Best of Show
“We’re Heavy”
Strong Scotch Ale (Category 9E)
Matt Hardesty, Alamosa, CO
Ingredients for 10 gallons
29 lb Maris Otter Pale Ale malt
4 lb Aromatic malt
5.5 lb 30°L crystal
1 lb malted wheat
3 oz Chocolate malt (added at mashout)
8 oz Roasted Barley (added at mashout)
0.5 oz Northdown pellet hop, 6.7% AA (First wort Hop)
1.5 oz Northdown pellet hop, 6.7% AA (90 min)
0.5 oz Northdown pellet hop, 6.7% AA (60 min)
White Labs Edinburg yeast
O.G.: 1.091 F.G.: 1.035
Boil time: 120 minutes
Primary Fermentation: 10 days at 68°F
Secondary Fermentation: 30 days at 68°F
Mash all grains at 158°F for 90 minutes
Gold Medal
Belgian & French Ales/Sour Ales
Saison (Category 16C)
John Landreman, Colorado Springs, CO
Ingredients for 11 gallons
16 lb German Pils malt
2 lb malted wheat
2 lb flaked wheat
1.5 lb candi sugar
2.0 oz Hallertauer Traditional whole hops, 8.7% AA (75 min)
3.0 oz First Gold whole hops, 4.0% AA (end of boil)
BrewTek Saison yeast
O.G.: 1.062 F.G.: 1.008
Boil time: 90 minutes
Primary Fermentation: 17 days at 70°F
Secondary Fermentation: 10 days at 70°F
Mash all grains at 152°F for 90 minutes.
Gold Medal
“Golden Delicious”
Belgian Strong Golden (Category 19D)
Kevin Delange & Brian Sherry, Aurora, CO
Ingredients for 11 gallons
21 lb Belgian Pils malt
1 lb light crystal malt
0.5 lb Aromatic malt
4 lb candi sugar
3.0 oz Styrian Golding whole hops, 5.0% AA (90 min)
1.0 oz Styrian Golding whole hops, 5.0% AA (10 min)
White Labs WLP570 Belgian Golden Ale yeast
O.G.: 1.090 F.G.: 1.016
Boil time: 90 minutes
Primary Fermentation: 10 days at 68°F
Secondary Fermentation: 60 days at 35°F
Mash all grains at 150°F for 90 minutes.
Gold Medal
Strong Ale (Category 19A)
Daniel Conlin, Aurora, CO
3 lb 150°L crystal malt
3 lb 60°L crystal malt
0.57 lb light roast barley
0.5 lb light munich malt
0.5 lb flaked barley
1.5 lb malted wheat
15 lb light liquid malt extract
7 lb amber liquid malt extract
3 lb light dry malt extract
3 lb amber dry malt extract
1.5 oz Tettnanger whole hops
2.5 oz Hallertauer whole hops
2.5 oz Cascade whole hops (20 min)
3.0 oz Kent Golding whole hops (15 min)
3.0 oz Cascade whole hops (5 min)
Wyeast 1098 British Ale yeast
O.G.: 1.073 F.G.: 1.022
Primary Fermentation: 14 days at 70°F
Secondary Fermentation: 14 days at 70°F
Mash all grains at 160°F for 45 minutes
Gold Medal
“Double Dortmunder”
Specialty (Experimental & Braggot, Category 23)
Tom Gardner, Denver, CO
Ingredients for 11 gallons
37.8 lb German Pilsner malt
3.5 lb German Vienna malt
2.0 oz Hallertauer Tradition whole hops, 6.7% AA (60 min)
2.0 oz Hallertauer Mittelfrauh pellet hops, 4.5% AA (30 min)
2.0 oz Hallertauer Mittelfrauh pellet hops, 4.5% AA (15 min)
White Labs WLP830 German Lager yeast
O.G.: 1.096
Boil time: 75 minutes
Primary Fermentation: 14 days at 50°F
2-3 day diacetyl rest at basement temperature, then drop temp 5F per day down to 33F
Mash all grains at 148°F for 60 minutes