2005 Minnesota State Fair
WINNER'S REPORT

BEST OF SHOW
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  01.D. Munich Helles  Micks Generous Offering  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Porters and Stouts
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  13.F. Russian Imperial Stout  Summer Imp  Jon Messier  Minneapolis, MN  
 2  13.B. Sweet Stout  Old Bessie Stout  Don Hettinga  Rochester, MN  
 3  13.F. Russian Imperial Stout  Succubus Double-C Imperial Stout  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
Light Ales and Wheat Beers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  06.A. Cream Ale  Craptastic Cream Ale  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  15.D. Roggenbier (German Rye Beer)  Life of Ryely  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  07.B. California Common Beer  California Dreaming  John Meyer  Edina, MN  
Belgian and French Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  16.A. Witbier  I Love Good Wit 3  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 2  17.D. Straight (Unblended) Lambic  Low Pee H  Steve Piatz  Eagan, MN  MHBA
 3  17.B. Flanders Red Ale  Whats in a name  Steve Piatz  Eagan, MN  MHBA
American Ales and IPAs
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  10.C. American Brown Ale  Backwoods Brown  Neil Bromenshenkel  Richfield, MN  
 2  14.B. American IPA  Yellow Helicopter  Charlie Rohwer  St Paul, MN  SPHBC
 3  10.A. American Pale Ale  Orono Pale Ale  Todd Murley  Orono, MN  Minnesota Homebrewers Association
Mead
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  26.C. Open Category Mead  Danish/Swedish Gloeg Mead  Thomas Eibner  St Paul, MN  SPHBC
 2  24.C. Sweet Mead  Sweet Sparkling OB  Thomas Eibner  St Paul, MN  SPHBC
 3  26.A. Metheglin  Crazy about Saffron  G.L. Exire LaTour  Minneapolis, MN  MnHB/CRAZY
Strong Belgian Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  18.B. Belgian Dubbel  Dubbel Down  James Coplin  Minneapolis, MN  
 2  18.C. Belgian Tripel  Deluge  Delano DuGarm  St. Paul, MN  St. Paul Homebrew Club
 3  18.C. Belgian Tripel  Saint Agatha Ale  Steve Piatz  Eagan, MN  MHBA
Light Lagers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  01.D. Munich Helles  Micks Generous Offering  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  03.B. Oktoberfest-Marzen  Oktoberfest  Nick Cucci  Lakeville, MN  
 3  02.C. Classic American Pilsner  Pre Prohibition Favorite  David Gobran  Maplewood, MN  Minnesota Home Brewers Association
English, Irish and Scottish Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  09.A. Scottish Light 60/-  Pub Session Sixty  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  09.D. Irish Red Ale  Als Red  Al Krug  St. Paul, MN  Minnesota Home Brewers Association
 3  08.B. Special/Best/Premium Bitter  Annulment Ale  John Longballa  Saint Paul, MN  Minnesota Homebrewers Association
Strong Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  19.B. English Barleywine  Wicked Strong BW  Thomas Eibner  St Paul, MN  SPHBC
 2  19.B. English Barleywine  Single-Malt Scottish Eis-Barleywine  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  19.A. Old Ale  Superior Strong Ale  Mark Shaneck  Saint Paul, MN  
Eclectic Beers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  20.A. Fruit Beer  Mounds Bar Porter  John Longballa  Saint Paul, MN  Minnesota Homebrewers Association
 2  23.A. Specialty Beer  Breakfast in Saint Petersburg  Vance Donner  New Ulm, MN  
 3  21.A. Spice/Herb/Vegetable Beer  Rubia Picante  Charlie Rohwer  St Paul, MN  SPHBC
Dark European Lagers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  04.C. Schwarzbier  The dAHkness  Kris England  Minneapolis, MN  SPHBC
 2  05.C. Doppelbock  Moosebutt Dopplebock  John Ratcliff  Rosemount, MN  
 3  05.C. Doppelbock  Scrape the bottom  Steve Piatz  Eagan, MN  MHBA
Cider
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  28.C. Apple Wine  Kitchen Sink Apple Wine  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 2  27.A. Common Cider  Tree Top Apple Cider  Mark Bohrer  St. Louis Park, MN  Midwest Supplies
 3  27.A. Common Cider  Unnamed Cider  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club

Total Entries: 234
01.Porters and Stouts18 Entries
02.Light Ales and Wheat Beers32 Entries
03.Belgian and French Ales17 Entries
04.American Ales and IPAs24 Entries
05.Mead26 Entries
06.Strong Belgian Ales11 Entries
07.Light Lagers25 Entries
08.English, Irish and Scottish Ales22 Entries
09.Strong Ales4 Entries
10.Eclectic Beers32 Entries
11.Dark European Lagers14 Entries
12.Cider9 Entries


Porters and Stouts

 Summer Imp - Malt Extract and Grain - 13.F. Russian Imperial Stout
Jon Messier, Minneapolis, MN

OG: 1.065 / FG: 1.020

Gold Medal - Porters and Stouts
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.065 
     Terminal 1.020 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Irish Ale 
     Amount 1 pack 
FERMENTATION Type:
Primary-days: 7 Temp:75  Glass 
Second.-days:10 Temp:70  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 2/3 c. 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4.5  Alexander Dark LME  Boil  60   
5.75  Alexander Light LME  Boil  60   
1/2  Chocolate  Steep  30  155 
1/2  Roasted Barley  Steep  30  155 
HOPS
OZ. TYPE NAME USE TIME %AA
3  Pellets  Chinook  Boil  0-60  12 
2  Whole  Cascade  Boil  30-60  6.7 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE: 4/16 
BREWER COMMENTS
 
Hop Back
Hop Back
Old Bessie Stout - Malt Extract and Grain - 13.B. Sweet Stout
Don Hettinga, Rochester, MN

OG: 1.056 / FG: 1.28

Silver Medal - Porters and Stouts
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 30 
SPECIFIC GRAVITIES: Original 1.056 
     Terminal 1.28 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name Irish Ale #1084 
     Amount 125 ml 
FERMENTATION Type:
Primary-days: 5 Temp:60  Plastic 
Second.-days:7 Temp:60  Glass 
CARBONATION Bottle Condition 
     Volumes of CO2 2.4 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 3.78 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
1  Caramel 10  Steep  30  155 
.25  Black Patent Malt  Steep  30  155 
.25  Chocolate Malt  Steep  30  155 
3  Dark DME  Boil  60  212 
3.3  Dark LME  Boil  60  212 
1  Lactose  Boil  10  212 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  Goldings  Boil  45  4 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 2/5/05  BOTTLING DATE: 2/18/05 
BREWER COMMENTS
 
Hop Back
Hop Back
Succubus Double-C Imperial Stout - Malt Extract and Grain - 13.F. Russian Imperial Stout
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Porters and Stouts
2005 Minnesota State Fair


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: 2004 
BREWER COMMENTS
 
Hop Back
Hop Back

Light Ales and Wheat Beers

Craptastic Cream Ale - All Grain - 06.A. Cream Ale
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Gold Medal - Light Ales and Wheat Beers
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1056 
     Amount 1800 mls 
FERMENTATION Type:
Primary-days: 10 Temp:68  Glass 
Second.-days:40 Temp:35  Steel 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8  pilsner  Mash  60  152 
8  6 Row  Mash  60  152 
4  Flaked Corn  Mash  60  152 
2  Flaked Rice  Mash  60  152 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  Hallertau    60  4 
1  Pellets  Hallertau    5  4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type irish moss 
     Amount 1 tsp 
BREWING DATE: 6/22/05  BOTTLING DATE: 8/12/05 
BREWER COMMENTS
 
Hop Back
Hop Back
Life of Ryely - All Grain - 15.D. Roggenbier (German Rye Beer)
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Silver Medal - Light Ales and Wheat Beers
2005 Minnesota State Fair


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
California Dreaming - Malt Extract and Grain - 07.B. California Common Beer
John Meyer, Edina, MN

OG: 1.052 / FG: Unknown

Bronze Medal - Light Ales and Wheat Beers
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Spring   6.0 Gallon 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.052 
     Terminal Unknown 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name California Lager 2112 
     Amount  
FERMENTATION Type:
Primary-days: 14 Temp:60  Glass 
Second.-days:21 Temp:50  Glass 
Other-days:    21 Temp:38  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn 
     Amount of Priming Sugar 3/4 Cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Gold Malt  Boil  60  212 
3.3   Amber Malt  Boil  60  212 
.5  Crystal 10 L  Steep  30  155 
.5  Carapils  Steep  30  155 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Northern Brewers  Boil  60   
2  Pellets  Cascade  Boil  10   
1  Pellets  Goldings  Boil  5   
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 2 Teaspoons 
BREWING DATE: March 2005  BOTTLING DATE: May 2005 
BREWER COMMENTS
 
Hop Back
Hop Back

Belgian and French Ales

I Love Good Wit 3 - Malt Extract and Grain - 16.A. Witbier
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1062 / FG: 

Gold Medal - Belgian and French Ales
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
R/O Water   
MASH PROCEDURES: Temp.(f.) Time
1. 148 F  80 min 
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1062 
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP400 Belgian Wit Ale 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 14 Temp:70 F  Glass 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6 lb  Rahr 2-Row  Mash  80 min  148 F 
6 lb  Raw Red Wheat  Mash  80 min  148 F 
1 lb  Oat Flakes  Mash  80 min  148 F 
1 lb  Clear Belgian Candi Sugar  Boil  80 min  212 F 
3 lb  Extra Light DME  Boil  80 min  212 F 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  Tettnanger  Boil  60 min  5.5 
1 oz  Pellets  Hallertauer  Boil  60 min  5 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 7/2005  BOTTLING DATE: 7/2005 
BREWER COMMENTS
 
Hop Back
Hop Back
Low Pee H - Malt Extract Only - 17.D. Straight (Unblended) Lambic
Steve Piatz, Eagan, MN
MHBA
OG: 1057 / FG: 

Silver Medal - Belgian and French Ales
2005 Minnesota State Fair


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
 
Hop Back
Hop Back
Whats in a name - All Grain - 17.B. Flanders Red Ale
Steve Piatz, Eagan, MN
MHBA
OG: NA / FG: nA

Bronze Medal - Belgian and French Ales
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original NA 
     Terminal nA 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Roselare 
     Amount  
FERMENTATION Type:
Primary-days: 7 Temp:69-75  Glass 
Second.-days:28 Temp:65-70  Glass 
Other-days:    8 months Temp:75-85  Plastic 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 130g / 5ga 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
2.84  2-row  Mash    151 
13  Munich  Mash    151 
4  Vienna  Mash    151 
HOPS
OZ. TYPE NAME USE TIME %AA
69g  Whole  Mt Hood  Boil  90  5.1 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type 2 Whirfloc for 20 
     Amount  
BREWING DATE: 1/11/04  BOTTLING DATE: 10/15/04 
BREWER COMMENTS
 
Hop Back
Hop Back

American Ales and IPAs

Backwoods Brown -  - 10.C. American Brown Ale
Neil Bromenshenkel, Richfield, MN

OG: 1.050 / FG: 1.010

Gold Medal - American Ales and IPAs
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
gypsum  1 tsp. 
phosphoric acid  1 tsp. 
MASH PROCEDURES: Temp.(f.) Time
1. 154  1 hr 
2. 168   15 min 
BOILING TIME: Minutes 70 
SPECIFIC GRAVITIES: Original 1.050 
     Terminal 1.010 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name #1056 American Ale 
     Amount 650 ml 
FERMENTATION Type:
Primary-days: 6 Temp:168  Glass 
Second.-days:22 Temp:168  Glass 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 4 0z. 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8  US 2-Row  Mash  1 hr 15 m  154 
.25  Crisp Chocolate  Mash  1 hr 15 m  154 
.25  Dingemans Special B  Mash  1 hr 15 m  154 
.25  Dingemans Biscuit  Mash  1 hr 15 m  154 
.25  Breiss Special Roast  Mash  1 hr 15 m  154 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Kent Goldings  Boil  70  6.1 
1  Pellets  Kent Goldings  Boil  10  5.0 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 4/30/05  BOTTLING DATE: 5/28/05 
BREWER COMMENTS
 
Hop Back
Hop Back
Yellow Helicopter -  - 14.B. American IPA
Charlie Rohwer, St Paul, MN
SPHBC
OG: 1.062 / FG: 1.014

Silver Medal - American Ales and IPAs
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.25 
WATER TREATMENT:Type(s) Amount
gypsum  0.75t 
MASH PROCEDURES: Temp.(f.) Time
1. 150   60 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.062 
     Terminal 1.014 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1335 British II 
     Amount  
FERMENTATION Type:
Primary-days: 4 Temp:65  Glass 
Second.-days:11 Temp:68  Glass 
Other-days:    5 Temp:68  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar dextrose 
     Amount of Priming Sugar 0.75c 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
13.125  Schreier 2row  Mash     
0.75  Briess carapils  Mash     
0.625  Briess 60L  Mash     
0.5  flaked rye  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
0.33  Whole  Chinook  FirstWort  FWH  13.1 
0.75  Whole  Amarillo  FirstWort  FWH  9 
0.33  Whole  Chinook  Boil  60  13.1 
1  Whole  Amarillo  Boil  60  9 
0.33  Whole  Chinook  Boil  2  13.1 
1  Pellets  Amarillo  Boil  2  7 
0.33  Whole  Chinook  Dry-Secondary     
1  Pellets  Amarillo  Dry-Secondary     
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: March26  BOTTLING DATE: April15 
BREWER COMMENTS
 
Hop Back
Hop Back
Orono Pale Ale - All Grain - 10.A. American Pale Ale
Todd Murley, Orono, MN
Minnesota Homebrewers Association
OG: 1.050 / FG: 1.009

Bronze Medal - American Ales and IPAs
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 
2. 168  10 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.050 
     Terminal 1.009 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP001 
     Amount 750 ml 
FERMENTATION Type:
Primary-days: 12 Temp:67  Glass 
Second.-days:14 Temp:66  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.6 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9  Pale Ale Malt  Mash  60  152 
1.5  Munich Malt  Mash  60  152 
0.5  Crystal 60L  Mash  60  152 
0.5  Caramel Pils  Mash  60  152 
HOPS
OZ. TYPE NAME USE TIME %AA
0.75  Pellets  Magnum  Boil  75  13.5 
0.5  Pellets  Cascade  Boil  25  5.7 
0.5  Pellets  Cascade  Boil  10  5.7 
0.25  Pellets  Cascade  Boil  5  5.7 
0.75  Pellets  Cascade  Dry-Secondary  14 days  5.7 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Whirlfloc 
     Amount 1 tablet 
BREWING DATE: 5-15-2005  BOTTLING DATE: 6-9-2005 
BREWER COMMENTS
 
Hop Back
Hop Back

Mead

Danish/Swedish Gloeg Mead -  - 26.C. Open Category Mead
Thomas Eibner, St Paul, MN
SPHBC
OG:  / FG: 

Gold Medal - Mead
2005 Minnesota State Fair


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:
Mulling Spice Red Pyment  Bordeaux-style pyment  with Mulling Spice 
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Co-brewer: Kris England 
Hop Back
Hop Back
Sweet Sparkling OB -  - 24.C. Sweet Mead
Thomas Eibner, St Paul, MN
SPHBC
OG:  / FG: 

Silver Medal - Mead
2005 Minnesota State Fair


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:
Orange Blossom Honey     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Crazy about Saffron - Mead - 26.A. Metheglin
G.L. Exire LaTour, Minneapolis, MN
MnHB/CRAZY
OG:  / FG: 

Bronze Medal - Mead
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 3 
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 Sweet Mead 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Sweet       Sparkling       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
1 gram of saffron     
FININGS?  
     Type  
     Amount  
BREWING DATE: 2/28/05  BOTTLING DATE: 7/4/05 
BREWER COMMENTS
Added 1 gram of saffron 
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Strong Belgian Ales

Dubbel Down - Malt Extract and Grain - 18.B. Belgian Dubbel
James Coplin, Minneapolis, MN

OG:  / FG: 

Gold Medal - Strong Belgian Ales
2005 Minnesota State Fair


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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Deluge - Mead - 18.C. Belgian Tripel
Delano DuGarm, St. Paul, MN
St. Paul Homebrew Club
OG:  / FG: 

Silver Medal - Strong Belgian Ales
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
none   
MASH PROCEDURES: Temp.(f.) Time
1. 150  90 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company white lab 
     Name 530 
     Amount  
YEAST NUTRIENTS: Type None 
FERMENTATION Type:
Primary-days: 14 Temp:65  Plastic 
Second.-days:21 Temp:70  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar sugar 
     Amount of Priming Sugar 3/4 cup 
MEAD OR CIDER?
                    
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
21.5  2 row malt  Mash  150  90 
4.25  Munich malt  Mash  150  90 
4  White Sugar  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Simcoe  Boil  60  12.0 
1  Pellets  Gem  Boil  60  17.0 
3  Pellets  Liberty  Boil  15  5.2 
1  Pellets  Liberty  Steep  0  5.2 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 6/5/05  BOTTLING DATE: 7/3/05 
BREWER COMMENTS
 
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Saint Agatha Ale - All Grain - 18.C. Belgian Tripel
Steve Piatz, Eagan, MN
MHBA
OG: 1.079 / FG: 1.007

Bronze Medal - Strong Belgian Ales
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 150  60 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.079 
     Terminal 1.007 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Trappist 
     Amount  
FERMENTATION Type:
Primary-days: 21 Temp:69-72  Glass 
Second.-days:19 Temp:69-72  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 120g per 5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
25.08  2 row  Mash  60  150 
4.26  Sucrose  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
164g  Whole  Hallertauer  Boil  90  3.6 
34g  Whole  Hallertauer  Boil  90  3.3 
22g  Whole  Spalt  Boil  90  5.1 
18g  Whole  Saaz  Boil  5  na 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Whirlfloc 
     Amount 2 tablets 20 mi 
BREWING DATE: 10/29/04  BOTTLING DATE: 12/6/04 
BREWER COMMENTS
 
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Light Lagers

Micks Generous Offering - All Grain - 01.D. Munich Helles
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.054 / FG: 1.008

Gold Medal - Light Lagers
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 110  20 
2. 122  30 
3. 142  45 
4. 155  30 
BOILING TIME: Minutes 85 
SPECIFIC GRAVITIES: Original 1.054 
     Terminal 1.008 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Bavarian Lager 
     Amount 1500 mls 
FERMENTATION Type:
Primary-days: 14 Temp:50  Glass 
Second.-days:30 Temp:33  Steel 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
20  German Pilsner Malt  Mash  125  varies 
1  Carafoam  Mash  125  varies 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Hallertau  Boil  60  3.4 
1  Pellets  Hallertau  Boil  5  3.4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type irish moss 
     Amount 1 tsp 
BREWING DATE: 7/1/05  BOTTLING DATE: 8/12/05 
BREWER COMMENTS
 
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Oktoberfest - All Grain - 03.B. Oktoberfest-Marzen
Nick Cucci, Lakeville, MN

OG: 1.053 / FG: 1.013

Silver Medal - Light Lagers
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 151  60 minutes 
2. 168  10 minutes 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.053 
     Terminal 1.013 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 2308 
     Amount  
FERMENTATION Type:
Primary-days: 7 Temp:53  Steel 
Second.-days:14 Temp:53  Steel 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
18  Pale Malt  Mash     
4  Munich Malt  Mash     
1  CaraMunich  Mash     
.5  Crystal 55L  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
2  Whole  Perle  Boil  45  6.25 
1  Whole  Saaz  Boil  30  2.50 
1  Whole  Tettnanger  Boil  15  4.5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Pre Prohibition Favorite - All Grain - 02.C. Classic American Pilsner
David Gobran, Maplewood, MN
Minnesota Home Brewers Association
OG: 1.047 / FG: 1.013

Bronze Medal - Light Lagers
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.0 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 123F  30 min 
2. 152F  60 min 
3. 168F  5 min 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.047 
     Terminal 1.013 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Pilsen Lager 2007 
     Amount 600 ml 
FERMENTATION Type:
Primary-days: 13 Temp:52  Glass 
Second.-days:85 Temp:33  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn sugar 
     Amount of Priming Sugar 1.2 oz 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
7.50  Pale Malt (6-row)  Mash     
0.50  Cara-Pils  Mash     
1.00  Flaked Corn  Mash     
0.50  Flaked Rye  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1.75  Whole  Tettnanger  Boil  75 min  3.0 
0.50  Whole  Hallertauer  Boil  45 min  2.5 
1.0  Whole  Hallertauer  Boil  10 min  2.5 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1/2 tsp, 15 min 
BREWING DATE: 2/5/2005  BOTTLING DATE: 5/9/2005 
BREWER COMMENTS
 
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English, Irish and Scottish Ales

Pub Session Sixty - All Grain - 09.A. Scottish Light 60/-
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Gold Medal - English, Irish and Scottish Ales
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1728 Scottish 
     Amount 1500 mls 
FERMENTATION Type:
Primary-days: 8 Temp:68  Glass 
Second.-days:16 Temp:68  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8  Maris Otter  Mash  60  153 
8  Golden Promise  Mash  60  153 
1  Flaked Barely  Mash  60  153 
0.5  Special B  Mash  60  153 
0.5  Roast Barely  Mash  60  153 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  EKG  Boil  60  5.7 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type irish moss 
     Amount 1 tsp 
BREWING DATE: 5/10/05  BOTTLING DATE: 6/5/05 
BREWER COMMENTS
 
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Als Red - Malt Extract and Grain - 09.D. Irish Red Ale
Al Krug, St. Paul, MN
Minnesota Home Brewers Association
OG:  / FG: 

Silver Medal - English, Irish and Scottish Ales
2005 Minnesota State Fair


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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Annulment Ale - All Grain - 08.B. Special/Best/Premium Bitter
John Longballa, Saint Paul, MN
Minnesota Homebrewers Association
OG:  / FG: 

Bronze Medal - English, Irish and Scottish Ales
2005 Minnesota State Fair


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

Wicked Strong BW - All Grain - 19.B. English Barleywine
Thomas Eibner, St Paul, MN
SPHBC
OG:  / FG: 

Gold Medal - Strong Ales
2005 Minnesota State Fair


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
Co-brewer: Kris England 
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Single-Malt Scottish Eis-Barleywine - All Grain - 19.B. English Barleywine
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1112 / FG: 1030

Silver Medal - Strong Ales
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Gypsum (to mash)  1/2 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 120 F.  20 min 
2. 144 F  60 min 
3. 170 F  5 min 
BOILING TIME: Minutes 180 min 
SPECIFIC GRAVITIES: Original 1112 
     Terminal 1030 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Edinburgh 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 13 Temp:65 F.  Glass 
Second.-days:60 Temp:65 F.  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 3/4 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
28 lb  Maris Otter  Mash  80 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
2.5 oz  Pellets  Challenger  Boil  90 min  7.0 AA 
1 oz  Pellets  Challenger  Boil  15 min  7.0 AA 
1 oz  Pellets  Challenger  Boil  1 min  7.0 AA 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 7/26/03  BOTTLING DATE: 9/25/03 
BREWER COMMENTS
 
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Superior Strong Ale - Malt Extract and Grain - 19.A. Old Ale
Mark Shaneck, Saint Paul, MN

OG: 1.070 / FG: 1.014

Bronze Medal - Strong Ales
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.070 
     Terminal 1.014 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name American Ale 
     Amount 50 mL 
FERMENTATION Type:
Primary-days: 7 Temp:68  Plastic 
Second.-days:100 Temp:70  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 5 oz 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Amber LME  Boil  60  212 
3.3  Dark LME  Boil  60  212 
0.5  Crystal 60L malt  Steep  30  150 
0.5  British Brown malt  Steep  30  150 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  Mt Hood  Boil  60  4.9 
1  Pellets  Tettnang  Boil  2  3.9 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 1/14/2005  BOTTLING DATE: 5/1/2005 
BREWER COMMENTS
Superior Strong Extract Kit from Midwest Homebrew Supplies 
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Eclectic Beers

Mounds Bar Porter -  - 20.A. Fruit Beer
John Longballa, Saint Paul, MN
Minnesota Homebrewers Association
OG:  / FG: 

Gold Medal - Eclectic Beers
2005 Minnesota State Fair


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:
coconut     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Breakfast in Saint Petersburg - Mead - 23.A. Specialty Beer
Vance Donner, New Ulm, MN

OG: 1.105 / FG: Forgot to

Silver Medal - Eclectic Beers
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Aunt Mabels spring water  10.5 gal. 
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 min. 
BOILING TIME: Minutes 95 
SPECIFIC GRAVITIES: Original 1.105 
     Terminal Forgot to  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Scottish Ale 
     Amount 1 pint 
FERMENTATION Type:
Primary-days: 41 Temp:68  Glass 
Second.-days:20 Temp:68  Glass 
     Type of Priming Sugar corn sugar 
     Amount of Priming Sugar .75 cup 
MEAD OR CIDER?
                    
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
14  Crisp maris otter  Mash  60 min.  153 
.5  Crisp roasted barley  Mash  60 min.  153 
.5  Crisp chocolate  Mash  60 min.  153 
.5  Crisp black malt  Mash  60 min.  153 
1  Simpsons crystal  Mash  60 min.  153 
1   rolled oats  Mash  60 min.  153 
1  flaked oats  Mash  60 min.   153 
.5   chopped raisins  Boil  95 min.  boil 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Galena  Boil  80 min.   
1  Pellets  Fuggles  Boil  50 min.   
1  Pellets  Willamette  Boil  15 min.   
SPECIAL INGREDIENTS:
4 cinnamon sticks in   secondary   
FININGS? Yes 
     Type Irish moss 
     Amount 1 tsp. 
BREWING DATE: 1-30-05  BOTTLING DATE: 4-2-05 
BREWER COMMENTS
This is a Russian Imperial Cinnamon Raisin Oatmeal Stout brewed to to honor the adoption of our little Russian boy. When I racked into the secondary, I added a mixture of 1 cup water/ one half cup DME and some Champagne yeast to finish it off. 
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Rubia Picante - All Grain - 21.A. Spice/Herb/Vegetable Beer
Charlie Rohwer, St Paul, MN
SPHBC
OG: 1.051 / FG: 1.014

Bronze Medal - Eclectic Beers
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 4.5 
WATER TREATMENT:Type(s) Amount
CaCl2  3/4 t 
lactic acid  1 t 
MASH PROCEDURES: Temp.(f.) Time
1. 148  10 
2. 155  55 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.051 
     Terminal 1.014 
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company Safale 
     Name S-04 
     Amount 1 pkg 
FERMENTATION Type:
Primary-days: 3 Temp:70  Glass 
Second.-days:8 Temp:55  Glass 
Other-days:    3 Temp:55  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar dextrose 
     Amount of Priming Sugar 0.5 c 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6.5  Rahr 2row  Mash     
1.5  Durst wheat  Mash     
1  Briess Munich  Mash     
1  Durst Vienna  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Spalt  Boil  40  5.7 
0.5  Pellets  Spalt  Boil  30  5.7 
0.5  Pellets  Spalt  Boil  0  5.7 
0.5  Pellets  Amarillo  Boil  0  5.7 
SPECIAL INGREDIENTS:
5 Jalapeno peppers  3.5 Serrano Peppers   
FININGS? Yes 
     Type Whirlfloc, divergan 
     Amount 1 
BREWING DATE: May1  BOTTLING DATE: May14 
BREWER COMMENTS
Stemmed, seeded, and cut peppers in half. Roasted in oven, removed skins, then froze. Three days later, added peppers to 1 cup boiling water for 15 seconds. Added it all into the beer. Racked off peppers 4 hours later, bottled 3 days after that. 
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Dark European Lagers

The dAHkness - All Grain - 04.C. Schwarzbier
Kris England, Minneapolis, MN
SPHBC
OG:  / FG: 

Gold Medal - Dark European Lagers
2005 Minnesota State Fair


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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Moosebutt Dopplebock - All Grain - 05.C. Doppelbock
John Ratcliff, Rosemount, MN

OG: 1.070 / FG: 1.010

Silver Medal - Dark European Lagers
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Gypsum  1 Tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 122  30 min 
2. 152  60 
3. 170  10 
4. 168 Sparge  70 
BOILING TIME: Minutes 120 
SPECIFIC GRAVITIES: Original 1.070 
     Terminal 1.010 
YEAST CULTURE: Type  
     Did you use a starter? Yes 
     Company Saflager Yeast 
     Name Lager Yeast 
     Amount 1 Pint 
YEAST NUTRIENTS: Type n/a 
FERMENTATION Type:
Primary-days: 14 Temp:55  Glass 
Second.-days:42 Temp:35  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Dried Malt 
     Amount of Priming Sugar 1 1/4 cups 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12  Lager Malt  Mash     
1 1/2  120 degree Carmel  Mash     
1/4  Carapils  Mash     
1  Munich 20 degree  Mash     
1/4  Black Malt  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
3/4  Pellets  Northern Brewer  Boil  90 min  8 
3/4  Pellets  Hallertau  Boil  15 min  4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 oz 
BREWING DATE: 11/13/2004  BOTTLING DATE: 01/08/2005 
BREWER COMMENTS
none 
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Scrape the bottom - All Grain - 05.C. Doppelbock
Steve Piatz, Eagan, MN
MHBA
OG: 1.080 / FG: na

Bronze Medal - Dark European Lagers
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.080 
     Terminal na 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Bock 
     Amount  
FERMENTATION Type:
Primary-days: 21 Temp:51-53  Glass 
Second.-days:na Temp:32  Glass 
Other-days:    na Temp:32  Steel 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3.38  Pilsner  Mash     
0.28  Carafa II  Mash     
5  Dark Munich  Mash     
1.15  Light German Crystal  Mash     
1.15  Dark German Crystal  Mash     
18  Ligth Munich  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
5.38  Whole  Hallertauer  Boil  90  3.5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 10/28/04  BOTTLING DATE: 8/10/05 
BREWER COMMENTS
Double decoction per Daryl Richmond in Bock book 
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Cider

Kitchen Sink Apple Wine - Cider - 28.C. Apple Wine
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Gold Medal - Cider
2005 Minnesota State Fair


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?
       Medium       Still       Sack
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE: 2004 
BREWER COMMENTS
 
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Tree Top Apple Cider -  - 27.A. Common Cider
Mark Bohrer, St. Louis Park, MN
Midwest Supplies
OG:  / FG: 

Silver Medal - Cider
2005 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 4 
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: 1-16-05  BOTTLING DATE: 3-22-05 
BREWER COMMENTS
 
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Unnamed Cider -  - 27.A. Common Cider
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Bronze Medal - Cider
2005 Minnesota State Fair


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: 3/12/05  BOTTLING DATE: 8/12/05 
BREWER COMMENTS
4 gallons of cider, wine yeast, filtered and sweetened with more cider. 
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