WINNING RECIPES FROM THE WESTERN NEW ENGLAND HOMEBREW COMPETITION
held at Deerfield, MA 12/8/90
One thing most homebrewers can never have enough of is recipes! Brewprint has't published too many of them recently, but we're making it up in this issue!
The following seven recipes were brewed by your fellow Wort Processors. All of them won first place in their respective category at last month's Western NE Homebrew Competition.
The average score of these beers was over 40 points on the AHA scale, so we're dealing with quality brews here, folks! Enjoy!
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WINTER PILS
by Brett Peruzzi
1st Place Continental Light
Ingredients for 5 gallons:
8 lb lager malt
0.5 lb Munich malt
0.5 lb cara-pils malt
1.5 oz Hallertauer hop pellets forJ60 min.
1.5 oz Hallertauer hop pellets forJ30 min.
1 oz Hallertauer hop pellets for final 10 minutes of boil
Wyeast Danish lager yeast #2042
1 tsp. Irish moss for final 15 min. of boil
Prime with 1/2 cup of dextrose.
Procedure:
--Protein rest in the 120-130 degree range for 20 minutes.
--Mash at 140-150 degree for 75 min. (pH = 5.3)
--Mash out at 170 degree for 5 minutes.
--Sparge with 5 gal. 170 degree water
--Boil for 90 minutes, adding hops and Irish moss as indicated as above.
--Force cool to pitching temp.
--Conduct primary fermentation at 50 degree.
--Conduct secondary fermentation at 40 degree for 10 days after racking
--Dry hop with 1/2 oz Hallertauer hops 4 days prior to bottling
OG = 1.040
FG = 1.010
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CWAZY WABBIT BAW WEE WINE
by Steve Stroud
1st Place Strong Beer
Ingredients for 2.5 gal:
1.5 lb M&F pale malt
0.25 lb cara-pils malt
0.25 lb crystal malt
3.3 lb M&F plain light malt extract
3 lb M&F dry plain light extract
0.5 tsp. gypsum
0.5 tsp. Irish moss for final 15 min. of boil
1 oz CFJ-90 leaf hops (alpha = 12.0) for 1 hr.
1 oz Willamette leaf hops (alpha = 5.5) for 1 hr.
0.8 oz Perle leaf hops (alpha = 7.9, 1988 crop) for 1 hr.
0.6 oz Golding leaf hops (alpha = 6.0) for 15 min.
0.5 oz Cascade leaf hops (alpha = 5.8) at finish
Wyeast #1056 ale yeast
3 Tbsp. corn sugar at bottling
Procedure:
--Mashed crushed grains and 1/4 tsp of gypsum in 2 qts of water @ 120 degrees for 30 minutes. Applied heat to raise the temp. to 130 degrees, then added one quart of boiling water. Stabilized the temp. at 150 degrees for ten minutes, then raised the telmp. to 155 degrees for 20 min. to conversion.
--Mashed off at 170 degrees and sparged the grains with 1 gallon of 170 degrees water containing 1/4 tsp of gypsum. Collected about 2 gal. of sweet wort.
--Added the malt extracts and enough water to give 3 gal. total volume. Boiled 65 min., adding hops and Irish moss as indicated above.
--Conducted fermentation @ 62 degrees.
--Primary for 4 weeks, secondary for 3 weeks.
OG = about 1.10
FG = 1.034
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FREEDOM ALE
bly Jim Fitzgerald
1st Place Pale Ale
Ingredients for 5 gallons:
9.5 lb M&F pale malt
1 oz. Cascade hops (50 min)
1 oz. Cascade hops (35 min)
0.67 oz. Cascade hops (15 min.)
0.5 oz. Fuggles hops (dry hop for 9 days)
2 tsp. gypsum (1 tsp mash, 1 tsp boil)
1 tsp. Irish moss (15 min)
Wyeast #1056
Procedure:
--11 qt. mash water
--122 degrees for 60 min., 146 degrees for 20 min., 156 degrees for 60 min., 185 degrees sparge water to a final volume of 6 gallons.
--1 hour boil
OG = 1.059
FG = 1.013
Ferment temp. = 65 degrees. Glass primary for 3 days, Glass secondary for 11 days.
Total HBU = 8.8
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MOUNT JEFFERSON BOCK
by Mike Fertsch
1st Place Bock Beer
Ingredients for 3.25 gallons:
2.25 pounds Laaglander dry malt extract
0.125 pounds Malto-dextrine
1 pound Vienna malt
3.75 pounds Munich malt
0.75 pound Dextrine malt
0.5 pounds crystal malt
0.5 oz Hallertau leaf hop (alpha = 3.9) - in boil for 60 minutes
0.5 oz Tettnang leaf hop (alpha = 4.2) - 40 min.
0.25 oz Cascade leaf hop (alpha = 5.8) - 20 min.
0.125 oz Hallertau leaf hop - finish in wort chiller
Wyeast #2206 Bavarian lager yeast
Procedure:
--Mashed grains for 60 minutes at 156 degrees.
--Sparged to get 3 gallons of wort, then added extracts. Boiled for one hour, followed by forced cooling with an immersion wort chiller.
--Racked off trub before adding yeast. Fermented at 50-55 degrees.
--Racked after 14 days (I wanted to rack earlier, but I never found the time!) At racking, added 1 ounce chocolate malt and 1 ounce Vienna malt to adjust color. Also added 2 ounces DME to sweeten slightly, and to encourage fermentation to resume.
--Bottled 14 days later. Bulk primed with 0.5 cups corn sugar.
SG = 1.080
FG = 1.034!
Brewer's notes: Cloyingly sweet for a long time. Next time, IUll try a lower mash temperature to get greater attenuation and less cloying sweetness.
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WEIZEN
by Darryl Goss
1st Place Wheat Beer
Ingredients for 5 gallons:
6.5 lb. 6-row lager malt
2.75 lb. wheat malt
Hersbruker hop plugs, 4% alpha:
1 oz for 75 min.
0.75 oz. for 35 min.
0.25 oz at end of boil
1.25 lb. light dry malt (used due TO lower than expected extract yield)
#3056 Wyeast (weizen yeast)
1 cup dextrose for priming.
Procedure:
--Mash temperatures:
115 degrees for 15 min., 122 degrees for 15 min., 130 degrees for 10 min., 150 degrees for 20 min., 158 degrees for 10 min., 170 degrees for 10 min.
(Darryl's note: You can probably dispense with the first 3 steps. My time in achieving 150 degrees on an electric stove had already allowed considerable beta-amylase activity, so conversion was complete before going to 158 degrees)
--Sparge the grain, using your favorite method, then boil for 75 minutes, adding the hops as indicated above.
--After the boil, cool the wort and rack it into the fermenter. Cap the fermenter and allow the trub to settle, then rack the clear wort again into another fermenter, leaving the trub behind. Pitch the stepped-up yeast culture.
-- Used blow-off method of fermentation
--Fermented at 65-70 degrees. After 9 days in primary, racked into secondary (SG = 1019) and fermented at 58 degrees. After 3 more weeks, racked again, using gelatin for fining. Stored at 40 degrees for 4 days, then bottled with a small amount of 3056 yeast. Allowed 1 week at room temperature, then several weeks at 50 degrees.
--OG = 1052; FG = 1012
--Brewer's notes: This was my first all-grain beer. I have since used 75% wheat in recipes with no lautering problems.
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CONTINENTAL DARK LAGER
by Bill Murphy
1st Place Continental Dark
Ingredients for 3 gallons:
3 lb lager malt
2 lb Vienna malt
4 oz crystal malt
4 oz cara-pils malt
0.75 oz. chocolate malt
0.75oz. black malt
5 AAU Hallertauer hops (boil 60 min)
0.25 oz. low alpha continental hop (15 min)
3 oz. dry malt extract for priming (light or dark)
Yeast used not specified
Procedure:
--Mash:
30 min. @ 120i-125 degrees
90 min. @ 150 degrees
10 min. @ 170 degrees
--Sparge with 12 quarts of water at 160-170 degrees and collect until runnings are at 1.010.
--Boil 15 min., then add the boiling hops as noted.
--Boil 0.5 tsp Irish moss last 20 min of boil.
OG = 1.048-50
FG = not given
Brewer's notes: The SG of this beer should be adjusted to the given range, if necessary, with malt extract (the recipe assumes 26 degrees Extract/lb)
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GINGERED PUMPKIN ALE
by Tod Mo0itt
1st Place Specialty Beer
Ingredients for 5 gallons:
9.5 lb. 6-row malt
1 lb crystal malt
11 oz cara-pils malt
1 lb pumpkin, cut into cubes and cooked in the microwave
0.5 oz. Galena leaf hops (60 min)
0.5 oz. Kent goldings hops (15 min.)
0.5 oz. Cascade hops (steep 10 min.)
0.5 oz. CFJ-90 leaf hops (steep 10 min.)
0.5 tsp. fresh ginger
0.25 tsp. freshly shaved nutmeg
0.25 tsp. cinnamon
Catamount Ale Yeast
Procedure:
--Mash crushed grains with cooked pumpkin at 150 degrees for 60 minutes.
--Sparge with 5 gallons of 168 degrees water, pH adjusted to 5.6.
Fermented 8 days @ 66 degrees in a glass primary
Fermented 14 days @ 60 degrees in a glass secondary
OG = 1.050
SG = 1.018
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PORTER
by Darryl Goss
1st Place Porter
Ingredients for 5 gallons:
6 lb. M&F dry malt
2 lb. caramel malt
26 oz. Munich malt
4 oz. chocolate malt
4 oz. black patent malt
6.5 oz. 100% dextrine powder
1.75 oz. Bullion hops (alpha unknown)
0.75 oz. North60ern Brewer hops (alpha unknown)
1 oz. Cascade whole, fresh hops
#1084 Wyeast liquid yeast
0.75 cup or less dextose for priming
Procedure:
--Mash cracked Munich & caramel malts at about 150 degrees for 1 hour. Sparge with warm water into kettle.
--Add malt extract, dextrine powder, and bring to a boil in 6.5 gallons of water.
--Add the N. Brewer hops and 0.5 oz. of Bullion hops at the beginning of the boil.
--After 1/2 hour, add the remainder of the Bullion hops and the cracked black and chocolate malts directly to the kettle (Yep, that's what he did, he added them directly to the kettle.----Ed.).
--After 30 more minutes, remove the kettle from the heat and add the Cascade hops. Cover the kettle for 10 minutes, then strain the wort into the fermenter.
--A blow-off method was used for the primary. There was no record of the ferment temperature. Racked off after 5 days, then bottled after another 5 days.
OG = 1062
FG = 1015
--Brewer's notes: There is a slight astringency to this beer, but the method of adding the black and chocolate malts created a very good flavor
