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John Baxter - Malt Extract and Grain - 01.B. Standard American Lager
2001 AHA NHC, 2007
Randall Barnes, La Mesa, CA
Quality Ale and Fermentation Fraternity
OG: 1046 / FG: 1008

Gold Medal - 
2001 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 122 F 15 min 
2. 158 F 90 min 
3. 170 F sparge 
BOILING TIME: Minutes60 min 
SPECIFIC GRAVITIES: Original1046 
     Terminal1008 
YEAST CULTURE: TypeLiquid 
     Did you use a starter?Yes 
     CompanyWhite Labs 
     NameSouth German Lager 
     Amount237 ml 
FERMENTATIONType:
Primary-days: 14 Temp:50 F Plastic 
Second.-days:30 Temp:36 F Steel 
CARBONATIONBottle Condition 
     Type of Priming SugarPrimetabs 
     Amount of Priming Sugar4 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
13.5 lb Domestic 6-Row pale Mash 105 min var 
2 lb Rice Syrup Boil 60 min 212 
.5 lb Crystal 10 L malt Mash 105 min var 
HOPS
OZ.TYPENAMEUSETIME%AA
1 oz Whole Tettnanger Boil 60 min 4.9 
1 oz Whole Saaz Boil 60 min 4.0 
.5 oz Pellets Saaz Boil 10 min 4.0 
SPECIAL INGREDIENTS:
FININGS? 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Mash in grains at 122 F (50 C) for 15 minutes as a protein rest. Raise temperature to 158 F. (70 C) gradually over the course of 45 minutes, then hold at that temperature for another 45 minutes. Sparge with 170 F (77 C) water.

2002 AHA NHC, 2007
Jack Sykes, Overland Park, KS
Kansas City Biermeisters
OG: 1048 / FG: 1012

Gold Medal - 
2002 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 147 F 90 min 
BOILING TIME: Minutes75 min 
SPECIFIC GRAVITIES: Original1048 
     Terminal1012 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWhite Labs 
     NameWLP810 SanFrancisco Lager 
     Amount 
YEAST NUTRIENTS: TypeEnergizer 
     Amount:.25 tsp 
FERMENTATIONType:
Primary-days: 7 Temp:50 F  
Second.-days:14 Temp:32 F  
CARBONATIONBottle Condition 
     Type of Priming SugarCorn sugar 
     Amount of Priming Sugar.75 cup 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
8 lb Belgian Pilsen malt Mash 90 min 147 F 
1 lb German Wheat malt Mash 90 min 147 F 
1 lb Carapils malt Mash 90 min 147 F 
1 lb Rice Syrup Boil 75 min 212 F 
HOPS
OZ.TYPENAMEUSETIME%AA
.5 oz Pellets Tettnanger Boil 60 min 3.1 
.5 oz Pellets Tettnanger Boil 30 min 3.1 
1 oz Pellets Hallertauer Boil 10 min 4.8 
SPECIAL INGREDIENTS:
FININGS?Yes 
     Type2 tsp Irish Moss 
     Amount2 tsp Gelatin 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Mash grains for 90 minutes at 147 F (64 C).


2003 AHA NHC, 2007
Richard Nelson, Dover, MA
na
OG: 1.0425 / FG: 1.0071

Gold Medal - 
2003 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.8 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 144 F. 30 min 
2. 158 F. 45 min 
3. 162 F. 30 min 
4. 168 F. 30 min. 
BOILING TIME: Minutes90 min 
SPECIFIC GRAVITIES: Original1.0425 
     Terminal1.0071 
YEAST CULTURE: TypeLiquid 
     Did you use a starter?No 
     CompanyWYeast 
     Name2124 Bohemian Lager 
     Amount 
FERMENTATIONType:
Primary-days: 12 Temp:50 F. Glass 
Second.-days:97 Temp:35 F. Glass 
CARBONATIONBottle Condition 
     Type of Priming SugarCorn Sugar 
     Amount of Priming Sugar4.9 oz 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
5.25 lb Canada Malting 6-row Pale Mash 135 min var 
2.25 lb Goya Med Grain Rice Mash 135 min var 
HOPS
OZ.TYPENAMEUSETIME%AA
.5 oz Plugs Liberty FirstWort  4.9 
.75 Plugs Cluster Boil 60 min 6.5 
SPECIAL INGREDIENTS:
FININGS?Yes 
     TypePolyclar 
     Amount10 grams 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Cereal mash rice with approximately 5 oz (142 g) of 6-row per pound of rice. Mash in with 2 quarts (1.89 L) water per pound at 153 F (67 C) for 15 minutes. Heat to boil. Boil for 30 minutes. Mash in 6-row with 36 oz (1.06 L) water per pound at 144 F. (62 C) for 30 minutes. Add cereal mash and heat and raise mash to 158 F. (70 C) for 45 min. Heat mash to 161-162 F (72 C) for 30 minutes. Mash out at 168 F. (76 C) for 10 minutes.
 
 
Dougweiser - All Grain - 01.B. Standard American Lager
2004 AHA NHC, 2007
Tom Wolf, Valencia, CA
Maltose Falcons
OG: 1048 / FG: 1010

Gold Medal - 
2004 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 22 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 148 F 90 min 
2. 152 F 30 min 
BOILING TIME: Minutes90 min 
SPECIFIC GRAVITIES: Original1048 
     Terminal1010 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWyeast 
     NameCzech Pilsner 
     Amount 
FERMENTATIONType:
Primary-days: 14 Temp:52 F Glass 
Second.-days:14 Temp:48 F Glass 
Other-days:    120 Temp:35 F Glass 
CARBONATIONForced CO2 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
28 lb Great Northern 2-Row Mash 120 min var 
.75 lb Briess Dextrin malt Mash 120 min var 
10 lb Rice Mash 120 min var 
HOPS
OZ.TYPENAMEUSETIME%AA
.25 oz Pellets Galena Boil 60 min 12.9 
.25 oz Pellets Perle Boil 60 min 6.0 
.5 oz Pellets Crystal Boil 60 min 3.3 
.5 oz Pellets Mittelfruh Boil 60 min 2.1 
1 oz Pellets Saaz Boil 15 min 3.1 
SPECIAL INGREDIENTS:
FININGS? 
     Type 
     Amount 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Mashed grains (except 3.5 lb 2-row) at 148 F (64 C) for 90 minutes. Grind rice, add to 2.5 gallons boiling water and mix. Add 3.5 lb (1.59 kg) two-row to rice and hold at 152 F (67 C) for 30 minutes. Add cereal to main mash. JUDGES COMMENTS: Very nice malt/noble hop balance. it too much hop flavor. Light body - could use more CO2. Very nice representation of style. This is an excellent example of the style. I find no real flaws Even the age is not showing in this beer although it probably will not get much better... great beer!