January 29, 2005: Upper Mississippi Mash-Out Winners List and Recipes

Photos from the 2005 Upper Mississippi Mash-Out

BEST OF SHOW - BEER
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  13.F. Russian Imperial Stout  Anastasia Russian Imperial Stout  Jay Wince  Zanesville, OH  SODZ-Scioto,Olentangy,Darby Zymurgists
BEST OF SHOW - MEAD/CIDER
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  28.D. Other Specialty Cider or Perry  Cinnamon Cranberry Cider  Brett Danke  Mosinee, WI  Bullfalls Homebrewers
YELLOW SNOW AWARD - MOST ENTRIES
Brewer Name Location Club Name
 Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
BLIZZARD AWARD - MOST POINTS BY A CLUB
Club Name
 St. Paul Homebrewers Club
Light Lager
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  01.D. Munich Helles  Die Helles Büschelentladung  Kris_England and_The_Pete  Minneapolis, MN  St. Paul Homebrewers Club
 2  01.E. Dortmunder Export  Dortmund Special Ex  David Gobran  Maplewood, MN  
 3  01.C. Premium American Lager  A-Maized American Lager  Brett Danke  Mosinee, WI  Bullfalls Homebrewers
Pilsner
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  02.C. Classic American Pilsner  Post-Prohibition Classic American Pilsner  Graham Cox  Meridian, MS  
 2  02.A. German Pilsner  L Chaim Pils  Alan Pearlstein  Walled Lake, MI  
 3  02.A. German Pilsner  Bitte Ein Red Kneck  Rob Kolacny  Wharton, TX  Foam Rangers
European Amber Lager
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  03.B. Oktoberfest-Marzen  O-face O-fect  Kris_England and_The_Pete  Minneapolis, MN  St. Paul Homebrewers Club
 2  03.B. Oktoberfest-Marzen  Autumn Quencher 4  Susan Ruud  Harwood, ND  Prairie Homebrewing Companions
 3  03.A. Vienna Lager  Vienna Lager  Juno Choi  Saint Paul, MN  
Dark Lager
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  04.C. Schwarzbier  Let the Schwarz be with you!  Kris_England and_The_Pete  Minneapolis, MN  St. Paul Homebrewers Club
 2  04.B. Munich Dunkel  Munich Dunkel  Thomas Eibner  St Paul, MN  St. Paul Homebrewers Club
 3  04.C. Schwarzbier  Black Bear Beer  Larry Kemp  Hurst, TX  The Cap and Hare Homebrew Club
Bock
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  05.B. Traditional Bock  Trad Bock  Jeff Cotton  St. Paul, MN  St. Paul Homebrewers Club
 2  05.C. Doppelbock  Scanlanator - Dopplebock  Jeff Scanlan  Appleton, WI  Appleton Libation Enthusiasts
 3  05.A. Maibock/Helles Bock  First Try Maibock  Thomas Hawk  Omaha, NE  Omahops
Light Hybrid Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  06.C. Kolsch  Kolsch  Ed Vandegrift  Lees Summit, MO  Beer Mafia
 2  06.A. Cream Ale  Cream Ale  James Henjum  White Bear Lake, MN  St. Paul Homebrewers Club
 3  06.C. Kolsch  Kolsch  Rick Oftel  edina, MN  Minnesota Home Brewers Association
Amber Hybrid Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  07.C. Dusseldorf Altbier  Altbier  Ed Vandegrift  Lees Summit, MO  Beer Mafia
 2  07.B. California Common Beer  Steaming Pile of Fritz  Kris_England and_The_Pete  Minneapolis, MN  St. Paul Homebrewers Club
 3  07.A. Northern German Altbier  Young and Alt  Susan_Ruud Ray_Taylor  Harwood, ND  Prairie Homebrewing Companions
English Pale Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  08.C. Extra Special/Strong Bitter  Foremans ESB  Rob Kolacny  Wharton, TX  Foam Rangers
 2  08.C. Extra Special/Strong Bitter  Lyles Special  Curt_and_Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 3  08.A. Standard/Ordinary Bitter  Hairy Tragus  Vincent Rokke  Fargo, ND  Prairie Homebrewing Companions
Scottish and Irish Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  09.B. Scottish Heavy 70/-  Kilty McFlettys 70/-  Steve Fletty  Falcon Heights, MN  St. Paul Homebrewers Club
 2  09.D. Irish Red Ale  Big Red  Todd Murley  Orono, MN  Minnesota Home Brewers Association
 3  09.D. Irish Red Ale  RUDY Irish Red  Jeff Harbaugh  Collinsville, IL  
American Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  10.C. American Brown Ale  Moochies Brown Ale  Jesse Stremcha  St. Paul, MN  Minnesota Home Brewers, St. Paul Homebrewers Club
 2  10.A. American Pale Ale  Conquest Ale  Vincent Rokke  Fargo, ND  Prairie Homebrewing Companions
 3  10.B. American Amber Ale  August Amber Ale  John Longballa  Saint Paul, MN  Minnesota Home Brewers Association
English Brown Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  11.A. Mild  Mild 2  Brian Hatcher  South St. Paul, MN  Minnesota Home Brewers Association
 2  11.C. Northern English Brown Ale  Ally Babbas Brown  Doug Newberry  Batavia, IL  Silverado
 3  11.B. Southern English Brown Ale  Brown Ale  James Henjum  White Bear Lake, MN  St. Paul Homebrewers Club
Porter
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  12.C. Baltic Porter  Baltic Porter  Susan_Ruud Ray Taylor  Harwood, ND  Prairie Homebrewing Companions
 2  12.A. Brown Porter  brown porter  Rick Oftel  Edina, MN  Minnesota Home Brewers Association
 3  12.B. Robust Porter  OffPeak Porter V  Carl Eidbo  Fargo, ND  Prairie Homebrewing Companions
Stout
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  13.E. American Stout  American Stout  Susan_Ruud Ray_Taylor  Harwood, ND  Prairie Homebrewing Companions
 2  13.C. Oatmeal Stout  Sowin Your oats  John McKissack  Vidor, TX  Golden Triangle Homebrewers Club
 3  13.C. Oatmeal Stout  Como Crude  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  14.A. English IPA  Hysterical IPA  Chris Mikkelson  St. Paul, MN  Minnesota Home Brewers Association
 2  14.A. English IPA  IPA Name in the Road  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  14.B. American IPA  Hopapalooza IPA  Curt_and_Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
German Wheat and Rye Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  15.A. Weizen/Weissbier  Sommer Weizen Brau  Alan Pearlstein  Walled Lake, MI  
 2  15.C. Weizenbock  Weizenbock  Ed Moore  Sugar Land, TX  Foam Rangers
 3  15.A. Weizen/Weissbier  weiss guys  Jonathan Crist  Shakopee, MN  Minnesota Home Brewers Association
Belgian and French Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  16.C. Saison  Saison Citron  John Karmazin  Claremore, OK  Fellowship of Oklahoma Ale Makers
 2  16.A. Witbier  Irish Nit Wit  Richard Toohill  Davenport, IA  Mississippi Unquencable Grail Zymurgist
 3  16.D. Biere de Garde  Krings Big Time Ale  John Fahrer  Bellevue, NE  Oma Hops
Sour Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  17.C. Flanders Brown Ale/Oud Bruin  Old Bruin  Dick Nilles  Fargo, ND  Prairie Homebrewing Companions
 2  17.F. Fruit Lambic  Just Enough  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
 3  17.D. Straight (Unblended) Lambic  Low Pee H  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
Belgian Strong Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  18.B. Belgian Dubbel  Dubbel  Tom Roan and Nancy Bowser  Fargo, ND  Prairie Hombrewing Companions
 2  18.C. Belgian Tripel  Grand Triple  Jeff Cotton  St. Paul, MN  St. Paul Homebrewers Club
 3  18.E. Belgian Dark Strong Ale  Dreaded Belgian Experience  Dave Dixon  Bedford, TX  The Cap and Hare Homebrew Club
Strong Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  19.B. English Barleywine  Unnamed Barleywine  Chris Mikkelson  St. Paul, MN  Minnesota Home Brewers Association
 2  19.C. American Barleywine  Ego Driven Space-Time Meat Vehicle  Kris_England and_The_Pete  Minneapolis, MN  St. Paul Homebrewers Club
 3  19.A. Old Ale  Old Ale  Susan_Ruud Ray_Taylor  Harwood, ND  Prairie Homebrewing Companions
Fruit Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  20.A. Fruit Beer  Pop-my-Cherry Wheat  Josanna Dixon  Bedford, TX  The Cap and Hare Homebrew Club
 2  20.A. Fruit Beer  sweet and sour cherry stout  Eliot Petersen  Minneapolis, MN  
 3  20.A. Fruit Beer  Tart Cherry Koelsch  Thomas Eibner  St Paul, MN  St. Paul Homebrewers Club
Spice/Herb/Vegetable Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  21.B. Christmas/Winter Specialty Spiced Beer  Spruce Tip Ale  Al Vivian  Darien Center, NY  
 2  21.A. Spice/Herb/Vegetable Beer  Cilpotle Weizenbock  Roger Gibson  Liberty, MO  Kansas City Biermeisters
 3  21.A. Spice/Herb/Vegetable Beer  English Liquorice Bock  Thomas Eibner  St Paul, MN  St. Paul Homebrewers Club
Smoke-Flavored/Wood-Aged Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  22.C. Wood-Aged Beer  Combined Efforts  Curt_Stock Thomas_Eibner  St. Paul, MN  St. Paul Homebrewers Club
 2  22.B. Other Smoked Beer  Geiß Hodensack  Kris_England and_The_Pete  Minneapolis, MN  St. Paul Homebrewers Club
 3  22.C. Wood-Aged Beer  Hip Van Winkle  Thomas Eibner  St Paul, MN  St. Paul Homebrewers Club
Specialty Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  23.A. Specialty Beer  Mill Freoaie  Charlie Rohwer  St Paul, MN  
 2  23.A. Specialty Beer  Triple Seven Vanilla Cream Stout  Jason Allen  Poughkeepsie, NY  Homebrew Adventure Brewboard Club
 3  23.A. Specialty Beer  Willow Lake Honeywheat  Doug Newberry  Batavia, IL  Silverado
Traditional Mead
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  24.C. Sweet Mead  Man thats Mead  Jason Kalenborn  Edina, MN  Minnesota Home Brewers Association
 2  24.C. Sweet Mead  Mongo Like Candy Mead  Jeffery Swearengin  Tulsa, OK  Fellowship of Oklahoma Ale Makers (FOAM)
 3  24.C. Sweet Mead  Burning Bog Cranberry Blossom Mead  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
Melomel
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  25.B. Pyment  Chateau Fletty Orange Blossom Riesling  Steve Fletty  Falcon Heights, MN  St. Paul Homebrewers Club
 2  25.A. Cyser  Weasel Hill Farm Cyser (A)  Jan_Davis George_Favran  Amissville, VA  
 3  25.C. Other Fruit Melomel  cherries jubilee  Jonathan Crist  Shakopee, MN  Minnesota Home Brewers Association
Other Mead
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  26.A. Metheglin  El Diablo  Steve Fletty  Falcon Heights, MN  St. Paul Homebrewers Club
 2  26.B. Braggot  Collinwood Torrential Braggot  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  26.A. Metheglin  Mesquite Mead  Jeff Cotton  St. Paul, MN  St. Paul Homebrewers Club
Standard Cider and Perry
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  27.A. Common Cider  Apple Cider  Mark Bohrer  St. Louis Park, MN  Midwest Supplies
 2  27.A. Common Cider  Abbey Cider  Mark Glewwe  Prior Lake, MN  Minnesota Home Brewers Association
 3  27.A. Common Cider  Never Say Die Cider  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
Specialty Cider and Perry
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  28.D. Other Specialty Cider or Perry  Cinnamon Cranberry Cider  Brett Danke  Mosinee, WI  Bullfalls Homebrewers
 2  28.C. Apple Wine  Champagne de Pomme  Juno Choi  Saint Paul, MN  
 3  28.D. Other Specialty Cider or Perry  Hungry Wolf Cider  Steve Fletty  Falcon Heights, MN  St. Paul Homebrewers Club
Eis-ANYTHING!
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  29.A. Eis-Anything!  Iced Weizen Bock  Dick Nilles  Fargo, ND  Prairie Homebrewing Companions
 2  29.A. Eis-Anything!  Iced Smoked Porter  Curt_and_Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 3  29.A. Eis-Anything!  Chardonnay Eis  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
New Brewer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  30.A. New Entrant  IPA Believer  Andrew Johnson  Saint Paul, MN  St. Paul Homebrewers Club
 2  30.A. New Entrant  Hoppy New Year IPA  Roger Jr. Mercier  Warrenton, VA  
 3  30.A. New Entrant  Kolsch  Chuck Wastell  Hudson, WI  St. Paul Homebrewers Club
Russian Imperial Stout
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  13.F. Russian Imperial Stout  Anastasia Russian Imperial Stout  Jay Wince  Zanesville, OH  SODZ-Scioto,Olentangy,Darby Zymurgists
 2  13.F. Russian Imperial Stout  Imperial Stout  Thomas Eibner  St Paul, MN  St. Paul Homebrewers Club
 3  13.F. Russian Imperial Stout  Succubus Double-C Imperial Stout  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association

Total Entries: 512
01.Light Lager7 Entries
02.Pilsner14 Entries
03.European Amber Lager12 Entries
04.Dark Lager6 Entries
05.Bock14 Entries
06.Light Hybrid Beer12 Entries
07.Amber Hybrid Beer11 Entries
08.English Pale Ale22 Entries
09.Scottish and Irish Ale22 Entries
10.American Ale34 Entries
11.English Brown Ale20 Entries
12.Porter21 Entries
13.Stout29 Entries
14.India Pale Ale26 Entries
15.German Wheat and Rye Beer13 Entries
16.Belgian and French Ale19 Entries
17.Sour Ale8 Entries
18.Belgian Strong Ale17 Entries
19.Strong Ale21 Entries
20.Fruit Beer12 Entries
21.Spice/Herb/Vegetable Beer22 Entries
22.Smoke-Flavored/Wood-Aged Beer10 Entries
23.Specialty Beer14 Entries
24.Traditional Mead17 Entries
25.Melomel20 Entries
26.Other Mead13 Entries
27.Standard Cider and Perry8 Entries
28.Specialty Cider and Perry7 Entries
29.Eis-ANYTHING!26 Entries
30.New Brewer24 Entries
31.Russian Imperial Stout11 Entries


Light Lager

Dortmund Special Ex - All Grain - 01.E. Dortmunder Export
David Gobran, Maplewood, MN

OG: 1.052 / FG: 1.011

Silver Medal - Light Lager
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.0 
WATER TREATMENT:Type(s) Amount
Carbon Filtered   
MASH PROCEDURES: Temp.(f.) Time
1. 122 F  30 min 
2. 150 F  60 min 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.052 
     Terminal 1.011 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Danish Lager 2042 
     Amount 600 ml 
FERMENTATION Type:
Primary-days: 28 Temp:48 F  Glass 
Second.-days:50 Temp:32 F  Glass 
     Type of Priming Sugar Corn sugar 
     Amount of Priming Sugar 0.75 cups 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6.3  Durst Pilsner Malt  Mash     
2  Monrovian Pils  Mash     
1.5  Durst Munich Malt  Mash     
1.5  Briess Carapils  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1.6  Whole  Spalt Select  Boil  75 min  3.9 
0.5  Whole  Spalt Select  Boil  10 min  3.9 
1.25  Whole  Saaz  Steep  0 min  3.0 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss (rehyd) 
     Amount 1/2 tsp, 15 min 
BREWING DATE: 7/25/2004  BOTTLING DATE: 10/12/2004 
BREWER COMMENTS
 
Hop Back
Hop Back
A-Maized American Lager - All Grain - 01.C. Premium American Lager
Brett Danke, Mosinee, WI
Bullfalls Homebrewers
OG: 1.054 / FG: 1.014

Bronze Medal - Light Lager
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Phosphoric Acid  2 Tsp. 
MASH PROCEDURES: Temp.(f.) Time
1. 150  90 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.054 
     Terminal 1.014 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Pilsner Lager WLP800 
     Amount 1/2 Gallon 
FERMENTATION Type:
Primary-days: 8 Temp:55  Glass 
Second.-days:3 Temp:65  Glass 
Other-days:    23 Temp:35  Glass 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Briess 2-Row  Mash  90  150 
1  Briess Carapils  Mash  90  150 
3  Flaked Maize  Mash  90  150 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Kent Goldings  Boil  60  5.6 
1  Pellets  Tettnang  Boil  10  5.3 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 Tsp. 
BREWING DATE: 12/05/2004  BOTTLING DATE: 01/07/2005 
BREWER COMMENTS
 
Hop Back
Hop Back

Pilsner

Post-Prohibition Classic American Pilsner - All Grain - 02.C. Classic American Pilsner
Graham Cox, Meridian, MS

OG: 1.043 / FG: 1.011

Gold Medal - Pilsner
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.25 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 119  20 
2. 135  20 
3. 154  40 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.043 
     Terminal 1.011 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 2007 Pilsner Lager 
     Amount 2L 
YEAST NUTRIENTS: Type Fermaid K 
     Company: Lallemand 
     Amount: 1 teaspoon 
FERMENTATION Type:
Primary-days: 14 Temp:52  Glass 
Second.-days:28 Temp:38  Glass 
Other-days:    8 Temp:50  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Carb. drop 
     Amount of Priming Sugar 1 drop 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
7  6-row  Mash  80  stepped 
2  flaked maize  Mash  80  stepped 
HOPS
OZ. TYPE NAME USE TIME %AA
0.9  Whole  Cluster  Boil  60  7.9 
0.3  Pellets  Styrian Goldings  Boil  10  5.25 
0.3  Pellets  Styrian Goldings  Steep  0  5.25 
SPECIAL INGREDIENTS:
Whirlfloc tablet @20 min.     
FININGS? No 
BREWING DATE: 11/13/04  BOTTLING DATE: 12/30/04 
BREWER COMMENTS
Edited registration due to category error. 
Hop Back
Hop Back
Autumn Quencher 4 - All Grain - 03.B. Oktoberfest-Marzen
Susan Ruud, Harwood, ND
Prairie Homebrewing Companions
OG: 1059 / FG: 1018

Silver Medal - European Amber Lager
2005 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
 
Hop Back
Hop Back

Bock

Scanlanator - Dopplebock - All Grain - 05.C. Doppelbock
Jeff Scanlan, Appleton, WI
Appleton Libation Enthusiasts
OG: 1.085 / FG: 1.010

Silver Medal - Bock
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 112  30 
2. 135  30 
3. 152  60 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.085 
     Terminal 1.010 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 2206 
     Amount 100 ml 
FERMENTATION Type:
Primary-days: 7 Temp:52  Glass 
Second.-days:12 Temp:48  Glass 
Other-days:    60 Temp:38  Glass 
     Type of Priming Sugar DME 
     Amount of Priming Sugar 3.0 Cups 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
18   Munich Malt - Weissheimer  Mash     
8  Pilsner - Weissheimer  Mash     
2   Crystal - 60 L  Mash     
1  Carafa 1   Mash     
2  CaraMunich 40 L  Mash     
2   Vienna  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
.5  Pellets  Perle  Mash  70 Min  9.0 
1.5  Pellets  Spalt  Mash  30 Min  4.8 
1  Pellets  Hallertauer Traditional  Mash  15  5.0 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 1-5-04  BOTTLING DATE: 3-24-04 
BREWER COMMENTS
 
Hop Back
Hop Back
First Try Maibock - All Grain - 05.A. Maibock/Helles Bock
Thomas Hawk, Omaha, NE
Omahops
OG: 1.0725 / FG: 1.010

Bronze Medal - Bock
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
phosphoric acid  .25 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 130  20 
2. 150  60 
3. decoct  30 
4. 158  70 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.0725 
     Terminal 1.010 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company wyeast 
     Name 2308 
     Amount 1 gallon 
FERMENTATION Type:
Primary-days: 14 Temp:52  Glass 
Second.-days:14 Temp:48  Glass 
Other-days:    lager Temp:40  Steel 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
20  pilsner 2-row  Mash  2.5  130,150,15 
8  munich light  Mash  2.5  130,150,15 
2  vienna  Mash  2.5  130,150,15 
1  belgian aromatic  Mash  2,5  130,150,15 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Whole  perle  Boil  60  6.4 
2  Whole  perle  Boil  30  6.4 
2  Pellets  tettnanger  Boil  15  4.5 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 12/05/04  BOTTLING DATE: 1/12/05 
BREWER COMMENTS
Single Decoction 
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Light Hybrid Beer

Cream Ale - All Grain - 06.A. Cream Ale
James Henjum, White Bear Lake, MN
St. Paul Homebrewers Club
OG: 1.047 / FG: 1.008

Silver Medal - Light Hybrid Beer
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 127  15 
2. 150  60 
3. 169  10 
BOILING TIME: Minutes 70 
SPECIFIC GRAVITIES: Original 1.047 
     Terminal 1.008 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyesat 
     Name 1056 
     Amount Slurry 
FERMENTATION Type:
Primary-days: 10 Temp:62  Plastic 
Second.-days:17 Temp:60  Glass 
CARBONATION Bottle Condition 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  6 row  Mash  60   
2  flaked maize  Mash  60   
.5  Carapils  Mash  60   
HOPS
OZ. TYPE NAME USE TIME %AA
.25  Pellets  Cluster  FirstWort    6.7 
.50  Pellets  Cluster  Boil  45  6.7 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Polyclar 
     Amount 1 tbs 
BREWING DATE: 11/11/04  BOTTLING DATE: 12/05/04 
BREWER COMMENTS
 
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Amber Hybrid Beer

 Hairy Tragus - All Grain - 08.A. Standard/Ordinary Bitter
Vincent Rokke, Fargo, ND
Prairie Homebrewing Companions
OG: 1.039 / FG: 1.012

Bronze Medal - English Pale Ale
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 155 F  45 minutes 
2. 165 F  10 minutes 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.039 
     Terminal 1.012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company  
     Name Norwich 
     Amount 1000ml 
FERMENTATION Type:
Primary-days: 7 Temp:68  Glass 
Second.-days:14 Temp:68  Glass 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
13.5  Maris Otter Pale Ale  Mash     
1.0  Wheat Malt  Mash     
1.0  Crystal 150L  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
3.0  Pellets  Fuggles  Boil  60  5.0 
1.0  Pellets  Fuggles  Steep  10  5.0 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 9-4-2004  BOTTLING DATE: 12-21-2004 
BREWER COMMENTS
 
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Scottish and Irish Ale

Big Red - All Grain - 09.D. Irish Red Ale
Todd Murley, Orono, MN
Minnesota Home Brewers Association
OG: 1.057 / FG: 1.010

Silver Medal - Scottish and Irish Ale
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 150  90 min 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.057 
     Terminal 1.010 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Irish Ale 
     Amount 750 ml 
FERMENTATION Type:
Primary-days: 8 Temp:66  Glass 
Second.-days:17 Temp:66  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9.5  Pale Malt  Mash  90 min  150 
0.75  Crystal 55 L  Mash  90 min  150 
0.25  Roast Barley  Mash  90 min  150 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Fuggles  Boil  75  4.4 
0.25  Pellets  EK Goldings  Boil  15  4.1 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 12-12-04  BOTTLING DATE: 1-6-05 
BREWER COMMENTS
 
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American Ale

Moochies Brown Ale - Malt Extract and Grain - 10.C. American Brown Ale
Jesse Stremcha, St. Paul, MN
Minnesota Home Brewers, St. Paul Homebrewers Club
OG:  / FG: 

Gold Medal - American Ale
2005 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  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name American Ale 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
     Type of Priming Sugar Corn 
     Amount of Priming Sugar .75 c 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
.6.6  Light Malt Extract Syrup  Boil     
.875  Victory  Steep     
.875  Roast  Steep     
.875  Crystal 60L  Steep     
.125  Chocolate  Steep     
HOPS
OZ. TYPE NAME USE TIME %AA
.75  Pellets  Cascade  Boil  60   
.25  Pellets  Nugget  Boil  60   
.25  Pellets  Fuggle  Boil  15   
.5  Pellets  Fuggle  Boil  2  . 
.25  Pellets  Cascade  Dry-Secondary     
.75  Pellets  Nugget  Dry-Secondary     
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Whirlflock 
     Amount 1 tab 
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Brewed with Sarah Stremcha and Mark Witt. Recipe adapted from internet. 
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Conquest Ale - All Grain - 10.A. American Pale Ale
Vincent Rokke, Fargo, ND
Prairie Homebrewing Companions
OG:  / FG: 

Silver Medal - American Ale
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 158 F  60 minutes 
2. 165 F  15 minutes 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1056 
     Amount 2000ml 
FERMENTATION Type:
Primary-days: 7 Temp:68   
Second.-days:14 Temp:68   
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
19.0  American 2 row Pale Malt  Mash     
1.0  Caramel Pils Malt  Mash     
1.0  Crystal 40L  Mash     
1.0  Munich Malt  Mash     
0.50  Crystal 60L  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1.5  Pellets  Amarillo  FirstWort  FW  7.4 
0.5  Pellets  Amarillo  Boil  60  7.4 
1.0  Pellets  Amarillo  Boil  15  7.4 
1.5  Pellets  Amarillo  Boil  5  7.4 
4.0  Pellets  Amarillo  Steep  10  7.4 
4.0  Whole  Cascade  Dry-Secondary  2 weeks  4.5 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 0.2 oz. 
BREWING DATE: 9-4-2004  BOTTLING DATE: 12-21-2004 
BREWER COMMENTS
 
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English Brown Ale

Brown Ale - All Grain - 11.B. Southern English Brown Ale
James Henjum, White Bear Lake, MN
St. Paul Homebrewers Club
OG: 1.043 / FG: 1.007

Bronze Medal - English Brown Ale
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 
BOILING TIME: Minutes 70 
SPECIFIC GRAVITIES: Original 1.043 
     Terminal 1.007 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1028 
     Amount Slurry 
FERMENTATION Type:
Primary-days: 14 Temp:60  Plastic 
CARBONATION Bottle Condition 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
7.75  2 row  Mash  60  153 
.25  Chocolate  Mash  60  153 
.25  Special B  Mash  60  153 
.25  Biscuit  Mash  60  153 
.25  Special Roast  Mash  60  153 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Challenger  Boil  60  7.5 
1  Pellets  Fuggle  Boil  1  5.0 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 11/23/04  BOTTLING DATE: 12/07/04 
BREWER COMMENTS
 
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Stout

American Stout - All Grain - 13.E. American Stout
Susan_Ruud Ray_Taylor, Harwood, ND
Prairie Homebrewing Companions
OG: 1.073 / FG: 1.015

Gold Medal - Stout
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 
2. 168  5 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.073 
     Terminal 1.015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name American Ale 1056 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:  Glass 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
18  American 2 Row  Mash     
.25  Black Patent  Mash     
2.8  Chocolate  Mash     
.25  Black malt  Mash     
1  Roast Barley  Mash     
.5  Roast Rye  Mash     
.5  Roast Wheat  Mash     
1  crystal 150  Mash     
1  caramunich  Mash     
1   special B  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
.4  Pellets  simcoe  Boil  90  13.8 
1.2  Pellets  Amarilla  Boil  90  8.9 
1.6  Pellets  Centenial  Boil  30  10.1 
1.6  Pellets  Cascade  Boil  20  5.6 
1  Pellets  Centennial  Boil  15  10.1 
2  Pellets  Cascade  Boil  10  5.6 
3  Pellets  Cascade  Boil  5  5.6 
5  Whole  Cascade  Steep  0  5.6 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
also 3.5 lbs flaked Barley and .5 lbs flaked oats (form wasnt big enough) 
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Sowin Your oats - All Grain - 13.C. Oatmeal Stout
John McKissack, Vidor, TX
Golden Triangle Homebrewers Club
OG:  / FG: 

Silver Medal - Stout
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 150  60 
2. 167  1 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1098 British Ale 
     Amount 1 gal 
FERMENTATION Type:
Primary-days: 7 Temp:68  Glass 
Second.-days:14 Temp:68  Glass 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
16  Maris Otter Pale  Mash  60  150 
2  Crystal Malt (120 L.)  Mash  60  150 
1.5  English Chocolate Malt  Mash  60  150 
1  Roasted Barley  Mash  60  150 
.75  British Black Patent  Mash  60  150 
2  Oats Flaked  Mash  60  150 
HOPS
OZ. TYPE NAME USE TIME %AA
2.5  Pellets  East Kent Goldings  Boil  60  5.2 
1  Pellets  Fuggle  Boil  15  4.75 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 11-20-.4  BOTTLING DATE: 12-11-04 
BREWER COMMENTS
 
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India Pale Ale

Hysterical IPA - All Grain - 14.A. English IPA
Chris Mikkelson, St. Paul, MN
Minnesota Home Brewers Association
OG: 1.078 / FG: 1.022

Gold Medal - India Pale Ale
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 154F  100 minutes 
BOILING TIME: Minutes 140 
SPECIFIC GRAVITIES: Original 1.078 
     Terminal 1.022 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Essex Ale 
     Amount 2 quart starter 
FERMENTATION Type:
Primary-days: 11 Temp:60  Plastic 
Second.-days:19 Temp:55  Steel 
CARBONATION Bottle Condition 
     Volumes of CO2 2.5 
     Type of Priming Sugar Corn sugar 
     Amount of Priming Sugar 2/3 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
13  Pauls Pale Ale  Mash  100 min  154F 
1.25  Crisp Amber  Mash  100 min  154F 
HOPS
OZ. TYPE NAME USE TIME %AA
10  Whole  Fuggle  Boil  75  3.2 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Whirlfloc 
     Amount 1 tablet 
BREWING DATE: 11/21/2004  BOTTLING DATE: 12/20/2004 
BREWER COMMENTS
 
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IPA Name in the Road - All Grain - 14.A. English IPA
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Silver Medal - India Pale Ale
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
Phosphoric Acid to sparge  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 122 F.  30 min 
2. 158 F.  60 min 
3. 172 F.  10 min 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1056 American Ale 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 7 days Temp:70 F.  Glass 
Second.-days:21 days Temp:65 F.  Glass 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 1/2 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
14 lb  Golden Promise Malt  Mash  60 min  var 
1 lb  Crystal 10 malt  Mash  60 min  var 
1 lb  Wheat malt  Mash  60 min  var 
.5 lb  Carapils malt  Mash  60 min  var 
.5 lb  American Victory malt  Mash  60 min  var 
.25 lb  Munich malt  Mash  60 min  var 
.25 lb  Roasted Barley  Mash  60 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Whole  Cascade  Mash     
1 oz  Whole  Cascade  FirstWort     
1 oz  Pellets  Centennial  Boil  90 min   
1 oz  Pellets  Perle  Boil  30 min   
1 oz  Whole  Cascade  Boil  5 min   
1 oz  Whole  Cascade  Boil  1 min   
1 oz  Pellets  Cascade  Dry-Secondary     
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 1/12/03  BOTTLING DATE: 2/9/03 
BREWER COMMENTS
 
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German Wheat and Rye Beer

Irish Nit Wit - All Grain - 16.A. Witbier
Richard Toohill, Davenport, IA
Mississippi Unquencable Grail Zymurgist
OG: 1050 / FG: 1010

Silver Medal - Belgian and French Ale
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
none   
MASH PROCEDURES: Temp.(f.) Time
1. 110 degrees F.  20 min 
2. 122 degrees F  25 min 
3. 150 degrees F.  60 min 
4. 166 degrees f  10 min 
BOILING TIME: Minutes 90 min 
SPECIFIC GRAVITIES: Original 1050 
     Terminal 1010 
YEAST CULTURE: Type Liquid 
     Did you use a starter?  
     Company WhiteLabs 
     Name Belgian Ale 
     Amount 2 viles 
FERMENTATION Type:
Primary-days: 15 Temp:68-72  Plastic 
Second.-days:14 Temp:68-72  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn 
     Amount of Priming Sugar 1.5 c 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10  2 row pale  Mash     
5.5  Unmalted Wheat  Mash     
2   Rolled oats  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  Hallertaur  Boil  75 min  ? 
.5   Pellets  Saaz  Boil  15 min  ? 
SPECIAL INGREDIENTS:
1 oz Bitter orange peel  Last 5 min/boil   
2.5 oz Ground Coriander   Last 5 min/boil   
FININGS?  
     Type  
     Amount  
BREWING DATE: 10/01/04  BOTTLING DATE: 10/30/04 
BREWER COMMENTS
 
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Sour Ale

Old Bruin - Mead - 17.C. Flanders Brown Ale/Oud Bruin
Dick Nilles, Fargo, ND
Prairie Homebrewing Companions
OG: 1.052 / FG: 1.005

Gold Medal - Sour Ale
2005 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 1.052 
     Terminal 1.005 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Yeast Lab 
     Name Trappist Ale 
     Amount 16 oz. 
FERMENTATION Type:
Primary-days: 330 Temp:68  Plastic 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 4.5 oz. 
MEAD OR CIDER?
                    
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
2  Wheat Malt    60  155 
7  2-row Pale Malt    60  155 
1   Dark Candy Sugar  Boil  60  155 
.0625  Pale Chocolate    60  155 
.25  Caramunich    60  155 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Whole  Eat Kent Goldings  Boil  60  5.0 
1  Whole  East Kent Goldings  Boil  15  5.0 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 5-09--2  BOTTLING DATE: 3-30-03 
BREWER COMMENTS
Added Wyeast 1968 Yeast Starter and 2 oz Lactic acid at bottling 
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Just Enough - Malt Extract Only - 17.F. Fruit Lambic
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG:  / FG: 1009

Silver Medal - Sour Ale
2005 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  
     Terminal 1009 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WYeast 
     Name 1968 
     Amount  
FERMENTATION Type:
Primary-days: 3 yr Temp:  Plastic 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 2.92 oz 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3 lb  NW Dry Wheat extract  Boil  90 min  212 F 
3 lb  MF Light DME  Boil  90 min  212 F 
3.5 oz  Maltodextrin  Boil  90 min  212 F 
4 cans  Oregan Raspberry Puree  Secondary     
HOPS
OZ. TYPE NAME USE TIME %AA
3.5 oz    old hops       
SPECIAL INGREDIENTS:
Dregs from old lambic     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Low Pee H - Malt Extract Only - 17.D. Straight (Unblended) Lambic
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG: 1057 / FG: 

Bronze Medal - Sour Ale
2005 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  
SPECIFIC GRAVITIES: Original 1057 
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company many 
     Name many 
     Amount  
FERMENTATION Type:
Primary-days: 4.5 yrs Temp:60-80  Plastic 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 100g 
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? No 
BREWING DATE: 2/19/99  BOTTLING DATE: 11/15/03 
BREWER COMMENTS
 
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Strong Ale

Unnamed Barleywine - All Grain - 19.B. English Barleywine
Chris Mikkelson, St. Paul, MN
Minnesota Home Brewers Association
OG: 1.114 / FG: 1.030

Gold Medal - Strong Ale
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 154F  overnight 
BOILING TIME: Minutes 495 
SPECIFIC GRAVITIES: Original 1.114 
     Terminal 1.030 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Essex Ale 
     Amount 8 oz slurry 
FERMENTATION Type:
Primary-days: 7 Temp:65  Plastic 
Second.-days:32 Temp:65  Glass 
Other-days:    35 Temp:65  Steel 
CARBONATION Bottle Condition 
     Volumes of CO2 <1.0 
     Type of Priming Sugar primetabs 
     Amount of Priming Sugar 3 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
21  Crisp Maris-Otter  Mash  overnight  154 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  EKG  Boil  60  5.7 
1.5  Pellets  Challenger  Boil  60  7 
1.5  Pellets  Challenger  Boil  0  7 
2  Whole  EKG  Dry-Secondary  --  -- 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish moss 
     Amount  
BREWING DATE: 5/31/2003  BOTTLING DATE: 8/13/2003 
BREWER COMMENTS
 
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sweet and sour cherry stout -  - 20.A. Fruit Beer
Eliot Petersen, Minneapolis, MN

OG: 1.080 / FG: 1.025

Silver Medal - Fruit Beer
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 1 hour 
SPECIFIC GRAVITIES: Original 1.080 
     Terminal 1.025 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company  
     Name irish ale yeast 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
     Type of Priming Sugar corn sugar 
     Amount of Priming Sugar 1/2 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8  amber DME  Boil  1 hour   
.5  black patent  Steep  25 min   
.5  rosted barley  Steep  25 min   
.5  chocolate malt  Steep  25 min   
.5  crystal 80  Steep  25 min   
1  flaked oats  Steep  25 min   
.5  honey malt  Steep  25 min   
7  sour cherries  Primary     
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  fuggles  Boil  60 min  4.4 
1  Pellets  fuggles  Boil  10 min  4.4 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 7/22/04  BOTTLING DATE: 8/25/04 
BREWER COMMENTS
 
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Spice/Herb/Vegetable Beer

Cilpotle Weizenbock - Malt Extract and Grain - 21.A. Spice/Herb/Vegetable Beer
Roger Gibson, Liberty, MO
Kansas City Biermeisters
OG: 1.070 / FG: 1.018

Silver Medal - Spice/Herb/Vegetable Beer
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 2.5 
WATER TREATMENT:Type(s) Amount
spring water  3 gal 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 min. 
SPECIFIC GRAVITIES: Original 1.070 
     Terminal 1.018 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 3056 Bavarian Wheat  
     Amount 22 oz. 
     Company: Wyeast 
     Amount: 1/4 tsp 
FERMENTATION Type:
Primary-days: 5 Temp:65 F  Glass 
Second.-days:9 Temp:65 F  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn sugar 
     Amount of Priming Sugar 1/4 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4 oz.  40 L crystal malt  Steep  30 min.  70- 150 F 
2 oz.  German melanoidin malt  Steep  30 min.  70 - 150 F 
4 oz.  Munich malt  Steep  30 min.  70 - 150 F 
4.25 lbs.  Wheat DME  Boil  60 min.  212 F 
HOPS
OZ. TYPE NAME USE TIME %AA
2/3 oz.  Pellets  Hallertau Hersbrucker  Boil  60 min.  3.5 
1/3 oz.  Pellets  Hallertau Hersbrucker  Boil  15 min.  3.5 
SPECIAL INGREDIENTS:
5 dried Ancho chiles  5 smoked serrano chiles   
5 smoked jalapeno chiles     
FININGS? Yes 
     Type Irish Moss 
     Amount 1/2 tsp. 
BREWING DATE: 11/20/04  BOTTLING DATE: 12/4/04 
BREWER COMMENTS
All of the chiles were added to the boil following this schedule: 2 dried Ancho chiles boil 35 minutes, 2 dried Ancho chiles boil 25 minutes, 1 dried Ancho chile boiled 20 minutes, 3 mesquite-smoked jalapenos boil 15 minutes, 2 mesquite-smoked jalapenos boil 5 minutes, 5 mesquite-smoked serrano chiles added to secondary fermenter for 5 days 
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Mill Freoaie -  - 23.A. Specialty Beer
Charlie Rohwer, St Paul, MN

OG: 1.053 / FG: 1.011

Gold Medal - Specialty Beer
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 152  50 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.053 
     Terminal 1.011 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Scottish Ale 
     Amount  
FERMENTATION Type:
Primary-days: 6 Temp:65  Glass 
Second.-days:13 Temp:64  Glass 
Other-days:    3 Temp:68  Glass 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
7.25  Simpsons golden promise  Mash     
1  simpsons golden naked oat  Mash     
0.625  crisp amber  Mash     
.0125  crisp roasted barley  Mash     
1  basswood honey  Secondary     
0.5  amber DME  Secondary     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Liberty  Boil  60  4 
SPECIAL INGREDIENTS:
heather tips  honey   
FININGS?  
     Type  
     Amount  
BREWING DATE: 11/23/04  BOTTLING DATE: 12/14/04 
BREWER COMMENTS
Added 2 oz heather tips at 10 min and steeped 2 oz heather tips after boil 
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Traditional Mead

Man thats Mead - Mead - 24.C. Sweet Mead
Jason Kalenborn, Edina, MN
Minnesota Home Brewers Association
OG:  / FG: 

Gold Medal - Traditional Mead
2005 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 Sweet Mead 
     Amount  
FERMENTATION Type:
Primary-days: 14 Temp:   
Second.-days:180 Temp:   
MEAD OR CIDER?
       Sweet       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
18  Honey  Primary  0  0 
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 05/2003  BOTTLING DATE: 05/2004 
BREWER COMMENTS
 
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Mongo Like Candy Mead  - Mead - 24.C. Sweet Mead
Jeffery Swearengin, Tulsa, OK
Fellowship of Oklahoma Ale Makers (FOAM)
OG: 1.110 / FG: 1.028

Silver Medal - Traditional Mead
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 0 
SPECIFIC GRAVITIES: Original 1.110 
     Terminal 1.028 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name #3184 - Sweet Mead 
     Amount 1000ml 
YEAST NUTRIENTS: Type Blend 
     Company: Wyeast 
     Amount: 5-6g 
FERMENTATION Type:
Primary-days: 154 Temp:72  Glass 
Second.-days:120 Temp:65  Glass 
Other-days:    90+ Temp:65  Steel 
CARBONATION Forced CO2 
     Volumes of CO2 3.2 
MEAD OR CIDER?
       Sweet       Sparkling       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
15.00  Orange Blossom Honey  Primary     
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Sparkolloid (hot-mix) 
     Amount 0.25ozs. 
BREWING DATE: 11/01/03  BOTTLING DATE: 11/21/04 
BREWER COMMENTS
 
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Burning Bog Cranberry Blossom Mead - Mead - 24.C. Sweet Mead
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Traditional Mead
2005 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  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Sweet       Sparkling       Sack
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
18 lb  Cranberry Blossom Honey       
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Gotta get rid of the stuff somehow! More like pettilant than spumante (sparkling) carbonation. 
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Melomel

Chateau Fletty Orange Blossom Riesling -  - 25.B. Pyment
Steve Fletty, Falcon Heights, MN
St. Paul Homebrewers Club
OG:  / FG: 

Gold Medal - Melomel
2005 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  
     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?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Orange blossom honey with riesling juice 
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cherries jubilee - Mead - 25.C. Other Fruit Melomel
Jonathan Crist, Shakopee, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Melomel
2005 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  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days: 60 Temp:  Plastic 
Second.-days:180 Temp:  Plastic 
MEAD OR CIDER?
       Sweet       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12  honey  Primary     
10  tart cherries  Primary     
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: Aug 03  BOTTLING DATE: Jan 05 
BREWER COMMENTS
 
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Other Mead

El Diablo -  - 26.A. Metheglin
Steve Fletty, Falcon Heights, MN
St. Paul Homebrewers Club
OG:  / FG: 

Gold Medal - Other Mead
2005 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  
     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?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
mesquite honey with chipotle peppers 
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Collinwood Torrential Braggot - Mead - 26.B. Braggot
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1090 / FG: 1012

Silver Medal - Other Mead
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
R/O Water   
Gypsum to boil  1 tsp 
Phosphoric Acid to sparge  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1090 
     Terminal 1012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP005 British Ale 
     Amount 1 qt 
YEAST NUTRIENTS: Type Nutrient 
     Amount: 5 tsp 
FERMENTATION Type:
Primary-days:  Temp:   
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 1/2 cup 
MEAD OR CIDER?
       Medium       Sparkling       Sack
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6 lb  Dark DME  Boil     
6 lb  Basswood Honey  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  Centennial  Boil  60 min   
1 oz  Pellets  East Kent Goldings  Boil  30 min   
1 oz  Whole  Saaz  Boil  5 min   
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 8/3/02  BOTTLING DATE: 8/2/03 
BREWER COMMENTS
 
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Specialty Cider and Perry

Cinnamon Cranberry Cider - Cider - 28.D. Other Specialty Cider or Perry
Brett Danke, Mosinee, WI
Bullfalls Homebrewers
OG: 1.062 / FG: 1.000

Gold Medal - Specialty Cider and Perry
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 3.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.062 
     Terminal 1.000 
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company Red Star 
     Name Cote Des Blancs 
     Amount 5 Grams 
FERMENTATION Type:
Primary-days: 7 Temp:65  Glass 
Second.-days:41 Temp:65  Glass 
Other-days:    9 Temp:65  Glass 
MEAD OR CIDER?
       Dry       Still      
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3.5 Gallons  Fresh Cider  Primary     
1.125  Fresh Cranberries  Primary     
1/2 Cup  Brown Sugar  Primary     
3 Cups  Dextrose  Primary     
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
1/2 Tsp Yeast Nutrient  1.5 Tsp Acid Blend   
1 Tsp Pectic Enzyme  2 Sticks Cinnamon   
FININGS? No 
BREWING DATE: 10/17/2004  BOTTLING DATE: 12/13/2004 
BREWER COMMENTS
Note: Two sticks of cinnamon were added to the secondary fermentation and removed for the thrid. 
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Eis-ANYTHING!

Iced Weizen Bock - All Grain - 29.A. Eis-Anything!
Dick Nilles, Fargo, ND
Prairie Homebrewing Companions
OG: 1.073 / FG: 1.022

Gold Medal - Eis-ANYTHING!
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 156  60 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.073 
     Terminal 1.022 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Bohemian Lager 
     Amount 32 oz 
FERMENTATION Type:
Primary-days: 19 Temp:45  Glass 
Second.-days:45 Temp:33  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 12 PSI 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
7  Wheat Malt  Mash  60  156 
3.3  Wheat Extract  Boil     
3  Pilsner  Mash  60  156 
1  Caramunich  Mash  60  156 
.5  Crystal 150  Mash  60  156 
HOPS
OZ. TYPE NAME USE TIME %AA
1.25  Pellets  Tettnang  Boil  90  3.9 
.25  Pellets  Hallertauer  Boil  20  5.0 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 2-16-04  BOTTLING DATE: 5-19-04 
BREWER COMMENTS
 
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Chardonnay Eis - Mead - 29.A. Eis-Anything!
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Eis-ANYTHING!
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: < 1 
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:   
Other-days:    240 Temp:varied  Steel 
MEAD OR CIDER?
       Medium       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type filtered 
     Amount  
BREWING DATE: fall 2003  BOTTLING DATE: 12/22/04 
BREWER COMMENTS
Pyment made with Chadonnay juice was Eised 
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New Brewer

IPA Believer - Malt Extract and Grain - 30.A. New Entrant
Andrew Johnson, Saint Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Gold Medal - New Brewer
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Brita Filtered  5 gal 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name 1056 
     Amount XL Smackpack 
FERMENTATION Type:
Primary-days: 10 Temp:62  Glass 
Second.-days:25 Temp:60  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar DME 
     Amount of Priming Sugar 1 lb 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
1  Med Crystal  Steep  30  Up to 160 
.5  Caramunich  Steep  30  Up to 160 
6  Pale LME  Boil  75  212 
1 2/3  Lt DME  Boil  75  212 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Columbus  Boil  60  13.7 
.5  Whole  Nugget  Boil  30  13 
1  Whole  Centennial  Boil  5  8.4 
.5  Whole  Nugget  Dry-Secondary     
.5  Whole  Centennial  Dry-Secondary     
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 11/16/04  BOTTLING DATE: 12/21/04 
BREWER COMMENTS
This was poorly conditioned with DME; the DME did not get added as a boiled solution, but instead as powder into individual bottles (long story). Also did not use a steep bag for the steeping grains; last time I ever try that, although I got a massive amount of delightfully cooked sweet barley malt out of the deal to snack on during the boil. But man, that was dumb. 
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Hoppy New Year IPA - All Grain - 30.A. New Entrant
Roger Jr. Mercier, Warrenton, VA

OG: 1.066 / FG: 1.016

Silver Medal - New Brewer
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.066 
     Terminal 1.016 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name California V ale 
     Amount vial 
FERMENTATION Type:
Primary-days: 21 Temp:64  Glass 
Second.-days:14 Temp:68  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Prime Tabs 
     Amount of Priming Sugar 4 / bottle 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
22  2 row pale  Mash  60  153 
6  rye  Mash  60  153 
3  crystal 60 L  Mash  60  153 
1  wheat  Mash  60  153 
1  carapils  Mash  60  153 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Whole  Mt Hood  FirstWort    4.5 
1.5  Whole  Columbus  Boil  60  15 
1  Whole  Mt Hood  Boil  30  4.5 
3  Whole  Amarillo  Boil  0  8.5 
2  Whole  Amarillo  Dry-Secondary    8.5 
.5  Whole  Columbus  Dry-Secondary    15 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 12-5-2004  BOTTLING DATE: 1-2-2005 
BREWER COMMENTS
 
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