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Old 03-15-2008, 03:30 AM   #1
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Default Award winning brews

All of you guys have made me feel very welcome on this site.

Here is a little bit of payback.

These recipes are rough, 5 gallon versions of the beers that got me my "triple crown" at GABF

Beaver Tail Brown Ale

7.5 lbs American 2-row malted barley
1.75 lb 60L crystal malt
0.75 lb. Cara-Pils malt
0.75 lb. Special Roast malt
0.125 lb Chocolate malt
0.5 oz Cluster hop pellets (90 min)
0.33 0z Willamette hop pellts (30 min)
1.0 oz. Cascade hop pellets (1 min)

OG 1.044 FG 1.014

For extract, sub 5.5 lbs light dry malt extract for 2-row. Do not use Cara-Pils

Silver Medal Winner 1991 GABF American Brown Ale

Rainbow Trout Stout

10 lbs American 2-row malted barley
0.75 lb roasted barley
0.5 lb chocolate malt
0.5 lb 60L crystal malt
0.125 black malt
2 oz Cluster hop pellets (90 min)

OG 1.050 FG 1.014

For extract, sub 6 lbs. light dry malt extract for 2-row

Silver Medal Winner 1992 GABF Dry Stout

Vail Pale Ale

11 lbs. American 2-row malted barley
1 lb. 60L crystal malt
1 oz. Centennial hop pellets (90 min)
1 oz. Centennial hop pellets (30 min)
1 oz. Cascade hop pellets (10 min)
1 oz. Cascade hop pellets (1 min)
1 oz. Cascade hop flowers (3 weeks in secondary)

OG 1.060 FG 1.018

For extract, sub 7 lbs. Light dry malt extract for 2-row

GOLD Medal Winner 1992, 1994, 1995 GABF India Pale Ale

(edited to conform with reality rather than very poor memory)

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Old 03-15-2008, 03:34 AM   #2
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Sweet! Thanks! Looks like I have some brewing to do when I get back in town. I have not done a dry stout yet, but I'm ready.

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Old 03-15-2008, 03:36 AM   #3
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Nice. Thanks for sharing. You might want to add them here: http://www.homebrewtalk.com/forumdisplay.php?f=82

After you add them there they will be added to the drop-down menu under your user name.

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Old 03-15-2008, 04:11 AM   #4
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Did you use the same yeast for all of them? What do you see as the benefit of a 90 minute boil?

Thanks for recipes. I have the hops for the Vail Pale.

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Old 03-15-2008, 04:24 AM   #5
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Thank you for the comments and the pointers.

The same yeast was used in all the beers.

NCYC 1187, if I remember correctly

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Old 03-15-2008, 04:37 AM   #6
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Quote:
Originally Posted by Wayne1
Thank you for the comments and the pointers.

The same yeast was used in all the beers.

NCYC 1187, if I remember correctly
Do you have an idea of which White Labs or Wyeast products this yeast may related to. A quick search seems to indicate that it is a British strain.
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Old 03-15-2008, 01:25 PM   #7
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Wyeast 1187 Ringwood is the same strain.

I am not sure about the White Labs numbers.

This is the same yeast used by all the Wynkoop associated brew pubs.

It was first used in North America by Spinnakers in Victoria, BC

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Old 03-15-2008, 01:38 PM   #8
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What are your mash temps and length of time for each recipe? Thanks.

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EdWort

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Old 03-15-2008, 02:31 PM   #9
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Thanks for sharing!


TL

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Old 03-15-2008, 03:19 PM   #10
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All the recipes are for a 90 min single infusion mash.

Try to hit 154 F for the Brown Ale.

158 F for the Stout and IPA

Add boiling water at the end of the mash to reach 175 F.

Recirculate the mash water for 15 min. to clear.

Send to kettle. Try to take 45 min to an hour to lauter to get max efficiency.

Add the first hops when you get a full, rolling boil.

I always used 90 min boil time to get the most bitterness out of the first hop addition and some extra evaporation to concentrate the wort.

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