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	14.D. Eisbock	Frostbite	Sean Hewitt	New Brighton, MN
2	14.C. Doppelbock	Doppelbock 5	Bob Cromer	Hudson, WI	Minnesota Home Brewers Association
3	14.C. Doppelbock	Lentenator Doppelbock	Perry Mertz	Underwood, MN	Prairie Homebrewing Companions
English and Scottish Strong Ale
Place	BJCP SubCategory	Name of Brew	Brewer Name	Location	Club Name
1	11.B. Strong Scottish Ale-Wee Heavy	Scottish Heavy	Jim Tucholski	Kearney, MO	Kansas City Biermeisters
2	11.A. Old Ale	Winter Warmer	Kyle Rackiewicz	St. Paul, MN
3	11.B. Strong Scottish Ale-Wee Heavy	Auld Kilbride	Shawn Scott	McAlester, OK	Fellowship of Oklahoma Ale Makers

Total Entries: 172

01.	Amber/ Dark European Beers	8 Entries
02.	American and European Pale Lagers	9 Entries
03.	American Pale Ales	8 Entries
04.	Belgian and French Ales	8 Entries
05.	Bitters and English Pale Ale	13 Entries
06.	Brown and Scottish Ales	16 Entries
07.	India Pale Ale	9 Entries
08.	Light Ales and Wheat Beers	14 Entries
09.	Fruit and Specialty Beers	16 Entries
10.	Porters and Stouts	21 Entries
11.	Barleywine and Imperial Stout	11 Entries
12.	Strong Belgian Ale	9 Entries
13.	Meads and Ciders	13 Entries
14.	Bock	7 Entries
15.	English and Scottish Strong Ale	10 Entries

Click here for a list of the prizes awarded.

RECIPE SECTION

Amber/ Dark European Beers

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Autumn Quencher 3 - All Grain - 09.A. Oktoberfest-Maerzen
Susan Ruud, Harwood, ND
Prairie Homebrewering Companions
OG: 1059 / FG: 1018

Gold Medal - Amber/ Dark European Beers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 120 F.  25 min  2. 155 F.  60 min  3. 168 F.  5 min  4. sparge-175 F.  45  BOILING TIME: Minutes ?  SPECIFIC GRAVITIES: Original 1059       Terminal 1018  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYeast       Name 2124 Bohemian Lager       Amount 700 ml  FERMENTATION Type: Primary-days: 90 Temp:47 F.  Glass			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 4 lbs  Belgian Munich Malt  Mash  90 min  var  3 lbs  German Vienna Malt  Mash  90 min  var  2.25 lbs  German Pilsener Malt  Mash  90 min  var  .5 lb  Belgian CaraMunich Malt  Mash  90 min  var  1.25 lb  American Crystal 60  Mash  90 min  var  HOPS OZ. TYPE NAME USE TIME %AA .25 oz  Pellets  Czech Saaz  FirstWort    4.6%  .8 oz  Pellets  Hallertauer Mittelfruh  FirstWort    3.4%  .4 oz  Pellets  Hallertauer Mittelfruh  Boil    3.4%  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount .2 oz  BREWING DATE: ?  BOTTLING DATE: ?
BREWER COMMENTS

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Stephansberg Rauchbier - All Grain - 23.A. Classic Rauchbier
Jeffery Swearengin, Tulsa, OK
Fellowship of Oklahoma Ale Makers (FOAM)
OG: 13.8P / FG: 3.1P

Silver Medal - Amber/ Dark European Beers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6.5  WATER TREATMENT:Type(s) Amount Calcium Chloride (CaCl)  1.95  Chalk (CaCO3)  2.50  MASH PROCEDURES: Temp.(f.) Time 1. 131  20  2. 145  10  3. 155  55  BOILING TIME: Minutes 90  SPECIFIC GRAVITIES: Original 13.8P       Terminal 3.1P  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name #WLP838-Southern German       Amount 1.0L  YEAST NUTRIENTS: Type Phosphate/Urea       Company: WYeast       Amount: 7.5g  FERMENTATION Type: Primary-days: 15 Temp:52  Glass  Second.-days:27 Temp:50  Glass  Other-days:    30+ Temp:36  Steel  CARBONATION Forced CO2       Volumes of CO2 2.47			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 14.0  Weyermann Smoked  Mash  85  131/155  .35  Weyermann Carafa Special  Steep  0  168  HOPS OZ. TYPE NAME USE TIME %AA 1.50  Whole  Hallertau Mittlefruh  FirstWort  90  5.0  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 5g  BREWING DATE: 1/05/03  BOTTLING DATE: 3/15/03
BREWER COMMENTS

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Who needs those little wieners? - All Grain - 09.B. Vienna Lager
Jackie Rager, Lenexa, KS
Kansas City Bier Meisters
OG:  / FG: 

Bronze Medal - Amber/ Dark European Beers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10  WATER TREATMENT:Type(s) Amount RO Water  15 Gal  MASH PROCEDURES: Temp.(f.) Time 1. 149  90  2. 165  15  BOILING TIME: Minutes   SPECIFIC GRAVITIES: Original        Terminal   YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company Wyeast       Name        Amount 2 cup slurry  FERMENTATION Type: Primary-days: 10 Temp:146  Glass  Second.-days:3 Temp:154  Glass  Other-days:    30 Temp:36  Glass  CARBONATION Bottle Condition       Type of Priming Sugar Dextrose       Amount of Priming Sugar 1.5 Cup			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 17  DWC Pilsen  Mash  90 Min  149  3  Dingeeman Munich  Mash  90 min  149  1  DWC Cara Hell  Mash  90 min  149  1  DWC CaraFoam  Mash  90 Min  149  HOPS OZ. TYPE NAME USE TIME %AA 4  Whole  Hallertau Mitt  Boil  75    1.5  Whole  Saaz  Boil  20    1  Whole  Spalt  Steep  30    SPECIAL INGREDIENTS: FININGS? Yes       Type Gelatin       Amount 1 Tsp  BREWING DATE: 2/10/03  BOTTLING DATE: 3/25/03
BREWER COMMENTS

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American and European Pale Lagers

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Edel Helles - All Grain - 02.D. Muenchner Helles
John A. Kennedy, Prior Lake, MN
Minnesota Home Brewers Association
OG: 1048 / FG: 1010

Gold Medal - American and European Pale Lagers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 gal  WATER TREATMENT:Type(s) Amount Reverse Osmosis    MASH PROCEDURES: Temp.(f.) Time 1. 100 F.  30 min  2. 120 F.  30 min  3. 153 F.  15 min  4. 157 F.  15 min.  BOILING TIME: Minutes 100 min.  SPECIFIC GRAVITIES: Original 1048       Terminal 1010  YEAST CULTURE: Type Liquid       Did you use a starter?        Company Brewers Choice       Name Bavarian Lager       Amount   FERMENTATION Type: Primary-days: 45 Temp:38 F.  Plastic  Second.-days:10 Temp:38 F.  Glass  Other-days:    4 Temp:70 F.  Glass  CARBONATION Forced CO2       Volumes of CO2 2.4			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 6.5 lb  German Pils  Mash  90 min  var  1.5 lb  CaraPils  Mash  90 min  var  HOPS OZ. TYPE NAME USE TIME %AA 3/4 oz  Pellets  Northern Brewer  Boil  45 min  6.6%  1/2 oz  Pellets  tettnanger  Boil  35 min  5.2%  1 oz  Pellets  Saaz  Boil  5 min  3.9%  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 1 tsp  BREWING DATE: 2/16/03  BOTTLING DATE: 4/14/03
BREWER COMMENTS

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Bunny Pils - All Grain - 02.A. Bohemian Pilsner
Al Boyce, St.Louis Park, MN
Minnesota Home Brewers Association
OG: 1056 / FG: 1015

Silver Medal - American and European Pale Lagers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount Phosphoric Acid to sparge  1 tsp  MASH PROCEDURES: Temp.(f.) Time 1. 100 F.  15 min.  2. 127 F.  15 min  3. 157 F.  15 min.  4. 170 F.  15 min.  BOILING TIME: Minutes 60 min  SPECIFIC GRAVITIES: Original 1056       Terminal 1015  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name WLP800 Pilsner       Amount 1 qt  FERMENTATION Type: Primary-days: 14 days Temp:50 F.  Glass  Second.-days:50 days Temp:33 F.  Glass  CARBONATION Bottle Condition       Type of Priming Sugar Corn Sugar       Amount of Priming Sugar 1/2 cup			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 12 lb  Musessdoerfer 2-row Pils  Mash  60 min  var  1/8 lb  Carapils  Mash  60 min  var  1/8 lb  Crystal 10 malt  Mash  60 min  var  HOPS OZ. TYPE NAME USE TIME %AA 1.5 oz  Whole  Saaz  Boil  60 min  5.0  1 oz  Whole  Saaz  Boil  30 min  5.0  3/4 oz  Whole  Saaz  Boil  15 min  5.0  3/4 oz  Whole  Saaz  Boil  1 min  5.0  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 1 tsp  BREWING DATE: 12/22/02  BOTTLING DATE: 2/26/03
BREWER COMMENTS
Quadruple-decocted

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Pilsner 3 -  - 02.A. Bohemian Pilsner
Bob Cromer, Hudson, WI
Minnesota Home Brewers Association
OG: 1052 / FG: 1016

Bronze Medal - American and European Pale Lagers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed:   WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 122 F.  20 min  2. 140 F.  30 min  3. 158 F.  30 min  BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1052       Terminal 1016  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name WLP800 Pilsner       Amount 750 ml  FERMENTATION Type: Primary-days: 13 days Temp:50 F.    Second.-days:2 days Temp:65 F.    Other-days:    21 days Temp:35 F.			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 10 lb  German Pilsner malt  Mash  80 min  var  4 oz  Aromatic malt  Mash  80 min  var  8 oz  Carapils malt  Mash  80 min  var  HOPS OZ. TYPE NAME USE TIME %AA 1 oz    Saaz  FirstWort      1 oz    Saaz  Boil  45 min    1.5 oz    Saaz  Boil  30 min    1.5 oz    Saaz  Boil  10 min    1 oz    Saaz  Steep  0 min    SPECIAL INGREDIENTS: FININGS?        Type        Amount   BREWING DATE:   BOTTLING DATE:
BREWER COMMENTS

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American Pale Ales

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Bobs Pale Ale -  - 06.A. American Pale Ale
Bob Cromer, Hudson, WI
Minnesota Home Brewers Association
OG: 1060 / FG: 1016

Gold Medal - American Pale Ales
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed:   WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes   SPECIFIC GRAVITIES: Original 1060       Terminal 1016  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name California Ale       Amount 500 ml  FERMENTATION Type: Primary-days: 7 Temp:65 F    Second.-days:10 Temp:65 F.			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 12 lb  2-Row malt  Mash  90 min  150 F.  1 lb  Aromatic malt  Mash  90 min  150 F.  8 oz  Caramunich malt  Mash  90 min  150 F.  HOPS OZ. TYPE NAME USE TIME %AA 1 oz    Horizon  FirstWort      2 oz    Mount Hood  Boil  90 min    1 oz    Mount Hood  Boil  10 min    1 oz    Willamette  Boil  2 min    SPECIAL INGREDIENTS: FININGS?        Type        Amount   BREWING DATE:   BOTTLING DATE:
BREWER COMMENTS

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The sun has left us on time (modified) - Malt Extract and Grain - 06.C. California Common Beer
Andrew Wilkowske, St. Paul, MN

OG: 1047 / FG: 1013

Silver Medal - American Pale Ales
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gal  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes 45 min  SPECIFIC GRAVITIES: Original 1047       Terminal 1013  YEAST CULTURE: Type Liquid       Did you use a starter? No       Company White Labs       Name San Francisco Lager       Amount 1 vial  FERMENTATION Type: Primary-days: 10 Temp:65 F.  Plastic  Second.-days:29 Temp:65 F  Glass  CARBONATION Bottle Condition       Type of Priming Sugar Corn Sugar       Amount of Priming Sugar 5 oz.			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 1/2 lb  Light Crystal  Steep  30 min  170 F.  6 lb  Golden LME syrup  Boil  45 min  212 F.  2 lb  Light DME  Boil  45 min  212 F.  HOPS OZ. TYPE NAME USE TIME %AA 1.5 oz  Pellets  Northern Brewer  Boil  45 min  7-10%  1 oz  Pellets  Cascade  Dry-Secondary  2 min  4.5-7%  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 1 tsp  BREWING DATE: 1/13/03  BOTTLING DATE: 2/21/03
BREWER COMMENTS
This is my first competition and I m eager to get feedback.

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Cam Waters Pale Ale - All Grain - 06.A. American Pale Ale
Al Boyce, St.Louis Park, MN
Minnesota Home Brewers Association
OG: 1070 / FG: 1013

Bronze Medal - American Pale Ales
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount Salt (to mash)  1/8 tsp  Gypsum (to mash)  1 tsp  Phosphoric Acid to sparge  1 tsp  MASH PROCEDURES: Temp.(f.) Time 1. 158 F.  90 min  BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1070       Terminal 1013  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYeast       Name British Ale       Amount 1 qt  FERMENTATION Type: Primary-days: 7 days Temp:65 F.  Glass  Second.-days:28 days Temp:65 F.  Glass  CARBONATION Bottle Condition       Type of Priming Sugar Corn Sugar       Amount of Priming Sugar 1/2 cup			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 14 lb  American 2-row malt  Mash  90 min  158 F.  1 lb  Crystal 10 malt  Mash  90 min  158 F.  1 lb  Wheat malt  Mash  90 min  158 F.  .5 lb  Carapils malt  Mash  90 min  158 F.  .5 lb  American Victory malt  Mash  90 min  158 F.  .25 lb  Munich malt  Mash  90 min  158 F.  .25 lb  Roasted Barley  Mash  90 min  158 F.  HOPS OZ. TYPE NAME USE TIME %AA 1 oz  Pellets  Cascade  Mash  90 min  6.3  1 oz  Pellets  Cascade  FirstWort  90 min  6.3  1 oz  Pellets  Columbus  Boil  90 min  15  1 oz  Pellets  Perle  Boil  30 min  7.6  1 oz  Pellets  Cascade  Boil  5 min  6.3  1 oz  Pellets  Cascade  Steep  1 min  6.3  1 oz  Pellets  Cascade  Dry-Secondary      SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 1 tsp  BREWING DATE: 9/8/02  BOTTLING DATE: 10/16/02
BREWER COMMENTS

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Belgian and French Ales

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unnamed Raspberry Lambic - Malt Extract Only - 20.C. Fruit Lambic-Style Ale
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG: na / FG: na

Gold Medal - Belgian and French Ales
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original na       Terminal na  YEAST CULTURE: Type        Did you use a starter? Yes       Company Many       Name Many       Amount   FERMENTATION Type: Primary-days: 2 yrs Temp:  Plastic  CARBONATION Bottle Condition       Type of Priming Sugar Corn sugar       Amount of Priming Sugar 80 g			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 3 lb  Light DME        3 lb  Wheat DME        120 g  Maltodextrin        HOPS OZ. TYPE NAME USE TIME %AA 60 g  Whole  OLD hops  Boil  90 min    SPECIAL INGREDIENTS: 9# 3 oz Raspberry puree      FININGS?   BREWING DATE: 2/9/98  BOTTLING DATE: 2/9/00
BREWER COMMENTS

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Oud Bruin - All Grain - 20.D. Oud Bruin
Dick Nilles, Fargo, ND
Prairie Hombrewing Companions
OG: 1.045 / FG: 1.008

Silver Medal - Belgian and French Ales
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 155  60  BOILING TIME: Minutes 60  SPECIFIC GRAVITIES: Original 1.045       Terminal 1.008  YEAST CULTURE: Type Liquid       Did you use a starter? No       Company Wyeast       Name Lambic Blend       Amount   FERMENTATION Type: Primary-days: 315 Temp:68  Plastic  CARBONATION Bottle Condition       Type of Priming Sugar corn sugar       Amount of Priming Sugar 4.5 oz			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 2  wheat  Mash  60  155  7  pale ale        1  dark candi sugar        1 oz  pale chocolate        .25  cara munich        HOPS OZ. TYPE NAME USE TIME %AA 1  Whole  East Kent  Boil  60  5.0  1  Whole  East Kent  Boil  60  5.0  SPECIAL INGREDIENTS: 2 oz Lactic Acid      1968 Yeast at bottling      FININGS? Yes       Type Irish Moss       Amount 1 tsp  BREWING DATE: 5-9-02  BOTTLING DATE: 3-24-03
BREWER COMMENTS

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unnamed Lambic - Malt Extract Only - 20.A. Straight Lambic-Style Ale
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG: 1057 / FG: 

Bronze Medal - Belgian and French Ales
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed:   WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes   SPECIFIC GRAVITIES: Original 1057       Terminal   YEAST CULTURE: Type        Did you use a starter?        Company many       Name many       Amount   FERMENTATION Type: Primary-days: 4 yrs Temp:			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 3 lb  Dry Wheat extract  Steep      3 lb  Dry Light Extract  Steep      100 g  Maltodextrin  Steep      HOPS OZ. TYPE NAME USE TIME %AA 120 g  Whole  OLD hops  Boil  90 min    SPECIAL INGREDIENTS: FININGS?        Type        Amount   BREWING DATE: 2/19/99  BOTTLING DATE: 2/03
BREWER COMMENTS

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Bitters and English Pale Ale

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Badger Pale Ale - BEST OF SHOW! - All Grain - 04.A. Ordinary Bitter
Ronald Lockhart, St. Paul, MN
Minnesota Home Brewers Association
OG: 1046 / FG: 1012

Gold Medal - Bitters and English Pale Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount Gypsum  1.5 tsp  MASH PROCEDURES: Temp.(f.) Time 1. 150 F.  60 min  BOILING TIME: Minutes 60 min  SPECIFIC GRAVITIES: Original 1046       Terminal 1012  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYeast       Name 1095 British Ale       Amount   FERMENTATION Type: Primary-days: 4 Temp:71 F.  Glass  Second.-days:16 Temp:70 F.  Glass  CARBONATION Bottle Condition       Type of Priming Sugar Corn Sugar       Amount of Priming Sugar 3/4 cup			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 9 lb  2-row malt  Mash  60 min  150 F.  2 oz  Crystal 60 L  Mash  60 min  150 F.  2 oz  Wheat malt  Mash  60 min  150 F.  HOPS OZ. TYPE NAME USE TIME %AA 1.5 oz  Pellets  Cascade  Boil  60 min  5.8%  .5 oz  Pellets  Cascade  Boil  15 min  5.8%  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 1/2 tsp  BREWING DATE: 6/4/02  BOTTLING DATE: 6/24/02
BREWER COMMENTS
BEST OF SHOW WINNER - 2003 UPPER MISSISSIPPI MASH-OUT!!!!

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Basswood Bitter -  - 04.B. Special or Best Bitter
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: 1044 / FG: 1008

Silver Medal - Bitters and English Pale Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gal  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes   SPECIFIC GRAVITIES: Original 1044       Terminal 1008  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name Esses Ale       Amount 500 ml  FERMENTATION Type: Primary-days:  Temp:			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 3.75 lb  2-Row malt  Mash    151 F.  3.75 lb  Maris Otter malt  Mash    151 F.  8 oz  50-60 L Crystal  Mash    151 F.  1/2 oz  Roasted barley malt  Mash    151 F.  HOPS OZ. TYPE NAME USE TIME %AA 1.5 oz    Challenger  Boil  60 min    .5 oz    Goldings  Boil  15 min    .5 oz    Challenger  Steep  0 min    SPECIAL INGREDIENTS: FININGS?        Type        Amount   BREWING DATE:   BOTTLING DATE:
BREWER COMMENTS

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Bombay Bitter - All Grain - 04.A. Ordinary Bitter
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.036 / FG: 1.007

Bronze Medal - Bitters and English Pale Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount Gypsum  1 tsp  MASH PROCEDURES: Temp.(f.) Time 1. 152  60  2. 160  15  BOILING TIME: Minutes 60  SPECIFIC GRAVITIES: Original 1.036       Terminal 1.007  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company Wyeast       Name London Ale       Amount 750 mls  FERMENTATION Type: Primary-days: 7 Temp:68  Glass  Second.-days:14 Temp:68  Glass  CARBONATION Forced CO2       Volumes of CO2 2.5			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 5.5  Maris Otter  Mash  60  152  0.5  Crystal 40  Mash  60  152  0.25  Special Roast  Mash  60  152  0.25  Flaked Barley  Mash  60  152  0.5  Corn Sugar  Boil      HOPS OZ. TYPE NAME USE TIME %AA 0.75  Pellets  Bullion  Boil  60  9  0.5  Pellets  EKG  Boil  45  5.7  0.5  Pellets  Fuggle  Boil  20  5.1  0.75  Pellets  Styrian Golding  Boil  5  4.4  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 12/29/02  BOTTLING DATE: 1/20/03
BREWER COMMENTS

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Brown and Scottish Ales

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NEBA - All Grain - 10.B. Northern English Brown Ale
Mike Moranz, Bloomington, MN
MHBA
OG:  / FG: 

Gold Medal - Brown and Scottish Ales
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes   SPECIFIC GRAVITIES: Original        Terminal   YEAST CULTURE: Type        Did you use a starter?        Company        Name        Amount   FERMENTATION Type: Primary-days:  Temp:			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP HOPS OZ. TYPE NAME USE TIME %AA SPECIAL INGREDIENTS: FININGS?   BREWING DATE:   BOTTLING DATE:
BREWER COMMENTS

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River Forest Heavy - All Grain - 05.B. Heavy 70
Rob Beck, Kansas City, MO
Kansas City Bier Meisters
OG: 1.058 / FG: 1.021

Silver Medal - Brown and Scottish Ales
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount Calcium Chloride  6.5 gm  phosphoric acid  ?  RO water  8.65 gal  MASH PROCEDURES: Temp.(f.) Time 1. 156 deg F  5 min  2. 162 deg F  5 min  3. 158 deg F  133 min  4. 168 deg F  43 min  BOILING TIME: Minutes 92 min  SPECIFIC GRAVITIES: Original 1.058       Terminal 1.021  YEAST CULTURE: Type Liquid       Did you use a starter?        Company Wyeast       Name 1728 Scottish Ale       Amount 10 cups  FERMENTATION Type: Primary-days: 9 Temp:60 deg F    Second.-days:4 Temp:50 deg F    Other-days:    34 Temp:30 deg F    CARBONATION Forced CO2       Volumes of CO2 approx 2.3			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 5.5  Golden Promise/Simpsons  Mash      3  Maris Otter/Muntons  Mash      2  Aromatic/Dingemans  Mash      1  CaraVienna/Dingemans  Mash      1/2  CaraMunich/Dingemans  Mash      2 oz  Chocolate/Dingemans  Mash      1 oz  Roast Barley/Hugh Baird  Mash      1 oz  Carafa/Weyermann  Mash      1 oz  Rausch/Weyermann  Primary      HOPS OZ. TYPE NAME USE TIME %AA 1/2  Whole  E.Kent Goldings  Boil  55    SPECIAL INGREDIENTS: FININGS? Yes       Type isinglass&polyclar       Amount 1 oz & 2 tsp  BREWING DATE: 1-18-03  BOTTLING DATE: 4-12-03
BREWER COMMENTS

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Guzz Buzz Brown - All Grain - 10.B. Northern English Brown Ale
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.050 / FG: 1.015

Bronze Medal - Brown and Scottish Ales
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 152  65  2. 165  15  BOILING TIME: Minutes 60  SPECIFIC GRAVITIES: Original 1.050       Terminal 1.015  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company Wyeast       Name London Ale 1028       Amount 800 mls  FERMENTATION Type: Primary-days: 5 Temp:67  Glass  Second.-days:5 Temp:67  Glass       Volumes of CO2 2.3			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 4  Maris Otter  Mash  65  152  3  Mild  Mash  65  152  0.5  Wheat Malt  Mash  65  152  0.25  Special Roast  Mash  65  152  0.25  Crystal 55  Mash  65  152  0.25  Cara Munich  Mash  65  152  0.25  Biscuit  Mash  65  152  0.125  Special B  Mash  65  152  0.125  Pale Chocolate  Mash  65  152  HOPS OZ. TYPE NAME USE TIME %AA 1  Pellets  Fuggle  Boil  45  5.2  0.75  Pellets  Fuggle  Boil  30  5.2  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 3/23/03  BOTTLING DATE: 4/5/03
BREWER COMMENTS

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India Pale Ale

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Cannibal IPA -  - 07.A. India Pale Ale
Kris England, Minneapolis, MN
Minnesota Home Brewers Association
OG: 1076 / FG: 1009

Gold Medal - India Pale Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 30 gal  WATER TREATMENT:Type(s) Amount none    MASH PROCEDURES: Temp.(f.) Time 1. 150 F.  60  BOILING TIME: Minutes 60 min  SPECIFIC GRAVITIES: Original 1076       Terminal 1009  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name WLP051 California V       Amount 2 liters  YEAST NUTRIENTS: Type na  FERMENTATION Type: Primary-days: 14 Temp:65 F.  Glass  Second.-days:14 Temp:65 F  Glass  CARBONATION Bottle Condition       Type of Priming Sugar corn sugar       Amount of Priming Sugar 3/4 cup			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 18 lb  Pale Malt  Mash  60 min  150 F.  6 lb  Munich Malt  Mash  60 min  150 F.  6 lb  Caravienne  Mash  60 min  150 F.  3 lb  Honey Malt  Mash  60 min  150 F.  3 lb  Biscuit Malt  Mash  60 min  150 F.  36 lb  Light LME  Mash  60 min  212 F.  HOPS OZ. TYPE NAME USE TIME %AA 6 oz  Pellets  Amarillo  FirstWort    8%  8 oz  Pellets  Horizon  Boil  60 min  11%  4 oz  Pellets  Chinook  Boil  60 min  11%  6 oz  Pellets  Magnum  Boil  15 min  13%  10 oz  Pellets  Horizon  Boil  1 min  14%  6 oz  Pellets  Cascade  Dry-Secondary    6%  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 3/14/03  BOTTLING DATE: 4/14/03
BREWER COMMENTS

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Laughing Squirrel IPA - Malt Extract and Grain - 07.A. India Pale Ale
Paul Zbaracki, Golden Valley, MN

OG: 1074 / FG: 1022

Silver Medal - India Pale Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gal  WATER TREATMENT:Type(s) Amount Filtered  4 gal  MASH PROCEDURES: Temp.(f.) Time 1. 155 F.  30 min  BOILING TIME: Minutes 60 min  SPECIFIC GRAVITIES: Original 1074       Terminal 1022  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYeast       Name British Ale       Amount 1 tube  YEAST NUTRIENTS: Type Light DME  FERMENTATION Type: Primary-days: 10 Temp:68 F.  Plastic  Second.-days:18 Temp:68 F.  Glass  CARBONATION Bottle Condition       Amount of Priming Sugar 5 oz			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 1/4 lb  Caramel 10 L  Steep  30 min  155 F.  1/4 lb  Caramel 40 L  Steep  30 min  155 F.  1/2 lb  Carapils  Steep  30 min  155 F.  1 lb  2-row  Steep  30 min  155 F.  6 lb  Gold Extract  Boil  60 min  212 F  2 lb  Amber DME  Boil  60 min  212 F.  HOPS OZ. TYPE NAME USE TIME %AA 1 oz  Pellets  Horizon  Boil  60 min  11%  1 oz  Pellets  Willamette  Boil  20 min  4.4%  1 oz  Pellets  Willamette  Boil  2 min  4.4%  1 oz  Pellets  Cascade  Dry-Secondary    6.3%  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 1 tsp  BREWING DATE: 12/22/02  BOTTLING DATE: 1/19/03
BREWER COMMENTS
Entry from sheets dropped off at Midwest Homebrewing

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One more and I got to get going -  - 07.A. India Pale Ale
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.074 / FG: 1.012

Bronze Medal - India Pale Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount Gypsum in mash  2 tsp  MASH PROCEDURES: Temp.(f.) Time 1. 153  75  2. 163  15  BOILING TIME: Minutes 60  SPECIFIC GRAVITIES: Original 1.074       Terminal 1.012  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company Wyeast       Name Am Ale 1056       Amount 900 mls  FERMENTATION Type: Primary-days: 7 Temp:66  Glass  Second.-days:21 Temp:65  Glass       Volumes of CO2 2.5			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 12  Pale Malt  Mash  75  153  1  Munich  Mash  75  153  1  Caravienne  Mash  75  153  0.5  Honey Malt  Mash  75  153  0.5  Biscuit  Mash  75  153  HOPS OZ. TYPE NAME USE TIME %AA 1  Pellets  Centennial  FirstWort  FW  9.2  2  Pellets  Horizon  Boil  60  11  1  Pellets  Cascade  Boil  15  6.3  1  Pellets  Columbus  Boil  0  15  1  Pellets  Centennial  Boil  0  9.2  1  Pellets  Chinook  Dry-Secondary  dry  12.5  1  Pellets  Cascade  Dry-Secondary  dry  6.3  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 12/8/02  BOTTLING DATE: 1/8/03
BREWER COMMENTS

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Light Ales and Wheat Beers

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unnamed Bavarian Weizen - All Grain - 17.A. Bavarian Weizen
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG: 1054 / FG: 1016

Gold Medal - Light Ales and Wheat Beers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 gal  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 105 F.  ?  2. 122 F.  ?  3. 156 F.  ?  4. 165 F.  ?  BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1054       Terminal 1016  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name WLP380 Hefe IV       Amount   FERMENTATION Type: Primary-days: 8 Temp:70 F.  Glass  Second.-days:6 Temp:70 F.  Glass  CARBONATION Bottle Condition       Type of Priming Sugar corn sugar       Amount of Priming Sugar 95 g.			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 11.1  Durst Wheat  Mash  var  var  7.4  2-Row  Mash  var  var  HOPS OZ. TYPE NAME USE TIME %AA 42 g.  Whole  Mount Hood  Boil  90 min  5.1%  12 g.  Whole  Mount Hood  Boil  15 min  5.1%  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: /2/03  BOTTLING DATE: 3/16/03
BREWER COMMENTS
decoction steps at 105, 122, 156, 165

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unnamed American Wheat - All Grain - 03.B. American Wheat
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG: 1054 / FG: 1015

Silver Medal - Light Ales and Wheat Beers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 105 F.  ?  2. 122 F.  ?  3. 156 F.  ?  4. 165 F.  ?  BOILING TIME: Minutes 90 min.  SPECIFIC GRAVITIES: Original 1054       Terminal 1015  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name WLP320 American Hefe       Amount   FERMENTATION Type: Primary-days: 8 Temp:70 F.  Glass  Second.-days:7 Temp:70 F.  Glass  CARBONATION Bottle Condition       Type of Priming Sugar Corn Sugar       Amount of Priming Sugar 95 g.			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 11.1 lb  Durst Wheat  Mash  var  var  7.4 lb  2-Row  Mash  var  var  HOPS OZ. TYPE NAME USE TIME %AA 42 g  Whole  Mount Hood  Boil  90 min  5.1%  12 g  Whole  Mount Hood  Boil  15 min  5.1%  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 3/2/03  BOTTLING DATE: 3/17/03
BREWER COMMENTS
decoction stops at 105, 122, 156, 165

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Dom Dom Kolsch - All Grain - 08.A. Koelsch-Style Ale
Jeffery Swearengin, Tulsa, OK
Fellowship of Oklahoma Ale Makers (FOAM)
OG: 11.9P / FG: 2.5P

Bronze Medal - Light Ales and Wheat Beers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10.5  WATER TREATMENT:Type(s) Amount Gypsum (CaSO4)  1.29g  Calcium Chloride (CaCl)  3.86g  MASH PROCEDURES: Temp.(f.) Time 1. 128  30  2. 148  60  BOILING TIME: Minutes 75  SPECIFIC GRAVITIES: Original 11.9P       Terminal 2.5P  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name #WLP029-German Ale       Amount 1.5L  YEAST NUTRIENTS: Type None  FERMENTATION Type: Primary-days: 7 Temp:62  Glass  Second.-days:8 Temp:58  Glass  Other-days:    45+ Temp:36  Steel  CARBONATION Forced CO2       Volumes of CO2 2.70			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 15.0  MUE Pils  Mash  90  128/148  3.0  MUE Wheat  Mash  90  128/148  .75  MUE Caramel Pils  Mash  90  128/148  HOPS OZ. TYPE NAME USE TIME %AA 2.0  Whole  Hallertau Mittlefruh  Boil  75  4.3  .50  Whole  Czech Saaz  FirstWort  FW  3.3  2.0  Whole  Czech Saaz  Boil  15  3.3  1.0  Whole  Czech Saaz  Boil  5  3.3  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 12g  BREWING DATE: 2/15/03  BOTTLING DATE: 4/15/03
BREWER COMMENTS

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Fruit and Specialty Beers

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Turfs Up - All Grain - 23.B. Other Smoked Beer
Ray Taylor Karl Gunderson, Fargo, ND
Prairie Homebrewing Companions
OG: 1057 / FG: 1024

Gold Medal - Fruit and Specialty Beers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 gal  WATER TREATMENT:Type(s) Amount CaSO4  3/4 tsp  CaCl2  1/8 tsp  MASH PROCEDURES: Temp.(f.) Time 1. 124 F.  15 min  2. 155 F.  60 min  BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1057       Terminal 1024  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYeast       Name 1968 Special London       Amount 600 ml  FERMENTATION Type: Primary-days: 60 Temp:68 F.  Glass  CARBONATION Forced CO2			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 7 lb  Pale - Maris Otter  Mash  90 min  var  3/4 lb  Wheat  Mash  90 min  var  3/4 lb  Chocolate  Mash  90 min  var  3/4 lb  Crystal 110  Mash  90 min  var  1/2 lb  Brown Malt  Mash  90 min  var  1/2 lb  Flaked Barley  Mash  90 min  var  1/4 lb  Black Patent  Mash  90 min  var  1/2 lb  Peated Malt  Mash  90 min  var  HOPS OZ. TYPE NAME USE TIME %AA 1 oz  Pellets  Liberty  Boil  40 min  4.5%  1 oz  Whole  Fuggles  Boil  20 min  5.0%  1/2 oz  Whole  Fuggles  Boil  5 min  5.0%  1/2 oz  Pellets  Willamette  Steep    5.1%  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 1/2 tsp  BREWING DATE: 1/19/03  BOTTLING DATE: 4/10/03
BREWER COMMENTS

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Heather Ale - All Grain - 22.A. Spice-Herb-Vegetable Beer
Susan Ruud, Harwood, ND
Prairie Homebrewering Companions
OG: 1061 / FG: 1012

Silver Medal - Fruit and Specialty Beers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. Single Step  ?  BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1061       Terminal 1012  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company ?       Name ?       Amount 700 ml  FERMENTATION Type: Primary-days: ? Temp:68 F.  Glass			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 6.5 lb  Pale 2-row malt  Mash  ?  ?  1 lb  Caramel Pils Malt  Mash  ?  ?  1.5 lb  Munich Malt  Mash  ?  ?  .5 lb  CaraMunich Malt  Mash  ?  ?  .5 lb  Aromatic Malt  Mash  ?  ?  .5 lb  CaraWheat Malt  Mash  ?  ?  .5 lb  Crystal 150  Mash  ?  ?  .5 lb  Wheat malt  Mash  ?  ?  .06 lb  Chocolate Malt  Mash  ?  ?  .5 lb  Flaked Barley  Mash  ?  ?  HOPS OZ. TYPE NAME USE TIME %AA .8 oz  Pellets  Hallertauer Mittelfruh  Boil  90 min  4.5%  SPECIAL INGREDIENTS: Heather Tips  Sweet Gale    FININGS?   BREWING DATE: 3/1/2003  BOTTLING DATE:
BREWER COMMENTS
also .25 lb Special B malt.

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Home Roast Traditional Porter - All Grain - 24.A. Specialty-Experimental-Historical Beer
Rick Oftel, Edina, MN
Minnesota Home Brewers Association
OG: 1065 / FG: 1025

Bronze Medal - Fruit and Specialty Beers
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 13  WATER TREATMENT:Type(s) Amount none    MASH PROCEDURES: Temp.(f.) Time 1. 152 F.  60 min  BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1065       Terminal 1025  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYeast       Name Euro Ale Mix       Amount 3 liters  YEAST NUTRIENTS: Type none  FERMENTATION Type: Primary-days: 14 Temp:64  Glass  CARBONATION Forced CO2			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 15 lb  2-Row  Mash  60 min  152 F.  5 lb  Amber  Mash  60 min  152 F.  5 lb  Brown  Mash  60 min  152 F.  HOPS OZ. TYPE NAME USE TIME %AA 25 AAU  Whole  Kent Goldings  Boil  70 min    1.8 oz  Whole  Cascade  Boil  30 min    2.3 oz  Whole  Fuggles  Boil  10 min    SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 2 tsp  BREWING DATE: 2/24/03  BOTTLING DATE: 4/15/03
BREWER COMMENTS
Almost started as a 2-row. 5 lb roasted in oven to Amber, 5 lb 2-row roasted to brown

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Porters and Stouts

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Como Crude -  - 16.C. Oatmeal Stout
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.067 / FG: 1.019

Gold Medal - Porters and Stouts
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 153  60  2. 165  10  BOILING TIME: Minutes 70  SPECIFIC GRAVITIES: Original 1.067       Terminal 1.019  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company Wyeast       Name London Ale       Amount 1.5L  FERMENTATION Type: Primary-days: 10 Temp:66  Glass  Second.-days:28 Temp:65  Glass  CARBONATION Forced CO2       Volumes of CO2 2.5			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 20  Maris Otter  Mash  60  153  1  Chocolate  Mash  60  153  1  Torrified Wheat  Mash  60  153  1  Roasted Barley  Mash  60  153  2  Flaked Oats  Mash  60  153  1  Flaked Barley  Mash  60  153  0.5  Crystal 120  Mash  60  153  0.5  Crystal 50  Mash  60  153  0.5  Special B  Mash  60  153  0.5  Aromatic  Mash  60  153  HOPS OZ. TYPE NAME USE TIME %AA 2  Pellets  Fuggle  Boil  60  5.1  2  Pellets  EKG  Boil  30  5.4  1  Pellets  Fuggle  Boil  5  5.1  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 11/23/02  BOTTLING DATE: 12/31/02
BREWER COMMENTS
toasted 1 pound of oats at 350 degF for one hour mixing every 15 minutes

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Engang Till Stout - All Grain - 16.B. Sweet Stout
Kris England Josh Jackson, Minneapolis, MN
Minnesota Home Brewers Association
OG: 1048 / FG: 1014

Silver Medal - Porters and Stouts
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gal  WATER TREATMENT:Type(s) Amount n/a    MASH PROCEDURES: Temp.(f.) Time 1. 90 min  151 F.  BOILING TIME: Minutes 60 min  SPECIFIC GRAVITIES: Original 1048       Terminal 1014  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name 1084 Irish Ale       Amount 2 liters  YEAST NUTRIENTS: Type na  FERMENTATION Type: Primary-days: 14 Temp:    Second.-days:14 Temp:    CARBONATION Bottle Condition       Type of Priming Sugar corn sugar       Amount of Priming Sugar 1/2 cup			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 5 lb  Pale Malt  Mash  90 min  151  1 lb  Mild Malt  Mash  90 min  151  1 lb  Roast Barley  Mash  90 min  151  1 lb  Crystal 120 L  Mash  90 min  151  1 lb  Flaked Barley  Mash  90 min  151  1 lb  Lactose  Mash  90 min  151  HOPS OZ. TYPE NAME USE TIME %AA 2 oz  Whole  East Kent Goldings  Boil  60 min  5%  2 oz  Whole  East Kent Goldings  Boil  20 min  5%  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 3/03  BOTTLING DATE: 4/03
BREWER COMMENTS

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St. Fytles Celestial Porter - All Grain - 15.A. Robust Porter
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: 1.052 / FG: 1.013

Bronze Medal - Porters and Stouts
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed:   WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 154    BOILING TIME: Minutes   SPECIFIC GRAVITIES: Original 1.052       Terminal 1.013  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name Burton Ale       Amount   FERMENTATION Type: Primary-days:  Temp:			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 8  pale  Mash  60  154  1  chocolate malt  Mash  60  154  .75  flaked barley  Mash  60  154  .5  biscuit  Mash  60  154  .5  special b  Mash  60  154  HOPS OZ. TYPE NAME USE TIME %AA 1  Pellets  Centennial  Boil  60    1.5  Whole  Willamette  Boil  10    SPECIAL INGREDIENTS: FININGS?        Type        Amount   BREWING DATE:   BOTTLING DATE:
BREWER COMMENTS

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Barleywine and Imperial Stout

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Shedevil Double D Imperial Stout - Malt Extract and Grain - 12.C. Russian Imperial Stout
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.116 / FG: 1.038

Gold Medal - Barleywine and Imperial Stout
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 154  80  2. 165  20  BOILING TIME: Minutes 90  SPECIFIC GRAVITIES: Original 1.116       Terminal 1.038  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company Wyeast       Name Scottish       Amount 2L  FERMENTATION Type: Primary-days: 10 Temp:69  Glass  Second.-days:40 Temp:65  Glass  CARBONATION Forced CO2       Volumes of CO2 2			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 12  Amber Extract  Boil  90    6  Dark Extract  Boil  90    12  Maris Otter  Mash  80  154  4  Munich  Mash  80  154  2  Aromatic  Mash  80  154  1  Chocolate  Mash  80  154  1  Crystal 50  Mash  80  154  1  Roasted Barley  Mash  80  154  0.5  Black Malt  Mash  80  154  0.5  Special B  Mash  80  154  HOPS OZ. TYPE NAME USE TIME %AA 4  Pellets  Galena  Boil  75  12.5  4  Pellets  Fuggle  Boil  30  5  3  Pellets  Willamette  Boil  15  5  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 4/7/02  BOTTLING DATE: 6/10/02
BREWER COMMENTS

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unnamed English Barleywine - Malt Extract and Grain - 12.A. English-Style Barleywine
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG: 1110 / FG: 1039

Silver Medal - Barleywine and Imperial Stout
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 151 F.  ?  BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1110       Terminal 1039  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYeast       Name 1056       Amount   FERMENTATION Type: Primary-days:  Temp:    CARBONATION Bottle Condition       Type of Priming Sugar Corn Sugar       Amount of Priming Sugar 85 g			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 9.4 lb  2-row  Mash  ?  151  2.25 lb  Aromatic  Mash  ?  151  .84 lb  Crystal 55  Mash  ?  151  .265 lb  Black malt  Mash  ?  151  .733 lb  Wheat malt  Mash  ?  151  6.6 lb  Honey  Boil    212  4.3 lb  LME  Boil    212  HOPS OZ. TYPE NAME USE TIME %AA 426 g  Whole  Willamette  Boil  90 min  5.2  27 g  Whole  Willamette  Boil  20 min  5.2  27 g  Whole  Willamette  Boil  15 min  5.2  27 g  Whole  Willamette  Boil  10 min  5.2  22 g  Whole  Willamette  Boil  5 min  5.2  63 g  Whole  Willamette  Steep  0  5.2  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 10/14/01  BOTTLING DATE: 12/5/01
BREWER COMMENTS

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Czars Imperial Stout - Malt Extract and Grain - 12.C. Russian Imperial Stout
Ronald Lockhart, St. Paul, MN
Minnesota Home Brewers Association
OG: 1093 / FG: 1034

Bronze Medal - Barleywine and Imperial Stout
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gal  WATER TREATMENT:Type(s) Amount Gypsum  1.5 tsp  MASH PROCEDURES: Temp.(f.) Time 1. 150 F  ?  BOILING TIME: Minutes 60 min  SPECIFIC GRAVITIES: Original 1093       Terminal 1034  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYeast       Name 1056 American Ale       Amount   FERMENTATION Type: Primary-days: 4 Temp:70 F.  Glass  Second.-days:20 Temp:70 F.  Glass  CARBONATION Bottle Condition       Type of Priming Sugar Corn Sugar			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 1 lb  Roasted Barley  Steep  ?  150  1 lb  Crystal malt  Steep  ?  150  1/2 lb  Chocolate malt  Steep  ?  150  1/2 lb  Black Patent  Steep  ?  150  6.6 lb  Light DME  Boil  60 min  212  6.6 lb  Amber DME  Boil  60 min  212  HOPS OZ. TYPE NAME USE TIME %AA 2 oz  Pellets  Cascade  Boil  60 min  9.1%  1 oz  Pellets  Perle  Boil  40 min  7.6%  1/2 oz  Pellets  Perle  Boil  20 min  7.6%  1/2 oz  Pellets  Liberty  Boil  20 min  5.2%  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 1/2 tsp  BREWING DATE: 5/5/03  BOTTLING DATE: 3/29/03
BREWER COMMENTS

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Strong Belgian Ale

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Red Abbey Someone - All Grain - 18.A. Dubbel
Perry Mertz, Underwood, MN
Prairie Homebrewing Companions
OG: 1069 / FG: 1012

Gold Medal - Strong Belgian Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10.5 gal  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 104 F.  30 min  2. 140 F.  30 min  3. 158 F.  30 min  4. 169 F.  10 min  BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1069       Terminal 1012  YEAST CULTURE: Type        Did you use a starter?        Company White Labs       Name WLP500 Trappist Ale       Amount   FERMENTATION Type: Primary-days:  Temp:			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 12 lb  German Munich Malt  Mash  100 min  var  1 lb  British Amber Malt  Mash  100 min  var  11 lb  American Pale 2-row  Mash  100 min  var  1 lb  Carapils Dextrine malt  Mash  100 min  var  1.5 lb  Cane Sugar  Boil    212  .5 lb  Candi Sugar  Boil    212  HOPS OZ. TYPE NAME USE TIME %AA 1 oz  Pellets  Hallertauer Tradition  Boil  90 min  4.4%  2 oz  Pellets  Tettnanger  Boil  45 min  5.5%  1 oz  Pellets  Hallertauer Tradition  Boil  15 min  4.4%  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 11/23/2002  BOTTLING DATE:
BREWER COMMENTS

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unnamed Tripel -  - 18.B. Tripel
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG: 1083 / FG: 1013

Silver Medal - Strong Belgian Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 150 F.  ?  BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1083       Terminal 1013  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name WLP500 Trappist       Amount   FERMENTATION Type: Primary-days: 5 Temp:70 F.  Glass  Second.-days:30 Temp:70 F.  Glass  CARBONATION Bottle Condition       Type of Priming Sugar Corn Sugar       Amount of Priming Sugar 98 g.			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 24 lb  Rahr 2-row  Mash  ?  150 F.  4.07 lb  Sucrose  Boil    212  HOPS OZ. TYPE NAME USE TIME %AA 5 oz  Whole  Hallertau  Boil  90 min  4.3%  .5 oz  Whole  Saaz  Boil  5 min  na  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 1/12/02  BOTTLING DATE: 2/17/03
BREWER COMMENTS

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Seeing Double Belgium - Malt Extract and Grain - 18.C. Belgian Strong Golden Ale
Jason Kalenborn, Edina, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Strong Belgian Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount Brita Filter  5  MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes 60  SPECIFIC GRAVITIES: Original        Terminal   YEAST CULTURE: Type Liquid       Did you use a starter? No       Company White Labs       Name Trappist       Amount tube  FERMENTATION Type: Primary-days: 10 Temp:    Second.-days:60 Temp:    CARBONATION Bottle Condition       Type of Priming Sugar corn       Amount of Priming Sugar half a cup			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 5  Extra light DME  Boil  60    2  Wheat DME  Boil  60    1  Clover Honey  Boil  60    1  Belgian Light candy sugar  Boil  60    0.5  Caravienne malt  Steep  30    0.5  Carapils Malt  Steep  30    HOPS OZ. TYPE NAME USE TIME %AA 2  Pellets  Hallertau Bittering  Boil  45    0.5  Pellets  Stryian Goldings flavorin  Boil  30    SPECIAL INGREDIENTS: 0.5 oz Curacao orange  0.5 oz coriander    FININGS?   BREWING DATE: 1/5/03  BOTTLING DATE: 4/10/03
BREWER COMMENTS

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Meads and Ciders

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Orange Blossom Special II - Mead - 25.B. Varietal Honey Traditional Mead
Al Boyce, St.Louis Park, MN
Minnesota Home Brewers Association
OG: 1115 / FG: 1050

Gold Medal - Meads and Ciders
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes na  SPECIFIC GRAVITIES: Original 1115       Terminal 1050  YEAST CULTURE: Type Dry       Did you use a starter? Yes       Company Flor       Name Sherry Yeast       Amount 1 qt  YEAST NUTRIENTS: Type Yeast Nutrient       Company: ?       Amount: 5 tsp  FERMENTATION Type: Primary-days: 30 Temp:65 F.  Glass  Second.-days:340 Temp:65 F.  Glass  CARBONATION Bottle Condition       Type of Priming Sugar -       Amount of Priming Sugar -  MEAD OR CIDER?        Sweet       Sparkling       Sack			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 18 lb  FLA Orange Blossom Honey  Steep  170 F.  15 min  HOPS OZ. TYPE NAME USE TIME %AA SPECIAL INGREDIENTS: Acid Blend 4 tsp-bottling      FININGS? No  BREWING DATE: 12/23/01  BOTTLING DATE: 1/5/03
BREWER COMMENTS
Added 1/2 pkg dry champagne yeast to carbonate.

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Dickens Cider -  - 26.B. New England-Style Cider
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1080 / FG: 1020

Silver Medal - Meads and Ciders
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount na    MASH PROCEDURES: Temp.(f.) Time 1. na    BOILING TIME: Minutes 90 min  SPECIFIC GRAVITIES: Original 1080       Terminal 1020  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name WLP775 - English Cider       Amount 1 qt       Amount: 1 tsp  FERMENTATION Type: Primary-days: 14 Temp:70 F.  Glass  Second.-days:60 Temp:68 F.  Glass  CARBONATION Bottle Condition       Type of Priming Sugar corn sugar       Amount of Priming Sugar 1/2 cup			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 7 gal  Fresh Apple Juice  Boil  90 min    4 lb  Brown Sugar  Boil  15 min    HOPS OZ. TYPE NAME USE TIME %AA SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount 1 tsp  BREWING DATE: 11/30/02  BOTTLING DATE: 2/9/03
BREWER COMMENTS
Apple juice was reduced down to 5 gallons before brown sugar was added.

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unnamed Pyment - Mead - 25.D. Pyment
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Meads and Ciders
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes   SPECIFIC GRAVITIES: Original        Terminal   YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYeast       Name Dry Mead       Amount   YEAST NUTRIENTS: Type Fermax 1 tbs       Company: Diammonium Phos       Amount: 1 tbs  FERMENTATION Type: Primary-days: 30 days Temp:60-70  Glass  Second.-days:120 days Temp:60-70  Glass  Other-days:    1 year Temp:varied  Steel  MEAD OR CIDER?        Medium			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 15 lb  Wildflower Honey  Steep      4 lb  Alexanders Zinfandel Con.  Primary      HOPS OZ. TYPE NAME USE TIME %AA SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 6/22/99  BOTTLING DATE: 10/30/00
BREWER COMMENTS
Zinfandel Juice

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Bock

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Frostbite - Malt Extract and Grain - 14.D. Eisbock
Sean Hewitt, New Brighton, MN

OG: 1.085 / FG: 1.037

Gold Medal - Bock
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount gypsum  1t  MASH PROCEDURES: Temp.(f.) Time 1. 155  30  BOILING TIME: Minutes 75  SPECIFIC GRAVITIES: Original 1.085       Terminal 1.037  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company Wyeast       Name #2206       Amount   FERMENTATION Type: Primary-days: 9 Temp:66  Glass  Second.-days:27 Temp:66  Glass  Other-days:    2 Temp:-5  Plastic       Type of Priming Sugar DME       Amount of Priming Sugar 1/3C			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 6  Light LME  Boil      3.3  Amber LME  Boil      3.3  Dark LME  Boil      1  Crystal,80L  Steep  30  155  1/4  Chocolate Barley  Steep  30  155  1/4  Roasted Barley  Steep  30  155  HOPS OZ. TYPE NAME USE TIME %AA 3  Pellets  Liberty  Boil  75  3.8  1  Pellets  Hallertau  Boil  75  4.1  SPECIAL INGREDIENTS: 2L of gyle      FININGS? Yes       Type Irish Moss       Amount   BREWING DATE: 11-16-98  BOTTLING DATE: 1-25-99
BREWER COMMENTS

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Doppelbock 5 -  - 14.C. Doppelbock
Bob Cromer, Hudson, WI
Minnesota Home Brewers Association
OG: 1086 / FG: 1035

Silver Medal - Bock
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed:   WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 156 F.  90 min.  BOILING TIME: Minutes 120 m,in  SPECIFIC GRAVITIES: Original 1086       Terminal 1035  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name Octoberfest       Amount 750 ml  FERMENTATION Type: Primary-days: 9 Temp:50 F.    Second.-days:28 days Temp:65 F.    Other-days:    90 Temp:35 F.			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 8 lb  Belgian Pils malt  Mash  90 min  156 F.  8 lb  Belgian Munich  Mash  90 min  156 F.  4 lb  Aromatic  Mash  90 min  156 F.  1 lb  40 L. Crystal  Mash  90 min  156 F.  4 oz  Chocolate Malt  Mash  90 min  156 F.  HOPS OZ. TYPE NAME USE TIME %AA SPECIAL INGREDIENTS: FININGS?        Type        Amount   BREWING DATE:   BOTTLING DATE:
BREWER COMMENTS

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Lentenator Doppelbock - All Grain - 14.C. Doppelbock
Perry Mertz, Underwood, MN
Prairie Homebrewing Companions
OG: 1088 / FG: 1030

Bronze Medal - Bock
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10.5 gal  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time 1. 140 F.  30 min  2. 158 F.  60 min  3. 172 F.  10  4. Sparge-170 F.  ?  BOILING TIME: Minutes 90 min.  SPECIFIC GRAVITIES: Original 1088       Terminal 1030  YEAST CULTURE: Type Liquid       Did you use a starter?        Company White Labs       Name WLP820 OctoberfestMaerzen       Amount   FERMENTATION Type: Primary-days:  Temp:			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 5 lb  American Pale 2-row  Mash  100 min  var  25 lb  German Munich  Mash  100 min  var  1 lb  Belgian CaraMunich malt  Mash  100 min  var  1 lb  American Crystal 20 L  Mash  100 min  var  1 lb  American Crystal 10 L  Mash  100 min  var  HOPS OZ. TYPE NAME USE TIME %AA 3 oz  Pellets  Hallertauer Tradition  Boil  90 min  4.4%  .5 oz  Pellets  Hallertauer Tradition  Boil  20 min  4.4%  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 11/23/2002  BOTTLING DATE:
BREWER COMMENTS

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English and Scottish Strong Ale

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Scottish Heavy - All Grain - 11.B. Strong Scottish Ale-Wee Heavy
Jim Tucholski, Kearney, MO
Kansas City Biermeisters
OG: 1.084 / FG: 1.032

Gold Medal - English and Scottish Strong Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 4.5  WATER TREATMENT:Type(s) Amount MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes   SPECIFIC GRAVITIES: Original 1.084       Terminal 1.032  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company WYEAST       Name Wyeast 1728       Amount 500ml  FERMENTATION Type: Primary-days:  Temp:58  Glass  CARBONATION Forced CO2			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 14  Pale  Mash  60min  156  1  Brown  Mash  60 min  156  1.5  Munich  Mash  60 min  156  .5  Crystal 40 L  Mash  60 min  156  HOPS OZ. TYPE NAME USE TIME %AA 1  Whole  Perle  Boil  35  7.8  .5  Whole  Kent-Golding  Boil  60Min  5.6  SPECIAL INGREDIENTS: FININGS? Yes       Type Irish Moss       Amount   BREWING DATE: 1/11/03  BOTTLING DATE: 4/8/03
BREWER COMMENTS

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Winter Warmer - Malt Extract and Grain - 11.A. Old Ale
Kyle Rackiewicz, St. Paul, MN

OG:  / FG: 

Silver Medal - English and Scottish Strong Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  WATER TREATMENT:Type(s) Amount Tap  5 Gallons  MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes   SPECIFIC GRAVITIES: Original        Terminal   YEAST CULTURE: Type Liquid       Did you use a starter? No       Company        Name        Amount   FERMENTATION Type: Primary-days: 9 Temp:66  Glass  Second.-days:60 Temp:62  Glass  CARBONATION Forced CO2       Volumes of CO2 ??			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP .75  Simpsons Crystal  Steep  30  168  .25  Crisp Chocolate  Steep  30  168  9.9  Gold Malt Syrup  Boil  100  212  HOPS OZ. TYPE NAME USE TIME %AA 1  Pellets  Northern Brewer  Boil  60    1  Pellets  Styrian Goldings  Boil  30    1  Pellets  Kent Goldings  Boil  1    1  Whole  Cascade  Dry-Secondary      SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 11/17/02  BOTTLING DATE: 4/3/03
BREWER COMMENTS

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Auld Kilbride - All Grain - 11.B. Strong Scottish Ale-Wee Heavy
Shawn Scott, McAlester, OK
Fellowship of Oklahoma Ale Makers
OG: 1095 / FG: 1030

Bronze Medal - English and Scottish Strong Ale
2003 Upper Mississippi Mash-Out

INGREDIENTS AND PROCEDURES
# US Gal. brewed: 7 gal  WATER TREATMENT:Type(s) Amount none    MASH PROCEDURES: Temp.(f.) Time 1. 156 F.  60 min  BOILING TIME: Minutes 135 min  SPECIFIC GRAVITIES: Original 1095       Terminal 1030  YEAST CULTURE: Type Liquid       Did you use a starter? Yes       Company White Labs       Name WLP011       Amount 1 quart  FERMENTATION Type: Primary-days: 20 Temp:60 F.  Steel  Second.-days:30 Temp:50 F.  Steel  CARBONATION Forced CO2       Volumes of CO2 2.2			FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 20 lb  Mild  Mash  60 min  156 F.  2.5 lb  Pale  Mash  60 min  156 F.  1 lb  Aromatic  Mash  60 min  156 F.  1 lb  Carapils  Mash  60 min  156 F.  1 lb  Special B  Mash  60 min  156 F.  1/2 lb  Biscuit Malt  Mash  60 min  156 F.  1/4 lb  Toasted Oats  Mash  60 min  156 F.  1/4 lb  Wheat malt  Mash  60 min  156 F.  1/8 lb  Roast Barley  Mash  60 min  156 F.  HOPS OZ. TYPE NAME USE TIME %AA 32 g  Whole  EK Goldings  Boil  105 min  6.6%  SPECIAL INGREDIENTS: FININGS?   BREWING DATE: 11/11/02  BOTTLING DATE: 12/30/02
BREWER COMMENTS

Hop Back

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Photos of the 2003 Upper Mississippi Mash-Out

Thanks to photographers John McDonald, Jason Kalenborn and Al Boyce
for these photos of the 2003 Upper Mississippi Mash-Out!

Thursday judging sessions:

Specialty Beers:	Bob Cromer, Mike Moranz, Kyle Rackiewicz and Matt Klein
Wheat Beers:	Chris Hadden, Kris England, Matt Peterson and John McDonald
Ordinary Bitters:	Steve Piatz, Carl Johnson, Rick Oftel and Mark Gore
Brown Ales:	Jonathan Crist, Sean Hewitt, Jason Kalenborn and Kerry Kulowski
Brown Ales:	Jonathan Crist, Sean Hewitt, Jason Kalenborn and Kerry Kulowski
Ordinary Bitters:	Steve Piatz, Carl Johnson, Rick Oftel and Mark Gore
Specialty Beers:	Bob Cromer, Mike Moranz, Kyle Rackiewicz and Matt Klein
Wheat Beers:	Chris Hadden, Kris England, Matt Peterson and John McDonald. Steward Joe in foreground.
Beer Entries:	172 beers waiting to be judged.
Colors:	The range of beer colors is infinite!
Colors:	How many shades of BROWN ales are there?
American Pale Ales:	Jonathan Crist, Kris England, Matt Peterson, Rick Oftel
American Pale Ales:	Rick and "Pete" scoring diligently.
American Pale Ales:	Rick and "Pete" scoring diligently.
American Pale Ales:	Kris looks on while Jonathan finishes his scoresheet.
Light Ales:	Paul Johnson, Sean Hewitt and John McDonald
Light Ales:	Paul Johnson, Sean Hewitt and John McDonald
Porters and Stouts:	Steve Piatz, Chris Hadden, Kyle Rackiewicz and Jason Kalenborn

After judging on Friday, May 2 the Mash-Out sponsored a pub crawl
to four Twin-Cities brew pubs: Great Waters, Vine Park, Rock Bottom and Town Hall breweries.

Pub Crawl:	Sean Hewitt, Kevin and Cindy May
Pub Crawl:	Al Boyce, Beth Williams and Matt Peterson
Pub Crawl:	Matt Peterson reenacting the French Castle scene from Monty Python and the Holy Grail
Pub Crawl:	Kris England displaying Rock Bottom's Scotch Ale bong
Pub Crawl:	Pub Crawl coordinator Kris England pours while Jonathan Crist watches
Pub Crawl:	Kris England pouring for birthday boy Mike "Swally" and Charlie Williams.
Pub Crawl:	The Pub Crawl table at Rock Bottom in Minneapolis
Pub Crawl:	Jason Kalenborn conAwards Ceremony:lates the Scotch Ale bong
Pub Crawl:	Kris don't need no steenking glassware!
Pub Crawl:	Steve Piatz and Janis Sines at Rock Bottom
Pub Crawl:	Kim and ?? at Rock Bottom
Pub Crawl:	Matt Peterson toasting the back of Carl Johnson's head.
Pub Crawl:	Andrew "Roo" Rose and Kurt Peterson
Pub Crawl:	Looking down the table at Rock Bottom
Pub Crawl:	Mike Moranz and Steve Piatz at Rock Bottom
Pub Crawl:	Bus People! On the road to Town Hall Brewery
Pub Crawl:	Kris England and the bus driver see how many have fallen...
Pub Crawl:	Al Boyce and Beth Williams

Saturday Judging sessions:

English and Scottish Strong Ale:	Steve Piatz, Cliff McMeekin, Steve Fletty
English and Scottish Strong Ale:	Steve Piatz, Cliff McMeekin, Steve Fletty
Strong Belgian Ales:	Curt Stock, Mike Moranz, Al Boyce
Brown and Scottish Ales:	Rick Oftel, Sean Hewitt, Carl Johnson
Fruit & Specialty Beers:	Paul Dienhart, Matt Peterson, Kevin May
Brown and Scottish Ales:	Rick Oftel, Sean Hewitt, Carl Johnson
Strong Belgian Ales:	Curt Stock, Mike Moranz, Al Boyce
Best of Show:	Andrew Ruggles, Jonathan Crist, Steve Fletty, Cliff McMeekin
Best of Show:	Andrew Ruggles, Jonathan Crist, Steve Fletty, Cliff McMeekin
Best of Show:	Andrew Ruggles, Jonathan Crist, Steve Fletty, Cliff McMeekin

The awards ceremony for the 2003 Upper Mississippi Mash-Out was held
Saturday night, May 3, at Summit Brewery in St. Paul:

Awards Ceremony:	Outside the Summit Brewery
Awards Ceremony:	The mash tuns at Summit Brewery.
Awards Ceremony:	Tap Handles at Summit
Awards Ceremony:	Organizer Al Boyce saying his thank-yous.
Awards Ceremony:	Al Boyce wins silver for his Bohemian Pilsner
Awards Ceremony:	Bob Cromer wins Bronze for his Bohemian Pilsner
Awards Ceremony:	Curt Stock wins Bronze for his Ordinary Bitter
Awards Ceremony:	Steve Fletty Wins Silver for his Best Bitter
Awards Ceremony:	Bob Cromer wins Silver for his Doppelbock
Awards Ceremony:	Jason Kalenborn wins Bronze for his Belgian Strong Golden
Awards Ceremony:	Kris England wins Gold for his India Pale Ale
Awards Ceremony:	Mike Moranz wins Gold for his Northern English Brown Ale
Awards Ceremony:	This is how it looks after 3 or 4 Summit IPA's!
Awards Ceremony:	Susan Ruud wins Gold for her Oktoberfest
Awards Ceremony:	Kathy Stock wins Bronze for her Northern English Brown Ale
Awards Ceremony:	Steve Piatz wins Gold for his Bavarian Weizen
Awards Ceremony:	Susan Ruud wins Silver for her Fruit/Spice/Herb/Vegetable beer.
Awards Ceremony:	Ray Taylor wins Gold for his "Other" Smoked Beer/
Awards Ceremony:	Josh Jackson and Kris England win Silver for their Dry Stout.
Awards Ceremony:	Janis Sines accepts for Steve Piatz's English Style Barleywine.
Awards Ceremony:	Kathy Stock wins Gold for her Oatmeal Stout.
Awards Ceremony:	Sean Hewitt wins Gold for his Eisbock.
Awards Ceremony:	Kyle Rackiewicz wins Silver for his Old Ale.
Awards Ceremony:	Al Boyce and Rick Oftel looking stage right at ???.
Awards Ceremony:	Al Boyce wins Gold for his Varietal Honey mead.
Awards Ceremony:	Curt Stock wins Gold for his Imperial Stout.
Awards Ceremony:	Steve Fletty wins Bronze for his Robust Porter.
Awards Ceremony:	Steve Piatz wins Gold for his Fruit Style Lambic.
Awards Ceremony:	Rick Oftel wins Bronze for his Experimental beer.
Awards Ceremony:	Al Boyce wins Silver for his New England Cider.
Awards Ceremony:	Steve Piatz wins Bronze for his Straight Lambic.

After the awards ceremony, several brewers went to the "unofficial" party-after
celebrating Minnesota Home Brewers Association member Mike "Swally" Swalinkavich's
40th birthday party. Mike had 40 gallons of HOME BREW on tap to celebrate his 40th year!

Mike Swally's B-day:	Mike Swalinkavich
Mike Swally's B-day:	Barb Mund
Mike Swally's B-day:	Barb Mund
Mike Swally's B-day:	Mike's Swally and Moranz
Mike Swally's B-day:	Scott and Mike
Mike Swally's B-day:	Sue Moranz

2003 Sponsors

This competition was sponsored by:

Please patronize these kind sponsors!

http://www.mnbrewers.com	http://209.98.224.109/SPHBC/SPHBC.html	910 Montreal Circle St.Paul, MN 55102 651-265-7800 http://www.summitbrewing.com/
P.O. Box 1679 Boulder, CO 80306 1-888-U-CAN-BREW http://www.beertown.com	5053 Main St., Suite A Manchester Center, VT 05255 1-802-362-3981 http://www.byo.com	4719 Washington Ave N Minneapolis, MN 55430 1-888-807-9272 http://home.mn.rr.com/artisanal/
P.O. 226 Chilton, WI 53014 1-800-657-0806 http://www.briess.com	36180 Kings Valley Hwy Philomath, OR 97370 1-800-460-6925 http://www.freshops.com	Bandana Brewery 302 N. Plainview Avenue Mankato, Minnesota, 56001 507-388-2288
8179 University Ave. N.E. #417 Fridley, MN 55432 763-780-8191 http://www.brewngrow.com/	P.O. Box 9697 Yakima, WA 98909 1-800-952-4873 http://www.hopunion.com	11528 Leona Drive Eden Prairie, MN 55344 952-947-9990 http://www.hopsonline.com
704 South 15th Street Sheboygan, WI 53081 952-881-3310 http://www.specialtymalts.com/home.html	463 Portage Blvd Kent, OH 44240 1-800-321-0315 http://www.ldcarlson.com	800 LaSalle Plaza Minneapolis, MN 55402 612-332-2739 http://www.rockbottom.com/html/rb53.html
5701 W. 36th St St.Louis Park, MN 55416 1-888-449-2739 http://www.midwestsupplies.com	426 St. Peter St. St.Paul, MN 651-224-BREW http://www.greatwatersbc.com/	1150 Grand Avenue St.Paul, MN 55105 1-800-681-2739 http://www.northernbrewer.com
Semplex of U.S.A. 4171 Lyndale Ave N. Minneapolis, MN 55412 1-888-255-7997 http://www.semplexofusa.com	1430 Washington Ave S Minneapolis, MN 55454 612-339-8696 http://www.townhallbrewery.com	760 E. Pearl St. Kasota, MN 56050 952-881-6601 http://www.midamericabrewing.com
242 West 7th St. St. Paul, MN 55102 651-228-1355 http://www.vinepark.com	P.O Box 425 Mt. Hood, OR 97041 541-354-1335 http://www.wyeastlab.com	7564 Trade St. San Diego, CA 92121 1-888-593-2785 http://www.whitelabs.com
Wind River Brewing 7212 Washington Ave Eden Prairie, MN 55434 1-800-266-4677 http://www.windriverbrew.com	Muntons - Cedars Maltings Stowmarket, England IP14 2AG 01449-618300 http://www.muntons.com/	3590 N. 126th St. Brookfield, WI 53005 800-466-3034 http://www.nwextract.com/
VIKING BREWING 234 Dallas St. W. Dallas, WI 54733-9706 715-837-1824 http://www.vikingbrewing.com/	401 Violet St. Golden, CO 80401 303-279-8731 http://www.partypig.com	150 Loma Media Rd. Santa Barbara, CA 93103 805-252-3816 http://www.promash.com/
9757 292nd Street Chisago City, MN 55013 651-257-1017 http://www.winehaven.com/		Jack Schmidling Productions, Inc. 18016 Church Road Marengo IL 60152 815-923-0031 http://schmidling.netfirms.com/aysindex.htm

For More Information

This page is maintained at mnbrewers.com/mashout.

For additional info, please visit the MHBA website, mnbrewers.com. Maps, directions, schedules, volunteer and other event information will be available.