Recipe Type: All Grain
Alec’s Doppelbock
Doppelbock is one of my favorite styles, but it is a tough beer to make. You have to pay total attention to many things in order to get it right. Malt is the showcase, so hops are a lesser concern. Low- to mid-20s on the IBUs will balance the sweetness. Perle and Northern Brewer are good choices. Avoid hops that leave a footprint, like Chinook or Centennial or Cascade.
Alec Mull — Kalamazoo Brewing Company, Michigan
Dan’s Doppelbock
“The flavor of an excellent doppelbock can be described as clean maltiness. The beer should be quite rich, almost bready. The malt should be dominant. The alcohol character should not be off-putting; neither should there be any astringency in the beer. In a doppelbock, there is a fine line between getting full flavor, maltiness and drinkability, or missing it altogether.”
Dan Carey – New Glarus Brewing Company in NewGlarus, Wisconsin.
Springfield Brewing Co.’s Mudhouse Stout clone
Recipe by Ashton Lewis, Springfield Brewing Company — Springfield, Missouri
Extra Shot of Espresso Stout
Imperial Stout, also known as "Russian Imperial Stout" or "Imperial Russian Stout," is a strong dark beer or stout in the style that was brewed in the 18th century. This Imperial Stout, with coffee is by Doug McNair, Redhook Breweries
Cause of Death
Did you ever want to do something just because someone told you it couldn’t be done? A comment at a homebrew club meeting sets a homebrewer on a quest to brew an all-grain beer over 20% alcohol by volume.
Princess Theresa’s Oktoberfestbier
For a paler version of this beer, you can substitute the 1 lb. (0.45 kg) of Munich malt with 0.5 lb. (0.23 kg) each of Munich and Vienna malt. Another way of “playing” with the brew’s color is to use Munich malts of different color ratings. Munich malts are available in colors between roughly 5 and 20 degrees Lovibond.
Red Hot Blond
The second place winner, Steve Hacker, was a Belgian-style golden strong ale enlivened by a healthy addition of Red Hots, the bright red cinnamon candy. Again, the actual entry was a spinoff of a 5-gallon (19 L) batch, so the amounts have been extrapolated.
Whopper Stout
Foam Ranger Kuyler Doyle was successful again with his “Whopper Stout.” Inspired by that year’s “Fred Tasting” pairing of stouts and chocolate, Kuyler “Figured that malted milk and chocolate from Whoppers in a beer would be a good thing.” However, he was confronted with the issue of the cheap, oily chocolate used in the actual candy. “I substituted Carnation’s malted milk for the Whopper flavor,” states Kuyler. “I used a blend of regular and chocolate flavor malted milk.”
According to Kuyler, much of the malted milk settles on the bottom, but the flavor comes out in the finished product. Doyle credits part of the win to his pairing the beer with Whoppers during judging. (Entrants were encouraged to include samples with the entry.) The malted milk additions are an estimate, since the beer submitted was a “spin-off” of a larger batch.
Wee Hottie
Kuyler Doyle’s “Wee Hottie” took second place behind the ZEALOTS entry. Kuyler’s choice was dictated by the style’s primary ingredient. “I thought the malty sweet character of a Scotch ale would pair well with spicy heat from chiles,” states Kuyler. “Since Scotch ales are allowed to have a smoky flavor, I went with that as the link. I added some rauch malt to the blend and used smoky chipotle peppers for the heat and flavor.” Like the ZEALOTS, Kuyler did a spinoff of a 5- gallon (19-L) batch. The recipe below has the peppers scaled up for full a 5-gallon (19-L) batch.
Chili Head Fred Barleywine
Marc Martin headed a group of Austin ZEALOTS who were out to make a name for themselves at the Dixie Cup. Marc, the Primary Fermenter, Corey Martin the Secondary Fermenter, and another key member, Keith Bradley, decided they should honor the ever present Fred Eckhart by brewing a clone of that famous namesake Barleywine made by Hair-of-The-Dog brewing, “Fred.” After a lengthy (12 hour) brew day and six months of aging, two quarts were tapped from the keg and sliced Jalepeno, Serrano and Habanero peppers were steeped in the cold brew. Spoonfuls were tasted at 8–12 hour intervals until just the right level of heat was present to mingle with the malt and hops. Balance with a lingering heat was the goal and it was obviously achieved, since it took home first place!
Imperial Stormtrooper IPA
Foam Ranger Jimmy Paige took first place in the 2000 Dixie Cup with an Imperial IPA which he claims was more “like an American Barleywine at the time it was judged.” Aged approximately 7 months old at judging, Jimmy claims he named the beer Imperial Stormtrooper because “that was the only thing I could think of with the word ‘Imperial’ in it.”
24 Carrot IPA
This beer, by Bev Blackwood, was “dry carroted” and the mouthfeel defined as “crunchy.” In truth, the carrot stick included in the contest bottle picked up a lot of the hop character of the I.P.A. and proved to be quite tasty, as was the beer!
