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Two Colorado Homebrewers take 1st Place in the 2016 NHC.

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Two Colorado Homebrewers take 1st Place in the 2016 NHC.



Tom Thorpe of Parker, CO took 1st place in the English Pale ale category with his "Golden Delight" British Golden Ale.

CATEGORY 8

ENGLISH PALE ALE

216 entries

Sponsored by St. Louis Wine & Beer Making

Recipe reprinted with permission of the American Homebrewers Association

Tom Thorpe
Parker, Colo.
Rock Hoppers Brew Club
“Golden Delight”
British Golden Ale
 
INGREDIENTS
for 5.625 U.S. gallons (21.29 L)
5.5 lb. (2.49 kg) Golden Promise pale malt
2.75 lb. (1.25 kg) light Munich malt
1 lb. (0.45 kg) flaked corn
0.5 lb. (227 g) white wheat malt
0.25 lb. (113 g) dextrin malt
0.25 lb. (113 g) Carahell malt
0.25 lb. (113 g) biscuit malt
0.55 oz. (16 g) Mosaic pellets, 11.7% a.a. (FWH)
1 oz. (28 g) Mosaic pellets, 11.7% a.a. (5 min)
1 oz. (28 g) Mosaic pellets, 11.7% a.a. (0 min)
1 oz. (28 g) Mosaic pellets, 11.7% a.a. (dry hop)
Wyeast 1469 West Yorkshire Ale yeast (starter)
Carbonate to 2.6 volumes of CO2
 
Primary Fermentation: 14 days at 66° F (19° C)
 
Original Specific Gravity: 1.048
Final Specific Gravity: 1.011
 
DIRECTIONS
Mash at 152° F (67° C) for 60 minutes. Batch sparge at 170° F (77° C).

 

CATEGORY 9

Matthew & Brennan Weisenbuehler also Parker, CO took 1st place in the Scottish and Irish Ale category with their "D3 Scottish Ale" Scottish Export.

SCOTTISH AND IRISH ALE

238 entries

Sponsored by St. Louis Wine & Beer Making

Recipe reprinted with permission of the American Homebrewers Association

Matthew and Brennan Weissenbuehler
Parker, Colo.
 
“D3 Scottish Ale”
Scottish Export
 
INGREDIENTS
for 5 U.S. gallons (18.93 L)
8.5 lb. (3.86 kg) Simpsons Golden Promise pale malt
1 lb. (0.45 kg) Weyermann Munich II malt
1 lb. (0.45 kg) Briess 30° L crystal malt
0.25 lb. (113 g) Weyermann wheat malt
0.25 lb. (113 g) roasted barley
1 oz. (28 g) Fuggle pellets, 5.2% a.a. (FWH)
2 packs White Labs WLP028 Edinburgh ale yeast (starter)
0.5 tsp. (2.5 g) Wyeast yeast nutrient (10 min)
9 gallons Eldorado Springs water treated with 8 g calcium chloride and 3 g gypsum
Force carbonate to 2.3 volumes of CO2
 
Original Specific Gravity: 1.052
Final Specific Gravity: 1.010
Boil Time: 60 minutes
 
Primary Fermentation: 14 days at 61° F (16° C)
Secondary Fermentation: 28 days at 40° F (4° C)
 
DIRECTIONS
Mash in at 156° F (69° C) for 60 minutes. Raise mash to 168° F (76° C) to mash out for 10 minutes.

 

To see more recipes check out the Oct/Sept 2016 issue of Zymurgy.

To join the American Homebrewers Association get more details here.

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