Homebrewing Info

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2009 Puget Sound Pro-Am

Brewery Selected Homebrew Recipes

After wrapping up the BJCP judging from the 2009 Puget Sound Pro-Am Competition, the craft brewers had to work their way through the list of entries to pick out the styles and beers they wanted to brew.  The following recipes were the brewers' favorite choices to scale up and brew on their systems.  While the original recipes may vary from what you are tasting today due to scaling considerations, ingredient availability, and process differences, rest assured that these homebrew recipes were good enough to catch the brewers' eyes.


Beer Name: Goat Roper Scotch Ale

Homebrewer: Joel Pratt

Club: The Brewing Network

Beer Selected by: Baron Brewing Company

Style: 9-F Strong Scotch Ale

Size: 6 gals

Original Gravity: 1.070

Terminal Gravity: 1.014

Ingredients: (Boiling time 90 mins)

16.0 lb Pale 2-Row Malt

1.75 lb Crystal Malt 40°L

0.5 lb Aromatic Malt

0.5 lb Special B

0.125 lb Roasted Barley

1.75 oz Fuggles - Pellets (4.5%) - added during boil, boiled 90.0 min

2 L Wyeast 1056 American Ale

Mash Schedule:

Saccharification Rest - 60.0 min; 152 °F

Fermentation Temperature: 68 °F

Beer Name: Pale Ale

Homebrewer: Ryan Hilliard

Beer Selected by: Big Time Brewery

Style: 10-A American Pale Ale

Size: 12 gals

Original Gravity: 1.044

Terminal Gravity: 1.009

Ingredients: (Boiling time 60 mins)

18.9 lb Great Western 2-Row Malt

1.65 lb Briess Crystal Malt 40°L

1.5 lb Briess Cara-Pils Malt

2.0 oz Magnum - Whole (14.6%) - added during boil, boiled 60.0 min

2.0 oz Cascade - Whole (7.5%) - added during boil, boiled 60.0 min

0.5 Whirlfloc Tablets (Irish moss) - added during boil, boiled 5.0 min

900 mL Wyeast 1056 American Ale

Mash Schedule:

Saccharification Rest - 60.0 min; 153 °F

Fermentation Temperature: 65 °F


Beer Name: From Belgium, Wit Love

Homebrewer: Colin Lenfesty

Beer Selected by: Rock Bottom Brewery - Bellevue

Style: 16-A Belgian Wit

Size: 10 gals

Original Gravity: 1.052

Terminal Gravity: 1.013

Ingredients: (Boiling time 60 mins)

7.5 lb Weyermann Wheat

2.5 lb Castle Pils

2.0 lb Flaked Oats

0.4 lb Weyermann Munich

1.5 oz Hallertau - Whole (4.2%) - added during boil, boiled 60.0 min

1000 L Wyeast 3463

Mash Schedule:

Protein Rest - 20.0 min; 120 °F

Saccharification Rest - 60.0 min; 153 °F

Mash Out - 165 °F

Fermentation Temperature: 72 °F

Beer Name: No Spit Wit

Homebrewer: Tim Hayner

Club: Impaling Alers

Beer Selected by: Rock Bottom Brewery - Seattle

Style: 16-A Belgian Wit

Size: 10 gals

Original Gravity: 1.046 

Ingredients: (Boiling time 90 mins)

7.0 lb Wheat

7.0 lb Pilsner

2.0 lb Flaked Wheat

1.0 lb Rice Hulls

2.0 oz Ground Coriander - added during boil, boiled 5.0 min

Zest of 2 Valencia Oranges - added during boil, boiled 5.0 min

2.4 oz Saaz - Whole (2.7%) - added during boil, boiled 60.0 min

0.75 oz Saaz - Whole (2.7%) - added during boil, boiled 30.0 min

2 packs Wyeast 3944 Belgian Witbier

Mash Schedule:

Saccharification Rest - 60.0 min; 150 °F

Mash Out - 162 °F

Fermentation Temperature: 68 °F


Beer Name: Caber Toss

Homebrewer: Mike & Steve Brown

Club: Cascade Brewers Guild

Beer Selected by: Big Al Brewing

Style: 9-E Strong Scotch Ale

Size: 11.5 gals

Original Gravity: 1.092

Terminal Gravity: 1.027

Ingredients: (Boiling time 75 mins)

26.0 lb Maris Otter 2-Row

3.0 lb Amber Dry Malt Extract

1.5 lb Crystal Malt 60°L

0.75 lb Crystal Malt 120°L

0.5 lb Roasted Barley

0.75 lb Special B

1.5 oz Willamette - Whole (5.3%) - added during boil, boiled 60.0 min

1.5 oz East Kent Goldings - Whole (5.0%) - added during boil, boiled 60.0 min

1.5 oz East Kent Goldings - Whole (5.0%) - added during boil, boiled 15.0 min

1.0 Whirlfloc Tablets (Irish moss) - added during boil, boiled 5.0 min

4000 mL Wyeast 1084 Irish Ale

Mash Schedule:

Saccharification Rest - 50.0 min; 154 °F

Fermentation Temperature: 64-70 °F

Beer Name: Vader-Ade

Homebrewer: Eric Surface

Club: Mt. Tabor Brew Crew

Beer Selected by: Diamond Knot Brewery

Style: 4-C Schwarzbier

Size: 6 gals

Original Gravity: 1.082

Terminal Gravity: 1.021

Ingredients: (Boiling time 60 mins)

9.0 lb Munich Malt

9.0 lb Vienna Malt

1.5 lb Melanoidin Malt

1.0 lb Carapils

1.0 lb Carafa I

1.0 oz Hallertau - Whole (4.8%) - added during boil, boiled 60.0 min

0.75 oz Hallertau - Whole (4.8%) - added during boil, boiled 30.0 min

0.5 oz Hallertau - Whole (4.8%) - added during boil, boiled 15.0 min

1 pk with ½  gal starter Wyeast Urquell

Mash Schedule:

Protein Rest - 20.0 min; 122 °F

Saccharification Rest - 60.0 min; 156 °F

Mash Out - 165 °F

Fermentation Temperature: 52->32 °F


Beer Name: Pucker Puss

Homebrewer: Mark Joy

Club: North Seattle Homebrew Club

Beer Selected by: Elysian Brewing Company

Style: 22-C Smoke Flavored/Wood-Aged Beer

Size: 7 gals

Original Gravity: 1.060

Terminal Gravity: 1.006

Ingredients: (Boiling time 90 mins)

5.0 lb Briess Light Dry Malt Extract

1.0 lb Manuka Raisins (boiled 20 minutes)

1.0 lb Dark Candi Sugar (boiled 20 minutes)

1.0 lb Organic Molasses (boiled 20 minutes)

1.0 lb Turbinado Sugar (boiled 20 minutes)

2.0 lb Belgian Pils Malt

2.0 lb Special B

2.0 lb Cara-Pils

2.0 lb Cara-Vienna

1.0 oz Kent Goldings - Whole (4.2%) - added during boil, boiled 60.0 min

1.0 oz Kent Goldings - Whole (4.2%) - added during boil, boiled 30.0 min

2.0 oz Czech Saaz - Whole (3.6%) - added during boil, boiled 2.0 min

1.0 tsp (Irish moss) - added during boil

1.0 qt Wyeast Trappist High Gravity, 1 Pack Wyeast 3763 Roeselare

Mash Schedule:

Saccharification Rest - 60.0 min; 150 °F

Fermentation Temperature: 54->72 °F

Beer Name: Formico / Co-Pilot Stout

Homebrewer: Mark Emiley

Club: BEWBC/Impaling Alers

Beer Selected by: Flyers Brewery

Style: 13-D Foreign Extra Stout

Size: 5 gals

Original Gravity: 1.074

Terminal Gravity: 1.016

Ingredients: (Boiling time 90 mins)

8.0 lb Pale Ale Malt

1.125 lb Roasted Barley

18.0 oz Oat Flakes

0.75 lb Crystal Malt 60°L

0.75 lb Dark Chocolate Malt

0.25 lb American Black Patent

0.125 lb Pale Chocolate Malt

1.0 oz East Kent Goldings - Whole (4.2%) - added during boil, boiled 60.0 min

1.0 oz East Kent Goldings - Whole (5.0%) - added during boil, boiled 60.0 min

0.5 Whirlfloc Tablets (Irish moss) - added during boil, boiled 5.0 min

11.5 g Fermentis S-04 Safale S-04

Mash Schedule:

Saccharification Rest - 60.0 min; 152 °F

Mash Out - 10.0 min; 165 °F

Fermentation Temperature: 66 °F

Beer Name: American Barleywine 2007

Homebrewer: James Golovich

Club: MCZA

Beer Selected by: Elliott Bay Brewery

Style: 19-C American Barleywine

Size: 6 gals

Original Gravity: 1.110

Terminal Gravity: 1.016

Ingredients: (Boiling time 4 hours)

12.0 lb Great Western Pale Ale Malt

10.0 lb Great Western 2-Row

0.5 lb Crystal Malt 60°L

0.25 lb Chocolate Malt

0.25 lb Honey Malt

0.25 lb Special B Malt

2.0 lb Turbinado Sugar

1.25 oz Galena - Pellets (13.0%) - added during boil, boiled 60.0 min

0.75 oz Summit - Whole (16.0%) - added during boil, boiled 60.0 min

1.0 oz Cascade - Whole (6.1%) - added during boil, boiled 30.0 min

0.5 oz Galena - Pellets (13.0%) - added during boil, steeped 0.0 min

2.0 oz Cascade - Whole (6.1%) - added during boil, steeped 0.0 min

1.0 oz Amarillo - Pellet (8.9%) - added during boil, steeped 0.0 min

1.0 oz Cascade - Whole (6.1%) - dry hopped

1.25 oz Amarillo - Pellet (8.9%) - dry hopped

1.0 tsp Irish moss - added during boil

23.0 g Fermentis US-05 Safale

Mash Schedule:

Saccharification Rest - 75.0 min; 150 °F

Fermentation Temperature: 68 °F

Beer Name: Reisterbrau Pils

Homebrewer: Kenneth Reister

Club: South Sound Suds Society

Beer Selected by: Fish Brewing Company

Style: 6-A Cream Ale

Size: 20.5 gals

Original Gravity: 1.052

Terminal Gravity: 1.010

Ingredients: (Boiling time 80 mins)

22.0 lb Briess Pilsen Ale Malt

5.0 lb White Rice

2.0 lb Briess CaraPils

8.0 lb Gambrinus Pilsen

0.5 g Irish moss - added during boil

185 g Saaz - Whole - added during boil, boiled 60 min

85 g Saaz - Whole - added after boil, boiled 0.0 min

2.5 L Wyeast American Lager

Mash Schedule:

Saccharification Rest - 70.0 min; 154 °F

Fermentation Temperature: 48 °F


Beer Name: Golden Strong

Homebrewer: Steve Milnes

Beer Selected by: Ram Restaurant & Brewery

Style: 18-D Belgian Golden Strong

Size: 6 gals

Original Gravity: 1.090

Terminal Gravity: 1.020

Ingredients: (Boiling time 90 mins)

8.75 lb Pilsner Liquid Malt Extract

3.0 lb Table Sugar

2.25 oz Saaz - Pellet (4.0%) - added during boil, boiled 90.0 min

1.0 Whirlfloc Tablets (Irish moss)

1 Vial White Labs Belgian Golden Ale

Fermentation Temperature: 68-80 °F

Beer Name: American Pale Ale

Homebrewer: Derry Jefferis & Karl Vanevenhoven

Beer Selected by: Snipes Mountain Brewery

Style: 10-A American Pale Ale

Size: 5 gals

Ingredients: (Boiling time 60 mins)

7.0 lb Pale Malt Extract

0.5 lb Crystal Malt 10°L

1.0 oz EXPERIMENTAL VARIETY - Pellet (12.0%) - added during boil, boiled 60.0 min

1.0 oz EXPERIMENTAL VARIETY - Pellet (12.0%) - added during boil, boiled 20.0 min

1.0 oz EXPERIMENTAL VARIETY - Pellet (12.0%) - added during boil, boiled 2.0 min

1.0 oz EXPERIMENTAL VARIETY - Pellet (12.0%) - added during boil, boiled 0.0 min

11.5 g Fermentis S-04 Safale US-05

Fermentation Temperature: 68 °F

Beer Name: Rochefontaine's 9

Homebrewer: Nathan Zorich

Club: Brewers of the Gorge

Beer Selected by: Issaquah Brewhouse

Style: 18-E Belgian Dark Strong Ale

Size: 5 gals

Original Gravity: 1.080

Terminal Gravity: 1.016

Ingredients: (Boiling time 90 mins)

15.0 lb Vienna Malt

1.75 lb Organic Flaked Wheat

1.5 lb Special B

0.25 lb Great Western C-120

1.0 lb Inverted Table Sugar

2.0 oz Styrian Goldings - Whole (5.6%) - added during boil, boiled 60.0 min

1.0 tsp Irish moss

Wyeast Rochefort Strain

Mash Schedule:

Saccharification Rest - 60.0 min; 154 °F

Fermentation Temperature: 68 °F

 


Beer Name: Fairly Common

Homebrewer: James Brischke

Club: GEBL

Beer Selected by: Powerhouse Brewery

Style: 7-B California Common

Size: 10.5 gals

Original Gravity: 1.054

Terminal Gravity: 1.012

Ingredients: (Boiling time 60 mins)

18.0 lb Pale Ale Malt

0.5 lb Crystal Malt 20°L

1.5 lb Crystal Malt 40°L

0.5 lb Victory Malt

1.0 lb Flaked Barley

1.0 oz Northern Brewer - Pellets (8.1%) - added during boil, boiled 60.0 min

0.75 oz Northern Brewer - Pellets (8.1%) - added during boil, boiled 30.0 min

1.75 oz Northern Brewer - Pellets (8.1%) - added during boil, boiled 5.0 min

1.0 tsp (Irish moss) - added during boil, boiled 5.0 min

2 qts Wyeast 2112

Mash Schedule:

Saccharification Rest - 60.0 min; 152 °F

Fermentation Temperature: 62 °F


Beer Name: Tangy Mole Brew

Homebrewer: Alison Sheafor-Joy

Club: Beer Renegades of Everett Washington

Beer Selected by: Baron Brewing Company

Style: 21-A Spice, Herb, or Vegetable Beer, English Ale

Size: 3 gals

Original Gravity: 1.088

Terminal Gravity: 1.030

Ingredients: (Boiling time 90 mins)

5.0 lb Amber Malt Extract

1.0 lb Crystal Malt 90°L

2.0 lb Special B

1.0 lb Honey Malt

¼ cup Molasses (20 mins)

1.0 stick Cinnamon (broken with mallet, 20 mins)

44 grams Cocoa Nibs (10 mins)

1.0 Roasted Red Pepper (5 mins)

2.0 oz 70% Dark Chocolate

¼ tsp. Crushed Cumin

0.5 oz Fuggles - Pellet (4.6%) - added during boil, boiled 30.0 min

0.5 oz Fuggles - Pellet (4.6%) - added during boil, boiled 5.0 min

0.5 tsp Irish moss

Roasted peppers, cinnamon, cumin, dark chocolate, cocoa nibs, molasses

1 Package Wyeast 1318 London Ale III

Mash Schedule:

Protein Rest - 20 min; 120 °F

Saccharification Rest - 40.0 min; 152 °F

Mash Out - 10 mins; 165 °F

Fermentation Temperature: 74 °F

 


Thanks to everyone for making the Puget Sound Pro-Am the largest competition in Washington history.  Get ready for the 2010 Puget Sound Pro-Am today!  Start thinking of the next great homebrew recipe to be scaled up and brewed by one of Washington's great craft brewers.  We hope to have some new breweries participating in 2010 and are looking forward to tasting your brews.  The competition will likely move to late April or early May to allow brewers more time to prepare entries for the Great American Beer Festival.  Check the competition website for the most up-to-date information.

http://www.bewbc.org/pro-am