2006 Upper Mississippi Mash-Out
WINNER'S REPORT

January 21, 2006: Upper Mississippi Mash-Out Winners List and Recipes

Photos from the 2005 Upper Mississippi Mash-Out ...coming soon!!

BEST OF SHOW - BEER
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  06.C. Kolsch  51a  Owen Halpeny  Asheville, NC  Mountain Ale and Lager Tasters
BEST OF SHOW - MEAD/CIDER
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  25.C. Other Fruit Melomel  Cherry Mel  Thomas Eibner  St Paul, MN  SPHBC
YELLOW SNOW AWARD - MOST ENTRIES
Brewer Name Location Club Name
Ray Taylor and Susan Ruud  Fargo, ND  Prairie Homebrewing Companions
BLIZZARD AWARD - MOST POINTS BY A CLUB
Club Name
 St. Paul Homebrewers Club
Light Lager
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  01.D. Munich Helles  Munich Helles  John Jurgensen  Friendswood, TX  Bay Area Mashtronauts
 2  01.C. Premium American Lager  Steamboat LIberty Lager  Joe Gerteis  Saint Paul, MI  Saint Paul Home Brewers Club
 3  01.B. Standard American Lager  Standard Americam Lager  John Jurgensen  Friendswood, TX  Bay Area Mashtronauts
Pilsner
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  02.B. Bohemian Pilsner  Pilsn Pils  Alan Pearlstein  Walled Lake, MI  
 2  02.A. German Pilsner  Urinal Cake Pils  Kris England  Minneapolis, MN  SPHBC
 3  02.C. Classic American Pilsner  Gracies Gold  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
European Amber Lager
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  03.B. Oktoberfest-Marzen  O-Face O-Fest  Kris England  Minneapolis, MN  SPHBC
 2  03.B. Oktoberfest-Marzen  red river lager  paul vogel  fargo , ND  prairie homebrewing companions
 3  03.B. Oktoberfest-Marzen  Stonetoberfest 2  Todd Murley  Orono, MN  Minnesota Homebrewers Association
Dark Lager
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  04.B. Munich Dunkel  Lila Tov  Alan Pearlstein  Walled Lake, MI  
 2  04.C. Schwarzbier  Dirty Rex Black Lager  G.L. Exire LaTour  Minneapolis, MN  MnHB/CRAZY
 3  04.A. Dark American Lager  Dark Americam Lager  John Jurgensen  Friendswood, TX  Bay Area Mashtronauts
Bock
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  05.C. Doppelbock  Das Inseminator  Kris England  Minneapolis, MN  SPHBC
 2  05.C. Doppelbock  Scrape the bottom  Steve Piatz  Eagan, MN  MHBA
 3  05.A. Maibock/Helles Bock  Goats Breath  PETER POLCZYNSKI  TULSA, OK  FELLOWSHIP OF OKLAHOMA ALE MAKERS
Light Hybrid Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  06.C. Kolsch  51a  Owen Halpeny  Asheville, NC  Mountain Ale and Lager Tasters
 2  06.A. Cream Ale  Craptastic Cream Ale  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 3  06.A. Cream Ale  Noel Christmass 2005  Eric Ware  Davenport, IA  Mississippi Unquenchable Grail Zymurgists
Amber Hybrid Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  07.C. Dusseldorf Altbier  Alt Style  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
 2  07.C. Dusseldorf Altbier  Lupentos Altbier  Adam Stern  St. Paul, MN  Saint Paul Homebrew Club
 3  07.C. Dusseldorf Altbier  Duece Alt  James Henjum  White Bear Lake, MN  St. Paul Homebrewers
English Pale Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  08.C. Extra Special/Strong Bitter  Lyles Bitter  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  08.C. Extra Special/Strong Bitter  Better than Uncle Jessies ESB  Lonnie and Deb McAllister  Seabrook, TX  Mashtronauts
 3  08.A. Standard/Ordinary Bitter  Ornery  John Peed  Oak Ridge, TN  Tennessee Valley Homebrewers Association
Scottish and Irish Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  09.D. Irish Red Ale  Go Bucky  Todd Murley  Orono, MN  Minnesota Homebrewers Association
 2  09.C. Scottish Export 80/-  Special Export  Todd Murley  Orono, MN  Minnesota Homebrewers Association
 3  09.E. Strong Scotch Ale  Kilt Blower  Susan Ruud Ray Taylor  Harwood, ND  Prairie Homebrewing Companions
American Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  10.B. American Amber Ale  Brass Pole Amber  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 2  10.C. American Brown Ale  Billy Bob Brown  Steve Daiken  Duluth, MN  Northern Ale Stars
 3  10.B. American Amber Ale  Amber 2  Ed Moore  Sugar Land, TX  Foam Rangers
English Brown Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  11.A. Mild  Harvest Mild  Paul Frank  Fargo, ND  Prairie Homebrewing Companions
 2  11.A. Mild  GMW Mild  Joe Gerteis  Saint Paul, MI  Saint Paul Home Brewers Club
 3  11.C. Northern English Brown Ale  Brown Ale  Joe Brockman  Blaine, MN  St. Paul Homebrewers Club
Porter
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  12.B. Robust Porter  St. Fytles Celestial Porter  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
 2  12.B. Robust Porter  It Aint Kriss Recipe Porter  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
 3  12.C. Baltic Porter  Baltic Porter  Zach Demorest  Minneapolis, MN  St. Paul Homebrewers Club
Stout
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  13.D. Foreign Extra Stout  MILF  Thomas Eibner  ?, MN  SPHBC
 2  13.F. Russian Imperial Stout  RIS  Thomas Eibner  St Paul, MN  SPHBC
 3  13.A. Dry Stout  Paddy s Waggin Stout  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
India Pale Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  14.B. American IPA  Alien Probe APA  Eric Anderson  Bloomington, MN  St. Paul Homebrewers Club
 2  14.A. English IPA  H.M.S. IPA  Alan Pearlstein  Walled Lake, MI  
 3  14.C. Imperial IPA  Hops, ETOH etc...  Ray Taylor Susan Ruud  Fargo, ND  Prairie Homebrewing Companions
German Wheat and Rye Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  15.B. Dunkelweizen  Dunkel  Thomas Eibner  St Paul, MN  SPHBC
 2  15.C. Weizenbock  turtle head creek weizenbock  shane lynn  lawrence, KS  lawrence brewers guild
 3  15.C. Weizenbock  Buck Wheat  Steve Piatz  Eagan, MN  MHBA
Belgian and French Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  16.E. Belgian Specialty Ale  St Meinrads Grand Cru  John Fahrer  Bellevue, NE  OmaHops
 2  16.C. Saison  Better the 2nd Time Saison  G.L. Exire LaTour  Minneapolis, MN  MnHB/CRAZY
 3  16.E. Belgian Specialty Ale  Steval  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
Sour Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  17.D. Straight (Unblended) Lambic  Low Pee H  Steve Piatz  Eagan, MN  MHBA
 2  17.C. Flanders Brown Ale/Oud Bruin  Oud to a Red Bear  Ray Taylor Susan Ruud  Fargo, ND  Prairie Homebrewing Companions
 3  17.B. Flanders Red Ale  Lupentos Schwarzbier  Adam Stern  St. Paul, MN  Saint Paul Homebrew Club
Belgian Strong Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  18.A. Belgian Blond Ale  Dumb As They Come  PETER POLCZYNSKI  TULSA, OK  FELLOWSHIP OF OKLAHOMA ALE MAKERS
 2  18.D. Belgian Golden Strong Ale  Golden Days  Tom Dennis  Naperville, IL  Urban Knaves of Grain
 3  18.C. Belgian Tripel  Three A Day Tripel  Tom Dennis  Naperville, IL  Urban Knaves of Grain
Strong Ale
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  19.B. English Barleywine  Bullocks Barleywine  Kris England  Minneapolis, MN  SPHBC
 2  19.B. English Barleywine  Batch 50 Barleywine  Jay Wince  Zanesville, OH  SODZ-Scioto,Olentangy,Darby Zymurgists
 3  19.C. American Barleywine  AMBW  Thomas Eibner  St Paul, MN  SPHBC
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  SPHBC
 2  20.A. Fruit Beer  Mounds Bar Porter  John Longballa  Saint Paul, MN  MN Homebrewers Association
 3  20.A. Fruit Beer  Raspberry Cream Ale  Ed Moore  Sugar Land, TX  Foam Rangers
Spice/Herb/Vegetable Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  21.A. Spice/Herb/Vegetable Beer  Coffee Stout  Patrick Gilligan  Eden Prairie, MN  
 2  21.A. Spice/Herb/Vegetable Beer  Yellow Fever  Jeff Olson  Omaha, NE  OmaHops
 3  21.B. Christmas/Winter Specialty Spiced Beer  2005 Holiday Brew  Steve Piatz  Eagan, MN  MHBA
Smoke-Flavored/Wood-Aged Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  22.C. Wood-Aged Beer  She Devil Double D Imperial Stout  Curt Stock Barrel Brohood  St. Paul, MN  Fellowship of the Barrel
 2  22.C. Wood-Aged Beer  Cedar Maple Porter  Rob Gronemann  minneapolis, MN  St. Paul Homebrew Club
 3  22.B. Other Smoked Beer  Old Smokey Memorial Porter  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Specialty Beer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  23.A. Specialty Beer  Macs Honey Porter  Gordon Dickey  Roselle, IL  
 2  23.A. Specialty Beer  BIP  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  23.A. Specialty Beer  O Beehave Honey Ale  Neil Bromenshenkel  richfield, MN  Minnesota Homebrewers Association
Traditional Mead
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  24.C. Sweet Mead  Orange Blossom Special 3  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 2  24.B. Semi-Sweet Mead  None  Kris England  Minneapolis, MN  SPHBC
 3  24.C. Sweet Mead  Mint Blossum Mead  Susan Ruud Ray Taylor  Harwood, ND  Prairie Homebrewing Companions
Melomel
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  25.C. Other Fruit Melomel  Cherry Mel  Thomas Eibner  St Paul, MN  SPHBC
 2  25.C. Other Fruit Melomel  Prickly Pear  Steve Piatz  Eagan, MN  MHBA
 3  25.B. Pyment  Perfect Marriage of Grapes and Honey  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Other Mead
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  26.C. Open Category Mead  Orange Blossum with Hazel Nut  Ed Moore  Sugar Land, TX  Foam Rangers
 2  26.A. Metheglin  El Diablo  Steve Fletty  Falcon Heights, MN  St. Paul Home Brewers
 3  26.C. Open Category Mead  Simply Cinnamon  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Standard Cider and Perry
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  27.A. Common Cider  Sock Monkey Cider  Chris Smith  Minneapolis, MN  Minnesota Home Brewers Association
 2  27.B. English Cider  English Cider  Tom Zupanc  St. Cloud, MN  Cloudy Town Brewers
 3  27.A. Common Cider  Basic Cider  Curt and Kathy Stock  St. Paul, MN  St. Paul Homebrewers Club
Specialty Cider and Perry
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  28.B. Fruit Cider  Ding-a-lingonberry cider  Chris Smith  Minneapolis, MN  Minnesota Home Brewers Association
 2  28.C. Apple Wine  Apple Wine  Susan Ruud Ray Taylor  Harwood, ND  Prairie Homebrewing Companions
 3  28.A. New England Cider  Cider House Fool  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!  Balteis Porter  Thomas Eibner  St Paul, MN  SPHBC
 2  29.A. Eis-Anything!  Eis Demon Bourbon Barrel RIS  Al Boyce  St. Louis Park, MN  Minnesota Home Brewers Association
 3  29.A. Eis-Anything!  Bock Wheatsicles  Steve Piatz  Eagan, MN  MHBA
New Brewer
Place BJCP SubCategory Name of Brew Brewer Name Location Club Name
 1  30.A. New Entrant  Piston Pale Ale  Tim Cichon  White Bear Lake, MN  Saint Paul Home Brewers Club
 2  30.A. New Entrant  Nearly Redless Nick  Josh Marquart  MINNEAPOLIS, MN  
 3  30.A. New Entrant  Strange Brew  Tami Schraufnagel  Eau Claire, WI  Chippewa Valley Better Brewers

Total Entries: 561
01.Light Lager11 Entries
02.Pilsner19 Entries
03.European Amber Lager13 Entries
04.Dark Lager13 Entries
05.Bock18 Entries
06.Light Hybrid Beer32 Entries
07.Amber Hybrid Beer  9 Entries
08.English Pale Ale21 Entries
09.Scottish and Irish Ale25 Entries
10.American Ale36 Entries
11.English Brown Ale11 Entries
12.Porter27 Entries
13.Stout30 Entries
14.India Pale Ale22 Entries
15.German Wheat and Rye Beer20 Entries
16.Belgian and French Ale24 Entries
17.Sour Ale10 Entries
18.Belgian Strong Ale33 Entries
19.Strong Ale17 Entries
20.Fruit Beer13 Entries
21.Spice/Herb/Vegetable Beer24 Entries
22.Smoke-Flavored/Wood-Aged Beer12 Entries
23.Specialty Beer24 Entries
24.Traditional Mead15 Entries
25.Melomel18 Entries
26.Other Mead14 Entries
27.Standard Cider and Perry11 Entries
28.Specialty Cider and Perry10 Entries
29.Eis-ANYTHING!13 Entries
30.New Brewer16 Entries


Light Lager

Munich Helles -  - 01.D. Munich Helles
John Jurgensen, Friendswood, TX
Bay Area Mashtronauts
OG:  / FG: 

Gold Medal - Light Lager
2006 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
Steamboat LIberty Lager - All Grain - 01.C. Premium American Lager
Joe Gerteis, Saint Paul, MI
Saint Paul Home Brewers Club
OG:  / FG: 

Silver Medal - Light Lager
2006 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
Standard Americam Lager -  - 01.B. Standard American Lager
John Jurgensen, Friendswood, TX
Bay Area Mashtronauts
OG:  / FG: 

Bronze Medal - Light Lager
2006 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

Pilsner

Pilsn Pils - All Grain - 02.B. Bohemian Pilsner
Alan Pearlstein, Walled Lake, MI

OG: 1.056 / FG: 1.016

Gold Medal - Pilsner
2006 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  20 minutes 
2. 156 F  60 minutes 
3. 168 F  10 minutes 
BOILING TIME: Minutes 75 
SPECIFIC GRAVITIES: Original 1.056 
     Terminal 1.016 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 2278 Czech Pils 
     Amount 3 XL Smack Pack 
YEAST NUTRIENTS: Type Powder 
     Company: Wyeast 
     Amount: 1/4 Tsp. 
FERMENTATION Type:
Primary-days:&nbsp10 Temp:50 F  Glass 
Second.-days:21 Temp:50 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
10  Pilsner Malt  Mash  20/60 min  122/156 F 
.5  Crystal 20 L  Mash  20/60 min  122/156 F 
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  Saaz  Boil  65 minutes  3.0 
1  Pellets  Saaz  Boil  40 minutes  3.0 
1  Pellets  Saaz  Boil  15 minutes  3.0 
2  Whole  Saaz  Boil  1 minute  2.9 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Urinal Cake Pils -  - 02.A. German Pilsner
Kris England, Minneapolis, MN
SPHBC
OG:  / FG: 

Silver Medal - Pilsner
2006 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
Gracies Gold - All Grain - 02.C. Classic American Pilsner
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.058 / FG: 1.012

Bronze Medal - Pilsner
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
carbon filtered   
Phosporic added to liquor  1 cap full 
MASH PROCEDURES: Temp.(f.) Time
1. 152  75 
2. 165  15 
BOILING TIME: Minutes 70 
SPECIFIC GRAVITIES: Original 1.058 
     Terminal 1.012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WLP 
     Name Budjuvoice 
     Amount 1500 mls 
FERMENTATION Type:
Primary-days:&nbsp14 Temp:52  Glass 
Second.-days:4 Temp:60  Glass 
Other-days:    30 Temp:34  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
18  US 6 row  Mash  75  152 
6  Flaked Corn  Mash  75  152 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Santium  FirstWort  FW  4 
1  Pellets  Santium  Boil  60  4.9 
1  Pellets  Hallertau  Boil  30  3.5 
1  Pellets  SAAZ  Boil  2  3.5 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 11/20/05  BOTTLING DATE: 1/3/06 
BREWER COMMENTS
 
Hop Back
Hop Back

European Amber Lager

O-Face O-Fest -  - 03.B. Oktoberfest-Marzen
Kris England, Minneapolis, MN
SPHBC
OG:  / FG: 

Gold Medal - European Amber Lager
2006 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 river lager - All Grain - 03.B. Oktoberfest-Marzen
paul vogel, fargo , ND
prairie homebrewing companions
OG:  / FG: 

Silver Medal - European Amber Lager
2006 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
Stonetoberfest 2 -  - 03.B. Oktoberfest-Marzen
Todd Murley, Orono, MN
Minnesota Homebrewers Association
OG:  / FG: 

Bronze Medal - European Amber Lager
2006 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

Lila Tov - All Grain - 04.B. Munich Dunkel
Alan Pearlstein, Walled Lake, MI

OG: 1.058 / FG: 1.016

Gold Medal - Dark Lager
2006 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  15 minutes 
2. 153 F  60 minutes 
3. 168 F  10 minutes 
BOILING TIME: Minutes 75  
SPECIFIC GRAVITIES: Original 1.058 
     Terminal 1.016 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 2206 Bavarian Lager 
     Amount 3 XL Smack Pack 
YEAST NUTRIENTS: Type Powder 
     Company: Wyeast 
     Amount: 1/4 Tsp. 
FERMENTATION Type:
Primary-days:&nbsp10 Temp:50 F  Glass 
Second.-days:21 Temp:50 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
4.5  Vienna Malt  Mash  15/60 min  122/153 F 
4.5  Munich Malt  Mash  15/60 min  122/153 F 
1  Dark Munich Malt  Mash  15/60 min  122/153 F 
.5  Crystal 40 L  Mash  15/60 min  122/153 F 
.13  Black Malt  Mash  15/60 min  122/153 F 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Hallertau  Boil  65 minutes  3.8 
1  Pellets  Hallertau  Boil  15 minutes  3.8 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Dirty Rex Black Lager - Malt Extract and Grain - 04.C. Schwarzbier
G.L. Exire LaTour, Minneapolis, MN
MnHB/CRAZY
OG:  / FG: 

Silver Medal - Dark Lager
2006 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?  
     Company Wyeast  
     Name 2124 Bohemian Lager 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
.5  Chocolate malt  Steep  30  160 
.5  Debittered Black  Steep  30  160 
1  Carapils  Steep  30  160 
1  Caramunich  Steep  30  160 
6  Munich LME  Boil  60   
1  Dark DME  Boil  60   
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Tettnanger  Boil  60  4.5 
1  Pellets  Tetnanger  Boil  10  2.7 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp. 
BREWING DATE: 10/5/05  BOTTLING DATE: 1/2/06 
BREWER COMMENTS
 
Hop Back
Hop Back
Dark Americam Lager -  - 04.A. Dark American Lager
John Jurgensen, Friendswood, TX
Bay Area Mashtronauts
OG:  / FG: 

Bronze Medal - Dark Lager
2006 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

Bock

Das Inseminator -  - 05.C. Doppelbock
Kris England, Minneapolis, MN
SPHBC
OG:  / FG: 

Gold Medal - Bock
2006 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
Scrape the bottom - All Grain - 05.C. Doppelbock
Steve Piatz, Eagan, MN
MHBA
OG: 1.080 / FG: na

Silver Medal - Bock
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.080 
     Terminal na 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Bock 
     Amount  
FERMENTATION Type:
Primary-days:&nbsp21 Temp:51-53  Glass 
Second.-days:na Temp:32  Glass 
Other-days:    na Temp:32  Steel 
CARBONATION Forced CO2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3.38  Pilsner  Mash     
0.28  Carafa II  Mash     
5  Dark Munich  Mash     
1.15  Light German Crystal  Mash     
1.15  Dark German Crystal  Mash     
18  Ligth Munich  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
5.38  Whole  Hallertauer  Boil  90  3.5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 10/28/04  BOTTLING DATE: 1/4/05 
BREWER COMMENTS
 
Hop Back
Hop Back
Goats Breath - All Grain - 05.A. Maibock/Helles Bock
PETER POLCZYNSKI, TULSA, OK
FELLOWSHIP OF OKLAHOMA ALE MAKERS
OG:  / FG: 

Bronze Medal - Bock
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 122  20 
2. 143  20 
3. 160  20 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company white 
     Name bock 833 
     Amount  
FERMENTATION Type:
Primary-days:&nbsp10 Temp:50  Glass 
Second.-days:30 Temp:50  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8  munich  Mash     
8  vienna  Mash     
6  pils  Mash     
2  carafaom  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
1,25  Pellets  perle  Boil  60  7 
1  Pellets  saaz  Boil  30  3.5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back

Light Hybrid Beer

51a - All Grain - 06.C. Kolsch
Owen Halpeny, Asheville, NC
Mountain Ale and Lager Tasters
OG:  / FG: 

Gold Medal - Light Hybrid Beer
2006 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
Oops, first submit was in error! 
Hop Back
Hop Back
Craptastic Cream Ale - All Grain - 06.A. Cream Ale
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.050 / FG: 1.008

Silver Medal - Light Hybrid Beer
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 
BOILING TIME: Minutes 70 
SPECIFIC GRAVITIES: Original 1.050 
     Terminal 1.008 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1056 
     Amount 1800 mls 
FERMENTATION Type:
Primary-days:&nbsp10 Temp:68  Glass 
Second.-days:40 Temp:35  Steel 
CARBONATION Forced CO2 
     Volumes of CO2 2.5 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10  pilsner  Mash  60  152 
6  6 Row  Mash  60  152 
4  Flaked Corn  Mash  60  152 
2  Flaked Rice  Mash  60  152 
HOPS
OZ. TYPE NAME USE TIME %AA
1.5  Pellets  Hallertau    60  4 
1  Pellets  Hallertau    5  4 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type irish moss 
     Amount 2 tsp 
BREWING DATE: 11/20/05  BOTTLING DATE: 1/1/06 
BREWER COMMENTS
 
Hop Back
Hop Back
Noel Christmass 2005 -  - 06.A. Cream Ale
Eric Ware, Davenport, IA
Mississippi Unquenchable Grail Zymurgists
OG:  / FG: 

Bronze Medal - Light Hybrid Beer
2006 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

Alt Style -  - 07.C. Dusseldorf Altbier
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG:  / FG: 

Gold Medal - Amber Hybrid Beer
2006 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
Lupentos Altbier - All Grain - 07.C. Dusseldorf Altbier
Adam Stern, St. Paul, MN
Saint Paul Homebrew Club
OG:  / FG: 

Silver Medal - Amber Hybrid Beer
2006 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
Duece Alt - All Grain - 07.C. Dusseldorf Altbier
James Henjum, White Bear Lake, MN
St. Paul Homebrewers
OG:  / FG: 

Bronze Medal - Amber Hybrid Beer
2006 Upper Mississippi Mash-Out


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  
     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

English Pale Ale

Lyles Bitter - All Grain - 08.C. Extra Special/Strong Bitter
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.052 / FG: 1.012

Gold Medal - English Pale Ale
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
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 1.052 
     Terminal 1.012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name London Ale 
     Amount 750 mls 
FERMENTATION Type:
Primary-days:&nbsp10 Temp:68  Glass 
Second.-days:14 Temp:66  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
20  Maris Otter  Mash  60  152 
2  Crystal 40  Mash  60  152 
1  Lyles Syrup  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  EKG  Boil  60  5.6 
1  Pellets  EKG  Boil  45  5.6 
1  Pellets  Fuggle  Boil  20  4.8 
1  Pellets  EKG  Boil  5  5.6 
SPECIAL INGREDIENTS:
FININGS?  
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 11/20/05  BOTTLING DATE: 1/3/06 
BREWER COMMENTS
 
Hop Back
Hop Back
Better than Uncle Jessies ESB - All Grain - 08.C. Extra Special/Strong Bitter
Lonnie and Deb McAllister, Seabrook, TX
Mashtronauts
OG:  / FG: 

Silver Medal - English Pale Ale
2006 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
Ornery - All Grain - 08.A. Standard/Ordinary Bitter
John Peed, Oak Ridge, TN
Tennessee Valley Homebrewers Association
OG:  / FG: 

Bronze Medal - English Pale Ale
2006 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

Scottish and Irish Ale

Go Bucky -  - 09.D. Irish Red Ale
Todd Murley, Orono, MN
Minnesota Homebrewers Association
OG:  / FG: 

Gold Medal - Scottish and Irish Ale
2006 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
Special Export -  - 09.C. Scottish Export 80/-
Todd Murley, Orono, MN
Minnesota Homebrewers Association
OG:  / FG: 

Silver Medal - Scottish and Irish Ale
2006 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
Kilt Blower - All Grain - 09.E. Strong Scotch Ale
Susan Ruud Ray Taylor, Harwood, ND
Prairie Homebrewing Companions
OG:  / FG: 

Bronze Medal - Scottish and Irish Ale
2006 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

American Ale

Brass Pole Amber - All Grain - 10.B. American Amber Ale
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.052 / FG: 1.014

Gold Medal - American Ale
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
gypsum in mash  2 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 
2. 163  25 
3. 165  50 
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.052 
     Terminal 1.014 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1056 
     Amount 800 mls 
FERMENTATION Type:
Primary-days:&nbsp12 Temp:65  Glass 
Second.-days:20 Temp:65  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.3 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
5  Promise  Mash  60  152 
5  Maris  Mash  60  152 
0.5  Caravienne  Mash  60  152 
0.25  Caramunich  Mash  60  152 
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type irish moss 
     Amount  
BREWING DATE: 11/27/05  BOTTLING DATE: 1/3/06 
BREWER COMMENTS
recipe not complete 
Hop Back
Hop Back
Billy Bob Brown - All Grain - 10.C. American Brown Ale
Steve Daiken, Duluth, MN
Northern Ale Stars
OG:  / FG: 

Silver Medal - American Ale
2006 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 2 -  - 10.B. American Amber Ale
Ed Moore, Sugar Land, TX
Foam Rangers
OG:  / FG: 

Bronze Medal - American Ale
2006 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

English Brown Ale

Harvest Mild -  - 11.A. Mild
Paul Frank, Fargo, ND
Prairie Homebrewing Companions
OG:  / FG: 

Gold Medal - English Brown Ale
2006 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
GMW Mild - All Grain - 11.A. Mild
Joe Gerteis, Saint Paul, MI
Saint Paul Home Brewers Club
OG:  / FG: 

Silver Medal - English Brown Ale
2006 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
Brown Ale - All Grain - 11.C. Northern English Brown Ale
Joe Brockman, Blaine, MN
St. Paul Homebrewers Club
OG:  / FG: 

Bronze Medal - English Brown Ale
2006 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
 
Hop Back
Hop Back

Porter

St. Fytles Celestial Porter - All Grain - 12.B. Robust Porter
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: 1.052 / FG: 1.013

Gold Medal - Porter
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed:  
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 154   
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.052 
     Terminal 1.013 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name Burton Ale 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8  pale  Mash  60  154 
1  chocolate malt  Mash  60  154 
.75  flaked barley  Mash  60  154 
.5  biscuit  Mash  60  154 
.5  special b  Mash  60  154 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Centennial  Boil  60   
1.5  Whole  Willamette  Boil  10   
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
It Aint Kriss Recipe Porter -  - 12.B. Robust Porter
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Silver Medal - Porter
2006 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
Zach Demorest, Minneapolis, MN
St. Paul Homebrewers Club
OG:  / FG: 

Bronze Medal - Porter
2006 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?  
     Company Wyeast 
     Name 1084 Irish Ale  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
15  US 2-row  Mash     
1  Crystal 60       
1  Roasted Barley       
.75  Black Malt       
.50  Chocolate Malt       
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Northern Brewer  Boil  60  10 
1  Pellets  Kent Goldings  Boil  30  5.6 
1  Whole  Kent Goldings  Boil  30  4.0 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 6/23/2003  BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back

Stout

MILF -  - 13.D. Foreign Extra Stout
Thomas Eibner, ?, MN
SPHBC
OG:  / FG: 

Gold Medal - Stout
2006 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
RIS - All Grain - 13.F. Russian Imperial Stout
Thomas Eibner, St Paul, MN
SPHBC
OG:  / FG: 

Silver Medal - Stout
2006 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 Andreas Plesner Jacobsen and Kristian Sommerfeldt. 
Hop Back
Hop Back
Paddy s Waggin Stout - All Grain - 13.A. Dry Stout
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Stout
2006 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

India Pale Ale

Alien Probe APA - Malt Extract Only - 14.B. American IPA
Eric Anderson, Bloomington, MN
St. Paul Homebrewers Club
OG:  / FG: 

Gold Medal - India Pale Ale
2006 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
H.M.S. IPA - All Grain - 14.A. English IPA
Alan Pearlstein, Walled Lake, MI

OG: 1.071 / FG: 1.017

Silver Medal - India Pale Ale
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5  
WATER TREATMENT:Type(s) Amount
Baking Soda  2 grams 
Calcium Chloride  2 grams 
Epsom Salt  9.5 grams 
Gypsum  32 grams 
MASH PROCEDURES: Temp.(f.) Time
1. 152 F  60 minutes 
2. 168 F  10 minutes 
BOILING TIME: Minutes 75  
SPECIFIC GRAVITIES: Original 1.071 
     Terminal 1.017 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1028 London Ale 
     Amount 3 XL Smack Pack 
YEAST NUTRIENTS: Type Powder 
     Company: Wyeast 
     Amount: 1/4 Tsp. 
FERMENTATION Type:
Primary-days:&nbsp8 Temp:65 F  Glass 
Second.-days:7 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
10.5  Marris-Otter 2-row  Mash  152 F  60 minutes 
.75  Crystal 55 L  Mash  152 F  60 minutes 
.75  Victory Malt  Mash  152 F  60 minutes 
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  E.K. Goldings  Boil  65 minutes  5.7 
1  Pellets  Fuggles  Boil  65 minutes  4.0 
1  Pellets  Fuggles  Boil  30 minutes  4.0 
1  Pellets  E.K Goldings  Boil  15 minutes  5.7 
1  Pellets  Fuggles  Boil  15 minutes  4.0 
1  Pellets  E.K. Goldings  Boil  5 minutes  5.7 
1  Pellets  Fuggles  Boil  5 minutes  4.0 
2  Whole  E.K. Goldings  Dry-Secondary  1 week  3.5 
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 10/23/2005  BOTTLING DATE: 11/6/2005 
BREWER COMMENTS
 
Hop Back
Hop Back
Hops, ETOH etc... -  - 14.C. Imperial IPA
Ray Taylor Susan Ruud, Fargo, ND
Prairie Homebrewing Companions
OG:  / FG: 

Bronze Medal - India Pale Ale
2006 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

German Wheat and Rye Beer

Dunkel - All Grain - 15.B. Dunkelweizen
Thomas Eibner, St Paul, MN
SPHBC
OG:  / FG: 

Gold Medal - German Wheat and Rye Beer
2006 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
turtle head creek weizenbock - All Grain - 15.C. Weizenbock
shane lynn, lawrence, KS
lawrence brewers guild
OG:  / FG: 

Silver Medal - German Wheat and Rye Beer
2006 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
Buck Wheat - All Grain - 15.C. Weizenbock
Steve Piatz, Eagan, MN
MHBA
OG: 1.074 / FG: n/a

Bronze Medal - German Wheat and Rye Beer
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 147  16 
2. 160-156  45 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.074 
     Terminal n/a 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WhiteLabs 
     Name HefeWeizen IV 
     Amount  
FERMENTATION Type:
Primary-days:&nbsp8 Temp:68  Glass 
Second.-days:16 Temp:0-75  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 100g/5 gal 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12.41  Dark Munich  Mash     
14  Wheat Malt  Mash     
1.15  Wheat Caramel  Mash     
1.33  CaraMunich  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
20g  Whole  Perle  Boil  60  5.7 
28g  Whole  Perle  Boil  60  6.5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 12/1/5  BOTTLING DATE: 12/26/5 
BREWER COMMENTS
 
Hop Back
Hop Back

Belgian and French Ale

St Meinrads Grand Cru - All Grain - 16.E. Belgian Specialty Ale
John Fahrer, Bellevue, NE
OmaHops
OG: 1.074 / FG: 1.015

Gold Medal - Belgian and French Ale
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6.25 
WATER TREATMENT:Type(s) Amount
1/3 Campden tablet  1/3 tablet 
Calcium Chloride  pinch 
MASH PROCEDURES: Temp.(f.) Time
1. 140  5 minutes 
2. 145  25 minutes 
3. 152  90 minutes 
4. 168  15 minutes 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.074 
     Terminal 1.015 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 3944 
     Amount 1/2 gallon 
YEAST NUTRIENTS: Type None 
FERMENTATION Type:
Primary-days:&nbsp34 Temp:73 to 65  Glass 
Second.-days:21 Temp:65 to 62  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Cane Sugar 
     Amount of Priming Sugar 7/8 cup 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
11  German Pilsener  Mash     
1  German Munich  Mash     
.875  Domestic Wheat Malt  Mash     
.125  German Melanoidin  Mash     
1  Clover Honey  Boil     
1  Dark Rock Candi Sugar  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
0.3  Whole  Magnum  Boil  60 min  16.4 
0.3  Pellets  N. Brewer  Boil  30 min  10.0 
1.0  Plugs  Styrian Goldings  Boil  15 min  5.0 
0.5  Whole  Czech Saaz  Steep  15 min  3.4 
SPECIAL INGREDIENTS:
0.2 oz Curacao  0.2 oz Sweet Orange Peel  0.2 oz Coriander 
0.2 oz Cardamom     
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 10/15/05  BOTTLING DATE: 12/10/05 
BREWER COMMENTS
This beer - while not a clone - is based on fond memories of Celis Grand Cru. The spicing, honey, candi sugar and yeast selection should add a lot of complexity. 
Hop Back
Hop Back
Better the 2nd Time Saison - Malt Extract and Grain - 16.C. Saison
G.L. Exire LaTour, Minneapolis, MN
MnHB/CRAZY
OG:  / FG: 

Silver Medal - Belgian and French Ale
2006 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?  
     Company Wyeast 
     Name 3522 Belgian Ardennes 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
.5  Dingeman Caravienne  Steep  30  155 
6.6  Gold LME  Boil  60   
1  Light DME  Boil  60   
.5  Palm Sugar  Boil  60   
HOPS
OZ. TYPE NAME USE TIME %AA
2  Pellets  E.K. Goldings  Boil  60  5.7 
1  Pellets  E.K Goldings  Boil  10  5.7 
1  Pellets  E.K. Goldings  Boil  0  5.7 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp. 
BREWING DATE: 10/16/05  BOTTLING DATE: 11/14/05 
BREWER COMMENTS
 
Hop Back
Hop Back
Steval -  - 16.E. Belgian Specialty Ale
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG:  / FG: 

Bronze Medal - Belgian and French Ale
2006 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
Attempt to brew a beer similiar to Orval. Used Orval yeast in primary, and added bettanomyces to secondary just as the Orval brewery does. 
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Sour Ale

Low Pee H - Malt Extract Only - 17.D. Straight (Unblended) Lambic
Steve Piatz, Eagan, MN
MHBA
OG: 1057 / FG: 

Gold Medal - Sour Ale
2006 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:&nbsp4.5 yrs Temp:60-80  Plastic 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 100g 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
3 lb  Dry Wheat extract  Steep     
3 lb  Dry Light Extract  Steep     
100 g  Maltodextrin  Steep     
HOPS
OZ. TYPE NAME USE TIME %AA
120 g  Whole  OLD hops  Boil  90 min   
SPECIAL INGREDIENTS:
FININGS? No 
BREWING DATE: 2/19/99  BOTTLING DATE: 11/15/03 
BREWER COMMENTS
 
Hop Back
Hop Back
Oud to a Red Bear -  - 17.C. Flanders Brown Ale/Oud Bruin
Ray Taylor Susan Ruud, Fargo, ND
Prairie Homebrewing Companions
OG:  / FG: 

Silver Medal - Sour Ale
2006 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
Lupentos Schwarzbier - All Grain - 17.B. Flanders Red Ale
Adam Stern, St. Paul, MN
Saint Paul Homebrew Club
OG:  / FG: 

Bronze Medal - Sour Ale
2006 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

Belgian Strong Ale

Dumb As They Come - All Grain - 18.A. Belgian Blond Ale
PETER POLCZYNSKI, TULSA, OK
FELLOWSHIP OF OKLAHOMA ALE MAKERS
OG: 1.075 / FG: 1.014

Gold Medal - Belgian Strong Ale
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 8 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 150  60 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1.075 
     Terminal 1.014 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company white labs 
     Name wlp 550 
     Amount  
FERMENTATION Type:
Primary-days:&nbsp12 Temp:75  Glass 
Second.-days:20 Temp:75  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 3.0 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
15  pils  Mash  60  150 
1  cara pils  Mash  60  150 
3  candy sugar  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  ekg  Boil  60  5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
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Golden Days - All Grain - 18.D. Belgian Golden Strong Ale
Tom Dennis, Naperville, IL
Urban Knaves of Grain
OG: 1.084 / FG: 1.011

Silver Medal - Belgian Strong Ale
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Activated charcoal filter   
Gypsum  1 tsp 
MASH PROCEDURES: Temp.(f.) Time
1. 149  90 min 
2. 158  25 min 
BOILING TIME: Minutes 90 min 
SPECIFIC GRAVITIES: Original 1.084 
     Terminal 1.011 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP570 
     Amount 2 liter 
YEAST NUTRIENTS: Type none 
FERMENTATION Type:
Primary-days:&nbsp14 Temp:72  Glass 
Second.-days:17 Temp:70  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn sugar 
     Amount of Priming Sugar 1 oz/gal 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12.5  Pilsener  Mash  115 min  149/158 
0.5  Wheat  Mash  115 min  149/158 
1.5  Corn sugar  Primary     
HOPS
OZ. TYPE NAME USE TIME %AA
2  Whole  Goldings  Boil  90  4.0 
2  Whole  Saaz  Boil  20  2.5 
1  Whole  Saaz  Boil  5  2.5 
SPECIAL INGREDIENTS:
none     
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 6/11/2005  BOTTLING DATE: 7/12/2005 
BREWER COMMENTS
Specific gravity before sugar addition was 1.068. Corn sugar boiled in 4 cups of water and added to primary at 8 days (as foam subsided). Effective SG after sugar addition was 1.084. Finings added at 20 min before end of boil. 
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Three A Day Tripel - All Grain - 18.C. Belgian Tripel
Tom Dennis, Naperville, IL
Urban Knaves of Grain
OG: 1.080 / FG: 1.011

Bronze Medal - Belgian Strong Ale
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Activated charcoal filter   
MASH PROCEDURES: Temp.(f.) Time
1. 152  60 min 
BOILING TIME: Minutes 90 min 
SPECIFIC GRAVITIES: Original 1.080 
     Terminal 1.011 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP500 
     Amount 2 liter 
YEAST NUTRIENTS: Type none 
FERMENTATION Type:
Primary-days:&nbsp14 Temp:72  Glass 
Second.-days:13 Temp:70  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn sugar 
     Amount of Priming Sugar 1 oz/gal 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
13.5  Pilsener  Mash  60 min  152 
1  Aromatic  Mash  60 min  152 
1.5  Corn sugar  Boil     
1  Corn sugar  Secondary     
HOPS
OZ. TYPE NAME USE TIME %AA
2  Whole  Hallertauer  Boil  60  4.2 
0.5  Whole  Hallertauer  Boil  30  4.2 
0.5  Whole  Saaz  Boil  15  2.5 
SPECIAL INGREDIENTS:
1/4 tsp bitter orange  1/4 tsp zest from orange   
1/4 tsp crushed coriander     
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp 
BREWING DATE: 4/23/2005  BOTTLING DATE: 5/20/2005 
BREWER COMMENTS
Original specific gravity is effective SG after corn sugar is boiled in 1.6 L of water and added to secondary. SG at beginning of primary fermentation is 1.072. Special ingredients and Finings added 15 minutes before end of boil. 
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Strong Ale

Bullocks Barleywine -  - 19.B. English Barleywine
Kris England, Minneapolis, MN
SPHBC
OG:  / FG: 

Gold Medal - Strong Ale
2006 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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Batch 50 Barleywine - All Grain - 19.B. English Barleywine
Jay Wince, Zanesville, OH
SODZ-Scioto,Olentangy,Darby Zymurgists
OG:  / FG: 

Silver Medal - Strong Ale
2006 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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AMBW - All Grain - 19.C. American Barleywine
Thomas Eibner, St Paul, MN
SPHBC
OG:  / FG: 

Bronze Medal - Strong Ale
2006 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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Fruit Beer

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

Gold Medal - Fruit Beer
2006 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 
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Mounds Bar Porter -  - 20.A. Fruit Beer
John Longballa, Saint Paul, MN
MN Homebrewers Association
OG:  / FG: 

Silver Medal - Fruit Beer
2006 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:
coconut     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Raspberry Cream Ale - All Grain - 20.A. Fruit Beer
Ed Moore, Sugar Land, TX
Foam Rangers
OG:  / FG: 

Bronze Medal - Fruit Beer
2006 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 Cream Ale 
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Spice/Herb/Vegetable Beer

Coffee Stout - Malt Extract and Grain - 21.A. Spice/Herb/Vegetable Beer
Patrick Gilligan, Eden Prairie, MN

OG:  / FG: 1.023

Gold Medal - Spice/Herb/Vegetable Beer
2006 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 1.023 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name Irish Ale 
     Amount  
FERMENTATION Type:
Primary-days:&nbsp7 Temp:   
Second.-days:14 Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
Brewed coffee - secondary     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE: 12/9/2005 
BREWER COMMENTS
 
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Yellow Fever - All Grain - 21.A. Spice/Herb/Vegetable Beer
Jeff Olson, Omaha, NE
OmaHops
OG: 1050 / FG: 1008

Silver Medal - Spice/Herb/Vegetable Beer
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 122  20 
2. 140  30 
3. 158  30 
BOILING TIME: Minutes 90 
SPECIFIC GRAVITIES: Original 1050 
     Terminal 1008 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1056 
     Amount 2 qt 
FERMENTATION Type:
Primary-days:&nbsp14 Temp:66  Glass 
Second.-days:28 Temp:66  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 1.75 cups 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
16  American 6 row  Mash     
5  Flaked Maize  Mash     
2  Corn Sugar  Boil     
HOPS
OZ. TYPE NAME USE TIME %AA
1.25  Pellets  Hallertauer  Boil  90  4.8 
.5  Pellets  Tettnanger  Steep  20  3.9 
SPECIAL INGREDIENTS:
10 Banana Peppers     
FININGS?  
     Type  
     Amount  
BREWING DATE: 8/6/2005  BOTTLING DATE: 9/17/2005 
BREWER COMMENTS
Added Banana Peppers to secondary. 
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2005 Holiday Brew - All Grain - 21.B. Christmas/Winter Specialty Spiced Beer
Steve Piatz, Eagan, MN
MHBA
OG: 1.90 / FG: 

Bronze Medal - Spice/Herb/Vegetable Beer
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.90 
     Terminal  
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company White Labs 
     Name WLP 550 Belgian Ale 
     Amount  
FERMENTATION Type:
Primary-days:&nbsp7 Temp:70  Glass 
Second.-days:21 Temp:68-78  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 100g / 5 g 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
1.6  Honey  Boil  5   
0.36  Maltodextrin  Boil  5   
23.27  2-row  Mash  45  152 
1.45  caramunich  Mash  45  152 
0.55  aromatic  Mash  45  152 
0.36  biscuit  Mash  45  152 
0.18  chocolate  Mash  45  152 
HOPS
OZ. TYPE NAME USE TIME %AA
34g  Pellets  challenger  Boil  60  7.1 
37g  Whole  Styrian Golding  Boil  60  3.9 
10g  Whole  Styrian Goldings  Boil  15  3.9 
21g  Whole  Saaz  Boil  5  n/a 
SPECIAL INGREDIENTS:
Cinamon  Ginger   
FININGS? Yes 
     Type Whirlfloc 
     Amount  
BREWING DATE: 9/30/5  BOTTLING DATE: 11/20/5 
BREWER COMMENTS
Base style not required for this entry. Includes honey and spices 
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Smoke-Flavored/Wood-Aged Beer

She Devil Double D Imperial Stout - Malt Extract and Grain - 22.C. Wood-Aged Beer
Curt Stock Barrel Brohood, St. Paul, MN
Fellowship of the Barrel
OG:  / FG: 

Gold Medal - Smoke-Flavored/Wood-Aged Beer
2006 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
Additional Brewers Paul Dienhart, Al Boyce, Steve Piatz, Steve Fletty, Rick Oftel, Mike Moranz, Jeff Cotton, ???????? please help 
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Cedar Maple Porter -  - 22.C. Wood-Aged Beer
Rob Gronemann, minneapolis, MN
St. Paul Homebrew Club
OG:  / FG: 

Silver Medal - Smoke-Flavored/Wood-Aged Beer
2006 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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Old Smokey Memorial Porter - All Grain - 22.B. Other Smoked Beer
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.062 / FG: 1.020

Bronze Medal - Smoke-Flavored/Wood-Aged Beer
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 153 F.  80 min 
BOILING TIME: Minutes 60 min 
SPECIFIC GRAVITIES: Original 1.062 
     Terminal 1.020 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WYeast 
     Name London Ale III 
     Amount 800 ml. 
FERMENTATION Type:
Primary-days:&nbsp10 Temp:70  Glass 
Second.-days:14 Temp:70  Glass 
CARBONATION Forced CO2 
     Volumes of CO2 2.0 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
8 lb  Maris Otter malt  Mash  80 min  153 F. 
4 lb  Smoked Malt  Mash  80 min  153 F 
3/4 lb  Chocolate malt  Mash  80 min  153 F. 
1/3 lb  Crystal 120 malt  Mash  80 min  153 F. 
1/3 lb  Special Roast malt  Mash  80 min  153 F. 
1/4 lb  Aromatic malt  Mash  80 min  153 F. 
1/8 lb  Special B malt  Mash  80 min  153 F. 
1/8 lb  Biscuit Malt  Mash  80 min  153 F. 
1/8 lb  Roasted Barley malt  Mash  80 min  153 F. 
1/4 lb  Black malt  Mash  80 min  153 F. 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz  Pellets  East Kent Goldings  Boil  60 min  5.9 
1 oz  Pellets  Fuggles  Boil  30 min  5.0 
1 oz  Pellets  Fuggles  Boil  5 min  5.0 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 7/10/05  BOTTLING DATE: 1/3/06 
BREWER COMMENTS
Applewood smoked malt 
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Specialty Beer

Macs Honey Porter - Malt Extract and Grain - 23.A. Specialty Beer
Gordon Dickey, Roselle, IL

OG: 1062 / FG: 1018

Gold Medal - Specialty Beer
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1062 
     Terminal 1018 
YEAST CULTURE: Type Dried 
     Did you use a starter? Yes 
     Company coopers 
     Name dry yeast 
     Amount 1 packet 
YEAST NUTRIENTS: Type standard 
     Company: carlson 
     Amount: 5 tsp 
FERMENTATION Type:
Primary-days:&nbsp7 Temp:72  Plastic 
Second.-days:7 Temp:72  Plastic 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 5 oz 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
6  Muntons dark  Boil  60  212 
2  clover honey  Boil  30  212 
.5  carapils  Steep  30  155 
.5  chocolate malt  Steep  30  155 
HOPS
OZ. TYPE NAME USE TIME %AA
1.7  Whole  Goldings  Boil  60  4.7 
2  Whole  cascade  Boil  5  6.0 
SPECIAL INGREDIENTS:
clover honey     
FININGS? Yes 
     Type gelatin 
     Amount .5 tsp 
BREWING DATE: 8/6/05  BOTTLING DATE: 8/21/05 
BREWER COMMENTS
 
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BIP - All Grain - 23.A. Specialty Beer
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Silver Medal - Specialty Beer
2006 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  
     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: 2005 
BREWER COMMENTS
An IMPERIAL robust porter, with everything upped by 20%! 
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O Beehave Honey Ale - All Grain - 23.A. Specialty Beer
Neil Bromenshenkel, richfield, MN
Minnesota Homebrewers Association
OG: 1.050 / FG: 1.005

Bronze Medal - Specialty Beer
2006 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:&nbsp4 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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Traditional Mead

Orange Blossom Special 3 - Mead - 24.C. Sweet Mead
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Gold Medal - Traditional Mead
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 
WATER TREATMENT:Type(s) Amount
Reverse Osmosis water   
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company  
     Name  
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
MEAD OR CIDER?
       Sweet       Sparkling       Sack
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
18 lb  Ca. Orange Blossom Honey  Steep  15 min  170 
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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None - Mead - 24.B. Semi-Sweet Mead
Kris England, Minneapolis, MN
SPHBC
OG:  / FG: 

Silver Medal - Traditional Mead
2006 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       Still       Sack
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Mint Blossum Mead - Mead - 24.C. Sweet Mead
Susan Ruud Ray Taylor, Harwood, ND
Prairie Homebrewing Companions
OG:  / FG: 

Bronze Medal - Traditional Mead
2006 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       Still       Sack
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
Mint Blossum Honey     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
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Hop Back

Melomel

Cherry Mel -  - 25.C. Other Fruit Melomel
Thomas Eibner, St Paul, MN
SPHBC
OG:  / FG: 

Gold Medal - Melomel
2006 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
Cherry melomel 
Hop Back
Hop Back
Prickly Pear - Mead - 25.C. Other Fruit Melomel
Steve Piatz, Eagan, MN
MHBA
OG:  / FG: 

Silver Medal - Melomel
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 4 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original  
     Terminal  
YEAST CULTURE: Type Dried 
     Did you use a starter? No 
     Company Lalvin 
     Name 71B-1122 
     Amount  
YEAST NUTRIENTS: Type 3 tsp diammoniu 
     Company: 1 tsp Fermax 
FERMENTATION Type:
Primary-days:&nbsp14 Temp:  Plastic 
Second.-days:60 Temp:  Glass 
Other-days:    400 Temp:  Steel 
MEAD OR CIDER?
       Sweet       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
10  Wildflower honey       
6  prickly pear       
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
Prickly Pears     
FININGS? No 
BREWING DATE: 8/7/4  BOTTLING DATE: 1/4/6 
BREWER COMMENTS
 
Hop Back
Hop Back
Perfect Marriage of Grapes and Honey - Mead - 25.B. Pyment
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Bronze Medal - Melomel
2006 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       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
Muscat Grape Juice  Sage Blossom Honey  Oak 
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back

Other Mead

Orange Blossum with Hazel Nut -  - 26.C. Open Category Mead
Ed Moore, Sugar Land, TX
Foam Rangers
OG:  / FG: 

Gold Medal - Other Mead
2006 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
Orange blossum honey with hazel nut 
Hop Back
Hop Back
El Diablo -  - 26.A. Metheglin
Steve Fletty, Falcon Heights, MN
St. Paul Home Brewers
OG: 1140 / FG: 

Silver Medal - Other Mead
2006 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 1140 
     Terminal  
YEAST CULTURE: Type  
     Did you use a starter?  
     Company Wyeast 
     Name 1728 Scottish Ale 
     Amount  
FERMENTATION Type:
Primary-days:  Temp:   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
2 chipotles     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
Blend of agave nectar and mesquite honey, infused with chipotle peppers. 
Hop Back
Hop Back
Simply Cinnamon - Mead - 26.C. Open Category Mead
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG:  / FG: 

Bronze Medal - Other Mead
2006 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       Still       Standard
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
Dark Raisins  Gold Raisins  Cinnamon 
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back

Standard Cider and Perry

Sock Monkey Cider - Cider - 27.A. Common Cider
Chris Smith, Minneapolis, MN
Minnesota Home Brewers Association
OG:  / FG: 

Gold Medal - Standard Cider and Perry
2006 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
 
Hop Back
Hop Back
English Cider -  - 27.B. English Cider
Tom Zupanc, St. Cloud, MN
Cloudy Town Brewers
OG:  / FG: 

Silver Medal - Standard Cider and Perry
2006 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
Basic Cider -  - 27.A. Common Cider
Curt and Kathy Stock, St. Paul, MN
St. Paul Homebrewers Club
OG: 1.050 / FG: 1.015

Bronze Medal - Standard Cider and Perry
2006 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 1.050 
     Terminal 1.015 
YEAST CULTURE: Type Dried 
     Did you use a starter? No 
     Company Lalvin 
     Name Narbonne 
     Amount 10 grams 
FERMENTATION Type:
Primary-days:&nbsp25 Temp:64   
Second.-days:30 Temp:64   
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
HOPS
OZ. TYPE NAME USE TIME %AA
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type filter 
     Amount  
BREWING DATE: 3/12/05  BOTTLING DATE: 1/3/06 
BREWER COMMENTS
5 Gallons Indian Summer Cider 
Hop Back
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Specialty Cider and Perry

Ding-a-lingonberry cider - Cider - 28.B. Fruit Cider
Chris Smith, Minneapolis, MN
Minnesota Home Brewers Association
OG:  / FG: 

Gold Medal - Specialty Cider and Perry
2006 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:
Lingonberries     
FININGS?  
     Type  
     Amount  
BREWING DATE:   BOTTLING DATE:  
BREWER COMMENTS
 
Hop Back
Hop Back
Apple Wine - Cider - 28.C. Apple Wine
Susan Ruud Ray Taylor, Harwood, ND
Prairie Homebrewing Companions
OG:  / FG: 

Silver Medal - Specialty Cider and Perry
2006 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       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
This Apple wine is petilant (lightly sparkling) but this choice was not given. 
Hop Back
Hop Back
Cider House Fool - Cider - 28.A. New England Cider
Chris Smith, Minneapolis, MN
Minnesota Home Brewers Association
OG:  / FG: 

Bronze Medal - Specialty Cider and Perry
2006 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
 
Hop Back
Hop Back

Eis-ANYTHING!

Balteis Porter - All Grain - 29.A. Eis-Anything!
Thomas Eibner, St Paul, MN
SPHBC
OG:  / FG: 

Gold Medal - Eis-ANYTHING!
2006 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-anything baltic porter 
Hop Back
Hop Back
Eis Demon Bourbon Barrel RIS - Malt Extract and Grain - 29.A. Eis-Anything!
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG:  / FG: 

Silver Medal - Eis-ANYTHING!
2006 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
Base beer was a Russian Imperial Stout aged in a Bourbon barrel for 9 months. Beer was grudgingly coaxed into a slushy state, then the liquid was separated from the slush. 
Hop Back
Hop Back
Bock Wheatsicles - All Grain - 29.A. Eis-Anything!
Steve Piatz, Eagan, MN
MHBA
OG: 1.074 / FG: n/a

Bronze Medal - Eis-ANYTHING!
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 11 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
1. 147  16 
2. 160-156  45 
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.074 
     Terminal n/a 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company WhiteLabs 
     Name HefeWeizen IV 
     Amount  
FERMENTATION Type:
Primary-days:&nbsp8 Temp:68  Glass 
Second.-days:16 Temp:0-75  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar corn 
     Amount of Priming Sugar 100g/5 gal 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
12.41  Dark Munich  Mash     
14  Wheat Malt  Mash     
1.15  Wheat Caramel  Mash     
1.33  CaraMunich  Mash     
HOPS
OZ. TYPE NAME USE TIME %AA
20g  Whole  Perle  Boil  60  5.7 
28g  Whole  Perle  Boil  60  6.5 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 12/1/5  BOTTLING DATE: 12/26/5 
BREWER COMMENTS
A blend of the portions fermented with hefe IV and Hefe strains from White Labs. Beer was bottle conditioned before freezing. 
Hop Back
Hop Back

New Brewer

Piston Pale Ale - Malt Extract Only - 30.A. New Entrant
Tim Cichon, White Bear Lake, MN
Saint Paul Home Brewers Club
OG: 1.074 / FG: 1.016

Gold Medal - New Brewer
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
Filtered White Bear Water  5.75 
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.074 
     Terminal 1.016 
YEAST CULTURE: Type Liquid 
     Did you use a starter? Yes 
     Company Wyeast 
     Name 1056 
     Amount Smack-Pack 
FERMENTATION Type:
Primary-days:&nbsp7 Temp:70  Glass 
Second.-days:14 Temp:70  Glass 
CARBONATION Bottle Condition 
     Type of Priming Sugar 5 oz. 
     Amount of Priming Sugar Corn Sugar 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
5.55  Wheat Dry Wheat Extract  Boil  60  Boil 
2.50  Dry Amber Extract  Boil  60  Boil 
HOPS
OZ. TYPE NAME USE TIME %AA
2.50  Whole  Amarillo  Boil  60  9 
.50  Whole  Amarillo  Boil  30  9 
1  Whole  Amarillo  Boil  5  9 
1  Whole  Amarillo  Dry-Secondary  0  9 
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: Nov. 11  BOTTLING DATE: Dec. 7 
BREWER COMMENTS
 
Hop Back
Hop Back
Nearly Redless Nick - Malt Extract and Grain - 30.A. New Entrant
Josh Marquart, MINNEAPOLIS, MN

OG: 1.052 / FG: 1.012

Silver Medal - New Brewer
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes 60 
SPECIFIC GRAVITIES: Original 1.052 
     Terminal 1.012 
YEAST CULTURE: Type Liquid 
     Did you use a starter? No 
     Company Wyeast 
     Name California Lager 2112 
     Amount 125ml XL Smack 
YEAST NUTRIENTS: Type None 
     Company: N/A 
     Amount: N/A 
FERMENTATION Type:
Primary-days:&nbsp7 Temp:60  Glass 
Second.-days:14 Temp:60  Glass 
CARBONATION Bottle Condition 
     Volumes of CO2 N/A 
     Type of Priming Sugar Corn Sugar 
     Amount of Priming Sugar 5oz 
FERMENTABLES
LBS. TYPE/BRAND USE TIME TEMP
0.5  Crystal 80L  Steep  40  150 
0.5  Special B  Steep  40  150 
0.09  Black Patent  Steep  40  150 
1.0  Muntons Light DME  Boil  60   
6.0  Breiss Gold LME  Boil  60   
HOPS
OZ. TYPE NAME USE TIME %AA
1  Pellets  Kent Goldings  Boil  60  4.8 
1  Pellets  Willamette  Boil  1  4.3 
SPECIAL INGREDIENTS:
FININGS? Yes 
     Type Irish Moss 
     Amount 1 tsp. 
BREWING DATE: 10/16/05  BOTTLING DATE: 11/4/05 
BREWER COMMENTS
 
Hop Back
Hop Back
Strange Brew - Malt Extract and Grain - 30.A. New Entrant
Tami Schraufnagel, Eau Claire, WI
Chippewa Valley Better Brewers
OG: 1.074 / FG: 1.010

Bronze Medal - New Brewer
2006 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 gallons 
WATER TREATMENT:Type(s) Amount
MASH PROCEDURES: Temp.(f.) Time
BOILING TIME: Minutes  
SPECIFIC GRAVITIES: Original 1.074 
     Terminal 1.010 
YEAST CULTURE: Type  
     Did you use a starter? No 
     Company Windsor/Nottingham 
     Name Ale 
     Amount 5 grams. 
FERMENTATION Type:
Primary-days:&nbsp12 Temp:68  Plastic 
Second.-days:45 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
1  habenero pepper  Steep  30 min  150 
1/2 lb  40 lovenbond drk crys mal  Steep  30 min  150 
1/2 lb.   wheat malt  Steep  30 min  150 
1/2 lb.   chocolate malt  Steep  30 min  150 
7.75 lb.  lt. amber barley lmex  Boil  45 min  212 
1 gal.  cider  Boil  45 min  212 
4 lb.  clover honey  Boil  45 min  212 
4 oz.   ginger peel & shred  Boil  45 min  212 
.25 tsp.  powdered irish moss  Boil  45  212 
HOPS
OZ. TYPE NAME USE TIME %AA
1 oz.  Pellets  Mt. Hood  Boil  45 min   
SPECIAL INGREDIENTS:
FININGS?  
     Type  
     Amount  
BREWING DATE: 02/27/05  BOTTLING DATE: 4/27/05 
BREWER COMMENTS
Add crushed grain malts and chopped Habenero pepper to 2 gallons of 150� water and let steep for � hour. Remove grains with strainer (keep pepper chunks to add to boil). Add malt extracts, honey, pepper chunks, ginger, cider and boiling hops. Boil for 45 minutes. Add Irish moss and boil for 15 minutes. Transfer into sanitized fermented partially filled with cold water. Top fermenter with cold water to make a total volume of 5 gallons. Pitch yeast when cool. Let ferment for 7 to 14 days. Siphon into secondary fermenter, pitch dry hops. Let fermentation go onto completion (about 1 month). Bottle with corn sugar. Let age 4-6 weeks before drinking. 
Hop Back
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Sponsors:

The 2006 Upper Mississippi Mash-Out competition is sponsored by these generous vendors.
PLEASE PATRONIZE THEM, and when you do, thank them for their support of our contest!


http://www.mnbrewers.com


http://www.sphbc.org/


1860 Schell Road
New Ulm, MN 56073
800-770-5020
http://www.schellsbrewery.com/


hrjohn@blichmannengineering.com
http://www.blichmannengineering.com/


5053 Main St., Suite A
Manchester Center, VT 05255
1-802-362-3981
http://www.byo.com


P.O. 226
Chilton, WI 53014
1-800-657-0806
http://www.briess.com


Fermtech Ltd. 2 Stewart St., #7
Kitchener, Ontario, Canada N2G 2E4

http://www.fermtech.ca/


36180 Kings Valley Hwy
Philomath, OR 97370
1-800-460-6925
http://www.freshops.com


584 Park East Drive
Woonsocket, RI 02895
Tel: 800-426-6287
http://www.hannainst.com/index.cfm


P.O. Box 9697
Yakima, WA 98909
1-800-952-4873
http://www.hopunion.com


463 Portage Blvd
Kent, OH 44240
1-800-321-0315
http://www.ldcarlson.com


Maltexo Limited
111 Carlton Gore Road, Newmarket
Auckland, New Zealand
800 625 839
http://www.macsbeer.co.nz/


Rahr Malting Co.
800 West First Avenue
Shakopee, Minnesota 55379
952-445-1431
http://www.rahr.com


4700 Pearl Street, Unit A
Boulder, CO 80301
720-406-1215
http://www.redstonemeadery.com/


7564 Trade St.
San Diego, CA 92121
1-888-593-2785
http://www.whitelabs.com


PO Box 146
Odell, OR 97044, USA
541-354-1335
http://www.wyeastlab.com


http:http://www.zymico.com/


P.O. Box 1679
Boulder, CO 80306
1-888-U-CAN-BREW
http://www.beertown.org


3590 N. 126th St.
Brookfield, WI 53005
800-466-3034
http://www.nwextract.com/


401 Violet St.
Golden, CO 80401
303-279-8731
http://www.partypig.com


Pelican Home Brewing
PO Box 862, 44 North Broadway
Pelican Rapids, MN 56572
218-863-1090
Fax 218-346-1091
 http://www.pelicanhomebrewing.com/


781 Old Hwy 8
New Brighton, MN 55112
651-636-4670
http://www.barleyjohns.com/


704 South 15th Street
Sheboygan, WI 53081
952-881-3310
http://www.specialtymalts.com/home.html

THE CELLARS WINES AND SPIRITS


6731 E. 50th Ave
Commerce City, Colorado 80022
800.782.7019
http://www.fivestarchemicals.com/index.asp


5701 W. 36th St
St.Louis Park, MN
55416
1-888-449-2739
http://www.midwestsupplies.com


162 N. Dale St.
St.Paul, MN
651-254-1030
http://muddypig.com/


1150 Grand Avenue
St.Paul, MN 55105
1-800-681-2739
http://www.northernbrewer.com


910 Montreal Circle
St.Paul, MN 55102
651-265-7800
http://www.summitbrewing.com/


1430 Washington Ave S
Minneapolis, MN 55454
612-339-8696
http://www.townhallbrewery.com


1621 Dana Ave.
Cincinnati, OH 45207
http://www.listermann.com/


2922 Lyndale Ave S
Minneapolis, MN 55408
Ph: (612) 821-0101

http://www.theherkimer.com/


800 LaSalle Plaza
Minneapolis, MN 55402
612-332-2739
http://www.rockbottom.com/


426 St. Peter St.
St. Paul, MN 55112
651-224-BREW
http://www.greatwatersbc.com/


Cedars Maltings
Stowmarket, Suffolk
IP14 2AG UK
(+44) (0) 1449 618300
http://www.muntons.com/


600 E. Superior St.
Duluth, MN 55802
218-279-BREW
http://www.brewhouse.net/

 


Distributor of quality beer, mead, and cider
 http://grailworks.truthbrew.com