2004 Minnesota State Fair
WINNER'S REPORT

BEST OF SHOW
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  18.D. Belgian Strong Dark Ale  Heaven to myrtle its a bog  Steve Piatz  Eagan, MN  MHBA
Porters and Stouts
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  15.B. Brown Porter  American Splendor Porter  Joe Gerteis  St Paul, MN  St Paul Homebrewers Club
 2  16.B. Sweet Stout  Sweetie Pie Stout  John Longballa  Saint Paul, MN  MN Homebrewers Association
 3  15.A. Robust Porter  Porter #1  Sean Hewitt  Inver Grove Heights, MN  Minnesota Home Brewers Assoc.
Light Ales and Wheat Beers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  17.D. Weizenbock  Weizenbock  Melissa Eibner  St Paul, MN  
 2  03.A. Blond Ale  Honeydew Vine Water  Cory Roach  Prior Lake, MN  
 3  08.C. Northern German Altbier  DirtyAlt Man  Don Hettinga  Rochester, MN  
Belgian and French Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  20.A. Straight Lambic-Style Ale  Low Pee H  Steve Piatz  Eagan, MN  MHBA
 2  19.B. Witbier  Use Your Wit  Jeff Cotton  St. Paul, MN  St. Paul Homebrewers
 3  19.B. Witbier  Wit Wedding  Charlie Rohwer  St. Paul, MN  Minnesota Home Brewers Association
Pale Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  06.A. American Pale Ale  Name in the Trail Pale Ale  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 2  06.A. American Pale Ale  Orange Haze  kevin conway  savage, MN  
 3  07.A. India Pale Ale  Interleague Play IPA  John Grundman  Rosemount, MN  
Mead
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  25.E. Other Fruit Melomel  Very Berry  Steve Piatz  Eagan, MN  MHBA
 2  25.B. Varietal Honey Traditional Mead  Orange Blossom Mead  Jeff Cotton  St. Paul, MN  St. Paul Homebrewers
 3  25.B. Varietal Honey Traditional Mead  Sage Mead  Jeff Cotton  St. Paul, MN  St. Paul Homebrewers
Strong Belgian Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  18.D. Belgian Strong Dark Ale  Heaven to myrtle its a bog  Steve Piatz  Eagan, MN  MHBA
 2  18.C. Belgian Strong Golden Ale  Grand Cru  James Pherson Scott Grisler  Bloomington, MN  
 3  18.D. Belgian Strong Dark Ale  Starry Night  Charlie Rohwer  St. Paul, MN  Minnesota Home Brewers Association
Light Lagers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  02.C. Dortmunder Export  Dortmunder Wonder  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 2  02.D. Muenchner Helles  Micks Generous Offering  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 3  02.A. Bohemian Pilsner  Bohemian Pilsner  Steve Piatz  Eagan, MN  MHBA
English and Scottish Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  10.B. Northern English Brown Ale  Brown Ale  Thomas Eibner  St Paul, MN  SPHBC
 2  10.B. Northern English Brown Ale  Guzz Buzz Brown  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 3  10.D. American Brown Ale  Hophead Brown  Steve Piatz  Eagan, MN  MHBA
Strong Ales
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  12.B. American-Style Barleywine  TheBigHBW  Joe Weimann  Oakdale, MN  
 2  12.A. English-Style Barleywine  Single-Malt Scottish Eis-Barleywine  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  12.A. English-Style Barleywine  British Barleywine  Sean Hewitt  Inver Grove Heights, MN  Minnesota Home Brewers Assoc.
Eclectic Beers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  22.A. Spice-Herb-Vegetable Beer  In a pickle  Gera Exire LaTour  Minneapolis, MN  St Paul Home Brew Club
 2  22.A. Spice-Herb-Vegetable Beer  Lemon Basil Ale  Mark Bohrer  St. Louis Park, MN  
 3  22.A. Spice-Herb-Vegetable Beer  Lemon Verbena Hefa  Paul Dienhart  Minnetonka, MN  Minnesota Homebrewers
Dark European Lagers
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  14.C. Doppelbock  The Governator (I ll Be Bock)  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 2  09.A. Oktoberfest-Maerzen  Lamaze Marzen  Todd Mayer  Andover, MN  Minnesota Home Brewers Association
 3  14.A. Traditional Bock  Trad Bock  Jeff Cotton  St. Paul, MN  St. Paul Homebrewers
Cider
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  26.A. Standard Cider and Perry  2003 County Road D Cider  Mitch Vars  Minneapolis, MN  
 2  26.B. New England-Style Cider  Kellys Cider  Kurt Zemlicka  Golden Valley, MN  
 3  26.A. Standard Cider and Perry  EP Cider  Michael Behrendt  Eden Prairie, MN  Minnesota Homebrewers Association

Total Entries: 132
01.Porters and Stouts16 Entries
02.Light Ales and Wheat Beers21 Entries
03.Belgian and French Ales10 Entries
04.Pale Ales11 Entries
05.Mead11 Entries
06.Strong Belgian Ales15 Entries
07.Light Lagers4 Entries
08.English and Scottish Ales13 Entries
09.Strong Ales10 Entries
10.Eclectic Beers10 Entries
11.Dark European Lagers7 Entries
12.Cider4 Entries


Porters and Stouts

 American Splendor Porter - All Grain - 15.B. Brown Porter
Joe Gerteis, St Paul, MN
St Paul Homebrewers Club
OG: 1.049 / FG: 1.012

Gold Medal - Porters and Stouts
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 gal 
WATER TREATMENT:Type(s) Amount
Filtration  8 gal 
MASH PROCEDURES: Temp.(f.) Time
1. 152  75 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.049 
     Terminal 1.012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1272 American Ale II 
     Amount 30 ml slurry 
FERMENTATION Type:
Primary-days: 14 Temp:65  Plastic 
CARBONATION Forced CO2 
     Volumes of CO2 2.3 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9  Pale malt/Schreier  Mash  75  152 
1  Crystal 80L  Mash  75  152 
0.5  Chocolate  Mash  75  152 
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 3/12/2004  BOTTLING DATE: 3/26/2004 
BREWER COMMENTS
 
Hop Back
Hop Back
Sweetie Pie Stout -  - 16.B. Sweet Stout
John Longballa, Saint Paul, MN
MN Homebrewers Association
OG:  / FG: 

Silver Medal - Porters and Stouts
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Porter #1 -  - 15.A. Robust Porter
Sean Hewitt, Inver Grove Heights, MN
Minnesota Home Brewers Assoc.
OG:  / FG: 

Bronze Medal - Porters and Stouts
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name #1187 
     Amount  
FERMENTATION Type:
Primary-days: 7 Temp:65  Glass 
Second.-days:14 Temp:65  Glass 
     Type of Priming Sugar DME 
     Amount of Priming Sugar 1 1/4C 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
1/2  Chocalte malt  Steep     
1/2  Dark Crystal  Steep     
6  Gold LME  Boil     
1  Dark LME  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Target  Boil  60  10.6 
1  Pellets  Fuggles  Boil  1  5.0 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1T 
BREWING DATE: 3/14/04  BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back

Light Ales and Wheat Beers

Weizenbock - All Grain - 17.D. Weizenbock
Melissa Eibner, St Paul, MN

OG:  / FG: 

Gold Medal - Light Ales and Wheat Beers
2004 Minnesota State Fair


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
 
Hop Back
Hop Back
Honeydew Vine Water - All Grain - 03.A. Blond Ale
Cory Roach, Prior Lake, MN

OG:  / FG: 

Silver Medal - Light Ales and Wheat Beers
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.0 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1056 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10  2-Row  Mash  60  155 
1  Honey Malt  Mash  60  155 
HOPS
OZ. TYPE NAME USE TIME %AA
.5  Pellets  Fuggle  Boil  60  4.4 
1  Pellets  Tettnanger  Boil  30  4.3 
.5  Pellets  Fuggle  Boil  15  4.4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1tsp 
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Brewed to please the Masses and to see what 1# of honey malt would do. The ale is low in hop bitterness and flavor, high in sweetness with a nice creamy mouthfeel 
Hop Back
Hop Back
DirtyAlt Man - Malt Extract and Grain - 08.C. Northern German Altbier
Don Hettinga, Rochester, MN

OG: 1.056 / FG: 1.016

Bronze Medal - Light Ales and Wheat Beers
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Gypsum  2 Tsp 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.056 
     Terminal 1.016 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name German Ale #1007 
     Amount 650 ml 
FERMENTATION Type:
Primary-days: 8 Temp:70  Plastic 
Second.-days:20 Temp:65  Glass 
CARBONATION Bottle Condition 
     Volumes of CO2 2.4 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 3.75 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3  Muntons Dark DME  Boil  60   
3.3  Muntons Pale Extract  Boil  60   
1  Munich Malt  Steep  30   
2 oz  Chocolate Malt  Steep  30   
HOPS
OZ. TYPE NAME USE TIME %AA
2  Whole  Spalter  Boil  60  3.9 
2  Whole  Spalter  Boil  30  3.9 
1  Plugs  Saaz  Steep  3  3.0 
SPECIAL INGREDIENTS:
1 tsp Irish Moss     
FININGS? No 
BREWING DATE: 5/14/2004  BOTTLING DATE: 6/13/2004 
BREWER COMMENTS
 
Hop Back
Hop Back

Belgian and French Ales

Low Pee H - Malt Extract Only - 20.A. Straight Lambic-Style Ale
Steve Piatz, Eagan, MN
MHBA
OG: 1057 / FG: 

Gold Medal - Belgian and French Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1057 
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company many 
     Name many 
     Amount  
FERMENTATION Type:
Primary-days: 4.5 yrs Temp:60-80  Plastic 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 100g 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3 lb  Dry Wheat extract  Steep     
3 lb  Dry Light Extract  Steep     
100 g  Maltodextrin  Steep     
HOPS
OZ. TYPE NAME USE TIME %AA
120 g  Whole  OLD hops  Boil  90 min   
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 2/19/99  BOTTLING DATE: 11/15/3 
BREWER COMMENTS
 
Hop Back
Hop Back
Use Your Wit - All Grain - 19.B. Witbier
Jeff Cotton, St. Paul, MN
St. Paul Homebrewers
OG:  / FG: 

Silver Medal - Belgian and French Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gal 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter?  
     Company White Labs 
     Name WLP400 Belgian Wit Ale 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3.5 lb  Pale 2-row malt  Mash     
3.5 lb  Wheat malt  Mash     
1 lb  Flaked Oats  Mash     
1 lb  Flaked Soft White Wheat  Mash     
1 lb  Candi Sugar  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  Crystal  Boil  60 min  3.25 AA 
1 oz  Pellets  Saaz  Steep  1 min  4.3 AA 
SPECIAL INGREDIENTS:
1 oz Coriander Seed-10min  1 oz Bitter Orange Peel   
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Wit Wedding - Malt Extract and Grain - 19.B. Witbier
Charlie Rohwer, St. Paul, MN
Minnesota Home Brewers Association
OG: 1.049 / FG: 1.011

Bronze Medal - Belgian and French Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
chalk  1.75 t 
gypsum  .5 t 
MASH PROCEDURES: Temp.(f.) Time
1. 90-150  1.5 
BOILING TIME: Minutes 30 
SPECIFIC GRAVITIES: Original 1.049 
     Terminal 1.011 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company various 
     Name various 
     Amount 2 qt 
FERMENTATION Type:
Primary-days: 4 Temp:72  Glass 
Second.-days:11 Temp:68  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar dextrose 
     Amount of Priming Sugar .75 c 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4.25  wheat DME  Boil     
1.5  dingemans pils  Mash     
1  torrefied wheat  Mash     
.625  flaked oats  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
2.25  Pellets  willamette  Boil  30  4.3 
SPECIAL INGREDIENTS:
.75 oz curacao  .5 oz coriander   
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back

Pale Ales

Name in the Trail Pale Ale - All Grain - 06.A. American Pale Ale
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1070 / FG: 1013

Gold Medal - Pale Ales
2004 Minnesota State Fair


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. 122 F  30 min 
2. 152 F  60 min 
3. 172 F  20 min 
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1070 
     Terminal 1013 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP001 California Ale 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 7 days Temp:65 F.  Glass 
Second.-days:28 days Temp:65 F.  Glass 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
11 lb  Rahr 2-row malt  Mash  110 min  var 
1 lb  Caramel 10 malt  Mash  110 min  var 
1 lb  Wheat  Mash  110 min  var 
.5 lb  Carapils malt  Mash  110 min  var 
.5 lb  American Victory malt  Mash  110 min  var 
1 lb  Munich malt  Mash  110 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  Centennial  FirstWort  na  9.7 
.5 ox  Whole  Columbus  Boil  60 min  18.1 
1 oz  Pellets  Cascade  Boil  5 min  5.4 
1 oz  Pellets  Centennial  Boil  1 min  9.7 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 6/19/04  BOTTLING DATE: 7/24/04 
BREWER COMMENTS
 
Hop Back
Hop Back
Orange Haze - Malt Extract and Grain - 06.A. American Pale Ale
kevin conway, savage, MN

OG: 1.054 / FG: 1.18

Silver Medal - Pale Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.054 
     Terminal 1.18 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Amerian Ale 
     Amount 600 mL 
FERMENTATION Type:
Primary-days: 7 Temp:  Glass 
Second.-days:14 Temp:  Glass 
     Type of Priming Sugar standard  
     Amount of Priming Sugar 5 oz 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
1  Durst Light Crystal  Steep  15 min   
3.3  gold LME  Boil  1 hour   
3.3  wheat LME  Boil  1 hour   
1  light DME  Boil  1 hour   
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Northern Brewer  Boil  60   
1  Pellets  Fuggle  Boil  15   
1  Whole  Cascade  Dry-Secondary  dry hop   
SPECIAL INGREDIENTS:
orange peel     
FININGS?  
     Type  
     Amount  
BREWING DATE: 6/8/04  BOTTLING DATE: 6/29/04 
BREWER COMMENTS
orange peel was added directly to the boil pot last 3 minutes of boil and was left in throughout fermentation and conditioning you may see some extra sediment of which may be the peel. dry hopping was done in secondary at time of racking a steeping bag was used. 
Hop Back
Hop Back
Interleague Play IPA -  - 07.A. India Pale Ale
John Grundman, Rosemount, MN

OG:  / FG: 

Bronze Medal - Pale Ales
2004 Minnesota State Fair


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

Mead

Very Berry -  - 25.E. Other Fruit Melomel
Steve Piatz, Eagan, MN
MHBA
OG:  / FG: 

Gold Medal - Mead
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 4.5 
WATER TREATMENT:Type(s) Amount
none   
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company  
     Name Bourgovin RC 212 
     Amount  
YEAST NUTRIENTS: Type Fermax 2tsp 
     Company: Diammonium Phospate 2 tsp 
FERMENTATION Type:
Primary-days: 6 Temp:65-70  Plastic 
Second.-days:30 Temp:65-70  Plastic 
Other-days:    5 months Temp:63-72  Glass 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12  WIldflower    0   
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
3lb 1oz Raspberry Puree  3lb 1oz Blackberry Puree  4lb pitted dark sweetchar 
FININGS? No 
BREWING DATE: 11/2/3  BOTTLING DATE: 4/1/4 
BREWER COMMENTS
 
Hop Back
Hop Back
Orange Blossom Mead - Mead - 25.B. Varietal Honey Traditional Mead
Jeff Cotton, St. Paul, MN
St. Paul Homebrewers
OG:  / FG: 

Silver Medal - Mead
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Medium       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
 
Hop Back
Hop Back
Sage Mead -  - 25.B. Varietal Honey Traditional Mead
Jeff Cotton, St. Paul, MN
St. Paul Homebrewers
OG:  / FG: 

Bronze Medal - Mead
2004 Minnesota State Fair


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

Heaven to myrtle its a bog - All Grain - 18.D. Belgian Strong Dark Ale
Steve Piatz, Eagan, MN
MHBA
OG: 1089 / FG: 1007

Gold Medal - Strong Belgian Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 gal 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 90 min 
SPECIFIC GRAVITIES: Original 1089 
     Terminal 1007 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WhiteLabs 
     Name Wit - WLP400 
     Amount  
FERMENTATION Type:
Primary-days: 7 Temp:65-70  Glass 
Second.-days:12 Temp:65-72  Glass 
Other-days:    18 Temp:72  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 115g/5gall 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
26.08  2 row  Mash  60  150 
0.55  Crystal 50-60  Mash  60  150 
0.27  Chocolate  Mash  60  150 
2  Turbinado Sugar  Boil     
3  Brown Candy Sugar  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
4  Whole  Perl  Boil  90  7.7 
1  Whole  Spalt  Boil  10  4.2 
1  Whole  Spalt  Boil  0  4.2 
SPECIAL INGREDIENTS:
2 grams Sweet Gale (Bog M     
2 grams Nutmeg     
FININGS? Yes 
     Type Whirlfloc 
     Amount 2 tablets  
BREWING DATE: 12/13/03  BOTTLING DATE: 1/19/4 
BREWER COMMENTS
Special ingredients: 2 grams Sweet Gale (bog myrtle) and 2 grams nutmeg Finished with dry yeasts: Nottingham, Windsor, Manchester and London strains combined 
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Grand Cru - Malt Extract and Grain - 18.C. Belgian Strong Golden Ale
James Pherson Scott Grisler, Bloomington, MN

OG: 1.065 / FG: 1.009

Silver Medal - Strong Belgian Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.065 
     Terminal 1.009 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name Belgian Witbier #3944 
     Amount  
FERMENTATION Type:
Primary-days: 30 Temp:65-75   
Second.-days:5 Temp:65-75   
     Type of Priming Sugar corn sugar 
     Amount of Priming Sugar 1 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
0.5  Carapils  Steep  30  155 
6.0  Extra Light DME  Boil  60  212 
2.0  Clover Honey  Boil  30  212 
HOPS
OZ. TYPE NAME USE TIME %AA
0.5  Pellets  Northern Brewer  Boil  60  7.7 
1.0  Pellets  Kent Goldings  Boil  30  5.7 
0.5  Pellets  Liberty  Boil  3  5.0 
SPECIAL INGREDIENTS:
1 oz crushed corriander     
1/2 oz orange peel     
FININGS? No 
BREWING DATE: 3/27/04  BOTTLING DATE: 5/2/04 
BREWER COMMENTS
Grains steeped at 155 F for 30 minutes, removed from heat and steeped an additional 10 minutes. Grain bag rinsed with about 1 gallon of 155 F water. Malt extract added and brought to boiling. Northern Brewer hops added for entire 60 minutes. Honey added for the final 30 minutes. Kent Goldings added for the final 30 minutes. Orange peel and coriander added for the final 5 minutes, and the Liberty Hops were added for the final 3 minutes. Wort cooled and brought up to 5 gallons in the fermenting bucket. Yeast pitched below 80 F. Bottled with 1 cup priming sugar. 
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Starry Night - All Grain - 18.D. Belgian Strong Dark Ale
Charlie Rohwer, St. Paul, MN
Minnesota Home Brewers Association
OG: 1.078 / FG: 1.020

Bronze Medal - Strong Belgian Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 4.75 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153  60 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.078 
     Terminal 1.020 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name belgian ardennes 
     Amount 3 qt 
FERMENTATION Type:
Primary-days: 15 Temp:70  Glass 
Second.-days:21 Temp:65  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar dextrose 
     Amount of Priming Sugar .75 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
11.5  dingemans pale  Mash     
2  munich  Mash     
1.5  caramunich  Mash     
1  dark candi sugar  Boil     
0.5  oats  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  N. Brewer  Boil  60  10 
.75  Whole  spalt  Boil  30  5.4 
.5  Pellets  willamette  Boil  15  4.3 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 12/27/04  BOTTLING DATE: 2/1/04 
BREWER COMMENTS
celestial seasonings tangerine zinger, orange spice, and sugar plum spice teas added at knockout 
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Light Lagers

Dortmunder Wonder - All Grain - 02.C. Dortmunder Export
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1059 / FG: 1012

Gold Medal - Light Lagers
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 gal 
WATER TREATMENT:Type(s) Amount
R/O Water  50 % 
Phosphoric Acid to sparge  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 120 F  15 min 
2. 130-147  15 min 
3. 147 F  15 min 
4. 156 F  20 min 
BOILING TIME: Minutes 75 min 
SPECIFIC GRAVITIES: Original 1059 
     Terminal 1012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 2308 Munich Lager 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 12 Temp:45 F  Glass 
Second.-days:4 Temp:65 F  Glass 
Other-days:    74 Temp:30 F  Glass 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
13 lb  German 2-row Pilsener mal  Mash  135 min  var 
1.5 lb  Carapils  Mash  135 min  var 
.5 lb  Light Munich  Mash  135 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  Hallertauer  Boil  60 min  5 
.5 oz  Pellets  Tettnanger  Boil  30 min  5.5 
1 oz  Pellets  Tettnanger  Boil  15 min  5.5 
.5 oz  Pellets  Tettnanger  Boil  1 min  5.5 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 12/28/03  BOTTLING DATE: 4/1/04 
BREWER COMMENTS
 
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Micks Generous Offering - All Grain - 02.D. Muenchner Helles
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.054 / FG: 1.008

Silver Medal - Light Lagers
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 110  20 
2. 122  30 
3. 142  45 
4. 155  30 
BOILING TIME: Minutes 85 
SPECIFIC GRAVITIES: Original 1.054 
     Terminal 1.008 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Bavarian Lager 
     Amount 1500 mls 
FERMENTATION Type:
Primary-days: 14 Temp:50  Glass 
Second.-days:30 Temp:33  Steel 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10  German Pilsner Malt  Mash  125  varies 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Hallertau  Boil  60  3.4 
1  Pellets  Hallertau  Boil  5  3.4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type irish moss 
     Amount 1 tsp 
BREWING DATE: 7/4/04  BOTTLING DATE: 8/18/04 
BREWER COMMENTS
 
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Bohemian Pilsner - All Grain - 02.A. Bohemian Pilsner
Steve Piatz, Eagan, MN
MHBA
OG: 1.054 / FG: 1.013

Bronze Medal - Light Lagers
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
RO Water+ 1 gallon Eagan    
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.054 
     Terminal 1.013 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WhiteLabs 
     Name Czech Lager 
     Amount  
FERMENTATION Type:
Primary-days: 14 Temp:55  Glass 
Second.-days:1 Temp:62  Glass 
Other-days:    12 Temp:50-32  Glass 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
18.4  2 row  Mash  60  150 
HOPS
OZ. TYPE NAME USE TIME %AA
15g  Whole  Sterling  FirstWort  -  6.1 
128g  Whole  Sterling  Boil  90  6.1 
14g  Whole  Sterling  Boil  15  6.1 
14g  Whole  Sterling  Boil  10  6.1 
14g  Whole  Sterling  Boil  5  6.1 
26g  Whole  Sterling  Boil  0  6.1 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 2/1/4  BOTTLING DATE: 6/5/4 
BREWER COMMENTS
 
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English and Scottish Ales

Brown Ale - All Grain - 10.B. Northern English Brown Ale
Thomas Eibner, St Paul, MN
SPHBC
OG:  / FG: 

Gold Medal - English and Scottish Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     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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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

Silver Medal - English and Scottish Ales
2004 Minnesota State Fair


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:15 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  Mash  65  152 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Fuggle  Boil  45  5.2 
0.75  Pellets  Fuggle  Boil  30  5.2 
SPECIAL INGREDIENTS:
FININGS?  
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 4/25/04  BOTTLING DATE: 5/15/04 
BREWER COMMENTS
 
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Hophead Brown - All Grain - 10.D. American Brown Ale
Steve Piatz, Eagan, MN
MHBA
OG: 1.060 / FG: 1.016

Bronze Medal - English and Scottish Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.060 
     Terminal 1.016 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WhiteLabs 
     Name California V 
     Amount  
FERMENTATION Type:
Primary-days: 7 Temp:68  Glass 
Second.-days:7 Temp:68  Glass 
Other-days:    2.5 Months Temp:65-70  Steel 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
0.19  Roast  Mash  60  152 
0.64  Munich  Mash  60  152 
0.7  Brown  Mash  60  152 
1.54  Crystal 45  Mash  60  152 
0.7  CaraMunich  Mash  60  152 
1  Honey  Mash  60  152 
0.71  Chocolate  Mash  60  152 
0.5  Crystal 90  Mash  60  152 
0.5  Crystal 155-165  Mash  60  152 
16  2 row  Mash  60  152 
HOPS
OZ. TYPE NAME USE TIME %AA
109g  Pellets  Cascade  Boil  90  6.9 
56g  Whole  Cascade  Boil  15  7.5 
56g  Whole  Cascade  Boil  0  7.5 
14g  Whole  Cascade  Dry-Secondary  -  - 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 3/14/4  BOTTLING DATE: 6/5/4 
BREWER COMMENTS
 
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Strong Ales

TheBigHBW - Malt Extract and Grain - 12.B. American-Style Barleywine
Joe Weimann, Oakdale, MN

OG: 1.095 / FG: 1.030

Gold Medal - Strong Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Gypsum  1.5 TSP 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.095 
     Terminal 1.030 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP001 California Ale 
     Amount Yeast Cake 
FERMENTATION Type:
Primary-days: 7 Temp:68F  Plastic 
Second.-days:75 Temp:65F  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 0.75 cups 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12  Alexanders Pale LME  Boil  75 min  212F 
1  Muntons Light DME  Boil  75 min  212F 
2  Schreier 2 Row Pale  Steep  90 min  152F 
0.75  Briess Caramel 40  Steep  90 min  152F 
0.75  Briess Carapils  Steep  90 min  152F 
0.75  Dingemanns Aromatic  Steep  90 min  152F 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Yakima Magnum  Boil  75 min  15.5 
1  Pellets  Warrior  Boil  75 min  16.0 
1  Pellets  Galena  Boil  75 min  10.0 
1  Pellets  Warrior  Boil  60 min  16.0 
1  Pellets  Yakima Magnum  Boil  40 min  15.5 
1  Pellets  Warrior  Boil  30 min  16.0 
1  Pellets  Horizon  Boil  10 min  11.0 
1  Pellets  Amarillo  Boil  5 min   8.9 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 02-27-04  BOTTLING DATE: 05-21-04 
BREWER COMMENTS
Hop Schedule Continued 0.5 oz Pellets Boil Warrior 1 minute 16.0% AA 1.0 oz Pellets Secondary Amarillo Dry Hop 8.9% AA 1.0 oz Pellets Secondary Columbus Dry Hop 14.5% AA 1.0 oz Pellets Secondary Saaz Dry Hop 3.6% AA My yeast starter was a yeast cake from a previous fermentation. I used the yeastt cake of an IPA I brewed a week earlier. The yeast I used for the IPA was White Labs California Ale WLP001. I brewed the IPA on 2-20-04 and transfered it minutes before I placed the Barleywine Wort on it on 2-27-04.  
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Single-Malt Scottish Eis-Barleywine - All Grain - 12.A. English-Style Barleywine
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1112 / FG: 1030

Silver Medal - Strong Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Gypsum (to mash)  1/2 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 120 F.  20 min 
2. 144 F  60 min 
3. 170 F  5 min 
BOILING TIME: Minutes 180 min 
SPECIFIC GRAVITIES: Original 1112 
     Terminal 1030 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Edinburgh 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 13 Temp:65 F.  Glass 
Second.-days:60 Temp:65 F.  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 3/4 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
28 lb  Maris Otter  Mash  80 min  var 
HOPS
OZ. TYPE NAME USE TIME %AA
2.5 oz  Pellets  Challenger  Boil  90 min  7.0 AA 
1 oz  Pellets  Challenger  Boil  15 min  7.0 AA 
1 oz  Pellets  Challenger  Boil  1 min  7.0 AA 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 7/26/03  BOTTLING DATE: 9/25/03 
BREWER COMMENTS
Added Champagne yeast to finish fermentation. Froze to remove 20% of liquid. 
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British Barleywine -  - 12.A. English-Style Barleywine
Sean Hewitt, Inver Grove Heights, MN
Minnesota Home Brewers Assoc.
OG:  / FG: 

Bronze Medal - Strong Ales
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name many 
     Amount  
FERMENTATION Type:
Primary-days: 14 Temp:65  Plastic 
Second.-days:120 Temp:65  Glass 
     Type of Priming Sugar Dexrose 
     Amount of Priming Sugar 7/8C 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
9.3  Gold LME       
3  Dark LME       
1/2  Special B  Steep     
1/2  Biscuit  Steep     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Eroica  Boil     
1  Pellets  Cascade  Boil     
1  Pellets  Fuggles  Boil     
1  Pellets  EKG  Boil     
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1T 
BREWING DATE: 5/14/98  BOTTLING DATE:  
BREWER COMMENTS
 
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Eclectic Beers

In a pickle - Malt Extract and Grain - 22.A. Spice-Herb-Vegetable Beer
Gera Exire LaTour, Minneapolis, MN
St Paul Home Brew Club
OG:  / FG: 

Gold Medal - Eclectic Beers
2004 Minnesota State Fair


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?  
     Company Wyeast 
     Name 1272 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
     Type of Priming Sugar cane sugar 
     Amount of Priming Sugar .75 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
.75  honey malt  Steep  30  160 
.25  biscult malt  Steep  30  160 
6  pale LME  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Mt Hood  Boil  60   
1  Pellets  Halleertau  Boil  1   
SPECIAL INGREDIENTS:
1 large English cucumber  3 sprig of dill   
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: July 5 04  BOTTLING DATE: Aug 4 04 
BREWER COMMENTS
Cucumber and dill added to 3 gal. only 
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Lemon Basil Ale - Malt Extract and Grain - 22.A. Spice-Herb-Vegetable Beer
Mark Bohrer, St. Louis Park, MN

OG: 1.057 / FG: 1.010

Silver Medal - Eclectic Beers
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
None   
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 30 
SPECIFIC GRAVITIES: Original 1.057 
     Terminal 1.010 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company White Lab 
     Name California Ale 
     Amount 1  
YEAST NUTRIENTS: Type NO 
FERMENTATION Type:
Primary-days: 7 Temp:68  Plastic 
Second.-days:14 Temp:68  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2 
     Type of Priming Sugar None 
     Amount of Priming Sugar None 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6 LB  Laaglander Ex-Light DME  Boil  30  212 
.5 LB  CaraPilsner  Steep  30  152 
HOPS
OZ. TYPE NAME USE TIME %AA
1 OZ  Pellets  Perle  Boil  30  8.25 
1 OZ  Pellets  Tettnanger  Boil  5  4.5 
SPECIAL INGREDIENTS:
Fresh Basil  Lemon Zest   
FININGS? No 
BREWING DATE: 7-26-04  BOTTLING DATE: 8-16-04 
BREWER COMMENTS
 
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Lemon Verbena Hefa -  - 22.A. Spice-Herb-Vegetable Beer
Paul Dienhart, Minnetonka, MN
Minnesota Homebrewers
OG: 1.047 / FG: 

Bronze Medal - Eclectic Beers
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
none   
MASH PROCEDURES: Temp.(f.) Time
1. 122  30 
2. 148  60 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.047 
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Hefe 
     Amount  
FERMENTATION Type:
Primary-days: 7 Temp:67  Glass 
Second.-days:20 Temp:69  Glass 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
4  hard red wheat  Mash  60  148 
2  pilsner  Mash  60  148 
2  six row  Mash  60  148 
.25  Munich  Mash  60  148 
.25  Carapils  Mash  60  148 
.25  honey malt  Mash  60  148 
.5  rice hulls  Mash  60  148 
2  DME  Boil  60   
HOPS
OZ. TYPE NAME USE TIME %AA
.75  Whole  Tettnanger  Boil  60   
1  Whole  Mt. Hood  Boil  20   
SPECIAL INGREDIENTS:
5 oz dried lemon verbena     
FININGS?  
     Type  
     Amount  
BREWING DATE: 6/20/04  BOTTLING DATE:  
BREWER COMMENTS
This is an herb beer using dried leaves of lemon verbena. The aim was lemon in the flavor and aroma. 
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Dark European Lagers

The Governator (I ll Be Bock) - All Grain - 14.C. Doppelbock
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1089 / FG: 1030

Gold Medal - Dark European Lagers
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
R/O Water   
NaCL to boil  1/2 tsp 
Gypsum to boil  1 tsp 
Phosphoric Acid to sparge  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1089 
     Terminal 1030 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 2206 Bavarian Lager 
     Amount 1 qt 
FERMENTATION Type:
Primary-days: 15 Temp:45 F.  Glass 
Second.-days:25 Temp:28 F  Glass 
Other-days:    2 Temp:65 F  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 1/3 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
16 lb  German Light Munich  Mash     
2 lb  Durst Dark Munich  Mash     
1 lb  Belgian Aromatic malt  Mash     
.16 lb  Special B  Mash     
.5 lb  Wheat malt  Mash     
1 lb  German Caramunich  Mash     
.25 lb  American Chocolate  Mash     
3 lb  German 2-Row Pils  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1.5 oz  Pellets  Hallertauer  Boil  60 min  4.5 
.5 oz  Pellets  Hallertauer  Boil  20 min  4.5 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 11/16/03  BOTTLING DATE: 12/28/03 
BREWER COMMENTS
 
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Lamaze Marzen - Malt Extract and Grain - 09.A. Oktoberfest-Maerzen
Todd Mayer, Andover, MN
Minnesota Home Brewers Association
OG: 1.062 / FG: 1.013

Silver Medal - Dark European Lagers
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 Gallons 
WATER TREATMENT:Type(s) Amount
Bottled-Spring Water  5.5 Gallon 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.062 
     Terminal 1.013 
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company Wyeast 
     Name Bavarian Lager #2206 
     Amount XL Smack 
FERMENTATION Type:
Primary-days: 11 Temp:51  Plastic 
Second.-days:7 Temp:50  Glass 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 7/8 Cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Munich/N. Brewer  Boil  60   
2  Laaglander Light DME  Boil  60   
1  Durst Medium Crystal  Steep     
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  Hallertau  Boil  60  5.0 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 2/7/2004  BOTTLING DATE: 2/25/2004 
BREWER COMMENTS
 
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Trad Bock -  - 14.A. Traditional Bock
Jeff Cotton, St. Paul, MN
St. Paul Homebrewers
OG:  / FG: 

Bronze Medal - Dark European Lagers
2004 Minnesota State Fair


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

2003 County Road D Cider - Cider - 26.A. Standard Cider and Perry
Mitch Vars, Minneapolis, MN

OG: 1050 / FG: 

Gold Medal - Cider
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1050 
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name English Cider WPL775 
     Amount 200ml 
FERMENTATION Type:
Primary-days: 21 Temp:70  Glass 
Second.-days:150 Temp:62  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 1.25 c./5g 
MEAD OR CIDER?
       Dry       Sparkling       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: sept 04  BOTTLING DATE: march 04 
BREWER COMMENTS
 
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Kellys Cider -  - 26.B. New England-Style Cider
Kurt Zemlicka, Golden Valley, MN

OG:  / FG: 

Silver Medal - Cider
2004 Minnesota State Fair


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  
     Name Champagne 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:  Plastic 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn sugar 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: Sept 2003  BOTTLING DATE: Oct 2003 
BREWER COMMENTS
 
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EP Cider - Cider - 26.A. Standard Cider and Perry
Michael Behrendt, Eden Prairie, MN
Minnesota Homebrewers Association
OG:  / FG: 

Bronze Medal - Cider
2004 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 0 
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company White Labs 
     Name English Cider WLP775 
     Amount 1 tube 
FERMENTATION Type:
Primary-days: 8 Temp:68  Glass 
Second.-days:4 Temp:68  Glass 
     Type of Priming Sugar none 
MEAD OR CIDER?
       Dry       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
5 gallons  fresh juice       
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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