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