legacy/BOS

 

Best of Show Recipes

Titletown Open XVII (2011)

Old Republic Brown
Mild brown ale- Shawn Legare

7.5 maris otter
.25 chocolate
.25 Special B
.25 Biscuit
.25 special roast
1 oz fuggles @ 60
widsor yeast
mash for 60 @154

Titletown Open IX (2003)

Bock to the Future
Traditional 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 Ale
American 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 Stout
Imperial 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 Pils
German 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 Pilsner
Pilsner 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.