Mar 2006 First Place

Scott and Denise Graham
Brown Ale

Malt:
6 lbs M&F extra light DME
2 lbs NW porter dry extract

Hops:
1 oz. Fuggle Pellets 4.0% 60 min.
1/2 oz. Fuggle Pellets 4.0% 20 min.
1/2 oz. Fuggle Pellets 4.0% 5 min.

Fining:
1 tsp. Irish Moss rehydrated 20 min.

Yeast:
Safale 56 repitched from another batch of beer

Fermented at January room temperature.



Mar 2006 Second Place

Mark Kelly

American Pale Ale
1/2 lb. Vienna malt
1/2 lb. Biscuit malt
1/4 lb. Wheat
1/4 lb. Pale Malt
heat to 150 degrees for 1/2 hr. in 1 gal. water
sparge with 170 degrees water.
Add 6 lbs. Munton X-light DME to brew water and add water to boil 3 gals.
When it comes to a boil add 1 oz. Chinook hops
Boil 1 hr.
The last 20 mins. add 1 oz. Cascades hops and 1 tsp. of rehydrated Irish Moss.
Cool and pitch Wyeast Irish Ale
In primary for 9 days at 68 degrees
1 oz. Cascade hops (dry hop)
In secondary for 9 days at 68 degrees



Mar 2006 Third Place

Darryl Hickey
Amber Ale
Not yet Submitted