Two friends made the trip to judge in Regina. One of them ended up getting both Best of Show and Brewer of the Year. They said that when the results were being read, they started saying "*******!" every time my name came up. They were apparently pretty well tuned at this point, and so was most of the crowd, so they eventually got the crowd to yell "*******!" with them whenever my name was read out. :lol: Gotta love your friends.
Here are the recipes. They're all 10 gallon (aprox 42l in the fermenters - 2 x 21l). All brews done using my HERMS. Sorry for the Fehrenheit temperature units. When I started brewing, all the books were written by Americans and I just got used to the units.
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Northern German Alt (not sure if this got silver or bronze as the results aren't posted yet - all I know is that I entered two alts and I got a silver and a bronze)
85% efficiency
85% pale 2 row: 6.74kg
10% munich: 863g
3% caramel 60: 259g
2% biscuit malt: 168g
carafa I: 100g (for colour - thrown in at last minute after recipe was formulated)
120g German Tettnang pellets (2.3%) mash hopped
Infused with 30l @ 158F. Hit 141F, then ramped to 148F & held 60 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.
37g Chinook pellets (11.6%) 90 minutes.
Wort chilled via CFC & oxygenated (60 sec each carboy).
Wyeast 1007 German Ale pitched @ 65F.
OG 1.050
FG 1.012
~31 IBU
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Southern English Brown
85% efficiency
57% pale 2 row: 4.52kg
20% munich: 1.73kg
20% caramel 60: 1.73kg
2% chocolate malt: 173g
1% brown malt: 86g
Infused with 30l water @ 163F. Hit 152F, then ramped to 155F & held 60 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.
21g Chinook pellets (11.6%) 90 minutes.
Wort chilled via CFC & oxygenated (60 sec each carboy).
Pitched onto yeast cake from previous batch (Wyeast 1318 London III) @ 60F.
OG 1.056
FG 1.007
13.5 IBU
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Dusseldorf Alt
85% efficiency
55% pale 2 row: 4.36kg
40% munich: 3.45kg
3% caramel 60: 259g
2% biscuit malt: 168g
180g German Tettnang pellets (2.3%) mash hopped
Infused with 30l @ 158F. Hit 145F, then ramped to 148F & held 60 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.
48g Chinook pellets (11.6%) 90 minutes.
Wort chilled via CFC & oxygenated (30 sec each carboy).
Pitched onto yeast cake from previous batch (Wyeast 1007 German Ale) @ 65F.
OG 1.051
FG 1.010
~35 IBU
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English IPA
80% efficiency
94% pale 2 row: 11.1kg
6% caramel 60: 770g
45g Nelson Sauvin pellets (12.2%) mash hopped
91g Target pellets (10%) mash hopped
91g Glacier pellets (4.9%) mash hopped
Infused with 35l @ 155F. Hit 146F, then ramped to 147F & held 80 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.
16g Nelson Sauvin pellets (12.2%) 90 minutes.
31g Target pellets (10%) 90 minutes.
31g Glacier pellets (4.9%) 90 minutes.
15g Nelson Sauvin pellets (12.2%) 30 minutes.
30g Target pellets (10%) 30 minutes.
30g Glacier pellets (4.9%) 30 minutes.
Wort chilled via CFC & oxygenated (30 sec each carboy).
Pitched onto yeast cake from previous batch (Wyeast 1007 German Ale) @ 65F.
OG 1.067
FG 1.009
~60 IBU
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Dortmunder Export
85% efficiency
50% special pale malt: 4.02kg (very slightly darker than ordinary "cheap" pale 2 row)
50% pale 2 row: 4.12kg
51g German Tettnang pellets (2.3%) mash hopped
82g US Hallertau pellets (4.0%) mash hopped
1/4 tsp Burton water salts
Infused with 30l @ 158F. Hit 140F, then ramped to 154F & held 60 min. Ramped to 167F & drained. Infused with 35l @ 167F, recirculated until mash came back up to 167F, then drained.
40g Target pellets (10%) 90 minutes.
Wort chilled via CFC & oxygenated (30 sec each carboy).
Wyeast 2112 California Lager pitched @ 54F.
Temperature maintained @ 59-60F for 1st week, then warmed to room temperature (~65-67F)
OG 1.048
FG 1.015
26 IBU
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Doppelbock
70% efficiency
80% munich: 14.26kg
20% pale 2 row: 3.27kg
Infused with 40l @ 153F. Hit 146F, then ramped to 148F & held 60 min. Ramped to 167F & drained. Infused with 37l @ 167F, recirculated until mash came back up to 167F, then drained.
12g Target pellets (10%) 90 minutes.
68g Glacier pellets (4.9%) 90 minutes.
Wort chilled via CFC & oxygenated (30 sec each carboy).
Pitched onto yeast cake from previous batch (Wyeast 2308 Munich Lager) @ 58F.
Temperature maintained @ 58-61F for 1st week, then warmed to room temperature (~65-67F).
OG 1.086
FG 1.016
20 IBU
Eisbock created from this batch by freezing one keg with ~ 16l in it in a freezer for ~ 36h. Unfrozen eisbeer racked into second keg & force carbonated, then bottled. Resulting beer was ~15.8% ABV. I posted earlier regarding this beer. Just search for newguy & eisbock.
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Schwarzbier is based on Ross' schwarzbier recipe. Only difference is in malt % breakdown as I didn't have one of the malts.
55% munich: 4.75kg
37% pale 2 row 2.94kg
4% carafa I: 391g
4% chocolate malt: 345g
92g Liberty pellets (3.6%) mash hopped
Infused with 30l @ 154F. Hit 142F, then ramped to 152F & held 60 min. Ramped to 167F & drained. Infused with 37l @ 167F, recirculated until mash came back up to 167F, then drained.
22g Perle pellets (7.2%) 90 minutes.
16g Chinook pellets (12%) 90 minutes.
Pitched onto yeast cake from previous batch (Wyeast 2308 Munich Lager) @ 56F.
Temperature maintained @ 56-59F for 1st week, then warmed to room temperature (~65-67F).
OG 1.053
FG 1.015
~25 IBU