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If you want it done right, you have to brew it yourself!
Best of Show Recipes
Titletown Open IX (2003)
Bock to the FutureTraditional Bock by Bob Franklin
(Eleven gallon batch)
22# Pilsen Malt
7# Munich Malt
2.5# Crystal 80L
1.25# Melanoidin Malt
4.7 oz German Hallertau pellets (3.6% AA--3.9 oz 60 minutes, .4 oz 15 minutes, .4 oz at kettle knockout)
Starter of White Labs WLP838 Southern German Lager yeast
Procedure: Mash at 104F for 15 minutes, 135F for 30 minutes and 154F for 80 minutes. Sparge with 172F water. Total boil time is 90 minutes. Primary fermenter: 10 days at 51F. Secondary fermenter: 20 days at 33F. OG - 1.075 FG - 1.025
Titletown Open VI (2000)
Lonely Guy Pale AleAmerican Pale Ale by Steve Olson/Kyle Loos/Scott Carlson
(Six gallon batch)
9.75# British Pale malt
1.25# Briess Carapils malt
0.5# British Crystal 50-60L malt
36 grams Perle hops (6.6% AA--for 70 min
35 grams Cascade hops (6.1% AA--for 15 min
42 grams Centennial hops (8.8% AA--at Kettle strike)
Starter of Wyeast #1056 American Ale yeast
Procedure: Infusion mash - 151 deg F for 90 minutes. OG - 1.053 FG - 1.009.
Titletown Open V (1999)
Lonely Cossack Russian Imperial StoutImperial Stout by Steve Olson
(Six gallon batch)
21.5# British Pale malt
1.25# British Dark Crystal malt
1.75# British Roasted barley
0.50# British Chocolate malt
2.6 oz Centennial hops (9.8% AA--80 minutes)
1.8 oz Perle (7.0% AA--45 minutes)
2.0 oz Fuggles (4.1% AA--15 minutes)
Starter of Wyeast #1056 American Ale yeast
Procedure: Infusion mash - 152 deg for 90 minutes. 90 minute boil. OG - 1.110 FG - 1.024. Age for 6 months or longer - if you can. Cheers!
Titletown Open IV (1998)
Liberty PilsGerman Pilsner by Paul Kerchefske of the Manty Malters
The Rackers thank Paul for letting us post his recipe!
9.5# Briess two-row
1.25# Belgian CaraPils
3 oz Liberty (5.0% AA--.5 oz for 120 minutes, .75 oz for 40 minutes, 1.75 oz for 20 minutes)
1 oz Liberty (2.8% AA--dry hop)
Starter of Wyeast #2278 Czech Pils yeast
2.5 oz corn sugar for bottling
Procedure: Single decoction mash (temperature not given). In the primary for fourteen days at 50F, in the secondary for two weeks at 45-50F. Original gravity: 1.054, terminal gravity: 1.015.
Titletown Open III (1997)
Unnamed PilsnerPilsner by John Blohm
(11 Gallon Batch)
14# Briess two-row
3# Briess six-row
28 AAU Saaz
Starter of Yeast Lab L31 Pilsner Lager
Procedure: Mash rests: 122F for 45 minutes, 149F for 120 minutes, mash out at 168F for five minutes. Boil for 90 minutes, hop additions at 60, 30, and 15 minutes. Primary fermentation: 14-17 days at 48F. Secondary fermentation: seven days at 45F.