First Place
Belgian Trippel - "Psuedo Drak"
by Russell E.,
December 2005 MASH BOTY Competition

Ingredients:

5 gallon

14 oz 60L Crystal malt
4 oz Belgian Aromatic malt
3 oz Belgian Caramunich malt
2 oz Belgian Biscuit malt

11 lbs M&F extra light DME
1 lb M&F Wheat DME
1/2 lb Belgian clear candi sugar

1 oz Brewers Gold hops @ 15 min boil
1/4 oz Styrian Goldings @ 45 min boil

Irish moss @ 40 min boil

Wyeast 1388 Belgian Strong (1 liter starter)

Steep grains in 3 quarts water at 170 degrees for 20 minutes. Sparge with a quart or two of 170 water into two gallons of boiling water. Bring to a boil. When boiling remove from heat. Dissolve in DME and candi sugar. Return to heat and bring to a boil, watching for the hot break. After hot break boil 15 minutes then add 1 oz Brewers Gold hops. After 45 minutes add Styrian Goldings. After an hour boil, pour into 3 gallons cold water, cool to 75 or so, aerate the hell out of it and pitch with yeast. Ferment at poor-grad student-in-Florida room temperature until done. I put the carboy in a big cardboard box to keep the sun away while it sat in our dining room for a couple weeks fermenting at 80-85 through at least one hurricane. Go Belgians! After about 2 weeks I racked it and gave it another week, then bottled. Gravity readings were lost due to a broken hydrometer but I expect it is around 10%-10.5% ABV. Aging has improved it, and I have not noticed a negative difference between those stored in the fridge and those at room temperature, at least, not yet. Definitely going to be my hurricane season beer of choice for next year.



Second place

Bob B.
brewname = cali ocho common

6.6 lbs gold malt extract
3/4 lb crystal malt
1/2 lb british pale malt
1-1/2 oz northern brewer hops(boil 60 mins)
1 oz cascades hops (steep for 5 mins)
wyest california common(did a starter)
mash grains for 1 hr at 160 and sparge with 170 water
add malt extract to pot along with bittering hops and boil for 60 min.
cool and pitch yeast.
A week in glass primary and a week in glass secondary.






Third Place

Rum Raisin Belgian Special
by Scott & Denise G.,
December 2005 MASH BOTY Competition

Ingredients:

24 Oz. Raisins
Rum
1/2 lb British Crystal
1/4 lb Special B
1/3 lb Belg. Aromatic
1/2 lb Cara Munich
11 lb extra-light DME
1 lb cane syrup
7.2 HBU Styrian Golding pellets, 45 min
4.8 HBU Styrian Golding pellets, 15 min
1/2 oz Saaz Leaf, 2 min
Wyeast 1214 Belgian Abbey

Procedure:

Carmelize (almost burn) raisins in a very large skillet. De
with good rum.

Meanwhile, steep & sparge the specialty grains.

Add both mixtures to the dissolved malt extract and add the
Bring to a boil and add the hops. Cool and Strain into prim
room temperature. Transfer to secondary and complete fermen
cool and let settle. Transfer to keg and force carbonate. A
of good rum to each bottle/glass to enhance the rum flavor