2003 Minnesota State Fair Homebrew Contest
WINNER'S REPORT

2003 BEST OF SHOW
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  18.B. Tripel  Unnamed Tripel  Steve Piatz  Eagan, MN  MHBA
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.D. Foreign Extra Stout  Subliminal Stout  Matthew Fennacy  Hanover, MN  
 3  16.C. Oatmeal Stout  Style Stout III  Michael Rose  Lauderdale, MN  
Light Ales and Wheat Beers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  17.A. Bavarian Weizen  Heavenly Hefe  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  17.A. Bavarian Weizen  Weizenheimer  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  08.B. Duesseldorf Altbier  Decoction Experiment Alt  Christopher Mikkelson  St. Paul, MN  Minnesota Homebrewers Association
Belgian and French Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  19.B. Witbier  Frozen Tundra Wit  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
 2  19.D. Saison  Saison #1  Sean Hewitt  New Brighton, MN  Minnesota Homebrewers Assoc.
 3  20.C. Fruit Lambic-Style Ale  Unnamed Black Currant Lambic  Steve Piatz  Eagan, MN  MHBA
Pale Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  07.A. India Pale Ale  One More And I Gotta Get Going  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  06.A. American Pale Ale  NITRo  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  06.A. American Pale Ale  In The Hopper  Gary Westman  Shorewood, MN  Minnesota Homebrewers Association
Mead
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  25.E. Other Fruit Melomel  Banana Strawberry  Ryan/Nick Teegarden/Dian  Woodbury, MN  
 2  25.B. Varietal Honey Traditional Mead  Orange Blossom Special 2  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  25.E. Other Fruit Melomel  Raspberry Ginger Ambrosia  Christopher Hadden  St. Paul, MN  Minnesota Home Brewers Association
Strong Belgian Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  18.B. Tripel  Unnamed Tripel  Steve Piatz  Eagan, MN  MHBA
 2  18.C. Belgian Strong Golden Ale  Alsmodeus Golden Ale 2  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  18.A. Dubbel  Thunder Dubbel  Thomas Eibner  St Paul, MN  
Light Lagers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  02.A. Bohemian Pilsner  Grandmas Stash  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  01.C. Classic American Pilsner  Grandpas Stash  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
 3  01.C. Classic American Pilsner  Baseball CAP  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
English and Scottish Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  05.C. Export 80  Unnamed Export 80  Jonathan Crist  Shakopee, MN  Minnesota Homebrewers Assn
 2  10.B. Northern English Brown Ale  Stage Mothers English Ale  David Mickelson  Baytown Township, MN  
 3  05.C. Export 80  Kilty McFlettys Export 80  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
Strong Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  12.A. English-Style Barleywine  Unnamed Barleywine  Steve Piatz  Eagan, MN  MHBA
 2  11.A. Old Ale  Super Strong Old Ale  Jason Kalenborn  Edina, MN  Minnesota Home Brewers Asssociation
 3  12.C. Russian Imperial Stout  Shedevil Double D Imperial Stout  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Eclectic Beers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  22.A. Spice-Herb-Vegetable Beer  Small Potatoes Ale  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 2  21.A. Fruit Beer  Rasberry Fun  Jason Kalenborn  Edina, MN  Minnesota Home Brewers Asssociation
 3  24.A. Specialty-Experimental-Historical Beer  Boiler Makers Mark  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Dark European Lagers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  14.C. Doppelbock  Defacator Dopplebock  Mike/Mike Ward/Dawson  Saint Paul, MN  
 2  14.C. Doppelbock  Liberator Lager  Bob and Judy Stanislaw  Stillwater, MN  
 3  14.A. Traditional Bock  In Between the Bocks  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Cider
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  26.B. New England-Style Cider  Dickens Cider  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 2  26.C. Specialty Cider and Perry  Tart Cherry Cider  Mark Glewwe  Prior Lake, MN  Minnesota Home Brewers Association
 3  26.A. Standard Cider and Perry  Bad Batch Cider  Mitch Vars  Minneapolis, MN  

Total Entries: 85
01.Porters and Stouts11 Entries
02.Light Ales and Wheat Beers12 Entries
03.Belgian and French Ales6 Entries
04.Pale Ales7 Entries
05.Mead4 Entries
06.Strong Belgian Ales3 Entries
07.Light Lagers5 Entries
08.English and Scottish Ales9 Entries
09.Strong Ales9 Entries
10.Eclectic Beers9 Entries
11.Dark European Lagers5 Entries
12.Cider5 Entries


Porters and Stouts

 Como Crude - All Grain - 16.C. Oatmeal Stout
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.080 / FG: 1.020

Gold Medal - Porters and Stouts
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 154  60 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.080 
     Terminal 1.020 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name London Ale 
     Amount 1200 mls 
FERMENTATION Type:
Primary-days: 10 Temp:68  Glass 
Second.-days:16 Temp:68  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4  Marris Otter  Mash  60  154 
3  Golden Promise  Mash  60  154 
3  Mild  Mash  60  154 
2  Flaked Oats  Mash  60  154 
0.75  Flaked Barley  Mash  60  154 
0.75  Roasted Barley  Mash  60  154 
0.5  Wheat Malt  Mash  60  154 
0.25  Chocolate  Mash  60  154 
0.25  Black Malt  Mash  60  154 
0.25  Crystal 50  Mash  60  154 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  EKG  Boil  60  6.1 
1.5  Pellets  EKG  Boil  30  6.1 
1  Pellets  Fuggle  Boil  20  4.4 
1  Pellets  Fuggle  Boil  5  4.4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type irish moss 
     Amount 1 tsp 
BREWING DATE: 7/9/03  BOTTLING DATE: 8/5/03 
BREWER COMMENTS
 
Hop Back
Hop Back
Subliminal Stout - All Grain - 16.D. Foreign Extra Stout
Matthew Fennacy, Hanover, MN

OG:  / FG: 

Silver Medal - Porters and Stouts
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
Reverse Osmosis  9 gals 
Tap Water  9 gals 
MASH PROCEDURES: Temp.(f.) Time
1. 122  30 Mins 
2. 153  90 Mins 
3. 170  Sparge 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Tha,mes Valley 
     Amount 1 Pitchable 
FERMENTATION Type:
Primary-days: 21 Temp:66  Steel 
Second.-days:14 Temp:62  Steel 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
21   Pale Ale Malt  Mash     
2  Crystal Malt (55L)  Mash     
1  Crystal Malt (80L)  Mash     
1.5  Chocolate Malt  Mash     
0.50  Roasted Barley  Mash     
1  Wheat Malt  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
4  Whole  Goldings  Boil  60 mins  5.85 
1.5  Whole  Goldings  Steep  0 mins  5.85 
1  Whole  Cascade  Dry-Secondary  Dry  7.0 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 6-23-03  BOTTLING DATE: 7-28-03 
BREWER COMMENTS
 
Hop Back
Hop Back
Style Stout III - Malt Extract and Grain - 16.C. Oatmeal Stout
Michael Rose, Lauderdale, MN

OG: 1.060 / FG: 1.018

Bronze Medal - Porters and Stouts
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Irish Moss  1 tsp. 
Maltodextrin  5 tbs. 
Chalk  2 tsp. 
MASH PROCEDURES: Temp.(f.) Time
1. 125-130  30 min 
2. 155-160  2.0 hr 
3. 165  5 min 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.060 
     Terminal 1.018 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name British Ale 
     Amount 1 lg. pkg  
FERMENTATION Type:
Primary-days: 21 Temp:70  Glass 
Second.-days:10 Temp:70  Glass 
Other-days:    7 Temp:70  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar dry malt 
     Amount of Priming Sugar 7/8 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6.5  Maris Otter/Thos. Fawcett  Mash  2.0 hr  155-160 
1  Crystal 40/Briess  Mash  2.0 hr  155-160 
1  Roasted Barley  Mash  2.0 hr  155-160 
1  Crystal 120/Briess  Mash  2.0 hr  155-160 
1  Crystal 50/Fawcett  Mash  2.0 hr  155-160 
.5  Chocolate/Fawcett  Mash  2.0 hr  155-160 
.5  Black Malt/Fawcett  Mash  2.0 hr  155-160 
.25  Wheat Malt  Mash  2.0 hr  155-160 
2  Flaked Oats  Mash  1.75 hr.  155-160 
3.3 (liquid)  Amber/Northern Brewer  Boil  1.0 hr.  ~212 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  williamette  Boil  60 min  4.7 
2  Pellets  chinook  Boil  60 min.  10.7 
1  Pellets  williamette  Boil  15 min  4.7 
1  Pellets  fuggles  Boil  15 min.  5.4 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 11/09/02  BOTTLING DATE: 12/19/02 
BREWER COMMENTS
 
Hop Back
Hop Back

Light Ales and Wheat Beers

Heavenly Hefe - All Grain - 17.A. Bavarian Weizen
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.056 / FG: 1.015

Gold Medal - Light Ales and Wheat Beers
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 118  45 
2. 126  45 
3. 143  55 
4. 152  40 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.056 
     Terminal 1.015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WLP 
     Name Hefe IV 
     Amount  
FERMENTATION Type:
Primary-days: 5 Temp:70  Glass 
Second.-days:14 Temp:72  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
11  Wheat Malt  Mash  185  118-152 
7.5  Pale 2-row  Mash  185  118-152 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5  Pellets  Mt. Hood  Boil  60  5.6 
0.5  Pellets  Mt. Hood  Boil  5  5.6 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 7/12/03  BOTTLING DATE: 7/31/03 
BREWER COMMENTS
 
Hop Back
Hop Back
Weizenheimer - All Grain - 17.A. Bavarian Weizen
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1058 / FG: 1012

Silver Medal - Light Ales and Wheat Beers
2003 Minnesota State Fair Homebrew Contest


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. see below   
BOILING TIME: Minutes 90 min 
SPECIFIC GRAVITIES: Original 1058 
     Terminal 1012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WYeast 
     Name 3068 Weihenstefan 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 7 days Temp:70 F.  Glass 
Second.-days:21 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
9 lb  Wheat Malt  Mash  105 min  var. 
5 lb  2-row malt  Mash  105 min  var. 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Whole  Hallertau  Boil  90 min  3.9 AA 
.7 oz  Whole  Hallertau  Boil  15 min  3.9 AA 
handfull  Whole  Homegrown Hallertau  Steep  5 min  ? 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 5/31/03  BOTTLING DATE: 6/15/03 
BREWER COMMENTS
Step Infusion: 99, 117, 122, 127, 147, 160, 170, 172 for 15 min ea. 
Hop Back
Hop Back
Decoction Experiment Alt - All Grain - 08.B. Duesseldorf Altbier
Christopher Mikkelson, St. Paul, MN
Minnesota Homebrewers Association
OG: 1.045 / FG: 1.011

Bronze Medal - Light Ales and Wheat Beers
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 140F  60 minutes 
2. 150F  30 minutes 
BOILING TIME: Minutes 140 
SPECIFIC GRAVITIES: Original 1.045 
     Terminal 1.011 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1007 German Ale 
     Amount  
FERMENTATION Type:
Primary-days: 12 Temp:59F  Glass 
Second.-days:23 Temp:52F  Glass 
CARBONATION Bottle Condition 
     Volumes of CO2 2.75 
     Type of Priming Sugar corn sugar 
     Amount of Priming Sugar 4.25 oz 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4  Durst Pilsner  Mash     
4  Durst Munich  Mash     
0.25  Durst Dark Crystal  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Hallertauer  Boil  60  4.4 
1  Pellets  Hallertau  Boil  45  4.4 
1  Pellets  Spalt  Boil  15  4.1 
1  Pellets  Spalt  Boil  5  4.1 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 3/1/2003  BOTTLING DATE: 4/5/2003 
BREWER COMMENTS
Temperature rise from 140 to 150F was accomplished by a somewhat undersized decoction. 
Hop Back
Hop Back

Belgian and French Ales

Frozen Tundra Wit - All Grain - 19.B. Witbier
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG:  / FG: 

Gold Medal - Belgian and French Ales
2003 Minnesota State Fair Homebrew Contest


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
 
Hop Back
Hop Back
Saison #1 - Malt Extract and Grain - 19.D. Saison
Sean Hewitt, New Brighton, MN
Minnesota Homebrewers Assoc.
OG:  / FG: 

Silver Medal - Belgian and French Ales
2003 Minnesota State Fair Homebrew Contest


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 #3522 
     Amount  
FERMENTATION Type:
Primary-days: 7 Temp:72  Plastic 
Second.-days:14 Temp:68  Plastic 
     Type of Priming Sugar Dextrose 
     Amount of Priming Sugar 7/8 Cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6.6  Gold Malt LME       
1  Light LME       
1/2  Caravienne  Mash  20  154 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  EKG  Boil  45  5 
1  Pellets  EKG  Boil  10  5 
1  Pellets  Saaz  Boil  0  3 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount  
BREWING DATE: 3/16/03  BOTTLING DATE: 4/03 
BREWER COMMENTS
 
Hop Back
Hop Back
Unnamed Black Currant Lambic - Malt Extract Only - 20.C. Fruit Lambic-Style Ale
Steve Piatz, Eagan, MN
MHBA
OG:  / FG: 

Bronze Medal - Belgian and French Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
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? No 
     Company many 
     Name many 
     Amount  
FERMENTATION Type:
Primary-days: 720 Temp:  Plastic 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 90g 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3  NW Dry Gold  Boil     
3  NW Dry Weizen  Boil     
120g  Maltodextrin  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
120g  Whole  old  Boil  90  n/a 
SPECIAL INGREDIENTS:
Black Currants     
FININGS?  
     Type  
     Amount  
BREWING DATE: 1/17/99  BOTTLING DATE: 3/14/2 
BREWER COMMENTS
 
Hop Back
Hop Back

Pale Ales

One More And I Gotta Get Going - All Grain - 07.A. India Pale Ale
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.074 / FG: 1.013

Gold Medal - Pale Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 154  60 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.074 
     Terminal 1.013 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wheast 
     Name Thames Valley 
     Amount 1200 mls 
FERMENTATION Type:
Primary-days: 10 Temp:68  Glass 
Second.-days:18 Temp:68  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Maris Otter  Mash  60  154 
6  Golden Promise  Mash  60  154 
1  Munich  Mash  60  154 
1  Cara Vienne  Mash  60  154 
0.5  Biscuit  Mash  60  154 
0.5  Honey  Mash  60  154 
0.25  Victory  Mash  60  154 
HOPS
OZ. TYPE NAME USE TIME %AA
0.5  Pellets  Columbus  FirstWort  FW  14.8 
1  Pellets  Magnum  Boil  60  15.5 
1  Pellets  Horizon  Boil  20  11 
1  Pellets  Amarillo  Boil  15  8.9 
1  Pellets  Crystal  Boil  2  4.5 
1  Pellets  Columbus  Boil  2  14.8 
2  Pellets  Northdown  Dry-Secondary  Dry  6.7 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 7/6/03  BOTTLING DATE: 8/5/03 
BREWER COMMENTS
 
Hop Back
Hop Back
NITRo - All Grain - 06.A. American Pale Ale
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Silver Medal - Pale Ales
2003 Minnesota State Fair Homebrew Contest


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
 
Hop Back
Hop Back
In The Hopper - All Grain - 06.A. American Pale Ale
Gary Westman, Shorewood, MN
Minnesota Homebrewers Association
OG: 1.060 / FG: 1.015

Bronze Medal - Pale Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 154  60 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.060 
     Terminal 1.015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company wyeast 
     Name 1084 
     Amount 1 pkg 
FERMENTATION Type:
Primary-days: 7 Temp:65  Glass 
Second.-days:10 Temp:65  Glass 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 3/4 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9lb  Pale   Mash  60  154 
1/2  Crystal 40L  Mash  60  154 
1/2  Crystal 20L  Mash  60  154 
1/2   Munich  Mash  60  154 
1/2  Wheat  Mash  60  154 
HOPS
OZ. TYPE NAME USE TIME %AA
1/2  Pellets  chinook  Boil  60  12.8 
1 1/2  Whole  cacade  Boil  30  5 
1  Whole  cascade  Steep  2  5 
1 1/2  Whole  cascade  Dry-Secondary    5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 7/4/03  BOTTLING DATE: 7/21/03 
BREWER COMMENTS
 
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Mead

Banana Strawberry - Mead - 25.E. Other Fruit Melomel
Ryan/Nick Teegarden/Dian, Woodbury, MN

OG: 1.077 / FG: .990

Gold Medal - Mead
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.077 
     Terminal .990 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Vintors Choice 
     Amount 125 ml 
YEAST NUTRIENTS: Type Urea/Amm. Phosp 
     Company: LD Carlson 
     Amount: 5 Tsp 
FERMENTATION Type:
Primary-days: 30 Temp:72  Glass 
Second.-days:30 Temp:72  Glass 
MEAD OR CIDER?
       Sweet       Sparkling       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12  Wildflower  Boil  25 Minutes  150 
2  Banana  Boil  25 Minutes  150 
4  Strawberries  Boil  25 Minutes  150 
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 11/09/02  BOTTLING DATE: 1/18/03 
BREWER COMMENTS
Nick Dian - co-brewer. 
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Orange Blossom Special 2 - Mead - 25.B. Varietal Honey Traditional Mead
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1115 / FG: 1050

Silver Medal - Mead
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
Reverse Osmosis water   
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1115 
     Terminal 1050 
YEAST CULTURE: Type Dry 
     Did you use a starter? Yes 
     Company Flor 
     Name Sherry Yeast 
     Amount 2 packets 
YEAST NUTRIENTS: Type Energizer/Nutri 
FERMENTATION Type:
Primary-days: 30 days Temp:70 F.  Glass 
Second.-days:335 days Temp:60 F.  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar na 
     Amount of Priming Sugar none 
MEAD OR CIDER?
       Sweet       Sparkling       Sack
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
18 lb  Fla. Orange Blossom Honey  Steep  15 min  170 
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
4 tsp acid blend   at bottling   
FININGS? No 
BREWING DATE: 12/23/01  BOTTLING DATE: 1/5/03 
BREWER COMMENTS
Bottled with 1 pkg of Champagne yeast. 
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Raspberry Ginger Ambrosia - Mead - 25.E. Other Fruit Melomel
Christopher Hadden, St. Paul, MN
Minnesota Home Brewers Association
OG: 1.080 / FG: 1.016

Bronze Medal - Mead
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.75 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.080 
     Terminal 1.016 
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days: 8 Temp:69   
Second.-days:270 Temp:69   
MEAD OR CIDER?
       Medium       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
15 lbs.  Clover Honey    15 min.  170 
1 lb. 15 oz.  Fresh Raspberries    15 min.  150 
3 lbs.  Raspberry Puree    15 min.  150 
HOPS
OZ. TYPE NAME USE TIME %AA
3 oz.    Ginger Root       
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 08-03-2002  BOTTLING DATE: 05-26-2003 
BREWER COMMENTS
 
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Strong Belgian Ales

Unnamed Tripel - All Grain - 18.B. Tripel
Steve Piatz, Eagan, MN
MHBA
OG:  / FG: 

Gold Medal - Strong Belgian Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 150  60 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Whitelabs 
     Name Trappist 
     Amount  
FERMENTATION Type:
Primary-days: 7 Temp:68  Glass 
Second.-days:30 Temp:71  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 95g/5gallo 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
24  2 row  Mash  60  150 
4.07  Sucrose  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
5  Whole  Hallertauer    90  4.3 
.5  Whole  Saaz    5  n/a 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 1/12/3  BOTTLING DATE: 2/17/3 
BREWER COMMENTS
 
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Alsmodeus Golden Ale 2 - All Grain - 18.C. Belgian Strong Golden Ale
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1102 / FG: 1032

Silver Medal - Strong Belgian Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
Reverse Osmosis water   
Phosphoric Acid to sparge  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 122 F.  25 min 
2. 151 F.  90 min 
3. 172 F.  5 min 
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1102 
     Terminal 1032 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP 570 Strong Belg Gold 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 11 days Temp:78 F.  Glass 
Second.-days:60 days Temp:80 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  Belgian Pils malt  Mash  115 min  var 
1 lb  German Vienna malt  Mash  115 min  var 
2 lb  Belgian Clear Candi Sugar  Boil  60 min   
6 lb  Muessendoerfer Pils  Mash  115 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  Tettnang  Boil  60 min  4.4 
1 oz  Whole  Saaz  Boil  60 min  5.0 
.5 oz  Whole  Saaz  Boil  40 min  5.0 
1 oz  Pellets  Styrian Goldings  Boil  15 min  ? 
SPECIAL INGREDIENTS:
1/2 oz Coriander (60 min)  1 oz Sw Orange Peel (60)  1/2 oz Coriander (15 min) 
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 3/1/03  BOTTLING DATE: 5/12/03 
BREWER COMMENTS
 
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Thunder Dubbel - All Grain - 18.A. Dubbel
Thomas Eibner, St Paul, MN

OG: 1.075 / FG: 1.015

Bronze Medal - Strong Belgian Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 4.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 
2. 170  15 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.075 
     Terminal 1.015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Belgian Abbey II 
     Amount 500ml 
FERMENTATION Type:
Primary-days: 7 Temp:75  Glass 
Second.-days:9 Temp:  Glass 
CARBONATION Bottle Condition 
     Volumes of CO2 2 
     Type of Priming Sugar Primetabs 
     Amount of Priming Sugar 3 pr btl 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10  Durst Pilsner  Mash     
1.5  Dingemans Caramunich  Mash     
.25  De-bittered Black  Mash     
.5  Dingemans Special B  Mash     
.5  Flaked Corn  Mash     
1  Amber Candi Sugar  Boil  90  210 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5  Pellets  Styrian Goldings  Boil  75  4.4 
.5  Pellets  Hallertau Hersbrucker  Boil  30  4.4 
.5  Pellets  Hallertau Hersbrucker  Boil  5  4.4 
SPECIAL INGREDIENTS:
.3 oz coriander @ 5min     
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp @ 15min 
BREWING DATE: 06/28/03  BOTTLING DATE: 07/18/03 
BREWER COMMENTS
 
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Light Lagers

Grandmas Stash - All Grain - 02.A. Bohemian Pilsner
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.066 / FG: 1.015

Gold Medal - Light Lagers
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 112  40 
2. 124  30 
3. 138  45 
4. 153  40 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.066 
     Terminal 1.015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Czeck Pils 
     Amount 1400 mls 
FERMENTATION Type:
Primary-days: 14 Temp:50  Glass 
Second.-days:21 Temp:33  Glass 
Other-days:    2 Temp:60  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
11.5  Pilsner  Mash  155  112-153 
0.5  Aromatic  Mash  155  112-153 
0.25  Crystal 20  Mash  155  112-153 
HOPS
OZ. TYPE NAME USE TIME %AA
0.5  Pellets  Saaz  FirstWort  FW  3.5 
1.5  Pellets  Saaz  Boil  60  3.5 
1.5  Pellets  Saaz  Boil  30  3.5 
1  Pellets  Saaz  Boil  20  3.5 
1  Pellets  Saaz  Boil  2  3.5 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type irish moss 
     Amount 1 tsp 
BREWING DATE: 6/8/03  BOTTLING DATE: 7/12/03 
BREWER COMMENTS
 
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Grandpas Stash -  - 01.C. Classic American Pilsner
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG:  / FG: 

Silver Medal - Light Lagers
2003 Minnesota State Fair Homebrew Contest


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
 
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Baseball CAP - All Grain - 01.C. Classic American Pilsner
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1062 / FG: 1021

Bronze Medal - Light Lagers
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
Reverse Osmosis water   
Phosphoric Acid to sparge  1 tsp 
Gypsum to mash  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 122 F.  30 min 
2. 140 F.  15 min 
3. 158 F.  15 min 
4. 172 F.  15 min 
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1062 
     Terminal 1021 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP800 Pilsner 
     Amount 1 st 
FERMENTATION Type:
Primary-days: 7 days Temp:70 F.  Glass 
Second.-days:21 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
13 lb  American 6-row  Mash  90 min  var 
.5 lb  Briess Carapils  Mash  90 min  var 
2 lb  Flaked Corn  Mash  90 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  Saaz  FirstWort    5.0 
1 oz  Pellets  Cluster  Boil  60 min   
2 oz  Pellets  Liberty  Boil  15 min   
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 4/27/03  BOTTLING DATE: 6/2/03 
BREWER COMMENTS
 
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English and Scottish Ales

Unnamed Export 80 - All Grain - 05.C. Export 80
Jonathan Crist, Shakopee, MN
Minnesota Homebrewers Assn
OG:  / FG: 

Gold Medal - English and Scottish Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gal 
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 whitelabs 
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:  Glass 
     Type of Priming Sugar corn sugar 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type irish moss 
     Amount pinch 
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Stage Mothers English Ale - All Grain - 10.B. Northern English Brown Ale
David Mickelson, Baytown Township, MN

OG: 1.046 / FG: 1.012

Silver Medal - English and Scottish Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
n/a   
MASH PROCEDURES: Temp.(f.) Time
1. 152 F  60 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.046 
     Terminal 1.012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name #1099 Whitbread 
     Amount 125 ml XL pack 
YEAST NUTRIENTS: Type dried blend 
     Company: Wyeast 
     Amount: .5 tsp 
FERMENTATION Type:
Primary-days: 5 Temp:68 F  Glass 
Second.-days:6 Temp:68 F  Glass 
CARBONATION Bottle Condition 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6.5  Maris Otter Pale  Mash  60 mins  152 
.5  Crisps crystal (45L)  Mash  60 mins  152 
.33  Crisps chocolate  Mash  60 mins  152 
.75  dark brown sugar  Boil  90 mins  n/a 
HOPS
OZ. TYPE NAME USE TIME %AA
.75  Whole  Northern Brewer  Boil  60  6.8 
2.0  Whole  Kent Goldings  Boil  30  4.8 
SPECIAL INGREDIENTS:
n/a     
FININGS? Yes 
     Type Irish Moss 
     Amount .5 tsp 
BREWING DATE: 7/7/03  BOTTLING DATE: 7/19/03 
BREWER COMMENTS
I make this recipe at least once a year. This time I thought I would try Wyeast #1099 instead of the usual #1098. I think the #1099 yeast brings this beer closer to a Newcastle-like profile. 
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Kilty McFlettys Export 80 -  - 05.C. Export 80
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG:  / FG: 

Bronze Medal - English and Scottish Ales
2003 Minnesota State Fair Homebrew Contest


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
 
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Strong Ales

Unnamed Barleywine - Malt Extract and Grain - 12.A. English-Style Barleywine
Steve Piatz, Eagan, MN
MHBA
OG: 1.110 / FG: 1.041

Gold Medal - Strong Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.110 
     Terminal 1.041 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Whitelabs 
     Name East Coast 
     Amount  
FERMENTATION Type:
Primary-days: 4 Temp:  Glass 
Second.-days:30 Temp:  Glass 
Other-days:    16 Temp:  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 85g/5gallo 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9.405 kg  2 row  Mash  90  152 
2.246 kg  Aromatic  Mash  90   
0.841 kg  crystal 55  Mash  90   
0.263 kg  black  Mash  90   
0.733 kg  wheat  Mash  90   
6.6#  honey  Boil     
4.29 #  light liq extract  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
426g  Whole  Willamette  Boil  90  5.2 
27g  Whole  Willamette  Boil  20  5.2 
27g  Whole  Willamette  Boil  15  5.2 
27g  Whole  Willamette  Boil  10  5.2 
27g  Whole  Willamette  Boil  5  5.2 
63g  Whole  Willamette  Boil  0  n/a 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 10/14/1  BOTTLING DATE: 12/5/1 
BREWER COMMENTS
 
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Super Strong Old Ale - Malt Extract and Grain - 11.A. Old Ale
Jason Kalenborn, Edina, MN
Minnesota Home Brewers Asssociation
OG: 1080 / FG: 1035

Silver Medal - Strong Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
Filtered  2.5 gal. 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1080 
     Terminal 1035 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name American 
     Amount  
FERMENTATION Type:
Primary-days: 25 Temp:65  Plastic 
Second.-days:30 Temp:65  Glass 
     Type of Priming Sugar corn sugar 
     Amount of Priming Sugar 1/2 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Amber Malt  Boil  60  222 
3.3  Dark Malt  Boil  60  222 
1/2  Crystal 60L malt  Steep  30  155 
1/2  British Brown  Steep  30  155 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  Mt. Hoods  Boil  45   
1  Pellets  Tettanger  Boil  45   
1  Pellets  Tettanger  FirstWort  2   
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 3/01  BOTTLING DATE: 4/25 
BREWER COMMENTS
 
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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: 1.036

Bronze Medal - Strong Ales
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 154  80 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.116 
     Terminal 1.036 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Scottish Ale 
     Amount 2 liters 
FERMENTATION Type:
Primary-days: 20 Temp:64  Glass 
Second.-days:60 Temp:66  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12  Amber LME  Boil     
6  Dark LME  Boil     
13  Maris Otter  Mash  80  154 
2  Munich  Mash  80  154 
2  Mild  Mash  80  154 
2  Aromatic  Mash  80  154 
1  Roasted Barley  Mash  80  154 
1  Chocolate  Mash  80  154 
0.5  Black  Mash  80  154 
0.5  Special B  Mash  80  154 
HOPS
OZ. TYPE NAME USE TIME %AA
4  Pellets  Horizon  Boil  75  7.5 
4  Pellets  Fuggle  Boil  45  5 
4  Pellets  Fuggle  Boil  15  5.4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 2 tsp 
BREWING DATE: 2/15/03  BOTTLING DATE: 5/7/03 
BREWER COMMENTS
 
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Eclectic Beers

Small Potatoes Ale - All Grain - 22.A. Spice-Herb-Vegetable Beer
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1051 / FG: 1008

Gold Medal - Eclectic Beers
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
Reverse Osmosis water   
Phosphoric Acid to sparge  1 tsp 
Burton water salts  1 pkg 
Amylase Enzyme powder  1 oz 
MASH PROCEDURES: Temp.(f.) Time
1. 140 F.  3.5 hr (spuds) 
2. 122 F.  30 min 
3. 151 F.  120 min 
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1051 
     Terminal 1008 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP004 Irish Ale 
     Amount 1 qt. 
FERMENTATION Type:
Primary-days: 7 days Temp:70 F.  Glass 
Second.-days:21 days Temp:65 F.  Glass 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10 lb  Briess 2-row  Mash  150 min  var 
1 lb  Vienna malt  Mash  150 min  var 
5 lb  Yukon Gold potatoes  Mash  150 min  var 
1.5 lb  Rice Hulls  Mash  150 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5 oz  Whole  Hallertau  Boil  60 min   
.5 oz  Pellets  Cascade  Boil  30 min   
.5 oz  Pellets  Cascade  Boil  15 min   
SPECIAL INGREDIENTS:
5 lb Yukon Gold potatoes     
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 3/8/03  BOTTLING DATE: 4/12/03 
BREWER COMMENTS
 
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Rasberry Fun - Malt Extract and Grain - 21.A. Fruit Beer
Jason Kalenborn, Edina, MN
Minnesota Home Brewers Asssociation
OG:  / FG: 

Silver Medal - Eclectic Beers
2003 Minnesota State Fair Homebrew Contest


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 Wyest 
     Name American 
     Amount  
FERMENTATION Type:
Primary-days: 15 Temp:68  Plastic 
Second.-days:25 Temp:68  Glass 
     Type of Priming Sugar Light malt 
     Amount of Priming Sugar 1/2 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Gold Malt  Boil  60  212 
3/4 oz  Crystal 40L  Steep  30  155 
2 oz  Special B  Steep  30  155 
2 oz  Roasted Barley  Steep  30  155 
1  amber dry malt  Boil  60  212 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Cascade  Boil  40   
1  Pellets  Fuggles  Boil  3   
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Boiler Makers Mark - All Grain - 24.A. Specialty-Experimental-Historical Beer
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.068 / FG: 1.022

Bronze Medal - Eclectic Beers
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.068 
     Terminal 1.022 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name London Ale III 
     Amount 1200 mls 
FERMENTATION Type:
Primary-days: 10 Temp:70  Glass 
Second.-days:10 Temp:70  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Maris Otter  Mash  60  152 
2  Golden Promise  Mash  60  152 
2  Mild  Mash  60  152 
1  Chocolate  Mash  60  152 
1  Crystal 50  Mash  60  152 
0.25  Biscuit  Mash  60  152 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  EKG  Boil  60  6.1 
1  Pellets  Fuggle  Boil  30  4.4 
1  Pellets  Fuggle  Boil  5  4.4 
SPECIAL INGREDIENTS:
750 mls of Bourbon     
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 6/29/03  BOTTLING DATE: 7/18/03 
BREWER COMMENTS
Added 750 mls of Knob Creek Bourbon at kegging. 
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Dark European Lagers

Defacator Dopplebock - All Grain - 14.C. Doppelbock
Mike/Mike Ward/Dawson, Saint Paul, MN

OG: 1076 / FG: ????

Gold Medal - Dark European Lagers
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 3 
WATER TREATMENT:Type(s) Amount
filtered   
MASH PROCEDURES: Temp.(f.) Time
1. 122  20 
2. 154  90 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1076 
     Terminal ???? 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 2124 
     Amount 1 L 
FERMENTATION Type:
Primary-days: 10 Temp:55  Glass 
Second.-days:120 Temp:32  Glass 
     Type of Priming Sugar primetabs 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4  Pils  Mash     
2  Munich  Mash     
2   Dark Munich  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
.75  Pellets  Hallertau  Boil  60  4.4 
.25  Pellets  same  Boil  5  4.4 
SPECIAL INGREDIENTS:
Love     
FININGS?  
     Type  
     Amount  
BREWING DATE: 01.23.03  BOTTLING DATE: 07.09.03 
BREWER COMMENTS
 
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Liberator Lager - Malt Extract and Grain - 14.C. Doppelbock
Bob and Judy Stanislaw, Stillwater, MN

OG: 1.092 / FG: 1.022

Silver Medal - Dark European Lagers
2003 Minnesota State Fair Homebrew Contest


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 1.092 
     Terminal 1.022 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name Bavarian lager 
     Amount 1 package 
FERMENTATION Type:
Primary-days: 10 Temp:60  Plastic 
Second.-days:49 Temp:55  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar DME 
     Amount of Priming Sugar 1 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9.3  Amber Malt  Boil  1 hour  170 
3  dark malt  Boil  1 hour  170 
1  munich malt  Steep  30 min  155 
1/2  chocolate malt  Steep  30 min  155 
1/2   crystal malt-60L  Steep  30 min  155 
2 oz  black patent malt  Steep  30 min  155 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  northern brewer  FirstWort  1 hour  8 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 01/21/03  BOTTLING DATE: 03/23/03 
BREWER COMMENTS
 
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In Between the Bocks - All Grain - 14.A. Traditional Bock
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.080 / FG: 1.023

Bronze Medal - Dark European Lagers
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 122  45 
2. 153  75 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.080 
     Terminal 1.023 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Bavarian Lager 
     Amount  
FERMENTATION Type:
Primary-days: 20 Temp:48  Glass 
Second.-days:60 Temp:34  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10  Pilsner  Mash  120  122-153 
3  Munich  Mash  120  122-153 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5  Pellets  Hallertau  Boil  60  4 
1.5  Pellets  Hallertau  Boil  20  4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount  
BREWING DATE: 2/11/03  BOTTLING DATE: 5/13/03 
BREWER COMMENTS
 
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Cider

Dickens Cider - Cider - 26.B. New England-Style Cider
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1083 / FG: 1020

Gold Medal - Cider
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1083 
     Terminal 1020 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP 775 English Cider 
     Amount 1 quart 
FERMENTATION Type:
Primary-days: 14 days Temp:70 F.  Glass 
Second.-days:6a0 days Temp:65 F.  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 1/2 cup 
MEAD OR CIDER?
       Sweet       Still      
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
7 gal  Apple Cider  Boil  90 min  212 
4 lb  Brown Sugar  Steep  1 min  212 
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 12/29/02  BOTTLING DATE: 2/9/03 
BREWER COMMENTS
Boiled 7 gallons of fresh cider pressings down to 5 gallons, then added 4 lb brown sugar. Immersion chilled. 
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Tart Cherry Cider - Cider - 26.C. Specialty Cider and Perry
Mark Glewwe, Prior Lake, MN
Minnesota Home Brewers Association
OG: 1.042 / FG: 

Silver Medal - Cider
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6 
WATER TREATMENT:Type(s) Amount
None   
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.042 
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company WYeast 
     Name British 1098 
     Amount  
FERMENTATION Type:
Primary-days: 10 Temp:  Glass 
Second.-days:90 Temp:  Glass 
MEAD OR CIDER?
       Medium       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6.0  Apple Juice  Boil  0:15  212 
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
Tart Cherry Extract     
FININGS?  
     Type  
     Amount  
BREWING DATE: 07 Nov 02  BOTTLING DATE: 01 Feb 02 
BREWER COMMENTS
Tart Cherry Extract added as part of secondary. 
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Bad Batch Cider - Cider - 26.A. Standard Cider and Perry
Mitch Vars, Minneapolis, MN

OG:  / FG: 

Bronze Medal - Cider
2003 Minnesota State Fair Homebrew Contest


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 25 
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: 150 Temp:45  Glass 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 1 cp/5 gl 
MEAD OR CIDER?
       Dry       Sparkling       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: sept 01  BOTTLING DATE: april 01 
BREWER COMMENTS
 
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