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.