2007 Upper Mississippi Mash-Out
WINNER'S REPORT

January 27, 2007: Upper Mississippi Mash-Out Winners List and Recipes

BEST OF SHOW - BEER
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  17.A. Berliner Weisse  Der Unangenehm Hodensack  Kristin England  St. Paul, MN  SPHBC
BEST OF SHOW - MEAD
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  26.A. Metheglin  Mesquite Agave Chipotle Mead  Paul Dienhart  Minnetonka, MN  St. Paul Homebrewers
BEST OF SHOW - CIDER
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  27.B. English Cider  English Cider  Gary Awdey  Eden, NY  
YELLOW SNOW AWARD - MOST ENTRIES
Brewer Name Location Club Name
Steve Piatz  Eagan, MN  St. Paul Homebrewer's Club
BLIZZARD AWARD - MOST POINTS BY A CLUB
Club Name
 St. Paul Home Brewer's Club
Light Lager
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  01.B. Standard American Lager  Gracies Old Dog Lager  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  01.D. Munich Helles  Munich Helles  Dan Malcic  Calumet City, IL  
 3  01.E. Dortmunder Export  Sweaty Brow Export Lager 95  Norman Jufer  Ontario, CA  Inland Empire Brewers
Pilsner
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  02.C. Classic American Pilsner  Classic American Pilsner  Alex Buerckholtz  Asheville, NC  Mountain Ale and Lager Tasters
 2  02.A. German Pilsner  Liquid Shtuch  Alan Pearlstein  Walled Lake, MI  
 3  02.A. German Pilsner  Longs Peak Pilsner  Rick Bobbitt  Thornton, CO  
European Amber Lager
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  03.A. Vienna Lager  Sedlmayrs Revenge  Doug Hoverson  Minneapolis, MN  Minnesota Homebrewers Association
 2  03.B. Oktoberfest-Marzen  Rhineland Gold  Dennis Clack  Salem, OR  
 3  03.A. Vienna Lager  Marvins Vienna Lager  Rick Bobbitt  Thornton, CO  
Dark Lager
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  04.C. Schwarzbier  Back in Black  Mark Gerding  The Woodlands, TX  Kuykendahl Grain Brewers
 2  04.C. Schwarzbier  Shadenfreude Schwarz  Kristin England  St. Paul, MN  SPHBC
 3  04.C. Schwarzbier  Schwartzen-Truber  Scott Courtney  Indianapolis, IN  Foam Blowers of Indiana
Bock
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  05.C. Doppelbock  Ovulator DB  Kristin England  St. Paul, MN  SPHBC
 2  05.A. Maibock/Helles Bock  Merry Maibock  Cory Roach  Prior Lake, MN  
 3  05.A. Maibock/Helles Bock  Messy Maibock  Jason Kalenborn  Edina, MN  Minnesota Home Brewers Association
Light Hybrid Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  06.C. Kolsch  Big Ass KC Kolsch  Rob Beck  Kansas City, MO  Kansas City Bier Meisters
 2  06.C. Kolsch  Kolsch  Richard Lester  Burr Ridge, IL  Hops
 3  06.D. American Wheat or Rye Beer  White Weasel Wheat  Jay Wince  Zanesville, OH  SODZ-Scioto,Olentangy,Darby Zymurgists
Amber Hybrid Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  07.B. California Common Beer  Cali  Rodney Kibzey  Lombard, IL  Urban Knaves of Grain
 2  07.C. Dusseldorf Altbier  Lulus Altbier  Adam Stern  St. Paul, MN  Saint Paul Homebrew Club
 3  07.B. California Common Beer  Becketts Ghost  Michael Agnew  Minneapolis, MN  Minnesota Homebrewers Association
English Pale Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  08.B. Special/Best/Premium Bitter  Barneys Bitter 2  Norman Jufer  Ontario, CA  Inland Empire Brewers
 2  08.A. Standard/Ordinary Bitter  Ordinary Bitter  Mike Flaminio  Holt, MI  Red Ledge Brewers
 3  08.C. Extra Special/Strong Bitter  Kings Ransom ESB  Erik Nelson  Sauk Rapids, MN  Cloudy Town Brewers
Scottish and Irish Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  09.D. Irish Red Ale  Irish Red  Todd Murley  Orono, MN  Saint Paul Homebrewers Club
 2  09.C. Scottish Export 80/-  Great Scots  Joe Brockman  Blaine, MN  St. Paul Homebrewers Club
 3  09.D. Irish Red Ale  Red Angus Irish Red Ale  Jeff Lehmkuhler  Sun Prairie, WI  
American Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  10.C. American Brown Ale  American Brown Ale  Tim Hayes  O Fallon, MO  
 2  10.B. American Amber Ale  Amber Ale  Dan Malcic  Calumet City, IL  
 3  10.B. American Amber Ale  Bonnie Whitetail Amber  Greg Dare  Rushville, IL  
English Brown Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  11.B. Southern English Brown Ale  Toms Southern Ale  Tom Zahasky  Marshfield, WI  
 2  11.C. Northern English Brown Ale  Ally Babbas Brown Ale  Doug Newberry  Batavia, IL  Silverado
 3  11.C. Northern English Brown Ale  Brown Ale  Ed Vandegrift  Lees Summit, MO  Saint Paul Homebrewers Club
Porter
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  12.B. Robust Porter  Gatekeeper Memorial Porter  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  12.A. Brown Porter  Brown Porter  BJ Haun  St. Paul, MN  SPHBC
 3  12.C. Baltic Porter  Baltic Porter  Thomas Eibner  St Paul, MN  St. Paul Homebrewers Club
Stout
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  13.E. American Stout  Wicked Good Stout  Chris Smith  Minneapolis, MN  Minnesota Home Brewers Association
 2  13.A. Dry Stout  Dry Irish Stout  Jerry Dusich  St Cloud, MN  Cloudy Town Brewers
 3  13.C. Oatmeal Stout  Oatmeal Stout  Ed Vandegrift  Lees Summit, MO  Saint Paul Homebrewers Club
India Pale Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  14.C. Imperial IPA  126 Hop Soup Imperial IPA  Michael Heniff  Pearland, TX  Houston Foam Rangers
 2  14.A. English IPA  Hodgepodge IPA  Jeremy Johnson  Crystal City, MO  
 3  14.C. Imperial IPA  RIPA  Tim Cichon  White Bear Lake, MN  Saint Paul Home Brewers Club
German Wheat and Rye
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  15.A. Weizen/Weissbier  Der Nister Weizen  Alan Pearlstein  Walled Lake, MI  
 2  15.A. Weizen/Weissbier  Weizenheimer  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  15.C. Weizenbock  Der Affenschwanz Weizenbock  Kristin England  St. Paul, MN  SPHBC
Belgian and French Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  16.B. Belgian Pale Ale  Dodo Pale Ale  Jurgen Doreleijers  Madison, WI  Madison Homebrew Tasters Guild
 2  16.C. Saison  Saison Du Steve  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
 3  16.C. Saison  Classic Saison  Aaron Lagas  Minneapolis, MN  Minnesota Home Brewers Association
Sour Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  17.A. Berliner Weisse  Der Unangenehm Hodensack  Kristin England  St. Paul, MN  SPHBC
 2  17.E. Gueuze  Blended Low Pee H  Steve Piatz  Eagan, MN  SPHBC
 3  17.C. Flanders Brown Ale/Oud Bruin  Oud Bruin  Dick Nilles  Fargo, ND  Prairie Homebrewing Companions
Belgian Strong Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  18.B. Belgian Dubbel  Dubbel  Zach Demorest  Minneapolis, MN  St. Paul Homebrewers Club
 2  18.A. Belgian Blond Ale  Suscepiat  John Fahrer  Bellevue, NE  OmaHops
 3  18.D. Belgian Golden Strong Ale  121 Strong Golden 550  Michael Heniff  Pearland, TX  Houston Foam Rangers
Strong Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  19.B. English Barleywine  Peas and Queues  Mark Gerding  The Woodlands, TX  Kykendahl Grain Brewers
 2  19.C. American Barleywine  More Powerful than Superman, Batman, Spiderman  Rob Kolacny  Wharton, TX  Houston Foam Rangers
 3  19.C. American Barleywine  Chanukah 5767  Alan Pearlstein  Walled Lake, MI  
Fruit Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  20.A. Fruit Beer  Raspberry berliner  Thomas Eibner  St Paul, MN  St. Paul Homebrewers Club
 2  20.A. Fruit Beer  Hello Nasty  Joe Gerteis  St. Paul, MN  SPHBC
 3  20.A. Fruit Beer  Lulus Framboise  Adam Stern  St. Paul, MN  Saint Paul Homebrew Club
Spice/Herb/Vegetable
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  21.A. Spice/Herb/Vegetable Beer  Coconut Porter  Ed Vandegrift  Lees Summit, MO  Saint Paul Homebrewers Club
 2  21.A. Spice/Herb/Vegetable Beer  Afterburner  Jed Randall  Minneapolis, MN  Minnesota Home Brewers Association
 3  21.B. Christmas/Winter Specialty Spiced Beer  Winter Spiced Ale  Steve Mikutowski  Stillwater, MN  SPHBC
Smoke-Flavored/Wood-Aged
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  22.B. Other Smoked Beer  Mesquite FES  Larry Carlin  Oshkosh, WI  Society of Oshkosh Brewers
 2  22.C. Wood-Aged Beer  Turtle Head Creek-Oak Aged Russian Imperial Stout  Shane Lynn  Lawrence, KS  Lawrence Brewers Guild
 3  22.C. Wood-Aged Beer  B.B.U.R.P.  Brett Danke  Mosinee, WI  Bull Falls Brewers
Specialty Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  23.A. Specialty Beer  O Beehave Honey Ale  Neil Bromenshenkel  Richfield, MN  Minnesota Homebrewers Association
 2  23.A. Specialty Beer  Shadow Coffee Sweet stout  Ed Moore  Sugar Land, TX  KGB
 3  23.A. Specialty Beer  Wheat Wine  Susan and Bob Ruud  Harwood, ND  Prairie Homebrewing Companions
Traditional Mead
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  24.B. Semi-Sweet Mead  Chateau Fletty Sparkling Orange Blossom  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
 2  24.C. Sweet Mead  Kona Mead III  DeWayne Hirdler  Waverly, MN  Minnesota Homebrewers Association
 3  24.C. Sweet Mead  Mixed Wildflower Mead  Stephen Pursley  Norman, OK  
Melomel
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  25.C. Other Fruit Melomel  Blueberry Mead 2006  Chris Olson  Portland, OR  Oregon Brew Crew
 2  25.C. Other Fruit Melomel  Raspberry Mead  Adam Stern  St. Paul, MN  Saint Paul Homebrew Club
 3  25.A. Cyser  Udin in Eden  Jesse Stremcha  St Paul, MN  St. Paul Homebrewers Club
Other Mead
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  26.A. Metheglin  Mesquite Agave Chipotle Mead  Paul Dienhart  Minnetonka, MN  St. Paul Homebrewers
 2  26.B. Braggot  Coco Cherry Braggot  Mike  Haws  Arlington, TX  Knights of the Brown Bottle
 3  26.A. Metheglin  Old Spice  Ramsis n David Gobran  Maplewood, MN  Minnesota Home Brewers Association
Standard Cider and Perry
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  27.B. English Cider  English Cider  Gary Awdey  Eden, NY  
 2  27.A. Common Cider  Beths Cider  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  27.A. Common Cider  Cider House Dual  Chris Smith  Minneapolis, MN  Minnesota Home Brewers Association
Specialty Cider and Perry
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  28.D. Other Specialty Cider or Perry  Swerving Santas Spiced Cider  Travis Skroch  Stratford, WI  Bull Falls Homebrewers
 2  28.A. New England Cider  Maine Squeeze  Jesse Stremcha  St Paul, MN  St. Paul Homebrewers Club
 3  28.D. Other Specialty Cider or Perry  Cinnamon Cider  Chris Smith  Minneapolis, MN  Minnesota Home Brewers Association
Eis-ANYTHING!
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  29.A. Eis-Anything!  Womanizer  Eric Biermann  Golden Valley, MN  Minnesota Home Brewers Association
 2  29.A. Eis-Anything!  Balteis Porter  Thomas Eibner  St Paul, MN  St. Paul Homebrewers Club
 3  29.A. Eis-Anything!  At Least Its Not Cranberry Blossom  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
New Brewer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  30.A. New Entrant  Robust Porter  BJ Haun  St. Paul, MN  SPHBC
 2  30.A. New Entrant  Superhopper  Ryan Anderson  Saint Louis Park, MN  Just an AHA member...
 3  30.A. New Entrant  Bourbon Barrel Porter  David Krelic  Maple Grove, MN  Minnesota Homebrewers Association
American IPA
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  14.B. American IPA  Bad Present Bitterness  Mark Westmeyer  Chicago Heights, IL  
 2  14.B. American IPA  Holiday IPA  Benjamin Low  Providence, RI  
 3  14.B. American IPA  Lil Hoppy  Randall Contreras  Hayward, CA  Draught Board
Russian Imperial Stout
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  13.F. Russian Imperial Stout  RIS  Thomas Eibner  St Paul, MN  St. Paul Homebrewers Club
 2  13.F. Russian Imperial Stout  Bat Guano  Scott Lasky  Vernon Hills, IL  BABBLE
 3  13.F. Russian Imperial Stout  Buffalo Chip Stout  Donald Sajda  Spring, TX  Kuykendahl Gran Brewers (KGB)
American Pale Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  10.A. American Pale Ale  Hop Nuggin Pale Ale  Caleb Eagan  Schenectady, NY  
 2  10.A. American Pale Ale  Sunny Day Pale Ale  Joe Formanek  Bolingbrook, IL  Urban Knaves of Grain
 3  10.A. American Pale Ale  River Forest Pale Ale  Rob Beck  Kansas City, MO  Kansas City Bier Meisters
Strong Scotch Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  09.E. Strong Scotch Ale  Wee Lulu  Adam Stern  St. Paul, MN  Saint Paul Homebrew Club
 2  09.E. Strong Scotch Ale  Salt Lake Ale  Donald Sajda  Spring, TX  Kuykendahl Gran Brewers (KGB)
 3  09.E. Strong Scotch Ale  Wee Heavy  Todd Murley  Orono, MN  Saint Paul Homebrewers Club

Total Entries: 919
01.Light Lager22 Entries
02.Pilsner18 Entries
03.European Amber Lager20 Entries
04.Dark Lager22 Entries
05.Bock23 Entries
06.Light Hybrid Beer43 Entries
07.Amber Hybrid Beer23 Entries
08.English Pale Ale43 Entries
09.Scottish and Irish Ale39 Entries
10.American Ale27 Entries
11.English Brown Ale19 Entries
12.Porter40 Entries
13.Stout40 Entries
14.India Pale Ale22 Entries
15.German Wheat and Rye33 Entries
16.Belgian and French Ale29 Entries
17.Sour Ale16 Entries
18.Belgian Strong Ale48 Entries
19.Strong Ale26 Entries
20.Fruit Beer21 Entries
21.Spice/Herb/Vegetable41 Entries
22.Smoke-Flavored/Wood-Aged17 Entries
23.Specialty Beer31 Entries
24.Traditional Mead26 Entries
25.Melomel25 Entries
26.Other Mead16 Entries
27.Standard Cider and Perry19 Entries
28.Specialty Cider and Perry25 Entries
29.Eis-ANYTHING!21 Entries
30.New Brewer24 Entries
31.American IPA27 Entries
32.Russian Imperial Stout20 Entries
33.American Pale Ale38 Entries
34.Strong Scotch Ale15 Entries


Light Lager

 Gracies Old Dog Lager - All Grain - 01.B. Standard American Lager
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.040 / FG: 1.008

Gold Medal - Light Lager
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 148  60 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.040 
     Terminal 1.008 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 2007 
     Amount 1800 
FERMENTATION Type:
Primary-days: 34 Temp:50  Glass 
Second.-days:35 Temp:34  Steel 
CARBONATION Forced CO2 
     Volumes of CO2 2.6 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
15  Pilsner  Mash  60  148 
3  Flaked Corn  Mash  60  148 
2  Flaked Rice  Mash  60  148 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Hallertau  Boil  60  4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type moss 
     Amount 2 tsp 
BREWING DATE: 10/15/06  BOTTLING DATE: 1/2/06 
BREWER COMMENTS
 
Hop Back
Hop Back
Munich Helles -  - 01.D. Munich Helles
Dan Malcic, Calumet City, IL

OG:  / FG: 

Silver Medal - Light Lager
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Sweaty Brow Export Lager 95 - All Grain - 01.E. Dortmunder Export
Norman Jufer, Ontario, CA
Inland Empire Brewers
OG: 1.055 / FG: 1.011

Bronze Medal - Light Lager
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.2 
WATER TREATMENT:Type(s) Amount
CaCl  3.5 g 
CaSO4  3.5g 
MASH PROCEDURES: Temp.(f.) Time
1. 151  60 
2. 165  15 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.055 
     Terminal 1.011 
YEAST CULTURE: Type  
     Did you use a starter? Yes 
     Company Saf 
     Name Saflager W34/70 
     Amount yeast cake 
FERMENTATION Type:
Primary-days: 28 Temp:50  Glass 
Second.-days:28 Temp:32  Steel 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
7.0  Pilsner Malt/Durst  Mash     
1.3  Light Munich/Durst  Mash     
0.5  Carafoam  Mash     
0.25  Flaked Barley  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
0.75  Whole  Hallertauer Mit  Boil  60  4 
0.5  Whole  Northern Brewer  Boil  60  7 
0.5  Pellets  Tetnanger  Boil  24  4 
0.5  Whole  Hallertauer Mit  Boil  24  4 
0.5  Whole  Glacier  Boil  24  4.8 
0.5  Whole  Hallertauer  Steep  1  4 
0.5  Pellets  Tetnanger  Steep  1  4 
SPECIAL INGREDIENTS:
FININGS?  
     Type Whirlfloc 
     Amount 1 
BREWING DATE: 09/02/2006  BOTTLING DATE: 11/10/2006 
BREWER COMMENTS
 
Hop Back
Hop Back

Pilsner

Classic American Pilsner -  - 02.C. Classic American Pilsner
Alex Buerckholtz, Asheville, NC
Mountain Ale and Lager Tasters
OG:  / FG: 

Gold Medal - Pilsner
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Liquid Shtuch  - All Grain - 02.A. German Pilsner
Alan Pearlstein, Walled Lake, MI

OG: 1.051 / FG: 1.011

Silver Medal - Pilsner
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  
WATER TREATMENT:Type(s) Amount
Carbon Filter  All Water  
MASH PROCEDURES: Temp.(f.) Time
1. 128F  20 minutes 
2. 150 F  70 minutes 
BOILING TIME: Minutes 75 minutes 
SPECIFIC GRAVITIES: Original 1.051 
     Terminal 1.011 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name #2247 Danish Lager II 
     Amount 4 XL Smack Pack 
FERMENTATION Type:
Primary-days: 12 Temp:49 F  Glass 
Second.-days:21 Temp:44 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
7  Pilsner Malt  Mash  20/70 min  128/150F 
1.5  Vienna Malt  Mash  20/70 min  128/150F 
HOPS
OZ. TYPE NAME USE TIME %AA
.5  Pellets  Hallertau  Boil  65 minutes  4.75 
.5  Pellets  Spalt  Boil  50 minutes  4.75 
.5  Pellets  Hallertau  Boil  40 minutes  5.0 
.5  Pellets  Spalt  Boil  30 minutes  4.75 
.5  Pellets  Hallertau  Boil  20 minutes  5.0 
.5  Pellets  Spalt  Boil  10 minutes  4.75 
.5  Pellets  Hallertau  Boil  5 minutes  5.0 
.5  Pellets  Spalt  Boil  0 minutes  4.75 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Longs Peak Pilsner - All Grain - 02.A. German Pilsner
Rick Bobbitt, Thornton, CO

OG:  / FG: 

Bronze Medal - Pilsner
2007 Upper Mississippi Mash-Out


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

European Amber Lager

Sedlmayrs Revenge - All Grain - 03.A. Vienna Lager
Doug Hoverson, Minneapolis, MN
Minnesota Homebrewers Association
OG:  / FG: 

Gold Medal - European Amber Lager
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company White Labs 
     Name WLP820 O-Fest 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4 lb  Dingemans 2-row  Mash    155 F 
2 lb  Durst 2-row  Mash    155 F 
4 lb  Vienna  Mash    155 F 
1.25 lb  Munich  Mash    155 F 
2 oz  Caramunich  Mash    155 F 
1-2 oz  Special B  Mash    155 F 
1-2 oz  Weyermans smoked malt  Mash    155 F 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Tettnanger  Boil  60   
.5  Pellets  Saaz  Boil  60   
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount  
BREWING DATE: 10/22/06  BOTTLING DATE: 12/22/06 
BREWER COMMENTS
Bottle conditioned. This was supposed to be a Smoked O-fest, but I didnt use anywhere near enough smoked malt. System inefficiencies dropped the beer from O-fest to Vienna. The reason for the different varieties of 2-row was the bin of Dingemans being empty. As brewed, this beer needs more hops, using a full ounce of Saaz might do the trick. In addition, I didnt use a starter for the WLP820, which I should have. Simply using a starter would have improved the attenuation. As judged, it was still somewhat sweet. The recipe seems to be fine, a more experienced brewer ought to be able to make a killer version 
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Rhineland Gold - All Grain - 03.B. Oktoberfest-Marzen
Dennis Clack, Salem, OR

OG:  / FG: 

Silver Medal - European Amber Lager
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Marvins Vienna Lager - All Grain - 03.A. Vienna Lager
Rick Bobbitt, Thornton, CO

OG:  / FG: 

Bronze Medal - European Amber Lager
2007 Upper Mississippi Mash-Out


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

Dark Lager

Back in Black -  - 04.C. Schwarzbier
Mark Gerding, The Woodlands, TX
Kuykendahl Grain Brewers
OG:  / FG: 

Gold Medal - Dark Lager
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
addl brewer: John Donaldson 
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Shadenfreude Schwarz -  - 04.C. Schwarzbier
Kristin England, St. Paul, MN
SPHBC
OG:  / FG: 

Silver Medal - Dark Lager
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Addl Brewer: Orolya England 
Hop Back
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Schwartzen-Truber - Malt Extract and Grain - 04.C. Schwarzbier
Scott Courtney, Indianapolis, IN
Foam Blowers of Indiana
OG:  / FG: 

Bronze Medal - Dark Lager
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name 2112 
     Amount Activator 
FERMENTATION Type:
Primary-days: 6 Temp:55  Glass 
Second.-days:33 Temp:48  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.0 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
1.25  Munich Malt  Steep  35  150 
1.25  Crystal 60L  Steep  35  150 
0.6  Chocolate Malt  Steep  35  150 
0.2  Carafa III  Steep  35  150 
5.5  Ex Light Liquid Malt Extr  Boil  75  212 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Hallertau  Boil  75  3.8 
0.5  Pellets  Hallertau  Boil  45  3.8 
0.5  Pellets  Hallertau  Boil  30  3.8 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 10/17/06  BOTTLING DATE: 11/27/06 
BREWER COMMENTS
 
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Bock

Ovulator DB -  - 05.C. Doppelbock
Kristin England, St. Paul, MN
SPHBC
OG:  / FG: 

Gold Medal - Bock
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Addl Brewer: Orolya England 
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Merry Maibock - All Grain - 05.A. Maibock/Helles Bock
Cory Roach, Prior Lake, MN

OG:  / FG: 

Silver Medal - Bock
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Messy Maibock - All Grain - 05.A. Maibock/Helles Bock
Jason Kalenborn, Edina, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Bock
2007 Upper Mississippi Mash-Out


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

Big Ass KC Kolsch - All Grain - 06.C. Kolsch
Rob Beck, Kansas City, MO
Kansas City Bier Meisters
OG: 1050 / FG: 1006

Gold Medal - Light Hybrid Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 131 F  10 min 
2. 148 F  64 min 
3. 158 F  34 min 
4. 168 F  33 min 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1050 
     Terminal 1006 
YEAST CULTURE: Type Liquid 
     Did you use a starter?  
     Company White Labs 
     Name WLP029 Kolsch 
     Amount  
FERMENTATION Type:
Primary-days: 8 days Temp:62 F  Glass 
Second.-days:4 days Temp:61-25F   
Other-days:    67 days Temp:30 F  Glass 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8.5 lb  Pilsner malt Weyermann  Mash     
1 lb  White Wheat malt Rahr  Mash     
1 lb  Munich I malt Weyermann  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Whole  Hallertauer Mittelfruh fl  Boil  54 min  4.8 
.3 oz  Pellets  Hallertauer Hersbrucker  Boil  54 min  4.0 
.5 oz  Whole  Hallertauer Mittelfruh  Boil  10 min  4.0 
1 oz  Pellets  Hallertauer Hersbrucker  Boil  10 min  4.0 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Kolsch - Malt Extract Only - 06.C. Kolsch
Richard Lester, Burr Ridge, IL
Hops
OG:  / FG: 

Silver Medal - Light Hybrid Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
White Weasel Wheat - All Grain - 06.D. American Wheat or Rye Beer
Jay Wince, Zanesville, OH
SODZ-Scioto,Olentangy,Darby Zymurgists
OG:  / FG: 

Bronze Medal - Light Hybrid Beer
2007 Upper Mississippi Mash-Out


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

Amber Hybrid Beer

Cali - All Grain - 07.B. California Common Beer
Rodney Kibzey, Lombard, IL
Urban Knaves of Grain
OG:  / FG: 

Gold Medal - Amber Hybrid Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Lulus Altbier - All Grain - 07.C. Dusseldorf Altbier
Adam Stern, St. Paul, MN
Saint Paul Homebrew Club
OG: 50 / FG: 10

Silver Medal - Amber Hybrid Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 122   
2. 144   
3. 149   
4. 156   
BOILING TIME: Minutes 120 
SPECIFIC GRAVITIES: Original 50 
     Terminal 10 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name German Ale 1007 
     Amount  
FERMENTATION Type:
Primary-days: 10 Temp:  Glass 
Second.-days:55 Temp:  Glass 
Other-days:    29 Temp:  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn sugar 
     Amount of Priming Sugar 0.6 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
7  Munich malt  Mash     
1.5  Pils malt  Mash     
1  2-row malt  Mash     
0.375  Weyermann Cara Red  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Whole  Saaz  Boil  60 min  3.1 
4.5  Whole  Spalt  Boil  45 min  3.5 
1  Whole  Styrian Goldings  Boil  30 min  4.7 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 10-7-06  BOTTLING DATE: 12-15-06 
BREWER COMMENTS
Decoction mash. 
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Becketts Ghost - All Grain - 07.B. California Common Beer
Michael Agnew, Minneapolis, MN
Minnesota Homebrewers Association
OG: 1054 / FG: 

Bronze Medal - Amber Hybrid Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153 F  60 min 
2. 170 F  MashOut 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1054 
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company WYeast 
     Name 2112 California Common 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8.75 lb  Pale 2-row  Mash  60 min  153 F 
1 lb  Carapils  Mash  60 min  153 F 
.75 lb  Crystal 60  Mash  60 min  153 F 
.5 lb  Crystal 90  Mash  60 min  153 F 
HOPS
OZ. TYPE NAME USE TIME %AA
.25 oz  Pellets  Cascade  Boil  60 min  5.3 
.75 oz  Pellets  Northern Brewer  Boil  75 min  9.6 
.25 oz  Pellets  Northern Brewer  Boil  40 min  9.6 
.5 oz  Pellets  Cascade  Boil  17  5.3 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 11/25/06  BOTTLING DATE: 12/23/06 
BREWER COMMENTS
 
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English Pale Ale

Barneys Bitter 2 - All Grain - 08.B. Special/Best/Premium Bitter
Norman Jufer, Ontario, CA
Inland Empire Brewers
OG: 1.048 / FG: 1.015

Gold Medal - English Pale Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.2 
WATER TREATMENT:Type(s) Amount
CaSO4  2 tsp 
CaCl  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 
2. 165  10 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.048 
     Terminal 1.015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP002 
     Amount 2 liter 
YEAST NUTRIENTS: Type FermAidK 
     Amount: 1/4 tsp 
FERMENTATION Type:
Primary-days: 14 Temp:68  Glass 
Second.-days:14 Temp:50  Steel 
Other-days:    30 Temp:35  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.0 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
5.4  Crisp Maris Otter Pale  Mash     
0.75  Munich/GW  Mash     
0.5  Crystal 120  Mash     
0.3  Carastan  Mash     
0.5  Aromatic  Mash     
0.25  Special Roast  Mash     
0.4  Flaked Barley       
HOPS
OZ. TYPE NAME USE TIME %AA
1  Whole  Williamette  Boil  60  5.2 
0.75  Pellets  E Kent Goldings  Boil  60  5 
0.85  Pellets  E Kent Goldings  Boil  20  5 
0.6  Whole  Williamette  Boil  20  5.2 
1  Pellets  E Kent Goldings  Steep  1  5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 09/16/2006  BOTTLING DATE: 10/14/2006 
BREWER COMMENTS
 
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Ordinary Bitter - All Grain - 08.A. Standard/Ordinary Bitter
Mike Flaminio, Holt, MI
Red Ledge Brewers
OG:  / FG: 

Silver Medal - English Pale Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Kings Ransom ESB - All Grain - 08.C. Extra Special/Strong Bitter
Erik Nelson, Sauk Rapids, MN
Cloudy Town Brewers
OG: 1.055 / FG: 1.018

Bronze Medal - English Pale Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 
2. 168  10 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.055 
     Terminal 1.018 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name English Ale 
     Amount 1 vial 
FERMENTATION Type:
Primary-days: 10 Temp:67  Glass 
Second.-days:5 Temp:68  Glass 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10  Maris Otter  Mash     
1.25  Crystal 55L  Mash     
.88  Carapils  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
20 grams  Pellets  Target  Boil  90  10.0 
42 Grams  Pellets  Fuggle  Boil  25  4.0 
21.27 Gram  Pellets  East Kent Goldings    5  5.7 
28.36  Pellets  East Kent Goldings  Boil  0  5.7 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 3 tsp 
BREWING DATE: 8/26/06  BOTTLING DATE: 9/10/06 
BREWER COMMENTS
 
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Scottish and Irish Ale

Irish Red -  - 09.D. Irish Red Ale
Todd Murley, Orono, MN
Saint Paul Homebrewers Club
OG: 1045 / FG: 1012

Gold Medal - Scottish and Irish Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 150 F  90 min 
2. 168 F  15 min 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1045 
     Terminal 1012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WYEast 
     Name 1084 Irish Ale 
     Amount 750 ml 
FERMENTATION Type:
Primary-days:  Temp:65F  Glass 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9 lb  Pale Malt(2-row)   Mash     
.75 lb  Crystal 55L   Mash     
.25 lb  Roasted Barley   Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Whole  Goldings - E.K.  Boil  75 min  6 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Whirlfloc 
     Amount 1 tablet 
BREWING DATE: 11/14/06  BOTTLING DATE:  
BREWER COMMENTS
 
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Great Scots - All Grain - 09.C. Scottish Export 80/-
Joe Brockman, Blaine, MN
St. Paul Homebrewers Club
OG:  / FG: 

Silver Medal - Scottish and Irish Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Red Angus Irish Red Ale - All Grain - 09.D. Irish Red Ale
Jeff Lehmkuhler, Sun Prairie, WI

OG: 1.050 / FG: 1,012

Bronze Medal - Scottish and Irish Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 152 F  60 min 
BOILING TIME: Minutes 65 
SPECIFIC GRAVITIES: Original 1.050 
     Terminal 1,012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company  
     Name Scottish Ale 1278 
     Amount  
FERMENTATION Type:
Primary-days: 7 d Temp:68  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn sugar 
     Amount of Priming Sugar 3/4 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Briess Anniversay  Mash     
2  Briess 2 row  Mash     
1.5  Caravienne  Mash     
1  English Crystal  Mash     
1  Munich  Mash     
1/4  Chocolate  Mash     
1/8  Special B  Mash     
1/16  Black Patent  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
10 g  Pellets  Magnum  Boil  65  14.4 
9 g  Whole  Cascade  Boil  30  7 
16 g  Pellets  Kent Goldings  Boil  15  3.3 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount  
BREWING DATE: 11.12.06  BOTTLING DATE:  
BREWER COMMENTS
 
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American Ale

American Brown Ale - All Grain - 10.C. American Brown Ale
Tim Hayes, O Fallon, MO

OG: 1.068 / FG: 1.013

Gold Medal - American Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 18 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 
BOILING TIME: Minutes 70 
SPECIFIC GRAVITIES: Original 1.068 
     Terminal 1.013 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Pacman 
     Amount  
     Company: Wyeast 
     Amount: 1 Tsp 
FERMENTATION Type:
Primary-days: 21 Temp:64  Glass 
Second.-days:14 Temp:64  Glass 
     Type of Priming Sugar Drops 
     Amount of Priming Sugar 1/Bottle 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
39  Pale(2-Row)  Mash  60  153 
4.5  Cara-Pils  Mash  60  153 
3.75  Crystal 40  Mash  60  153 
3  Wheat Malt  Mash  60  153 
1.5  Chocolate Malt    60  153 
HOPS
OZ. TYPE NAME USE TIME %AA
3.3  Whole  Northern Brewer  Mash    7 
3.2  Pellets  Northern Brewer  Boil  60  6.5 
2.15  Pellets  Northern Brewer  Boil  15  6.5 
4.10  Pellets  Cascade  Boil  10  5.6 
4.25  Pellets  Cascade  Boil  1  5.6 
6  Pellets  Centennial  Dry-Primary  2 Weeks  8.5 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount  
BREWING DATE: 10/08/06  BOTTLING DATE: 11/13/06 
BREWER COMMENTS
Co-Brewers: Jeremy Johnson, Dave McWilliams and Brandon Boyer. 
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Amber Ale -  - 10.B. American Amber Ale
Dan Malcic, Calumet City, IL

OG:  / FG: 

Silver Medal - American Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Bonnie Whitetail Amber - All Grain - 10.B. American Amber Ale
Greg Dare, Rushville, IL

OG:  / FG: 

Bronze Medal - American Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gal 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company DCL Yeast 
     Name SafAle American 
     Amount US56 
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
7.5 lb  Pale 2-row       
1.25 lb  Amber malt       
1 lb  Crystal 60       
.73 lb  Munich 2-row       
.13 lb  Special B       
HOPS
OZ. TYPE NAME USE TIME %AA
.25 oz    Northern Brewer    60 min  7 
1 oz    Willamette    30 min  5.3 
1 oz    Willamette    5 min  5.3 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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English Brown Ale

Toms Southern Ale -  - 11.B. Southern English Brown Ale
Tom Zahasky, Marshfield, WI

OG:  / FG: 

Gold Medal - English Brown Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Ally Babbas Brown Ale - All Grain - 11.C. Northern English Brown Ale
Doug Newberry, Batavia, IL
Silverado
OG:  / FG: 

Silver Medal - English Brown Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Brown Ale - All Grain - 11.C. Northern English Brown Ale
Ed Vandegrift, Lees Summit, MO
Saint Paul Homebrewers Club
OG:  / FG: 

Bronze Medal - English Brown Ale
2007 Upper Mississippi Mash-Out


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

Gatekeeper Memorial Porter - All Grain - 12.B. Robust Porter
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1062 / FG: 1020

Gold Medal - Porter
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 gal 
WATER TREATMENT:Type(s) Amount
Carbon filtered  all 
MASH PROCEDURES: Temp.(f.) Time
1. 154 F  70 min 
BOILING TIME: Minutes 75 min 
SPECIFIC GRAVITIES: Original 1062 
     Terminal 1020 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WYeast 
     Name 1318 London Ale III 
     Amount 1500 ml 
FERMENTATION Type:
Primary-days: 8 Temp:68 F  Glass 
Second.-days:30 Temp:65 F  Glass 
Other-days:    80 Temp:58 F   
CARBONATION Forced CO2 
     Volumes of CO2 1.5 vol 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
15 lb  Maris Otter Malt  Mash  70 min  154 F 
3 lb  Golden Promise Malt  Mash  70 min  154 F 
1.5 lb  Chocolate Malt  Mash  70 min  154 F 
2/3 lb  Crystal 120 Malt  Mash  70 min  154 F 
2/3 lb  Special Roast Malt  Mash  70 min  154 F 
1/2 lb  Aromatic Malt  Mash  70 min  154 F 
1/4 lb  Special B Malt  Mash  70 min  154 F 
1/4 lb  Biscuit Malt  Mash  70 min  154 F 
1/4 lb  Roasted Barley Malt  Mash  70 min  154 F 
1/2 lb  Black Malt  Mash  70 min  154 F 
HOPS
OZ. TYPE NAME USE TIME %AA
2 oz  Pellets  East Kent Goldings  Boil  60 min  5.9% 
2 oz  Pellets  Fuggles  Boil  30 min  5% 
2 oz  Pellets  Fuggles  Boil  5 min  5% 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 2 tsp 
BREWING DATE: 5/25/06  BOTTLING DATE: 12/30/06 
BREWER COMMENTS
 
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Brown Porter -  - 12.A. Brown Porter
BJ Haun, St. Paul, MN
SPHBC
OG:  / FG: 

Silver Medal - Porter
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Baltic Porter - All Grain - 12.C. Baltic Porter
Thomas Eibner, St Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Bronze Medal - Porter
2007 Upper Mississippi Mash-Out


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

Wicked Good Stout - All Grain - 13.E. American Stout
Chris Smith, Minneapolis, MN
Minnesota Home Brewers Association
OG:  / FG: 

Gold Medal - Stout
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Co-brewer Jon Messier 
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Dry Irish Stout - All Grain - 13.A. Dry Stout
Jerry Dusich, St Cloud, MN
Cloudy Town Brewers
OG: 1.048 / FG: 1.012

Silver Medal - Stout
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 152  70 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.048 
     Terminal 1.012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company wyeast 
     Name 1098 
     Amount 1 
FERMENTATION Type:
Primary-days: 8 Temp:66  Glass 
Second.-days:7 Temp:66  Glass 
Other-days:    7 Temp:45  Steel 
     Volumes of CO2 2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Crisp Maris Otter  Mash  70  152 
1.5  roast barley  Mash  70  152 
1  Flaked Barley  Mash  70  152 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5  Pellets  East Kent Goldings  Boil  60  6.2 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 12/14/2006  BOTTLING DATE: 1/5/2007 
BREWER COMMENTS
 
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Oatmeal Stout - All Grain - 13.C. Oatmeal Stout
Ed Vandegrift, Lees Summit, MO
Saint Paul Homebrewers Club
OG:  / FG: 

Bronze Medal - Stout
2007 Upper Mississippi Mash-Out


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

126 Hop Soup Imperial IPA - All Grain - 14.C. Imperial IPA
Michael Heniff, Pearland, TX
Houston Foam Rangers
OG: 1088 / FG: 1015

Gold Medal - India Pale Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.75 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153  75 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1088 
     Terminal 1015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Whilte Labs 
     Name 001 
     Amount  
FERMENTATION Type:
Primary-days: 14 Temp:66  Glass 
Second.-days:7 Temp:64  Glass 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
16.7  Pale  Boil  75  153 
1.8  Vienna  Boil  75  153 
0.5  Crystal 40  Boil  75  153 
1.4  CaraPils  Boil  75  153 
0.66  Dextrose  Boil  10  212 
HOPS
OZ. TYPE NAME USE TIME %AA
10  Pellets  12 differnt varieties  Dry-Secondary     
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 12/8/06  BOTTLING DATE: 12/29/06 
BREWER COMMENTS
 
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Hodgepodge IPA - All Grain - 14.A. English IPA
Jeremy Johnson, Crystal City, MO

OG: 1.067 / FG: 1.014

Silver Medal - India Pale Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 12 
WATER TREATMENT:Type(s) Amount
Gypsum  2 Tbsp. 
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 
2. 170  10 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.067 
     Terminal 1.014 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1084 Irish Ale 
     Amount 2 Packs 
FERMENTATION Type:
Primary-days: 21 Temp:65  Glass 
Other-days:    7 Temp:40  Steel 
CARBONATION Forced CO2 
     Volumes of CO2 2.4 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
28  Pale (2-Row)  Mash  60  152 
2  Crystal 10  Mash  60  152 
2  Crystal 20  Mash  60  152 
0.9  Crystal 40  Mash  60  152 
0.34  Wheat Malt  Mash  60  152 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Amarillo  Boil  60  8.4 
1  Pellets  Amarillo  Boil  15  8.4 
1  Pellets  Cascade  Boil  45  5.6 
1  Pellets  Santiam  Boil  60  5.8 
1  Pellets  Santiam  Boil  15  5.8 
1  Pellets  Simcoe  Boil  60  12 
1  Pellets  Simcoe  Boil  15  12 
2  Pellets  Northern Brewer  Boil  30  9.8 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 11/16/2006  BOTTLING DATE: 01/03/2007 
BREWER COMMENTS
Dry Hopped with 2 oz. of Northern Brewer for 7 days prior to transferring to kegs. I re-used yeast for this batch from a prior batch (my other entry, Centennial IPA). Simply racked cooled wort from kettle on top of yeast cake in carboy. 
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RIPA - All Grain - 14.C. Imperial IPA
Tim Cichon, White Bear Lake, MN
Saint Paul Home Brewers Club
OG: 1.075 / FG: 1.020

Bronze Medal - India Pale Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6.5 
WATER TREATMENT:Type(s) Amount
White Bear Lake Water   
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.075 
     Terminal 1.020 
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company Safale 
     Name US-56 
     Amount 1 Packet 
YEAST NUTRIENTS: Type No 
FERMENTATION Type:
Primary-days: 14 Temp:68   
Second.-days:28 Temp:68   
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12  Pale Ale  Mash  153  60 
3.9  Rye Malt  Mash  153  60 
1  Crystal 60L  Mash  153  60 
1  Wheat Malt  Mash  153  60 
.50  Carapils  Mash  153  60 
HOPS
OZ. TYPE NAME USE TIME %AA
1.50  Pellets  Mt. Hood  FirstWort  FW  3.8 
1  Pellets  Columbus  Boil  65  15.6 
.50  Pellets  Mt. Hood  Boil  30  3.80 
1  Pellets  Mt. Hood  Boil  0  4.20 
1  Pellets  Columbus  Dry-Secondary  Dry  15.60 
SPECIAL INGREDIENTS:
FININGS?  
     Type Whirfloc 
     Amount 1 Tablet 
BREWING DATE: 10/14/06  BOTTLING DATE: 1/09/06 
BREWER COMMENTS
 
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German Wheat and Rye

Der Nister Weizen - All Grain - 15.A. Weizen/Weissbier
Alan Pearlstein, Walled Lake, MI

OG: 1.052 / FG: 1.012

Gold Medal - German Wheat and Rye
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  
WATER TREATMENT:Type(s) Amount
Carbon Filter  All Water  
MASH PROCEDURES: Temp.(f.) Time
1. 122 F  25 minutes 
2. 150 F  75 minutes 
3. 168 F  10 minutes 
BOILING TIME: Minutes 75 minutes 
SPECIFIC GRAVITIES: Original 1.052 
     Terminal 1.012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name #3068 Weihenstephan 
     Amount 3 XL Smack Pack 
FERMENTATION Type:
Primary-days: 10 Temp:66 F  Glass 
Second.-days:10 Temp:66 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
6  Wheat Malt  Mash  25/75 min  122/150F 
3  Pilsener Malt  Mash  25/75 min  122/150F 
HOPS
OZ. TYPE NAME USE TIME %AA
.5  Pellets  Hallertau  Boil  65 minutes  4.2 
.25  Pellets  Hallertau  Boil  30 minutes  4.2 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Weizenheimer - All Grain - 15.A. Weizen/Weissbier
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1058 / FG: 1012

Silver Medal - German Wheat and Rye
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
Phosphoric Acid to sparge  1 tsp 
Reverse Osmosis water   
MASH PROCEDURES: Temp.(f.) Time
1. 99 F  15 min 
2. 117 F  15 min 
3. 122 F  15 min 
4. see below   
BOILING TIME: Minutes 90 min 
SPECIFIC GRAVITIES: Original 1058 
     Terminal 1012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP380 Hefe IV 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 7 days Temp:70 F.  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 3/4 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9 lb  Wheat Malt  Mash  105 min  var. 
6 lb  Rahr 2-row malt  Mash  105 min  var. 
HOPS
OZ. TYPE NAME USE TIME %AA
.75 oz  Pellets  Hallertau  Boil  60 min  5.0 AA 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 7/3/04  BOTTLING DATE: 7/10/04 
BREWER COMMENTS
 
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Der Affenschwanz Weizenbock -  - 15.C. Weizenbock
Kristin England, St. Paul, MN
SPHBC
OG:  / FG: 

Bronze Medal - German Wheat and Rye
2007 Upper Mississippi Mash-Out


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

Dodo Pale Ale -  - 16.B. Belgian Pale Ale
Jurgen Doreleijers, Madison, WI
Madison Homebrew Tasters Guild
OG:  / FG: 

Gold Medal - Belgian and French Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
No special reference given. 
Hop Back
Hop Back
Saison Du Steve - All Grain - 16.C. Saison
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG:  / FG: 

Silver Medal - Belgian and French Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Classic Saison - All Grain - 16.C. Saison
Aaron Lagas, Minneapolis, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Belgian and French Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 8/26/2006  BOTTLING DATE: 10/06/2006 
BREWER COMMENTS
 
Hop Back
Hop Back

Sour Ale

Der Unangenehm Hodensack -  - 17.A. Berliner Weisse
Kristin England, St. Paul, MN
SPHBC
OG:  / FG: 

Gold Medal - Sour Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Addl Brewer: Orolya England 
Hop Back
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Blended Low Pee H - Malt Extract Only - 17.E. Gueuze
Steve Piatz, Eagan, MN
SPHBC
OG: 1057 / FG: 

Silver Medal - Sour Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1057 
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company many 
     Name many 
     Amount  
FERMENTATION Type:
Primary-days: 4.5 yrs Temp:60-80  Plastic 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 100g 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3 lb  Dry Wheat extract  Steep     
3 lb  Dry Light Extract  Steep     
100 g  Maltodextrin  Steep     
HOPS
OZ. TYPE NAME USE TIME %AA
120 g  Whole  OLD hops  Boil  90 min   
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE:   BOTTLING DATE: 2004 
BREWER COMMENTS
A blend of portions of three different batches of the Low Pee H recipe given aboev, all of different ages. 
Hop Back
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Oud Bruin - All Grain - 17.C. Flanders Brown Ale/Oud Bruin
Dick Nilles, Fargo, ND
Prairie Homebrewing Companions
OG: 1.045 / FG: 1.008

Bronze Medal - Sour Ale
2007 Upper Mississippi Mash-Out


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

Dubbel - All Grain - 18.B. Belgian Dubbel
Zach Demorest, Minneapolis, MN
St. Paul Homebrewers Club
OG: 1077 / FG: 

Gold Medal - Belgian Strong Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1077 
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP530 Abbey Ale 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12  Munich (DURST MALZ)  Mash  90 min  154 F 
12  Pale Ale (Dingemans)  Mash  90 min  154 F 
.5  Aromatic Malt  Mash  90 min  154 F 
.5  Caramunich I (Weyermann)  Mash  90 min  154 F 
.25  Special B (Dingemans)  Mash  90 min  154 F 
HOPS
OZ. TYPE NAME USE TIME %AA
2 oz  Whole  Styrian Goldings  Boil  60 min  4.9 
2 oz  Whole  Styrian Goldings  Boil  30 min  4.9 
2 oz  Whole  Fuggles   Boil  3 min  4.5 
SPECIAL INGREDIENTS:
2lb Amber Candi Sugar     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
also Trappist Ale (White Labs #WLP500 starter) 
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Suscepiat - All Grain - 18.A. Belgian Blond Ale
John Fahrer, Bellevue, NE
OmaHops
OG: 1.060 / FG: 1.009

Silver Medal - Belgian Strong Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6.5 
WATER TREATMENT:Type(s) Amount
Campden tablet  1/3 tablet 
MASH PROCEDURES: Temp.(f.) Time
1. 122  20 minutes 
2. 144  30 minutes 
3. 158  30 minutes 
4. 168  10 minutes 
BOILING TIME: Minutes 90 minutes 
SPECIFIC GRAVITIES: Original 1.060 
     Terminal 1.009 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Belgian Wit 
     Amount 1/2 gallon 
YEAST NUTRIENTS: Type n/a 
FERMENTATION Type:
Primary-days: 18 Temp:84  Glass 
     Type of Priming Sugar Cane Sugar 
     Amount of Priming Sugar 7/8 CUP 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10.5  Bohemian Pils  Mash     
0.5  Wheat Malt  Mash     
0.375  Cane Sugar  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  EKG  Boil  60  6.6 
0.5  Whole  Czech Saaz  Steep  1  3.4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 7/4/06  BOTTLING DATE: 7/22/06 
BREWER COMMENTS
 
Hop Back
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121 Strong Golden 550 - All Grain - 18.D. Belgian Golden Strong Ale
Michael Heniff, Pearland, TX
Houston Foam Rangers
OG: 1080 / FG: 1015

Bronze Medal - Belgian Strong Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6.75 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 151  90 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1080 
     Terminal 1015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name 550 
     Amount 1/2 gal 
FERMENTATION Type:
Primary-days: 14 Temp:64  Glass 
Second.-days:10 Temp:64  Glass 
CARBONATION Bottle Condition 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
19.8  Pils  Boil  75   
0.5  CaraPils  Boil  75   
1.8  Dextrose  Boil  10   
HOPS
OZ. TYPE NAME USE TIME %AA
1.4  Pellets  Perle  Boil  60  7.7 
1  Pellets  Saaz  Boil  10  3.7 
0.7  Pellets  Saaz  Boil  0  3.7 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 7/28/06  BOTTLING DATE: 8/21/06 
BREWER COMMENTS
 
Hop Back
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Strong Ale

Peas and Queues -  - 19.B. English Barleywine
Mark Gerding, The Woodlands, TX
Kykendahl Grain Brewers
OG:  / FG: 

Gold Medal - Strong Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
addl brewer: John Donaldson 
Hop Back
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More Powerful than Superman, Batman, Spiderman  - All Grain - 19.C. American Barleywine
Rob Kolacny, Wharton, TX
Houston Foam Rangers
OG: 1.110 / FG: 1.030

Silver Medal - Strong Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 154  60 
BOILING TIME: Minutes 120 
SPECIFIC GRAVITIES: Original 1.110 
     Terminal 1.030 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name California 
     Amount slurry 
FERMENTATION Type:
Primary-days: 16 Temp:68  Glass 
Second.-days:30 Temp:68  Steel 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12.5  Maris Otter  Mash  60  154 
10  LME - light  Boil  120   
1  Crystal 10L  Mash  60  154 
1.5  Cara-Pils  Mash  60  154 
1.5  Crystal 55L  Mash  60  154 
1  Special B  Mash  60  154 
1  Flaked Barley  Mash  60  154 
.75  Biscuit  Mash  60  154 
.25  Aromatic Malt  Mash  60  154 
.25  Domestic Wheat  Mash  60  154 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Nugget  FirstWort  90  12.10 
1  Whole  Chinook  FirstWort  90  11.6 
.5  Whole  Simcoe  FirstWort  90  11.10 
1  Pellets  Palisades  Boil  90  7.40 
2  Whole  Willamette  Boil  30  4.30 
.5  Pellets  Willammette  Boil  30  4.40 
.5  Whole  Simcoe  Boil  20  11.10 
2  Pellets  Warrior  Boil  15  17.10 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 4/8/2006  BOTTLING DATE: 11/18/2006 
BREWER COMMENTS
More hops used than form will allow!!! 
Hop Back
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Chanukah 5767 - All Grain - 19.C. American Barleywine
Alan Pearlstein, Walled Lake, MI

OG: 1.102 / FG: 1.024

Bronze Medal - Strong Ale
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  
WATER TREATMENT:Type(s) Amount
Carbon Filter  All Water  
MASH PROCEDURES: Temp.(f.) Time
1. 154 F  75 min 
2. 168 F  10 minutes 
BOILING TIME: Minutes 75 minutes 
SPECIFIC GRAVITIES: Original 1.102 
     Terminal 1.024 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name #1056 American Ale 
     Amount 4 XL Smack Pack 
FERMENTATION Type:
Primary-days: 12 Temp:66 F  Glass 
Second.-days:14 Temp:66 F  Glass 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 3/4 Cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
15.5  Pale Malt 2-Row  Mash  75 min  154 
1  Crystal 55 L  Mash  75 min  154 
1  Crystal 75L  Mash  75  154 
1  Cara-Pils  Mash  75  154 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Chinook  Boil  65 minutes  12.0 
.75  Pellets  Chinook  Boil  45 minutes  12.0 
1  Pellets  Centennial  Boil  30 minutes  8.5 
.5  Pellets  Centennial  Boil  15 minutes  8.5 
.5  Pellets  Cascade  Boil  15 minutes  5.6 
1  Whole  Chinook  Dry-Secondary  1 Week  12.9 
1  Whole  Centennial  Dry-Secondary  1 Week  7.7 
1  Whole  Cascade  Dry-Secondary  1 week  6.5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back

Fruit Beer

Raspberry berliner - All Grain - 20.A. Fruit Beer
Thomas Eibner, St Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Gold Medal - Fruit Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
raspberry berliner weisse 
Hop Back
Hop Back
Hello Nasty -  - 20.A. Fruit Beer
Joe Gerteis, St. Paul, MN
SPHBC
OG:  / FG: 

Silver Medal - Fruit Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
Raspberry     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
BASE STYLE: ENGLISH BROWN (no subcategory - OK), Raspberry 
Hop Back
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Lulus Framboise - All Grain - 20.A. Fruit Beer
Adam Stern, St. Paul, MN
Saint Paul Homebrew Club
OG:  / FG: 

Bronze Medal - Fruit Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Flander sour ale, aged on raspberries. Base style is somewhere between Oud Bruin and Flanders Red. 
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Spice/Herb/Vegetable

Coconut Porter - All Grain - 21.A. Spice/Herb/Vegetable Beer
Ed Vandegrift, Lees Summit, MO
Saint Paul Homebrewers Club
OG:  / FG: 

Gold Medal - Spice/Herb/Vegetable
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Robust Porter Base. Shreaded organic coconut added to secondary. 
Hop Back
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Afterburner -  - 21.A. Spice/Herb/Vegetable Beer
Jed Randall, Minneapolis, MN
Minnesota Home Brewers Association
OG:  / FG: 

Silver Medal - Spice/Herb/Vegetable
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
chili peppers     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
chili peppers 
Hop Back
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Winter Spiced Ale -  - 21.B. Christmas/Winter Specialty Spiced Beer
Steve Mikutowski, Stillwater, MN
SPHBC
OG:  / FG: 

Bronze Medal - Spice/Herb/Vegetable
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
No spices given - AVB 
Hop Back
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Smoke-Flavored/Wood-Aged

Mesquite FES - All Grain - 22.B. Other Smoked Beer
Larry Carlin, Oshkosh, WI
Society of Oshkosh Brewers
OG:  / FG: 

Gold Medal - Smoke-Flavored/Wood-Aged
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
This is a mesquite smoked foreign extra stout. 
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Turtle Head Creek-Oak Aged Russian Imperial Stout - All Grain - 22.C. Wood-Aged Beer
Shane Lynn, Lawrence, KS
Lawrence Brewers Guild
OG:  / FG: 

Silver Medal - Smoke-Flavored/Wood-Aged
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Assistant brewer Dustin Jamison 
Hop Back
Hop Back
B.B.U.R.P. - All Grain - 22.C. Wood-Aged Beer
Brett Danke, Mosinee, WI
Bull Falls Brewers
OG: 1.060 / FG: 1.022

Bronze Medal - Smoke-Flavored/Wood-Aged
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 120 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 156  90 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.060 
     Terminal 1.022 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company White Labs 
     Name California Ale 
     Amount 1 vial 
FERMENTATION Type:
Primary-days: 7 Temp:76  Glass 
Second.-days:30 Temp:72  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Dextrose 
     Amount of Priming Sugar 3/4 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
230  2-row  Mash  90  156 
20  Crystal 55L  Mash  90  156 
10  Chocolate  Mash  90  156 
10  Black Patent  Mash  90  156 
6  Roasted Barley  Mash  90  156 
HOPS
OZ. TYPE NAME USE TIME %AA
16  Pellets  Target  Boil  80  8.4 
16  Pellets  EK Goldings  Boil  20  4.75 
16  Pellets  EK Goldings  Boil  5  4.75 
SPECIAL INGREDIENTS:
Oak Chips  Jim Beam Whiskey   
FININGS? Yes 
     Type Irish Moss 
     Amount 5 oz. 
BREWING DATE: 6/17/06  BOTTLING DATE: 7/21/06 
BREWER COMMENTS
Robust Porter (12B) racked onto oak chips and Jim Beam Whiskey. 
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Specialty Beer

O Beehave Honey Ale - All Grain - 23.A. Specialty Beer
Neil Bromenshenkel, Richfield, MN
Minnesota Homebrewers Association
OG: 1.050 / FG: 1.005

Gold Medal - Specialty Beer
2007 Upper Mississippi Mash-Out


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. 153  60 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.050 
     Terminal 1.005 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company wyeast 
     Name american ale 1056 
     Amount 1 ltr 
FERMENTATION Type:
Primary-days: 4 Temp:68  Glass 
Second.-days:28 Temp:66  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn DME 
     Amount of Priming Sugar 5 oz 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3  2 row rahr  Mash  60  153 
3  golden promise  Mash  60  153 
8 oz  carapils  Mash  60  153 
4 oz  honey malt  Mash  60  153 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  perle  Boil  60   
1  Pellets  tettnang  Boil  15   
SPECIAL INGREDIENTS:
3 lbs Clover Honey     
FININGS? No 
BREWING DATE: 10/16/05  BOTTLING DATE: 11/18/05 
BREWER COMMENTS
 
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Shadow Coffee Sweet stout -  - 23.A. Specialty Beer
Ed Moore, Sugar Land, TX
KGB
OG:  / FG: 

Silver Medal - Specialty Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
Coffee     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Sweet Stout with Coffee added 
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Wheat Wine - All Grain - 23.A. Specialty Beer
Susan and Bob Ruud, Harwood, ND
Prairie Homebrewing Companions
OG: 1104 / FG: 

Bronze Medal - Specialty Beer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 90 min 
SPECIFIC GRAVITIES: Original 1104 
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company Wyeast 
     Name British Ale 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
14.5 lb  Wheat Malt  Mash  60 min  152 F 
6.5 lb  Pale 2-Row  Mash  60 min  152 F 
1 l;b  Crystal 40  Mash  60 min  152 F 
HOPS
OZ. TYPE NAME USE TIME %AA
1.2 oz  Whole  Horizon  FirstWort    11 
.6 oz  Whole  Glacier  Boil  15 min  5.8 
.6 oz  Whole  Glacier  Boil  5 min  5.8 
SPECIAL INGREDIENTS:
75% Wheat Malt Base     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
also 165 F - 15 min 
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Traditional Mead

Chateau Fletty Sparkling Orange Blossom - Mead - 24.B. Semi-Sweet Mead
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG:  / FG: 

Gold Medal - Traditional Mead
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Sweet       Sparkling       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Orange Blossom honey 
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Kona Mead III - Mead - 24.C. Sweet Mead
DeWayne Hirdler, Waverly, MN
Minnesota Homebrewers Association
OG:  / FG: 

Silver Medal - Traditional Mead
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 1 
WATER TREATMENT:Type(s) Amount
Acid blend  1tsp 
Campden tablet  1 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 5 
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name Sweat Mead 
     Amount 125ml 
     Amount: 1tsp 
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Sweet       Petillant       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3  Kona Honey  Boil  5 min  170 
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 11/15/2005  BOTTLING DATE: 3/19/2006 
BREWER COMMENTS
 
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Mixed Wildflower Mead - Mead - 24.C. Sweet Mead
Stephen Pursley, Norman, OK

OG: 1.078 / FG: 1.03

Bronze Medal - Traditional Mead
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
None   
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.078 
     Terminal 1.03 
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company Lalvin 
     Name 71B-1122 
     Amount 1 package 
FERMENTATION Type:
Primary-days: 30 Temp:68   
Second.-days:90 Temp:68   
MEAD OR CIDER?
       Sweet       Still       Sack
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
16  Wildflower Honey  Boil  45 min   
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 6-15-04  BOTTLING DATE: 12-05-04 
BREWER COMMENTS
 
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Melomel

Blueberry Mead 2006 - Mead - 25.C. Other Fruit Melomel
Chris Olson, Portland, OR
Oregon Brew Crew
OG:  / FG: 

Gold Medal - Melomel
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 5 
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name 3632 
     Amount smack pack 
     Amount: 3 tsp 
FERMENTATION Type:
Primary-days: 13 Temp:74  Plastic 
Second.-days:46 Temp:72  Glass 
Other-days:    70 Temp:55  Glass 
MEAD OR CIDER?
       Medium       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
15  honey  Boil  5   
8.5  blueberries  Boil  5   
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
hand picked blueberries     
FININGS? No 
BREWING DATE: 8/12/2006  BOTTLING DATE: 12/29/2006 
BREWER COMMENTS
 
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Raspberry Mead - Mead - 25.C. Other Fruit Melomel
Adam Stern, St. Paul, MN
Saint Paul Homebrew Club
OG:  / FG: 

Silver Medal - Melomel
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Dry       Still       Standard
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
Raspberry mead. 
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Udin in Eden -  - 25.A. Cyser
Jesse Stremcha, St Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Bronze Medal - Melomel
2007 Upper Mississippi Mash-Out


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

Mesquite Agave Chipotle Mead - Mead - 26.A. Metheglin
Paul Dienhart, Minnetonka, MN
St. Paul Homebrewers
OG:  / FG: 

Gold Medal - Other Mead
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 3.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name Narbonne 
     Amount 2 packets 
YEAST NUTRIENTS: Type Mead Nutrient 
     Company: Wyeast 
     Amount: 1 tbsp 
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Medium       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
5.5 lb  Amber Agave syrup       
6.5 lb  Death Val. mesquite honey       
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
5 dried chipotle peppers  Colgin mesquite liq.smoke   
FININGS?  
     Type  
     Amount  
BREWING DATE: 1/06  BOTTLING DATE:  
BREWER COMMENTS
Used a mix of mesquite honey and agave nectar. Chipotle peppers added to secondary. Mix honey and agave syrup (no heat) in 2.5 gallons of RO water. Add yeast nutrient and energizer. Apply pure oxygen for one minute and pitch rehydrated yeast. Ferment in glass for one month. Rack to glass secondary for nine months. Add chipotle peppers (two whole and three slit along the side to expose the seeds). Condition the mead with the peppers for two weeks. Rack beer off peppers to glass tertiary for one month. Bottle the mead, adding five drops of mesquite liquid smoke per bottle. 
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Coco Cherry Braggot - Malt Extract and Grain - 26.B. Braggot
Mike  Haws, Arlington, TX
Knights of the Brown Bottle
OG: mead 1.132 / FG: 

Silver Medal - Other Mead
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 12.5 
WATER TREATMENT:Type(s) Amount
filtered  6.5 gal. 
filtered  6.0 gal. 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 min. 
SPECIFIC GRAVITIES: Original mead 1.132 
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company white labs 
     Name WLP 500 
     Amount 1 qt. 
YEAST NUTRIENTS: Type wlp 
     Company: white labs 
     Amount: 2 tsp. 
FERMENTATION Type:
Primary-days: 10 Temp:70   
Second.-days:10 Temp:70   
Other-days:    5 months Temp:68   
CARBONATION Bottle Condition 
     Type of Priming Sugar coopers  
     Amount of Priming Sugar 3 tabs 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8#   specialty  Steep  60 min  153 
15#   honey generic  Primary  15 min  150 
9# DME  muntons  Boil  60 min.   
10# cherrys  Maraschino  Primary  10 days   
5# cherrys  tart  Primary  10 days   
HOPS
OZ. TYPE NAME USE TIME %AA
1/2 oz  Pellets  hallertaure  Boil  15 min.  4.5 
1 3/4 oz  Pellets  perle  Boil  60 min  7.15 
SPECIAL INGREDIENTS:
cocoa nibs  12 oz.  secondary 
10# marachino cherrys  5# tart cherrys  primary 
FININGS? No 
BREWING DATE: 6/12/05  BOTTLING DATE: 1/6/07 
BREWER COMMENTS
Dark Belgian Specilty with cocoa nibs og 1.122 Marschino cherry mead og 1.132 
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Old Spice - Mead - 26.A. Metheglin
Ramsis n David Gobran, Maplewood, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Other Mead
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Sweet       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
15  Honey       
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
Cinnamon, Cloves     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Standard Cider and Perry

English Cider - Cider - 27.B. English Cider
Gary Awdey, Eden, NY

OG:  / FG: 

Gold Medal - Standard Cider and Perry
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Medium             
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
Apples of the English bittersweet variety Yarlington Mill were collected when ripe in mid-October. The apples were washed, milled, and macerated 24 hours before pressing. Pectin methyl esterase (PME) was added immediately after milling as a keeving aid. Note: PME is not the same thing as commercial pectinase. The food-grade PME used was Crystalzyme AES ®, offered by Valley Research. Dosage used was 1.6 ml per 5 gallons of cider. This enzyme is sold in commercial quantities but unfortunately not in hobby quantities. Sulfite was added immediately after pressing. Dose used was based on pH as described in Andrew Lea s website (see Section 3 of http://ourworld.compuserve.com/homepages/andrew_lea/frameset.htm). The sulfited juice was left to sit overnight. Then calcium choride was added as a precipitating agent. Dose used was the equivalent of 11.7 grams of CaCl2 (in the dihydrate form) per five gallons due to very high pectin load resulting from the enzyme-assisted maceration. The enzyme demethylates the pectin chains. Positively charged calcium ions crosslink the negativly charged chains into a gel. To avoid a salty taste less CaCl2 is recommended when there is a lighter pectin load. Need varies with fruit variety as well as time and temperature of maceration.

After adding the CaCl2 the juice began to thicken as a gel began to form. A prepared yeast starter was gently swirled in when the juice was sufficiently viscous to hold it in suspension. This was several hours after adding the CaCl2, though the timing may vary.

Maintaining a low temperature is vital when keeving a cider. It is recommended that the temperature not exceed 61 degrees F after the CaCl2 is added but even at that temperature there is substantial risk that the fermentation will start too quickly and rising gas bubbles will break apart the precipitating gel. Temperature in the 40-50 degree F range is less risky. It is also more difficult to achieve a successful keeve at higher levels of acidity so selection of fruit may be a significant factor.

The yeast used was Red Star Côte des Blanc, hydrated in water, with an equal amount of juice added afterward in stages to minimize osmotic shock. The yeast starter was cooled gradually to temperature of the juice (also to prevent shock). The yeast in suspension became embedded in the gel that formed in the full volume occupied by the juice. Distribution of the gel can take other forms as well, particularly when there is less pectin in the juice. Frequently it has a cloudlike appearance, starting wispy and gradually becoming more well defined. In juices of lower gravity it tends to fall to the bottom or forms striations. Ideally the CO2 gas produced by incipient fermentation causes the gel to rise and compact into a brown cap. Time required for this to take place in the batch process may vary tremendously, from several hours to several weeks.

Juice between the cap and the bottom sediment was sparkling clear because most of the yeast, other impurities, and some critical yeast nutrients were lifted with the gel. This technique is one in which depletion of yeast nutrients is desirable.

The clear juice was siphoned out carefully, taking care not to disturb the brown cap. This forced the yeast to regrow in the cider, further depleting the juice of critical nutrients. The juice was siphoned to a sterile carboy, filled to the neck, and fitted with an airlock. Temperature was kept cool (about 40 -45 degrees F initially). Fermentation progressed very slowly. The endogenous sugar was about 1/3 depleted after four months when the cider was racked off the lees. As cellar temperature gradually rose with the change of seasons the rate of fermentation increased. Progress was monitored with a refractometer to ensure that fermentation was steady and slowed gradually to a negligible level rather than halted suddenly by a stuck fermentation. Failure to take this precaution may result in unacceptably high risk of overpressurization in the bottle. Use of a punted champagne bottle designed to hold higher pressure is another sensible precaution, especially when using this technique to produce sparkling French cider.

The cider was bottled without preservatives on a cold November day, thirteen months after starting. Temperature of bottling influenced the level of dissolved CO2. The cider was still at low temperature and petillant at room temperature. Although this cider was medium-dry by typical North American tastes it was medium or medium-sweet for the style. The nutritional stress placed on the yeast by a successful keeve is intended to leave the cider with higher residual sweetness than could be achieved without artificial sweetening, preservatives, sterile filtration or pasteurization. The keeve also removes many impurities. In conjunction with judicious sulfiting this makes it less likely that spoilage bacteria will achieve a foothold in your cider. At the same time it leaves enough wild microbial life to add complexity to the cider. This also makes it possible to ferment slowly at low temperatures that favor the formation of desirable phenolics and finish with moderate alcohol levels that do not overpower the natural character of the fruit 
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Beths Cider - Cider - 27.A. Common Cider
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Silver Medal - Standard Cider and Perry
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Medium       Sparkling       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6 gal  Indian Summer Cider       
2 lb  Light Brown Sugar       
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Cider House Dual - Cider - 27.A. Common Cider
Chris Smith, Minneapolis, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Standard Cider and Perry
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Medium       Sparkling      
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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Specialty Cider and Perry

Swerving Santas Spiced Cider - Cider - 28.D. Other Specialty Cider or Perry
Travis Skroch, Stratford, WI
Bull Falls Homebrewers
OG:  / FG: 

Gold Medal - Specialty Cider and Perry
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company Lalvin 
     Name EC-1118 
     Amount 1 pack 
FERMENTATION Type:
Primary-days: 30 Temp:66  Glass 
Second.-days:45 Temp:66  Glass 
Other-days:    90 Temp:66  Glass 
MEAD OR CIDER?
       Medium       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
2  brown sugar  Primary     
5 gallons   cider  Primary     
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
2 cinammon sticks  5 whole allspice  3 whole cloves 
FININGS? Yes 
     Type Sparkloid 
     Amount 1 tsp. 
BREWING DATE: 9/22/05  BOTTLING DATE: 04/7/06 
BREWER COMMENTS
Crushed 5 campden tablets and added to cider 24 hours before pitching yeast. Pitched yeast. Racked twice and then added potassium sorbate to inhibit yeast growth. Put in 2 cinammon sticks, 5 whole allspice, and 3 whole cloves and let sit for 3 weeks. Back sweetened with 2 gallons cider boiled down to 3 cups and one frozen apple juice concentrate. Added 5 tsp. sparkloid to clear. Bottled after 2 weeks. 
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Maine Squeeze -  - 28.A. New England Cider
Jesse Stremcha, St Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Silver Medal - Specialty Cider and Perry
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Cobrewer: Sarah Stremcha 
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Cinnamon Cider - Cider - 28.D. Other Specialty Cider or Perry
Chris Smith, Minneapolis, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Specialty Cider and Perry
2007 Upper Mississippi Mash-Out


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

Womanizer -  - 29.A. Eis-Anything!
Eric Biermann, Golden Valley, MN
Minnesota Home Brewers Association
OG:  / FG: 

Gold Medal - Eis-ANYTHING!
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gal 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name American Ale 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9.3 lb  Gold Malt Extract  Boil     
4 oz  Aromatic malt  Steep     
12 oz  Caramel 60 malt  Steep     
8 oz  Victory malt  Steep     
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  Chinook  Boil  45   
1 oz  Pellets  Cascade  Boil  30   
1 oz  Pellets  Centennial  Boil  20   
1 oz  Pellets  Crystal  Boil  5   
2 oz  Whole  Cascade  Dry-Secondary     
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Midwest Supplies Hop Head Double IPA kit. I took the last gallon of IPA from the keg and eised it until I reduced the volume by about 50%. I dry hopped the eised beer with a couple ounces of Styrian Goldings for a week. After the hopping I bottled the beer and placed all of the bottles, too bad only had 4, into a corny keg at 30 psi for one week prior to capping them.  
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Balteis Porter - All Grain - 29.A. Eis-Anything!
Thomas Eibner, St Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Silver Medal - Eis-ANYTHING!
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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At Least Its Not Cranberry Blossom - All Grain - 29.A. Eis-Anything!
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG:  / FG: 

Bronze Medal - Eis-ANYTHING!
2007 Upper Mississippi Mash-Out


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

Robust Porter -  - 30.A. New Entrant
BJ Haun, St. Paul, MN
SPHBC
OG:  / FG: 

Gold Medal - New Brewer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Superhopper - All Grain - 30.A. New Entrant
Ryan Anderson, Saint Louis Park, MN
Just an AHA member...
OG: 1.062 / FG: 1.012

Silver Medal - New Brewer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 154  60 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.062 
     Terminal 1.012 
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company Safale 
     Name US56 
     Amount 1 packet 
FERMENTATION Type:
Primary-days: 10 Temp:62  Plastic 
Second.-days:14 Temp:62  Steel 
Other-days:    5 Temp:35  Steel 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
14.5  Maris Otter  Mash  60  154 
.5  Biscuit  Mash  60  154 
.5  Crystal 40L  Mash  60  154 
.5  Crystal 60L  Mash  60  154 
HOPS
OZ. TYPE NAME USE TIME %AA
.25  Whole  amarillo  FirstWort  fwh   
.25  Whole  simcoe  FirstWort  fwh   
.5  Whole  amarillo  Boil  60   
.5  Whole  simcoe  Boil  60   
.5  Whole  simcoe  Boil  30   
.5  Whole  amarillo  Boil  30   
.25  Whole  simcoe  Boil  15   
.25  Whole  amarillo  Boil  15   
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1tsp 
BREWING DATE: Dec 12  BOTTLING DATE: 1-13-2007 
BREWER COMMENTS
5 min 0.25 oz. Amarillo 5 min 0.25 oz. Simcoe 0 mn 0.25 oz. Amarillo 0 min 0.25 oz. Simcoe Dry Hop 0.5 oz. Amarillo Dry Hop 0.5 oz. Simcoe  
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Bourbon Barrel Porter - Malt Extract and Grain - 30.A. New Entrant
David Krelic, Maple Grove, MN
Minnesota Homebrewers Association
OG:  / FG: 

Bronze Medal - New Brewer
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name Scottish Ale #1728 
     Amount  
FERMENTATION Type:
Primary-days: 21 Temp:69.7  Glass 
Second.-days:60 Temp:69.7  Glass 
     Type of Priming Sugar Corn 
     Amount of Priming Sugar 3.4 Cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
1  Chocolate Malt  Steep  30  155 
.5  Dark Crystal  Steep  30  155 
.5  Dark Crystal  Steep  30  155 
6.6  Dark LME  Boil  60   
2  Wheat DME  Boil  60   
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Chinook  Boil  60   
1  Pellets  Goldings  Boil  15   
1  Pellets  Fuggle  Boil  5   
SPECIAL INGREDIENTS:
2oz. Oak Cubes  16 oz. Jim Beam Black   
FININGS? No 
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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American IPA

Bad Present Bitterness -  - 14.B. American IPA
Mark Westmeyer, Chicago Heights, IL

OG:  / FG: 

Gold Medal - American IPA
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
ADDL BREWER: Carl Barnard 
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Holiday IPA - All Grain - 14.B. American IPA
Benjamin Low, Providence, RI

OG: 1.071 / FG: 1.017

Silver Medal - American IPA
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Gypsum  15g 
Epsom Salts  7g 
Calcium Chloride  2g 
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.071 
     Terminal 1.017 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WYeast 
     Name Ringwood 
     Amount 1300 mL 
YEAST NUTRIENTS: Type nutrient blend 
     Company: WYeast 
     Amount: 1 tsp 
FERMENTATION Type:
Primary-days: 7 Temp:70  Glass 
Second.-days:9 Temp:65  Glass 
     Volumes of CO2 2.3 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12  American 2-Row  Mash     
1  American 80L Crystal  Mash     
.75  American Victory  Mash     
.5  Caramunich  Mash     
.5  Carafoam  Mash     
.25  Weyermann Caramunich II  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Chinook  Boil  60  12 
2  Whole  Cascade  Boil  15  7.2 
1.5  Whole  Cascade  Boil  1  7.2 
.5  Whole  Cascade  Dry-Secondary  0  7.2 
.5  Whole  Centennial  Dry-Secondary  0  10 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Whirlfloc 
     Amount 1 tablet 
BREWING DATE: 11/30/06  BOTTLING DATE: 12/15/06 
BREWER COMMENTS
 
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Lil Hoppy -  - 14.B. American IPA
Randall Contreras, Hayward, CA
Draught Board
OG:  / FG: 

Bronze Medal - American IPA
2007 Upper Mississippi Mash-Out


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

Russian Imperial Stout

RIS - All Grain - 13.F. Russian Imperial Stout
Thomas Eibner, St Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Gold Medal - Russian Imperial Stout
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Bat Guano - All Grain - 13.F. Russian Imperial Stout
Scott Lasky, Vernon Hills, IL
BABBLE
OG: 1.106 / FG: 1.036

Silver Medal - Russian Imperial Stout
2007 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 150  60 min. 
2. 170  mash out 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.106 
     Terminal 1.036 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name London ale 
     Amount 1 package 
FERMENTATION Type:
Primary-days: 70 Temp:7   
Second.-days:68 Temp:10   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
19  Maris Otter  Mash  60 min.  150 
1.5  Roasted barley  Mash  60 min.  150 
1  Blk. patent  Mash  60 min.  150 
1.25  Crystal 80  Mash  60 min.  150