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2006 - 2016 Minnesota Mashout
2006 Upper Mississippi Mash-Out WINNER'S REPORT January 21, 2006: Upper Mississippi MashOut Winners List and Recipes Photos from the 2005 Upper Mississippi Mash-Out ...coming soon!! BEST OF SHOW - BEER Plac BJCP e SubCategory Name of Brew Brewer Name Location Club Name 1 51a Owen Halpeny Asheville, NC Mountain Ale and Lager Tasters 06.C. Kolsch BEST OF SHOW - MEAD/CIDER Name of Brewer Name Location Brew Plac BJCP Club Name e SubCategory 25.C. Other Fruit 1 Cherry Mel Thomas Eibner St Paul, MN SPHBC Melomel YELLOW SNOW AWARD - MOST ENTRIES Brewer Name Location Club Name Ray Taylor and Susan Fargo, ND Prairie Homebrewing Companions Ruud BLIZZARD AWARD - MOST POINTS BY A CLUB Club Name St. Paul Homebrewers Club Light Lager Plac BJCP Name of Brewer Name Location Club Name e SubCategory Brew 01.D. Munich Munich Bay Area 1 John Jurgensen Friendswood, TX Helles Helles Mashtronauts Steamboat 01.C. Premium Saint Paul Home 2 LIberty Joe Gerteis Saint Paul, MI American Lager Brewers Club Lager Standard 01.B. Standard Bay Area 3 Americam John Jurgensen Friendswood, TX American Lager Mashtronauts Lager Pilsner Plac BJCP Name of Brewer Name Location Club Name e 1 2 3 SubCategory 02.B. Bohemian Pilsner 02.A. German Pilsner 02.C. Classic American Pilsner Plac BJCP e SubCategory 03.B. 1 OktoberfestMarzen 03.B. 2 OktoberfestMarzen 03.B. 3 OktoberfestMarzen Brew Pilsn Pils Urinal Cake Pils Gracies Gold Name of Brew Alan Pearlstein Walled Lake, MI Kris England Minneapolis, MN SPHBC Curt and St. Paul, MN Kathy Stock European Amber Lager Brewer Name Location St. Paul Homebrewers Club Club Name O-Face OKris England Fest Minneapolis, MN SPHBC red river lager fargo , ND paul vogel Stonetoberf Todd Murley est 2 Orono, MN prairie homebrewing companions Minnesota Homebrewers Association Dark Lager Plac BJCP e SubCategory 04.B. Munich 1 Dunkel 04.C. 2 Schwarzbier 3 04.A. Dark American Lager Plac BJCP e SubCategory 05.C. 1 Doppelbock 05.C. 2 Doppelbock 05.A. 3 Maibock/Helles Bock Name of Brew Brewer Name Location Lila Tov Alan Pearlstein Walled Lake, MI Dirty Rex G.L. Exire LaTour Black Lager Dark Americam John Jurgensen Lager Bock Name of Brewer Name Brew Das Kris England Inseminator Scrape the Steve Piatz bottom Goats Breath PETER POLCZY NSKI Club Name Minneapolis, MN MnHB/CRAZY Friendswood, TX Bay Area Mashtronauts Location Club Name Minneapolis, MN SPHBC Eagan, MN MHBA TULSA, OK FELLOWSHIP OF OKLAHOMA ALE MAKERS Light Hybrid Beer Plac BJCP e SubCategory Name of Brew Brewer Name Location Club Name 1 06.C. Kolsch 51a Owen Halpeny Asheville, NC Craptastic Curt and St. Paul, MN Cream Ale Kathy Stock Noel 3 06.A. Cream Ale Christmass Eric Ware Davenport, IA 2005 Amber Hybrid Beer Plac BJCP Name of Brewer Name Location e SubCategory Brew 07.C. Dusseldorf Falcon 1 Alt Style Steve Fletty Altbier Heights, MN 07.C. Dusseldorf Lupentos 2 Adam Stern St. Paul, MN Altbier Altbier 07.C. Dusseldorf White Bear 3 Duece Alt James Henjum Altbier Lake, MN English Pale Ale Plac BJCP Name of Brewer Name Location e SubCategory Brew 08.C. Extra Lyles Curt and 1 Special/Strong St. Paul, MN Bitter Kathy Stock Bitter 08.C. Extra Better than Lonnie and 2 Special/Strong Uncle Seabrook, TX Deb McAllister Bitter Jessies ESB 08.A. 3 Standard/Ordinar Ornery John Peed Oak Ridge, TN y Bitter Scottish and Irish Ale Plac BJCP Name of Brewer Name Location e SubCategory Brew 2 06.A. Cream Ale 1 09.D. Irish Red Ale Go Bucky Todd Murley Orono, MN 2 09.C. Scottish Export 80/- Special Export Todd Murley Orono, MN 3 09.E. Strong Scotch Ale Kilt Blower Susan Ruud Ray Taylor Harwood, ND Name of American Ale Brewer Name Location Plac BJCP Mountain Ale and Lager Tasters St. Paul Homebrewers Club Mississippi Unquenchable Grail Zymurgists Club Name St. Paul Home Brewers Saint Paul Homebrew Club St. Paul Homebrewers Club Name St. Paul Homebrewers Club Mashtronauts Tennessee Valley Homebrewers Association Club Name Minnesota Homebrewers Association Minnesota Homebrewers Association Prairie Homebrewing Companions Club Name e SubCategory Brew 10.B. American Brass Pole Curt and 1 St. Paul, MN Amber Ale Amber Kathy Stock 10.C. American Billy Bob 2 Steve Daiken Duluth, MN Brown Ale Brown 10.B. American 3 Amber 2 Ed Moore Sugar Land, TX Amber Ale English Brown Ale Plac BJCP Name of Brewer Name Location e SubCategory Brew 1 11.A. Mild Harvest Mild Paul Frank Fargo, ND 2 11.A. Mild GMW Mild Joe Gerteis Saint Paul, MI 3 11.C. Northern English Brown Ale Brown Ale Joe Brockman St. Paul Homebrewers Club Northern Ale Stars Foam Rangers Club Name Prairie Homebrewing Companions Saint Paul Home Brewers Club Blaine, MN St. Paul Homebrewers Club Brewer Name Location Club Name Steve Fletty Falcon Heights, MN St. Paul Home Brewers Curt and Kathy Stock St. Paul, MN St. Paul Homebrewers Club Zach Demorest Minneapolis, MN St. Paul Homebrewers Club Porter Plac BJCP e SubCategory 1 12.B. Robust Porter 2 12.B. Robust Porter 3 12.C. Baltic Porter Name of Brew St. Fytles Celestial Porter It Aint Kriss Recipe Porter Baltic Porter Stout Plac BJCP e SubCategory 13.D. Foreign 1 Extra Stout 13.F. Russian 2 Imperial Stout 3 Name of Brew Brewer Name Location Club Name MILF Thomas Eibner ?, MN SPHBC RIS Thomas Eibner St Paul, MN SPHBC Al Boyce St. Louis Park, MN Minnesota Home Brewers Association Paddy s 13.A. Dry Stout Waggin Stout Plac BJCP Name of India Pale Ale Brewer Name Location Club Name e 1 2 3 SubCategory Brew 14.B. American Alien Eric Anderson IPA Probe APA 14.A. English H.M.S. Alan Pearlstein IPA IPA 14.C. Imperial IPA Plac BJCP e SubCategory 15.B. 1 Dunkelweizen 2 15.C. Weizenbock 3 15.C. Weizenbock Plac BJCP e SubCategory 1 16.E. Belgian Specialty Ale 2 16.C. Saison 3 16.E. Belgian Specialty Ale Plac BJCP e SubCategory 17.D. Straight 1 (Unblended) Lambic 17.C. Flanders 2 Brown Ale/Oud Bruin 3 17.B. Flanders Red Ale Hops, Ray Taylor Susan ETOH etc... Ruud Bloomington, M St. Paul N Homebrewers Club Walled Lake, MI Fargo, ND German Wheat and Rye Beer Name of Brewer Name Location Brew Dunkel Thomas Eibner St Paul, MN turtle head creek shane lynn lawrence, KS weizenbock Buck Steve Piatz Eagan, MN Wheat Belgian and French Ale Name of Brewer Name Location Brew St Meinrads John Fahrer Bellevue, NE Grand Cru Better the 2nd Time G.L. Exire LaTour Minneapolis, MN Saison Falcon Steval Steve Fletty Heights, MN Sour Ale Name of Brewer Name Location Brew Low Pee H Steve Piatz Oud to a Red Bear Ray Taylor Susan Ruud Prairie Homebrewing Companions Club Name SPHBC lawrence brewers guild MHBA Club Name OmaHops MnHB/CRAZY St. Paul Home Brewers Club Name Eagan, MN MHBA Fargo, ND Prairie Homebrewing Companions Lupentos Schwarzbie Adam Stern St. Paul, MN r Belgian Strong Ale Saint Paul Homebrew Club Plac BJCP e SubCategory 1 2 3 18.A. Belgian Blond Ale 18.D. Belgian Golden Strong Ale 18.C. Belgian Tripel Name of Brew Brewer Name Location Club Name Dumb As PETER POLCZY They Come NSKI TULSA, OK FELLOWSHIP OF OKLAHOMA ALE MAKERS Golden Days Tom Dennis Naperville, IL Urban Knaves of Grain Three A Day Tripel Tom Dennis Naperville, IL Urban Knaves of Grain Location Club Name Strong Ale Plac BJCP e SubCategory 19.B. English 1 Barleywine Name of Brewer Name Brew Bullocks Kris England Barleywine Minneapolis, MN SPHBC 2 19.B. English Barleywine Batch 50 Jay Wince Barleywine Zanesville, OH SODZScioto,Olentangy,D arby Zymurgists 3 19.C. American Barleywine AMBW St Paul, MN SPHBC Thomas Eibner Fruit Beer Plac BJCP e SubCategory Name of Brewer Name Location Brew Raspberry 1 20.A. Fruit Beer Thomas Eibner St Paul, MN berliner Mounds 2 20.A. Fruit Beer John Longballa Saint Paul, MN Bar Porter Raspberry 3 20.A. Fruit Beer Ed Moore Sugar Land, TX Cream Ale Spice/Herb/Vegetable Beer Plac BJCP Name of Brewer Name Location e SubCategory Brew 21.A. Coffee 1 Spice/Herb/Veget Patrick Gilligan Eden Prairie, MN Stout able Beer 21.A. Yellow 2 Spice/Herb/Veget Jeff Olson Omaha, NE Fever able Beer 21.B. 2005 Christmas/Winter 3 Holiday Steve Piatz Eagan, MN Specialty Spiced Brew Beer Club Name SPHBC MN Homebrewers Association Foam Rangers Club Name OmaHops MHBA Plac BJCP e SubCategory 1 22.C. WoodAged Beer 2 22.C. WoodAged Beer 3 22.B. Other Smoked Beer Plac BJCP e SubCategory Smoke-Flavored/Wood-Aged Beer Name of Brewer Name Location Brew She Devil Double D Curt Stock Barrel St. Paul, MN Imperial Brohood Stout Cedar Maple Rob Gronemann minneapolis, MN Porter Old Smokey Curt and St. Paul, MN Memorial Kathy Stock Porter Specialty Beer Name of Brewer Name Location Brew Macs Honey Gordon Dickey Roselle, IL Porter 1 23.A. Specialty Beer 2 23.A. Specialty Beer BIP 3 23.A. Specialty Beer O Beehave Neil Bromenshenk richfield, MN Honey Ale el Al Boyce St. Louis Park, MN Club Name Fellowship of the Barrel St. Paul Homebrew Club St. Paul Homebrewers Club Club Name Minnesota Home Brewers Association Minnesota Homebrewers Association Traditional Mead Plac BJCP e SubCategory Name of Brew Orange Blossom Special 3 Brewer Name Location Club Name Al Boyce St. Louis Park, MN Minnesota Home Brewers Association Minneapolis, MN SPHBC 1 24.C. Sweet Mead 2 24.B. SemiSweet Mead None Kris England 3 24.C. Sweet Mead Mint Blossum Mead Susan Ruud Ray Taylor Harwood, ND Prairie Homebrewing Companions Location Club Name St Paul, MN SPHBC Melomel Plac BJCP Name of Brewer Name e SubCategory Brew 25.C. Other Fruit 1 Cherry Mel Thomas Eibner Melomel 25.C. Other Fruit Prickly Steve Piatz Melomel Pear Perfect Marriage of Curt and 3 25.B. Pyment Grapes and Kathy Stock Honey Other Mead Plac BJCP Name of Brewer Name e SubCategory Brew Orange 26.C. Open Blossum 1 Ed Moore Category Mead with Hazel Nut 2 2 26.A. Metheglin El Diablo 3 26.C. Open Category Mead Plac BJCP e SubCategory Simply Cinnamon Name of Brew Sock Monkey Cider English Cider Steve Fletty Eagan, MN MHBA St. Paul, MN St. Paul Homebrewers Club Location Club Name Sugar Land, TX Foam Rangers Falcon Heights, MN St. Paul Home Brewers St. Paul Homebrewers Club Curt and St. Paul, MN Kathy Stock Standard Cider and Perry Brewer Name Location Club Name Minnesota Home 1 Chris Smith Minneapolis, MN Brewers Association 27.B. English Cloudy Town 2 Tom Zupanc St. Cloud, MN Cider Brewers 27.A. Common Curt and St. Paul 3 Basic Cider St. Paul, MN Cider Kathy Stock Homebrewers Club Specialty Cider and Perry Plac BJCP Name of Brewer Name Location Club Name e SubCategory Brew Ding-aMinnesota Home 1 28.B. Fruit Cider lingonberry Chris Smith Minneapolis, MN Brewers cider Association Prairie 28.C. Apple Apple Susan Ruud Ray 2 Harwood, ND Homebrewing Wine Wine Taylor Companions Minnesota Home 28.A. New Cider 3 Chris Smith Minneapolis, MN Brewers England Cider House Fool Association Eis-ANYTHING! Plac BJCP Name of Brewer Name Location Club Name e SubCategory Brew 27.A. Common Cider 1 29.A. EisAnything! 2 29.A. EisAnything! 3 29.A. EisAnything! Plac BJCP e SubCategory 30.A. New 1 Entrant 2 30.A. New Entrant 3 30.A. New Entrant Balteis Thomas Eibner Porter Eis Demon Bourbon Al Boyce Barrel RIS Bock Steve Piatz Wheatsicles New Brewer Name of Brewer Name Brew Piston Pale Tim Cichon Ale Nearly Redless Josh Marquart Nick Strange Tami Schraufnagel Brew St Paul, MN SPHBC St. Louis Park, MN Minnesota Home Brewers Association Eagan, MN MHBA Location Club Name White Bear Lake, MN Saint Paul Home Brewers Club MINNEAPOLIS, MN Eau Claire, WI Total Entries: 561 01. Light Lager 02. Pilsner 03. European Amber Lager 04. Dark Lager 05. Bock 06. Light Hybrid Beer 07. Amber Hybrid Beer 08. English Pale Ale 09. Scottish and Irish Ale 10. American Ale 11. English Brown Ale 12. Porter 13. Stout 14. India Pale Ale 15. German Wheat and Rye Beer 16. Belgian and French Ale 17. Sour Ale 18. Belgian Strong Ale 19. Strong Ale 11 Entries 19 Entries 13 Entries 13 Entries 18 Entries 32 Entries 9 Entries 21 Entries 25 Entries 36 Entries 11 Entries 27 Entries 30 Entries 22 Entries 20 Entries 24 Entries 10 Entries 33 Entries 17 Entries Chippewa Valley Better Brewers 20. Fruit Beer 13 Entries 21. Spice/Herb/Vegetable Beer 24 Entries 22. Smoke-Flavored/Wood-Aged Beer 12 Entries 23. Specialty Beer 24 Entries 24. Traditional Mead 15 Entries 25. Melomel 18 Entries 26. Other Mead 14 Entries 27. Standard Cider and Perry 11 Entries 28. Specialty Cider and Perry 10 Entries 29. Eis-ANYTHING! 13 Entries 30. New Brewer 16 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: Type: BOTTLING DATE: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Hop Back BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 BOTTLING DATE: 2006 Upper Mississippi Mash-Out INGREDIENTS AND PROCEDURES # US Gal. brewed: 5 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE Carbon Filter All Water 10 Pilsner Malt Mash 20/60 min 122/156 F MASH PROCEDURES: Temp.(f.) Time .5 Crystal 20 L Mash 20/60 min 122/156 F 1. 122 F 20 minutes 2. 156 F 60 minutes 3. 168 F 10 minutes BOILING TIME: Minutes 75 YEAST CULTURE: Type 1.016 Liquid Did you use a starter? Yes Company Wyeast Name 2278 Czech Pils Amount 3 XL Smack Pack YEAST NUTRIENTS: Type OZ. TYPE NAME USE Wyeast Amount: 1/4 Tsp. 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? CARBONATION Bottle Condition Type of Priming Sugar Corn Sugar Amount of Priming Sugar 3/4 Cup No BREWING DATE: Primary-days: 10 Temp:50 Glass F Glass %AA Pellets Saaz Type: Second.-days:21 Temp:50 F TIME 2 Powder Company: FERMENTATION TEMP HOPS SPECIFIC GRAVITIES: Original 1.056 Terminal TIME BREWER COMMENTS Hop Back BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES BOTTLING DATE: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP carbon filtered 18 US 6 row Mash 75 152 6 Flaked Corn Mash 75 152 TIME %AA Phosporic added to liquor 1 cap full MASH PROCEDURES: Temp.(f.) Time OZ. TYPE NAME USE 1. 152 75 1 Pellets Santium FirstWort FW 4 2. 165 15 1 Pellets Santium Boil 60 4.9 BOILING TIME: Minutes 70 1 Pellets Hallertau Boil 30 3.5 SPECIFIC GRAVITIES: Original 1.058 1 Pellets SAAZ Boil 2 3.5 Terminal 1.012 YEAST CULTURE: Type Liquid Did you use a starter? Yes Company WLP Name Budjuvoice Amount 1500 mls FERMENTATION Type: Primary-days: 14 Temp:52 Glass Second.-days:4 Temp:60 Glass Other-days: Glass 30 Temp:34 CARBONATION Volumes of CO2 HOPS SPECIAL INGREDIENTS: FININGS? Yes Type Irish Moss Amount 1 tsp BREWING DATE: 11/20/05 Forced CO2 2.5 BREWER COMMENTS Hop Back European Amber Lager O-Face O-Fest - - 03.B. Oktoberfest-Marzen Kris England, Minneapolis, MN SPHBC OG: / FG: BOTTLING DATE: 1/3/06 Gold Medal - European Amber Lager 2006 Upper Mississippi Mash-Out INGREDIENTS AND PROCEDURES FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: Type: BOTTLING DATE: BREWER COMMENTS 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 Terminal YEAST CULTURE: Type 1.058 1.016 Liquid Did you use a starter? Yes Company Wyeast Name 2206 Bavarian Lager Amount 3 XL Smack 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 USE TIME %AA HOPS OZ. TYPE NAME 1 Pellets Hallertau Boil 65 minutes 3.8 1 Pellets Hallertau Boil 15 minutes 3.8 SPECIAL INGREDIENTS: FININGS? No Pack YEAST NUTRIENTS: Type BREWING DATE: BOTTLING DATE: Powder Company: Wyeast Amount: 1/4 Tsp. FERMENTATION Type: Primary-days: 10 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 BREWER COMMENTS 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 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 USE TIME %AA HOPS OZ. TYPE NAME 1 Pellets Tettnanger Boil 60 4.5 Name 2124 Bohemian Lager Amount FERMENTATION 1 Pellets Tetnanger Boil 10 SPECIAL INGREDIENTS: FININGS? Type: Primary-days: Temp: Yes Type Irish Moss Amount 1 tsp. BREWING DATE: 10/5/05 BOTTLING DATE: 1/2/06 BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Type: BOTTLING DATE: 2.7 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Type: BOTTLING DATE: 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE MASH PROCEDURES: Temp.(f.) Time 3.38 Pilsner Mash BOILING TIME: Minutes 0.28 Carafa II Mash 5 Dark Munich Mash 1.15 Light German Crystal Mash SPECIFIC GRAVITIES: Original Terminal 1.080 na YEAST CULTURE: Type Liquid Did you use a starter? Yes 1.15 Mash Company White Labs Dark German Crystal 18 Ligth Munich Mash Name Bock HOPS OZ. Amount FERMENTATION Type: Primary-days: 21 Temp:51Glass 53 TYPE 5.38 Whole Type Other-days: Steel Amount BREWER COMMENTS Forced CO2 USE TIME %AA Hallertauer Boil 90 FININGS? Glass CARBONATION NAME SPECIAL INGREDIENTS: Second.-days:na Temp:32 na Temp:32 TIME TEMP BREWING DATE: 10/28/04 BOTTLING DATE: 1/4/05 3.5 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE MASH PROCEDURES: Temp.(f.) Time 8 munich Mash 1. 122 20 8 vienna Mash 2. 143 20 6 pils Mash 3. 160 20 2 carafaom Mash BOILING TIME: Minutes HOPS SPECIFIC GRAVITIES: Original OZ. Terminal TYPE NAME USE TIME TEMP TIME %AA 1,25 Pellets perle Boil 60 7 Liquid 1 Boil 30 3.5 Did you use a starter? Yes SPECIAL INGREDIENTS: Company white FININGS? Name bock 833 YEAST CULTURE: Type Amount Type: Primary-days: 10 Temp:50 Glass Second.-days:30 Temp:50 Glass CARBONATION Forced CO2 BREWER COMMENTS Type Amount FERMENTATION Volumes of CO2 Pellets saaz 2.5 BREWING DATE: BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Oops, first submit was in error! Type: BOTTLING DATE: 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE MASH PROCEDURES: Temp.(f.) Time 10 pilsner Mash 60 152 6 6 Row Mash 60 152 1. 152 60 4 Flaked Corn Mash 60 152 BOILING TIME: Minutes 70 2 Flaked Rice Mash 60 152 USE SPECIFIC GRAVITIES: Original 1.050 Terminal TIME TEMP HOPS 1.008 OZ. TYPE NAME Liquid 1.5 Pellets Hallertau 60 4 Did you use a starter? Yes 1 Pellets Hallertau 5 4 Company Wyeast SPECIAL INGREDIENTS: Name 1056 FININGS? Amount 1800 mls Type irish moss Type: Amount 2 tsp YEAST CULTURE: Type FERMENTATION Primary-days: 10 Temp:68 Glass Second.-days:40 Temp:35 Steel CARBONATION Forced CO2 Volumes of CO2 BREWER COMMENTS 2.5 BREWING DATE: 11/20/05 TIME %AA Yes BOTTLING DATE: 1/1/06 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 BOTTLING DATE: FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: 5.0 WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: Terminal YEAST CULTURE: Type Did you use a starter? Company FININGS? Type Amount BREWING DATE: BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE Gypsum 1 tsp 20 Maris Otter Mash 60 152 MASH PROCEDURES: Temp.(f.) Time 2 Crystal 40 Mash 60 152 1 Lyles Syrup Boil 1. 152 60 HOPS 2. 160 15 OZ. TYPE NAME USE TIME %AA BOILING TIME: Minutes 60 2 Pellets EKG Boil 60 5.6 SPECIFIC GRAVITIES: Original 1.052 TIME TEMP 1 Pellets EKG Boil 45 5.6 1.012 1 Pellets Fuggle Boil 20 4.8 Liquid 1 Pellets EKG Boil 5 5.6 Did you use a starter? Yes SPECIAL INGREDIENTS: Company Wyeast FININGS? Name London Ale Terminal YEAST CULTURE: Type Amount FERMENTATION 750 mls Type Irish Moss Type: Amount 1 tsp Primary-days: 10 Temp:68 Glass Second.-days:14 Temp:66 Glass CARBONATION Forced CO2 Volumes of CO2 BREWING DATE: 11/20/05 BOTTLING DATE: 1/3/06 2 BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Type: BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 BOTTLING DATE: FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: Terminal YEAST CULTURE: Type Did you use a starter? Company FININGS? Type Amount BREWING DATE: BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE gypsum in mash 2 tsp 5 Promise Mash 60 152 MASH PROCEDURES: Temp.(f.) Time 5 Maris Mash 60 152 0.5 Caravienne Mash 60 152 1. 152 60 0.25 Caramunich Mash 60 152 2. 163 25 HOPS 3. 165 50 OZ. TYPE USE BOILING TIME: Minutes YEAST CULTURE: Type TIME %AA SPECIAL INGREDIENTS: SPECIFIC GRAVITIES: Original 1.052 Terminal NAME TIME TEMP FININGS? 1.014 Type Liquid Amount Did you use a starter? Yes Company Wyeast BREWING DATE: 11/27/05 Yes irish moss BOTTLING DATE: 1/3/06 Name 1056 Amount 800 mls FERMENTATION Type: Primary-days: 12 Temp:65 Glass Second.-days:20 Temp:65 Glass CARBONATION Forced CO2 Volumes of CO2 2.3 BREWER COMMENTS recipe not complete 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Type: BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 BOTTLING DATE: FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: 5 WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: Terminal YEAST CULTURE: Type Did you use a starter? Company FININGS? Type Amount BREWING DATE: BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) LBS. TYPE/BRAND USE MASH PROCEDURES: Temp.(f.) Time 8 pale Mash 60 154 1. 154 1 chocolate malt Mash 60 154 BOILING TIME: Minutes .75 flaked barley Mash 60 154 1.052 .5 biscuit Mash 60 154 1.013 .5 special b Mash 60 154 Liquid HOPS Did you use a starter? Yes OZ. TYPE Company White Labs 1 Pellets Centennial Boil 60 Name Burton Ale 1.5 Whole Willamette Boil 10 SPECIFIC GRAVITIES: Original Terminal YEAST CULTURE: Type Amount SPECIAL INGREDIENTS: Amount FERMENTATION NAME Type: FININGS? USE TIME TEMP TIME %AA Primary-days: Temp: Type Amount BREWING DATE: BOTTLING DATE: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Type: BOTTLING DATE: 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE MASH PROCEDURES: Temp.(f.) 15 US 2-row Mash Time 1 Crystal 60 BOILING TIME: Minutes 1 Roasted Barley SPECIFIC GRAVITIES: Original .75 Black Malt .50 Chocolate Malt Terminal YEAST CULTURE: Type Liquid Did you use a starter? TIME TEMP HOPS OZ. TYPE NAME USE TIME %AA Northern Brewer Company Wyeast 1 Pellets Boil 60 10 Name 1084 Irish Ale 1 Pellets Kent Goldings Boil 30 5.6 1 Whole Kent Goldings Boil 30 4.0 Amount FERMENTATION Primary-days: Temp: Type: SPECIAL INGREDIENTS: FININGS? Type Amount BREWING DATE: 6/23/2003 BREWER COMMENTS BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Type: BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Co-brewer Andreas Plesner Jacobsen and Kristian Sommerfeldt. Hop Back Paddy s Waggin Stout - All Grain - 13.A. Dry Stout Al Boyce, St. Louis Park, MN Minnesota Home Brewers Association BOTTLING DATE: OG: / FG: Bronze Medal - Stout 2006 Upper Mississippi Mash-Out INGREDIENTS AND PROCEDURES FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 MASH PROCEDURES: Temp.(f.) 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 32 grams .75 Victory Malt Mash 152 F 60 minutes Time HOPS 1. 152 F 60 minutes 2. 168 F 10 minutes BOILING TIME: Minutes 75 SPECIFIC GRAVITIES: Original Terminal YEAST CULTURE: Type OZ. TYPE NAME USE TIME %AA 1 Pellets E.K. Goldings Boil 65 minutes 5.7 1.071 1 Pellets Fuggles Boil 65 minutes 4.0 1.017 1 Pellets Fuggles Boil 30 minutes 4.0 1 Pellets Boil 15 minutes 5.7 1 Pellets Fuggles Boil 15 minutes 4.0 1 Pellets Boil 5 minutes 5.7 1 Pellets Fuggles Boil 5 minutes 4.0 2 Whole DrySecondary 1 week 3.5 Liquid Did you use a starter? Yes Company Wyeast Name 1028 London Ale Amount 3 XL Smack Pack YEAST NUTRIENTS: Type Powder E.K Goldings E.K. Goldings E.K. Goldings Company: Wyeast SPECIAL INGREDIENTS: Amount: 1/4 Tsp. FININGS? FERMENTATION Type: Primary-days: 8 Temp:65 F Glass BREWING DATE: 10/23/2005 Second.-days:7 Temp:65 F Glass CARBONATION Type of Priming Sugar Amount of Priming Sugar Bottle Condition Corn Sugar 3/4 Cup BREWER COMMENTS 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 No BOTTLING DATE: 11/6/2005 2006 Upper Mississippi Mash-Out INGREDIENTS AND PROCEDURES FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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: FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: Terminal YEAST CULTURE: Type Did you use a starter? Company Name FININGS? Type Amount BREWING DATE: BOTTLING DATE: Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. MASH PROCEDURES: Temp.(f.) Time 12.41 Dark Munich Mash 14 Wheat Malt Mash 1. 147 16 1.15 Wheat Caramel Mash 2. 160-156 45 1.33 CaraMunich Mash BOILING TIME: Minutes 60 HOPS SPECIFIC GRAVITIES: Original 1.074 OZ. TYPE NAME USE TIME %AA 20g Whole Perle Boil 60 5.7 28g Whole Perle Boil 60 6.5 Terminal YEAST CULTURE: Type n/a Liquid Did you use a starter? Yes Company WhiteLabs Name HefeWeizen IV Amount FERMENTATION Type: Primary-days: 8 Temp:68 Glass Second.-days:16 Temp:0-75 Glass CARBONATION Bottle TYPE/BRAND USE TIME TEMP SPECIAL INGREDIENTS: FININGS? Type Amount BREWING DATE: 12/1/5 BOTTLING DATE: 12/26/5 Condition Type of Priming Sugar corn Amount of Priming Sugar 100g/5 gal BREWER COMMENTS 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 FERMENTABLES LBS. TYPE/BRAND USE 11 German Pilsener Mash 1 German Munich Mash .875 Domestic Wheat Malt Mash .125 German Melanoidin Mash 1 Clover Honey Boil 25 minutes 1 Dark Rock Candi Sugar Boil 3. 152 90 minutes HOPS 4. 168 15 minutes OZ. TYPE NAME USE TIME %AA BOILING TIME: Minutes 90 0.3 Whole Magnum Boil 60 min 16.4 0.3 Pellets N. Brewer Boil 30 min 10.0 SPECIFIC GRAVITIES: Original Terminal 1.074 1.015 TIME TEMP 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: 34 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 1.0 Plugs Styrian Goldings 0.5 Whole Czech Saaz Steep Boil 15 min 5.0 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 BOTTLING DATE: 12/10/05 BREWING DATE: 10/15/05 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 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.) FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP .5 Dingeman Caravienne Steep 30 Time 6.6 Gold LME Boil 60 BOILING TIME: Minutes 1 Light DME Boil 60 SPECIFIC GRAVITIES: .5 Palm Sugar Boil 60 155 HOPS Original Terminal YEAST CULTURE: Type Liquid OZ. TYPE NAME USE TIME %AA 2 Pellets E.K. Goldings Boil 60 5.7 Did you use a starter? Company Wyeast 1 Pellets Boil 10 5.7 Name 3522 Belgian Ardennes E.K Goldings 1 Pellets E.K. Goldings Boil 0 5.7 Amount FERMENTATION Type: Primary-days: Temp: SPECIAL INGREDIENTS: FININGS? Yes Type Irish Moss Amount 1 tsp. BREWING DATE: 10/16/05 BOTTLING DATE: 11/14/05 BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: Terminal YEAST CULTURE: Type Did you use a starter? Company FININGS? Type Amount BREWING DATE: BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: 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. Hop Back 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND MASH PROCEDURES: Temp.(f.) Time 1057 Terminal YEAST CULTURE: Type Liquid Did you use a starter? Yes Company many Name many Amount Type: Primary-days: 4.5 yrs Plastic TEMP %AA Dry Wheat extract 3 lb Dry Light Extract Steep 100 g Maltodextrin Steep OZ. TYPE NAME USE TIME 120 g Whole OLD hops Boil 90 min Steep HOPS SPECIAL INGREDIENTS: FERMENTATION TIME 3 lb BOILING TIME: Minutes SPECIFIC GRAVITIES: Original USE FININGS? No BREWING DATE: 2/19/99 Temp:60-80 CARBONATION Bottle Condition Type of Priming Sugar corn Amount of Priming Sugar 100g BOTTLING DATE: 11/15/03 BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Type: BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time 15 pils Mash 60 150 1. 150 60 1 cara pils Mash 60 150 BOILING TIME: Minutes 90 3 candy sugar Boil SPECIFIC GRAVITIES: Original 1.075 HOPS 1.014 OZ. TYPE Liquid 1 Did you use a starter? Yes SPECIAL INGREDIENTS: Company white labs FININGS? Name wlp 550 Terminal YEAST CULTURE: Type Pellets ekg Boil TIME %AA 60 5 Type Amount Amount FERMENTATION Type: Primary-days: 12 Temp:75 Glass Second.-days:20 Temp:75 Glass CARBONATION Forced CO2 Volumes of CO2 NAME USE BREWING DATE: 3.0 BREWER COMMENTS Hop Back Golden Days - All Grain - 18.D. Belgian Golden Strong Ale Tom Dennis, Naperville, IL Urban Knaves of Grain OG: 1.084 / FG: 1.011 BOTTLING DATE: 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 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 Gypsum 1 tsp MASH PROCEDURES: Temp.(f.) Time 1. 149 90 min HOPS 2. 158 25 min OZ. TYPE NAME USE TIME %AA BOILING TIME: Minutes 90 min 2 Whole Goldings Boil 90 4.0 SPECIFIC GRAVITIES: Original 1.084 2 Whole Saaz Boil 20 2.5 1 Whole Saaz Boil 5 2.5 Terminal 1.011 SPECIAL INGREDIENTS: Liquid none Did you use a starter? Yes FININGS? Company White Labs Type Irish Moss Name WLP570 Amount 1 tsp Amount 2 liter YEAST CULTURE: Type YEAST NUTRIENTS: Type none FERMENTATION Type: Primary-days: 14 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 Yes 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. Hop Back 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 FERMENTABLES LBS. TYPE/BRAND USE TIME TEMP 13.5 Pilsener Mash 60 min 152 60 min 152 MASH PROCEDURES: Temp.(f.) Time 1 Aromatic Mash 1. 152 60 min 1.5 Corn sugar Boil BOILING TIME: Minutes 90 min 1 Corn sugar Secondary SPECIFIC GRAVITIES: Original 1.080 USE HOPS OZ. TYPE NAME 1.011 2 Whole Hallertauer Boil 60 4.2 Liquid 0.5 Whole Hallertauer Boil 30 4.2 Did you use a starter? Yes 0.5 Whole Saaz 15 2.5 Company White Labs SPECIAL INGREDIENTS: Name WLP500 Amount 2 liter Terminal YEAST CULTURE: Type 1/4 tsp bitter orange YEAST NUTRIENTS: Type none 1/4 tsp crushed coriander FERMENTATION Type: FININGS? Primary-days: 14 Temp:72 Glass Second.-days:13 Temp:70 Glass CARBONATION Bottle Condition Type of Priming Sugar Amount of Priming Sugar Boil TIME %AA 1/4 tsp zest from orange Yes Type Irish Moss Amount 1 tsp BREWING DATE: 4/23/2005 BOTTLING DATE: 5/20/2005 Corn sugar 1 oz/gal 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. Hop Back 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Type: BOTTLING DATE: Hop Back 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Hop Back AMBW - All Grain - 19.C. American Barleywine Thomas Eibner, St Paul, MN SPHBC BOTTLING DATE: OG: / FG: Bronze Medal - Strong Ale 2006 Upper Mississippi Mash-Out INGREDIENTS AND PROCEDURES FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Hop Back 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 BOTTLING DATE: INGREDIENTS AND PROCEDURES FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Raspberry berliner weisse Hop Back 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: Terminal YEAST CULTURE: Type Did you use a starter? coconut FININGS? Type Company Amount BREWING DATE: Name BOTTLING DATE: Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Hop Back 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: BREWER COMMENTS Raspberry Cream Ale Type: BOTTLING DATE: Hop Back 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. MASH PROCEDURES: Temp.(f.) HOPS Time OZ. TYPE/BRAND TYPE NAME USE TIME BOILING TIME: Minutes SPECIAL INGREDIENTS: SPECIFIC GRAVITIES: Original Brewed coffee secondary Terminal 1.023 FININGS? Liquid Type Did you use a starter? Yes Amount Company Wyeast Name Irish Ale YEAST CULTURE: Type Amount FERMENTATION Primary-days: 7 Temp: Second.-days:14 Temp: BREWER COMMENTS Type: BREWING DATE: USE TIME TEMP %AA BOTTLING DATE: 12/9/2005 Hop Back 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 FERMENTABLES # 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 SPECIAL INGREDIENTS: 1008 10 Banana Peppers Terminal YEAST CULTURE: Type Liquid Did you use a starter? Yes Company Wyeast Name 1056 Amount 2 qt FERMENTATION Type: Primary-days: 14 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 BREWER COMMENTS LBS. TYPE/BRAND USE TIME TEMP 16 American 6 row Mash 5 Flaked Maize Mash 2 Corn Sugar Boil OZ. TYPE NAME USE 1.25 Pellets Hallertauer Boil 90 4.8 .5 Pellets Tettnanger Steep 20 3.9 HOPS TIME %AA FININGS? Type Amount BREWING DATE: 8/6/2005 BOTTLING DATE: 9/17/2005 Added Banana Peppers to secondary. Hop Back 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 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 Liquid 0.18 chocolate Mash 45 152 Did you use a starter? Yes HOPS Company White Labs OZ. TYPE USE TIME %AA Name WLP 550 Belgian Ale 34g Pellets challenger Boil 60 7.1 37g Whole Styrian Golding Boil 60 3.9 FERMENTATION Type: 10g Whole Boil 15 3.9 Primary-days: 7 Temp:70 Styrian Goldings Glass 21g Whole Saaz Boil 5 n/a Second.-days:21 Temp:6878 Glass CARBONATION Bottle Condition Terminal YEAST CULTURE: Type Amount Type of Priming Sugar corn NAME SPECIAL INGREDIENTS: Cinamon Ginger FININGS? Yes Type Whirlfloc Amount Amount of Priming Sugar 100g / 5 g BREWING DATE: 9/30/5 BOTTLING DATE: 11/20/5 BREWER COMMENTS Base style not required for this entry. Includes honey and spices Hop Back 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Additional Brewers Paul Dienhart, Al Boyce, Steve Piatz, Steve Fletty, Rick Oftel, Mike Moranz, Jeff Cotton, ???????? please help Hop Back 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Hop Back 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 YEAST CULTURE: Type 1.020 Liquid 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. Did you use a starter? Yes Company WYeast 1/4 lb Aromatic malt Mash 80 min 153 F. Name London Ale III 1/8 lb Special B malt Mash 80 min 153 F. Amount 800 ml. Biscuit Malt Mash 80 min 153 F. FERMENTATION Type: 1/8 lb Primary-days: 10 Temp:70 Glass 1/8 lb Roasted Barley malt Mash 80 min 153 F. Second.-days:14 Temp:70 Glass Black malt Mash 80 min 153 F. CARBONATION Forced CO2 1/4 lb 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 Volumes of CO2 2.0 HOPS SPECIAL INGREDIENTS: FININGS? Type Amount BREWING DATE: 7/10/05 BREWER COMMENTS Applewood smoked malt BOTTLING DATE: 1/3/06 Hop Back 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time 6 Muntons dark Boil 60 212 BOILING TIME: Minutes 60 2 clover honey Boil 30 212 SPECIFIC GRAVITIES: Original 1062 .5 carapils Steep 30 155 1018 .5 chocolate malt Steep 30 155 Dried HOPS Did you use a starter? Yes OZ. TYPE NAME USE TIME %AA Company coopers 1.7 Whole Goldings Boil 60 4.7 Name dry yeast 2 Whole cascade Boil 5 6.0 Amount 1 packet SPECIAL INGREDIENTS: standard clover honey Company: carlson FININGS? Amount: 5 tsp Type gelatin FERMENTATION Type: Amount .5 tsp Primary-days: 7 Temp:72 Plastic Second.-days:7 Temp:72 Plastic Terminal YEAST CULTURE: Type YEAST NUTRIENTS: Type Type of Priming Sugar corn Amount of Priming Sugar 5 oz BREWER COMMENTS Yes BREWING DATE: 8/6/05 BOTTLING DATE: 8/21/05 Hop Back 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 FERMENTABLES # US Gal. brewed: 5.5 WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS An IMPERIAL robust porter, with everything upped by 20%! Hop Back O Beehave Honey Ale - All Grain - 23.A. Specialty Beer Neil Bromenshenkel, richfield, MN BOTTLING DATE: 2005 Minnesota Homebrewers Association OG: 1.050 / FG: 1.005 Bronze Medal - Specialty Beer 2006 Upper Mississippi Mash-Out INGREDIENTS AND PROCEDURES FERMENTABLES # 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 1.005 SPECIAL INGREDIENTS: Liquid 3 lbs Clover Honey Terminal YEAST CULTURE: Type Did you use a starter? Yes Company wyeast Name american ale 1056 Amount 1 ltr FERMENTATION Type: Primary-days: 4 Temp:68 Glass Second.-days:28 Temp:66 Glass CARBONATION Bottle Condition Type of Priming Sugar corn DME Amount of Priming Sugar 5 oz 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 OZ. TYPE NAME USE TIME %AA 1 Pellets perle Boil 60 1 Pellets tettnang Boil 15 HOPS FININGS? BREWING DATE: 10/16/05 BREWER COMMENTS Hop Back No BOTTLING DATE: 11/18/05 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND Reverse Osmosis water 18 lb MASH PROCEDURES: Temp.(f.) Time USE TIME TEMP Ca. Orange Blossom Honey Steep 15 min 170 TYPE USE TIME %AA HOPS BOILING TIME: Minutes OZ. SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: MEAD OR CIDER? Sweet NAME Sparkling Sack BREWER COMMENTS Hop Back BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: MEAD OR CIDER? Sweet Still Sack BREWER COMMENTS Hop Back 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 BOTTLING DATE: INGREDIENTS AND PROCEDURES FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: Terminal TYPE NAME USE TIME %AA Mint Blossum Honey YEAST CULTURE: Type FININGS? Did you use a starter? Type Company Amount BREWING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: MEAD OR CIDER? Sweet USE TIME TEMP Still Sack BREWER COMMENTS 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: FERMENTABLES BOTTLING DATE: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Cherry melomel 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND MASH PROCEDURES: Temp.(f.) Time 10 Wildflower honey 6 prickly pear BOILING TIME: Minutes HOPS SPECIFIC GRAVITIES: Original OZ. Terminal YEAST CULTURE: Type TYPE NAME USE TIME TEMP USE TIME %AA SPECIAL INGREDIENTS: Dried Prickly Pears Did you use a starter? No FININGS? Company Lalvin BREWING No BOTTLING Name DATE: 8/7/4 71B-1122 DATE: 1/4/6 Amount YEAST NUTRIENTS: Type Company: 3 tsp diammoniu 1 tsp Fermax FERMENTATION Type: Primary-days: 14 Temp: Plastic Second.-days:60 Temp: Glass Other-days: Steel 400 Temp: MEAD OR CIDER? Sweet Still Standard BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. MASH PROCEDURES: Temp.(f.) Time TYPE/BRAND USE TIME TEMP TYPE USE TIME %AA HOPS OZ. NAME BOILING TIME: Minutes SPECIAL INGREDIENTS: SPECIFIC GRAVITIES: Original Muscat Grape Juice Terminal YEAST CULTURE: Type Type Company Amount Amount Oak FININGS? Did you use a starter? Name Sage Blossom Honey BREWING DATE: BOTTLING DATE: FERMENTATION Type: Primary-days: Temp: MEAD OR CIDER? Sweet Still Standard BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Primary-days: Temp: Type: BOTTLING DATE: BREWER COMMENTS Orange blossum honey with hazel nut 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: 1140 Terminal 2 chipotles YEAST CULTURE: Type FININGS? Did you use a starter? Type Company Wyeast Amount Name 1728 Scottish Ale BREWING DATE: Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Blend of agave nectar and mesquite honey, infused with chipotle peppers. Hop Back BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: Terminal TYPE NAME USE TIME %AA Dark Raisins Gold Raisins Cinnamon YEAST CULTURE: Type FININGS? Did you use a starter? Type Company Amount BREWING DATE: Name BOTTLING DATE: Amount FERMENTATION Type: Primary-days: Temp: MEAD OR CIDER? Sweet Still Standard BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: MEAD OR CIDER? Medium Sparkling BREWER COMMENTS 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: FERMENTABLES BOTTLING DATE: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. SPECIFIC GRAVITIES: Original TYPE/BRAND USE TIME TEMP TYPE USE TIME %AA NAME 1.050 SPECIAL INGREDIENTS: 1.015 FININGS? Yes Dried Type filter Did you use a starter? No Amount Company Lalvin Name Narbonne Terminal YEAST CULTURE: Type BREWING DATE: 3/12/05 BOTTLING DATE: 1/3/06 Amount 10 grams FERMENTATION Type: Primary-days: 25 Temp:64 Second.-days:30 Temp:64 BREWER COMMENTS 5 Gallons Indian Summer Cider Hop Back 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: Terminal TYPE Lingonberries YEAST CULTURE: Type FININGS? Did you use a starter? Type Company Amount BREWING DATE: Name Amount FERMENTATION Primary-days: Temp: NAME USE TIME %AA Type: BOTTLING DATE: MEAD OR CIDER? Medium Sparkling BREWER COMMENTS 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: MEAD OR CIDER? Dry Sparkling BREWER COMMENTS This Apple wine is petilant (lightly sparkling) but this choice was not given. 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company Name Amount FERMENTATION Type: Primary-days: Temp: MEAD OR CIDER? Medium Sparkling BREWER COMMENTS Hop Back BOTTLING DATE: 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: BREWER COMMENTS Eis-anything baltic porter 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 FERMENTABLES # US Gal. brewed: WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE TIME TEMP MASH PROCEDURES: Temp.(f.) Time HOPS BOILING TIME: Minutes OZ. TYPE NAME USE TIME %AA SPECIFIC GRAVITIES: Original SPECIAL INGREDIENTS: FININGS? Terminal YEAST CULTURE: Type Type Did you use a starter? Amount BREWING DATE: Company BOTTLING DATE: Name Amount FERMENTATION Type: Primary-days: Temp: 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 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 FERMENTABLES WATER TREATMENT:Type(s) Amount LBS. TYPE/BRAND USE MASH PROCEDURES: Temp.(f.) Time 12.41 Dark Munich Mash 14 Wheat Malt Mash 1. 147 16 1.15 Wheat Caramel Mash 2. 160-156 45 1.33 CaraMunich Mash BOILING TIME: Minutes 60 HOPS SPECIFIC GRAVITIES: 1.074 TIME TEMP Original OZ. TYPE NAME USE TIME %AA n/a 20g Whole Perle Boil 60 5.7 Liquid 28g Whole Perle Boil 60 6.5 Did you use a starter? Yes SPECIAL INGREDIENTS: Company WhiteLabs FININGS? Name HefeWeizen IV Terminal YEAST CULTURE: Type Amount Type Amount BREWING DATE: 12/1/5 FERMENTATION Type: Primary-days: 8 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 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 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 FERMENTABLES WATER Amount LBS. TYPE/BRAND USE TIME TEMP TREATMENT:Type(s) Filtered White Bear Water 5.75 MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes 60 SPECIFIC GRAVITIES: Original 1.074 Terminal YEAST CULTURE: Type Wheat Dry Wheat Extract Boil 60 Boil 2.50 Dry Amber Extract Boil 60 Boil 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 DrySecondary 0 9 5.55 1.016 HOPS OZ. TYPE Liquid Did you use a starter? Yes Company Wyeast SPECIAL INGREDIENTS: Name 1056 FININGS? Amount SmackPack FERMENTATION Type: Primary-days: 7 Temp:70 Glass Second.-days:14 Temp:70 Glass CARBONATION Bottle Condition Type of Priming Sugar Type Amount BREWING DATE: Nov. 11 BOTTLING DATE: Dec. 7 5 oz. Amount of Priming Sugar Corn Sugar BREWER COMMENTS 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 FERMENTABLES WATER Amount LBS. TYPE/BRAND USE TIME TEMP TREATMENT:Type(s) 0.5 Crystal 80L Steep 40 150 0.5 Special B Steep 40 150 150 MASH PROCEDURES: Temp.(f.) Time 0.09 Black Patent Steep 40 BOILING TIME: Minutes 60 1.0 Muntons Light DME Boil 60 SPECIFIC GRAVITIES: Original 1.052 6.0 Breiss Gold LME Boil 60 Terminal YEAST CULTURE: Type 1.012 Liquid Did you use a starter? No Company Wyeast Name Amount YEAST NUTRIENTS: Type HOPS OZ. TYPE NAME USE TIME %AA 1 Pellets Kent Goldings Boil 60 4.8 1 4.3 1 Pellets Willamette Boil California Lager SPECIAL INGREDIENTS: 2112 FININGS? Yes 125ml XL Type Irish Moss Smack None Company: N/A Amount: N/A FERMENTATION Type: Primary-days: 7 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 Amount 1 tsp. BREWING DATE: 10/16/05 BREWER COMMENTS 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 BOTTLING DATE: 11/4/05 INGREDIENTS AND PROCEDURES # US Gal. brewed: 5 gallons WATER TREATMENT:Type(s) Amount 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 1.010 1/2 lb. chocolate malt Steep 30 min 150 Did you use a starter? No Boil Windsor/Nottingham 45 min 212 Company 7.75 lt. amber barley lb. lmex Name Ale 1 gal. cider Boil 45 min 212 Amount 5 grams. 4 lb. clover honey Boil 45 min 212 MASH PROCEDURES: Temp.(f.) Time BOILING TIME: Minutes SPECIFIC GRAVITIES: Original Terminal 1.074 YEAST CULTURE: Type FERMENTATION Type: Primary-days: 12 Temp:68 Plastic 4 oz. ginger peel & shred Boil 45 min 212 Second.-days:45 Temp:68 Glass 45 212 Bottle Condition powdered irish moss Boil CARBONATION .25 tsp. OZ. TYPE NAME USE TIME %AA 1 oz. Pellets Mt. Hood Boil 45 min Type of Priming Sugar Corn Sugar Amount of Priming Sugar 3/4 cup HOPS 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 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! 1860 Schell Road New Ulm, MN 56073 800-770-5020 http://www.schellsbrewery.com/ http://www.mnbrewers.com http://www.sphbc.org/ [email protected] om 5053 Main St., Suite A Manchester Center, VT 05255 1-802-362-3981 http://www.byo.com http://www.blichmannengineering.com/ Fermtech Ltd. 2 Stewart St., #7 Kitchener, Ontario, Canada N2G 2E4 http://www.fermtech.ca/ P.O. 226 Chilton, WI 53014 1-800-657-0806 http://www.briess.com 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/in dex.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/ PO Box 146 Odell, OR 97044, USA 541-354-1335 http://www.wyeastlab.com http:http://www.zymico.com/ 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 7564 Trade St. San Diego, CA 92121 1-888-593-2785 http://www.whitelabs.com P.O. Box 1679 Boulder, CO 80306 1-888-U-CAN-BREW http://www.beertown.org Pelican Home Brewing PO Box 862, 44 North Broadway Pelican Rapids, MN 56572 218-863-1090 Fax 218-346-1091 http://www.pelicanhomebrewing.co m/ 781 Old Hwy 8 New Brighton, MN 55112 651-636-4670 http://www.barleyjohns.com/ 6731 E. 50th Ave Commerce City, Colorado 80022 800.782.7019 http://www.fivestarchemicals.com/inde x.asp 704 South 15th Street Sheboygan, WI 53081 952-881-3310 http://www.specialtymalts.com/ho me.html 5701 W. 36th St St.Louis Park, MN 55416 1-888-449-2739 http://www.midwestsupplies.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/ 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/ THE CELLARS WINES AND SPIRITS 162 N. Dale St. St.Paul, MN 651-254-1030 http://muddypig.com/ 1430 Washington Ave S Minneapolis, MN 55454 612-339-8696 http://www.townhallbrewery.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
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