2003 Upper Mississippi Mash-Out

May 3, 2003: Upper Mississippi Mash-Out Winners List and Recipes

BEST OF SHOW AWARD
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  04.A. Ordinary Bitter  Badger Pale Ale  Ronald Lockhart  St. Paul, MN  Minnesota Home Brewers Association
Amber/ Dark European Beers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  09.A. Oktoberfest-Maerzen  Autumn Quencher 3  Susan Ruud  Harwood, ND  Prairie Homebrewering Companions
 2  23.A. Classic Rauchbier  Stephansberg Rauchbier  Jeffery Swearengin  Tulsa, OK  Fellowship of Oklahoma Ale Makers (FOAM)
 3  09.B. Vienna Lager  Who needs those little wieners?  Jackie Rager  Lenexa, KS  Kansas City Bier Meisters
American and European Pale Lagers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  02.D. Muenchner Helles  Edel Helles  John A. Kennedy  Prior Lake, MN  Minnesota Home Brewers Association
 2  02.A. Bohemian Pilsner  Bunny Pils  Al Boyce  St.Louis Park, MN  Minnesota Home Brewers Association
 3  02.A. Bohemian Pilsner  Pilsner 3  Bob Cromer  Hudson, WI  Minnesota Home Brewers Association
American Pale Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  06.A. American Pale Ale  Bobs Pale Ale  Bob Cromer  Hudson, WI  Minnesota Home Brewers Association
 2  06.C. California Common Beer  The sun has left us on time (modified)  Andrew Wilkowske  St. Paul, MN  
 3  06.A. American Pale Ale  Cam Waters Pale Ale  Al Boyce  St.Louis Park, MN  Minnesota Home Brewers Association
Belgian and French Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  20.C. Fruit Lambic-Style Ale  unnamed Raspberry Lambic  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
 2  20.D. Oud Bruin  Oud Bruin  Dick Nilles  Fargo, ND  Prairie Hombrewing Companions
 3  20.A. Straight Lambic-Style Ale  unnamed Lambic  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
Bitters and English Pale Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  04.A. Ordinary Bitter  Badger Pale Ale  Ronald Lockhart  St. Paul, MN  Minnesota Home Brewers Association
 2  04.B. Special or Best Bitter  Basswood Bitter  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
 3  04.A. Ordinary Bitter  Bombay Bitter  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Brown and Scottish Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  10.B. Northern English Brown Ale  NEBA  Mike Moranz  Bloomington, MN  MHBA
 2  05.B. Heavy 70  River Forest Heavy  Rob Beck  Kansas City, MO  Kansas City Bier Meisters
 3  10.B. Northern English Brown Ale  Guzz Buzz Brown  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
India Pale Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  07.A. India Pale Ale  Cannibal IPA  Kris England  Minneapolis, MN  Minnesota Home Brewers Association
 2  07.A. India Pale Ale  Laughing Squirrel IPA  Paul Zbaracki  Golden Valley, MN  
 3  07.A. India Pale Ale  One more and I got to get going  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Light Ales and Wheat Beers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  17.A. Bavarian Weizen  unnamed Bavarian Weizen  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
 2  03.B. American Wheat  unnamed American Wheat  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
 3  08.A. Koelsch-Style Ale  Dom Dom Kolsch  Jeffery Swearengin  Tulsa, OK  Fellowship of Oklahoma Ale Makers (FOAM)
Fruit and Specialty Beers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  23.B. Other Smoked Beer  Turfs Up  Ray Taylor Karl Gunderson  Fargo, ND  Prairie Homebrewing Companions
 2  22.A. Spice-Herb-Vegetable Beer  Heather Ale  Susan Ruud  Harwood, ND  Prairie Homebrewering Companions
 3  24.A. Specialty-Experimental-Historical Beer  Home Roast Traditional Porter  Rick Oftel  Edina, MN  Minnesota Home Brewers Association
Porters and Stouts
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  16.C. Oatmeal Stout  Como Crude  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  16.B. Sweet Stout  Engang Till Stout  Kris England Josh Jackson  Minneapolis, MN  Minnesota Home Brewers Association
 3  15.A. Robust Porter  St. Fytles Celestial Porter  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
Barleywine and Imperial Stout
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  12.C. Russian Imperial Stout  Shedevil Double D Imperial Stout  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  12.A. English-Style Barleywine  unnamed English Barleywine  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
 3  12.C. Russian Imperial Stout  Czars Imperial Stout  Ronald Lockhart  St. Paul, MN  Minnesota Home Brewers Association
Strong Belgian Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  18.A. Dubbel  Red Abbey Someone  Perry Mertz  Underwood, MN  Prairie Homebrewing Companions
 2  18.B. Tripel  unnamed Tripel  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
 3  18.C. Belgian Strong Golden Ale  Seeing Double Belgium  Jason Kalenborn  Edina, MN  Minnesota Home Brewers Association
Meads and Ciders
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  25.B. Varietal Honey Traditional Mead  Orange Blossom Special II  Al Boyce  St.Louis Park, MN  Minnesota Home Brewers Association
 2  26.B. New England-Style Cider  Dickens Cider  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  25.D. Pyment  unnamed Pyment  Steve Piatz  Eagan, MN  Minnesota Home Brewers Association
Bock
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  14.D. Eisbock  Frostbite  Sean Hewitt  New Brighton, MN  
 2  14.C. Doppelbock  Doppelbock 5  Bob Cromer  Hudson, WI  Minnesota Home Brewers Association
 3  14.C. Doppelbock  Lentenator Doppelbock  Perry Mertz  Underwood, MN  Prairie Homebrewing Companions
English and Scottish Strong Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  11.B. Strong Scottish Ale-Wee Heavy  Scottish Heavy  Jim Tucholski  Kearney, MO  Kansas City Biermeisters
 2  11.A. Old Ale  Winter Warmer  Kyle Rackiewicz  St. Paul, MN  
 3  11.B. Strong Scottish Ale-Wee Heavy  Auld Kilbride  Shawn Scott  McAlester, OK  Fellowship of Oklahoma Ale Makers

Total Entries: 172
01.Amber/ Dark European Beers8 Entries
02.American and European Pale Lagers9 Entries
03.American Pale Ales8 Entries
04.Belgian and French Ales8 Entries
05.Bitters and English Pale Ale13 Entries
06.Brown and Scottish Ales16 Entries
07.India Pale Ale9 Entries
08.Light Ales and Wheat Beers14 Entries
09.Fruit and Specialty Beers16 Entries
10.Porters and Stouts21 Entries
11.Barleywine and Imperial Stout11 Entries
12.Strong Belgian Ale9 Entries
13.Meads and Ciders13 Entries
14.Bock7 Entries
15.English and Scottish Strong Ale10 Entries



Click here for a list of the prizes awarded.




RECIPE SECTION


Amber/ Dark European Beers

Autumn Quencher 3 - All Grain - 09.A. Oktoberfest-Maerzen
Susan Ruud, Harwood, ND
Prairie Homebrewering Companions
OG: 1059 / FG: 1018

Gold Medal - Amber/ Dark European Beers
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 120 F.  25 min 
2. 155 F.  60 min 
3. 168 F.  5 min 
4. sparge-175 F.  45 
BOILING TIME: Minutes ? 
SPECIFIC GRAVITIES: Original 1059 
     Terminal 1018 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WYeast 
     Name 2124 Bohemian Lager 
     Amount 700 ml 
FERMENTATION Type:
Primary-days: 90 Temp:47 F.  Glass 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4 lbs  Belgian Munich Malt  Mash  90 min  var 
3 lbs  German Vienna Malt  Mash  90 min  var 
2.25 lbs  German Pilsener Malt  Mash  90 min  var 
.5 lb  Belgian CaraMunich Malt  Mash  90 min  var 
1.25 lb  American Crystal 60  Mash  90 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
.25 oz  Pellets  Czech Saaz  FirstWort    4.6% 
.8 oz  Pellets  Hallertauer Mittelfruh  FirstWort    3.4% 
.4 oz  Pellets  Hallertauer Mittelfruh  Boil    3.4% 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount .2 oz 
BREWING DATE: ?  BOTTLING DATE: ? 
BREWER COMMENTS
 
Hop Back
Hop Back
Stephansberg Rauchbier - All Grain - 23.A. Classic Rauchbier
Jeffery Swearengin, Tulsa, OK
Fellowship of Oklahoma Ale Makers (FOAM)
OG: 13.8P / FG: 3.1P

Silver Medal - Amber/ Dark European Beers
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6.5 
WATER TREATMENT:Type(s) Amount
Calcium Chloride (CaCl)  1.95 
Chalk (CaCO3)  2.50 
MASH PROCEDURES: Temp.(f.) Time
1. 131  20 
2. 145  10 
3. 155  55 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 13.8P 
     Terminal 3.1P 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name #WLP838-Southern German 
     Amount 1.0L 
YEAST NUTRIENTS: Type Phosphate/Urea 
     Company: WYeast 
     Amount: 7.5g 
FERMENTATION Type:
Primary-days: 15 Temp:52  Glass 
Second.-days:27 Temp:50  Glass 
Other-days:    30+ Temp:36  Steel 
CARBONATION Forced CO2 
     Volumes of CO2 2.47 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
14.0  Weyermann Smoked  Mash  85  131/155 
.35  Weyermann Carafa Special  Steep  0  168 
HOPS
OZ. TYPE NAME USE TIME %AA
1.50  Whole  Hallertau Mittlefruh  FirstWort  90  5.0 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 5g 
BREWING DATE: 1/05/03  BOTTLING DATE: 3/15/03 
BREWER COMMENTS
 
Hop Back
Hop Back
Who needs those little wieners? - All Grain - 09.B. Vienna Lager
Jackie Rager, Lenexa, KS
Kansas City Bier Meisters
OG:  / FG: 

Bronze Medal - Amber/ Dark European Beers
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
RO Water  15 Gal 
MASH PROCEDURES: Temp.(f.) Time
1. 149  90 
2. 165  15 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name  
     Amount 2 cup slurry 
FERMENTATION Type:
Primary-days: 10 Temp:146  Glass 
Second.-days:3 Temp:154  Glass 
Other-days:    30 Temp:36  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Dextrose 
     Amount of Priming Sugar 1.5 Cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
17  DWC Pilsen  Mash  90 Min  149 
3  Dingeeman Munich  Mash  90 min  149 
1  DWC Cara Hell  Mash  90 min  149 
1  DWC CaraFoam  Mash  90 Min  149 
HOPS
OZ. TYPE NAME USE TIME %AA
4  Whole  Hallertau Mitt  Boil  75   
1.5  Whole  Saaz  Boil  20   
1  Whole  Spalt  Steep  30   
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Gelatin 
     Amount 1 Tsp 
BREWING DATE: 2/10/03  BOTTLING DATE: 3/25/03 
BREWER COMMENTS
 
Hop Back
Hop Back

American and European Pale Lagers

Edel Helles - All Grain - 02.D. Muenchner Helles
John A. Kennedy, Prior Lake, MN
Minnesota Home Brewers Association
OG: 1048 / FG: 1010

Gold Medal - American and European Pale Lagers
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 gal 
WATER TREATMENT:Type(s) Amount
Reverse Osmosis   
MASH PROCEDURES: Temp.(f.) Time
1. 100 F.  30 min 
2. 120 F.  30 min 
3. 153 F.  15 min 
4. 157 F.  15 min. 
BOILING TIME: Minutes 100 min. 
SPECIFIC GRAVITIES: Original 1048 
     Terminal 1010 
YEAST CULTURE: Type Liquid 
     Did you use a starter?  
     Company Brewers Choice 
     Name Bavarian Lager 
     Amount  
FERMENTATION Type:
Primary-days: 45 Temp:38 F.  Plastic 
Second.-days:10 Temp:38 F.  Glass 
Other-days:    4 Temp:70 F.  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.4 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6.5 lb  German Pils  Mash  90 min  var 
1.5 lb  CaraPils  Mash  90 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
3/4 oz  Pellets  Northern Brewer  Boil  45 min  6.6% 
1/2 oz  Pellets  tettnanger  Boil  35 min  5.2% 
1 oz  Pellets  Saaz  Boil  5 min  3.9% 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 2/16/03  BOTTLING DATE: 4/14/03 
BREWER COMMENTS
 
Hop Back
Hop Back
Bunny Pils - All Grain - 02.A. Bohemian Pilsner
Al Boyce, St.Louis Park, MN
Minnesota Home Brewers Association
OG: 1056 / FG: 1015

Silver Medal - American and European Pale Lagers
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Phosphoric Acid to sparge  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 100 F.  15 min. 
2. 127 F.  15 min 
3. 157 F.  15 min. 
4. 170 F.  15 min. 
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1056 
     Terminal 1015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP800 Pilsner 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 14 days Temp:50 F.  Glass 
Second.-days:50 days Temp:33 F.  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 1/2 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12 lb  Musessdoerfer 2-row Pils  Mash  60 min  var 
1/8 lb  Carapils  Mash  60 min  var 
1/8 lb  Crystal 10 malt  Mash  60 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5 oz  Whole  Saaz  Boil  60 min  5.0 
1 oz  Whole  Saaz  Boil  30 min  5.0 
3/4 oz  Whole  Saaz  Boil  15 min  5.0 
3/4 oz  Whole  Saaz  Boil  1 min  5.0 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 12/22/02  BOTTLING DATE: 2/26/03 
BREWER COMMENTS
Quadruple-decocted 
Hop Back
Hop Back
Pilsner 3 -  - 02.A. Bohemian Pilsner
Bob Cromer, Hudson, WI
Minnesota Home Brewers Association
OG: 1052 / FG: 1016

Bronze Medal - American and European Pale Lagers
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 122 F.  20 min 
2. 140 F.  30 min 
3. 158 F.  30 min 
BOILING TIME: Minutes 90 min 
SPECIFIC GRAVITIES: Original 1052 
     Terminal 1016 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP800 Pilsner 
     Amount 750 ml 
FERMENTATION Type:
Primary-days: 13 days Temp:50 F.   
Second.-days:2 days Temp:65 F.   
Other-days:    21 days Temp:35 F.   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10 lb  German Pilsner malt  Mash  80 min  var 
4 oz  Aromatic malt  Mash  80 min  var 
8 oz  Carapils malt  Mash  80 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz    Saaz  FirstWort     
1 oz    Saaz  Boil  45 min   
1.5 oz    Saaz  Boil  30 min   
1.5 oz    Saaz  Boil  10 min   
1 oz    Saaz  Steep  0 min   
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back

American Pale Ales

Bobs Pale Ale -  - 06.A. American Pale Ale
Bob Cromer, Hudson, WI
Minnesota Home Brewers Association
OG: 1060 / FG: 1016

Gold Medal - American Pale Ales
2003 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 1060 
     Terminal 1016 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name California Ale 
     Amount 500 ml 
FERMENTATION Type:
Primary-days: 7 Temp:65 F   
Second.-days:10 Temp:65 F.   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12 lb  2-Row malt  Mash  90 min  150 F. 
1 lb  Aromatic malt  Mash  90 min  150 F. 
8 oz  Caramunich malt  Mash  90 min  150 F. 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz    Horizon  FirstWort     
2 oz    Mount Hood  Boil  90 min   
1 oz    Mount Hood  Boil  10 min   
1 oz    Willamette  Boil  2 min   
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
The sun has left us on time (modified) - Malt Extract and Grain - 06.C. California Common Beer
Andrew Wilkowske, St. Paul, MN

OG: 1047 / FG: 1013

Silver Medal - American Pale Ales
2003 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 45 min 
SPECIFIC GRAVITIES: Original 1047 
     Terminal 1013 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company White Labs 
     Name San Francisco Lager 
     Amount 1 vial 
FERMENTATION Type:
Primary-days: 10 Temp:65 F.  Plastic 
Second.-days:29 Temp:65 F  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 5 oz. 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
1/2 lb  Light Crystal  Steep  30 min  170 F. 
6 lb  Golden LME syrup  Boil  45 min  212 F. 
2 lb  Light DME  Boil  45 min  212 F. 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5 oz  Pellets  Northern Brewer  Boil  45 min  7-10% 
1 oz  Pellets  Cascade  Dry-Secondary  2 min  4.5-7% 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 1/13/03  BOTTLING DATE: 2/21/03 
BREWER COMMENTS
This is my first competition and I m eager to get feedback. 
Hop Back
Hop Back
Cam Waters Pale Ale - All Grain - 06.A. American Pale Ale
Al Boyce, St.Louis Park, MN
Minnesota Home Brewers Association
OG: 1070 / FG: 1013

Bronze Medal - American Pale Ales
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Salt (to mash)  1/8 tsp 
Gypsum (to mash)  1 tsp 
Phosphoric Acid to sparge  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 158 F.  90 min 
BOILING TIME: Minutes 90 min 
SPECIFIC GRAVITIES: Original 1070 
     Terminal 1013 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WYeast 
     Name British Ale 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 7 days Temp:65 F.  Glass 
Second.-days:28 days Temp:65 F.  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 1/2 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
14 lb  American 2-row malt  Mash  90 min  158 F. 
1 lb  Crystal 10 malt  Mash  90 min  158 F. 
1 lb  Wheat malt  Mash  90 min  158 F. 
.5 lb  Carapils malt  Mash  90 min  158 F. 
.5 lb  American Victory malt  Mash  90 min  158 F. 
.25 lb  Munich malt  Mash  90 min  158 F. 
.25 lb  Roasted Barley  Mash  90 min  158 F. 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  Cascade  Mash  90 min  6.3 
1 oz  Pellets  Cascade  FirstWort  90 min  6.3 
1 oz  Pellets  Columbus  Boil  90 min  15 
1 oz  Pellets  Perle  Boil  30 min  7.6 
1 oz  Pellets  Cascade  Boil  5 min  6.3 
1 oz  Pellets  Cascade  Steep  1 min  6.3 
1 oz  Pellets  Cascade  Dry-Secondary     
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 9/8/02  BOTTLING DATE: 10/16/02 
BREWER COMMENTS
 
Hop Back
Hop Back

Belgian and French Ales

unnamed Raspberry Lambic - Malt Extract Only - 20.C. Fruit Lambic-Style Ale
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG: na / FG: na

Gold Medal - Belgian and French Ales
2003 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 na 
     Terminal na 
YEAST CULTURE: Type  
     Did you use a starter? Yes 
     Company Many 
     Name Many 
     Amount  
FERMENTATION Type:
Primary-days: 2 yrs Temp:  Plastic 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn sugar 
     Amount of Priming Sugar 80 g 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3 lb  Light DME       
3 lb  Wheat DME       
120 g  Maltodextrin       
HOPS
OZ. TYPE NAME USE TIME %AA
60 g  Whole  OLD hops  Boil  90 min   
SPECIAL INGREDIENTS:
9# 3 oz Raspberry puree     
FININGS?  
BREWING DATE: 2/9/98  BOTTLING DATE: 2/9/00 
BREWER COMMENTS
 
Hop Back
Hop Back
Oud Bruin - All Grain - 20.D. Oud Bruin
Dick Nilles, Fargo, ND
Prairie Hombrewing Companions
OG: 1.045 / FG: 1.008

Silver Medal - Belgian and French Ales
2003 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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unnamed Lambic - Malt Extract Only - 20.A. Straight Lambic-Style Ale
Steve Piatz, Eagan, MN
Minnesota Home Brewers Association
OG: 1057 / FG: 

Bronze Medal - Belgian and French Ales
2003 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 1057 
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company many 
     Name many 
     Amount  
FERMENTATION Type:
Primary-days: 4 yrs Temp:   
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?  
     Type  
     Amount  
BREWING DATE: 2/19/99  BOTTLING DATE: 2/03 
BREWER COMMENTS
 
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Bitters and English Pale Ale

Badger Pale Ale - BEST OF SHOW! - All Grain - 04.A. Ordinary Bitter
Ronald Lockhart, St. Paul, MN
Minnesota Home Brewers Association
OG: 1046 / FG: 1012

Gold Medal - Bitters and English Pale Ale
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Gypsum  1.5 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 150 F.  60 min 
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1046 
     Terminal 1012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WYeast 
     Name 1095 British Ale 
     Amount  
FERMENTATION Type:
Primary-days: 4 Temp:71 F.  Glass 
Second.-days:16 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  2-row malt  Mash  60 min  150 F. 
2 oz  Crystal 60 L  Mash  60 min  150 F. 
2 oz  Wheat malt  Mash  60 min  150 F. 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5 oz  Pellets  Cascade  Boil  60 min  5.8% 
.5 oz  Pellets  Cascade  Boil  15 min  5.8% 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1/2 tsp 
BREWING DATE: 6/4/02  BOTTLING DATE: 6/24/02 
BREWER COMMENTS
BEST OF SHOW WINNER - 2003 UPPER MISSISSIPPI MASH-OUT!!!! 
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Basswood Bitter -  - 04.B. Special or Best Bitter
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: 1044 / FG: 1008

Silver Medal - Bitters and English Pale Ale
2003 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 1044 
     Terminal 1008 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Esses Ale 
     Amount 500 ml 
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3.75 lb  2-Row malt  Mash    151 F. 
3.75 lb  Maris Otter malt  Mash    151 F. 
8 oz  50-60 L Crystal  Mash    151 F. 
1/2 oz  Roasted barley malt  Mash    151 F. 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5 oz    Challenger  Boil  60 min   
.5 oz    Goldings  Boil  15 min   
.5 oz    Challenger  Steep  0 min   
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Bombay Bitter - All Grain - 04.A. Ordinary Bitter
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.036 / FG: 1.007

Bronze Medal - Bitters and English Pale Ale
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Gypsum  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 
2. 160  15 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.036 
     Terminal 1.007 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name London Ale 
     Amount 750 mls 
FERMENTATION Type:
Primary-days: 7 Temp:68  Glass 
Second.-days:14 Temp:68  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
5.5  Maris Otter  Mash  60  152 
0.5  Crystal 40  Mash  60  152 
0.25  Special Roast  Mash  60  152 
0.25  Flaked Barley  Mash  60  152 
0.5  Corn Sugar  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
0.75  Pellets  Bullion  Boil  60  9 
0.5  Pellets  EKG  Boil  45  5.7 
0.5  Pellets  Fuggle  Boil  20  5.1 
0.75  Pellets  Styrian Golding  Boil  5  4.4 
SPECIAL INGREDIENTS:
FININGS?  
BREWING DATE: 12/29/02  BOTTLING DATE: 1/20/03 
BREWER COMMENTS
 
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Brown and Scottish Ales

NEBA - All Grain - 10.B. Northern English Brown Ale
Mike Moranz, Bloomington, MN
MHBA
OG:  / FG: 

Gold Medal - Brown and Scottish Ales
2003 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?  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
River Forest Heavy - All Grain - 05.B. Heavy 70
Rob Beck, Kansas City, MO
Kansas City Bier Meisters
OG: 1.058 / FG: 1.021

Silver Medal - Brown and Scottish Ales
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Calcium Chloride  6.5 gm 
phosphoric acid  ? 
RO water  8.65 gal 
MASH PROCEDURES: Temp.(f.) Time
1. 156 deg F  5 min 
2. 162 deg F  5 min 
3. 158 deg F  133 min 
4. 168 deg F  43 min 
BOILING TIME: Minutes 92 min 
SPECIFIC GRAVITIES: Original 1.058 
     Terminal 1.021 
YEAST CULTURE: Type Liquid 
     Did you use a starter?  
     Company Wyeast 
     Name 1728 Scottish Ale 
     Amount 10 cups 
FERMENTATION Type:
Primary-days: 9 Temp:60 deg F   
Second.-days:4 Temp:50 deg F   
Other-days:    34 Temp:30 deg F   
CARBONATION Forced CO2 
     Volumes of CO2 approx 2.3 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
5.5  Golden Promise/Simpsons  Mash     
3  Maris Otter/Muntons  Mash     
2  Aromatic/Dingemans  Mash     
1  CaraVienna/Dingemans  Mash     
1/2  CaraMunich/Dingemans  Mash     
2 oz  Chocolate/Dingemans  Mash     
1 oz  Roast Barley/Hugh Baird  Mash     
1 oz  Carafa/Weyermann  Mash     
1 oz  Rausch/Weyermann  Primary     
HOPS
OZ. TYPE NAME USE TIME %AA
1/2  Whole  E.Kent Goldings  Boil  55   
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type isinglass&polyclar 
     Amount 1 oz & 2 tsp 
BREWING DATE: 1-18-03  BOTTLING DATE: 4-12-03 
BREWER COMMENTS
 
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Guzz Buzz Brown - All Grain - 10.B. Northern English Brown Ale
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.050 / FG: 1.015

Bronze Medal - Brown and Scottish Ales
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 152  65 
2. 165  15 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.050 
     Terminal 1.015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name London Ale 1028 
     Amount 800 mls 
FERMENTATION Type:
Primary-days: 5 Temp:67  Glass 
Second.-days:5 Temp:67  Glass 
     Volumes of CO2 2.3 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4  Maris Otter  Mash  65  152 
3  Mild  Mash  65  152 
0.5  Wheat Malt  Mash  65  152 
0.25  Special Roast  Mash  65  152 
0.25  Crystal 55  Mash  65  152 
0.25  Cara Munich  Mash  65  152 
0.25  Biscuit  Mash  65  152 
0.125  Special B  Mash  65  152 
0.125  Pale Chocolate