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Real Ale Festival recipes
The first American beer festival dedicated to real ale was held Oct. 4-5, 1996 in Chicago and sponsored by the Craft Beer Institute, Chicago Beer Society and Goose Island Brewing Co. The homebrew competition accepted entries in eight categories. A total of 51 entries were received and they were consolidated into six categories for judging. Here are the winning recipes.Category, Gravity, Bitterness (IBUs)
1 Dark and light milds, 1040, 10-24
2 Bitters, 1040, 20-40
3 Best Bitter, 1040 - 1045, 20-40
4 Strong Bitter, 1045 - 1065, 30-50
5 Old Ale/Strong Mild, 1040-1065, 20-60
6 Barley Wine, 1065+, 50-100
7 Porter, 1.040-1.058, 25-40
8 Dry Stout, 1.036-1.055, 25-40
First Place: Paul Kerchefske, Manitowoc, WI
Barley Wine
Recipe for 5 gallons
O.G. 1.100
T.G. 1.035
Fermentable, weight (lbs.)
Pale Ale Malt,10
Light Crystal, 0.5
Cara Munich, 1
Dextrin, 1
Aromatic, 2
Victory, 1
Briess Amber Syrup, 3.3
Briess Weizen Syrup, 3.3
Grains mashed at 152 to 155 deg F for 90 minutes.
Hops, ounces, boil time
Perle, 4, 135 minutes
Perle, 3, 45 minutes
Perle, 2, 30 minutes
Cascade, 3, 30 minutes
Perle, 2, 5 minutes
Cascade, 3, 5 minutes
Cascade, 2, steep 15 minutes
Perle, 1, steep 15 minutes
Cascade, 1, dry hop 2 weeks
Other Ingredients:
Gypsum 3 tsp - in boil
Citrid Acid 1 tsp - in boil
Salt 1/4 tsp - in boil
Epsom Salts 1/8 tsp - in boil
Yeast: Wyeast 1056 (American Ale Yeast)
First Place: Sam Pottle, Madison, WI
Lute Stomp Ale
Recipe for 5 gallons
O.G. 1.053
T.G. 1.013
Fermentable, weight (lbs.)
Schreier 2-row, 8
Cara Vienna, 0.5
Cara Munich, 0.5
Dark Crystal, 0.5
Mash schedule: 55 mins at 104 deg F, 30 mins at 140 deg F, 30 mins at 158 deg F, 10 minutes at 169 deg F.
Hops, AA%, ounces, boil time
Centennial, 8.7, 0.5, 75 minutes
Chinook, 10.3, 0.75, 60 minutes
Centennial, 8.7, 0.5, 15 minutes
Centennial, 8.7, 1, 0 minutes
Columbus, unknown, 1, dry hopped
Other Ingredients: ¸ teaspoon gypsum in mash.
Yeast: Wyeast 1056, American Ale Yeast
First Place: David Quenneville, Milford, MI.
Variation on Dr. John Bolton's "Black Bart's Tooth and Nail Stout"
Recipe for 5 gallons.
O.G.: 1.073
T.G.: 1.032
Fermentable, weight (lbs.)
Pale Ale Malt, 1.0
Crystal, 2.0
Chocolate, 1.0
Flaked Maize, 0.5
The above mashed at 150 deg F for 90 minutes.
M&F; Dark Malt Syrup, 3.3
Amber Dry Malt Extract, 3.0
Light Dry Malt Extract, 1.5
Black Licorice, 1 piece
Hops, AA%, ounces, boil time
Olympic, 11, 2.5, 90 minutes
Cluster, 7, 0.5, 90 minutes
Cascade, 6, 1.5, 10 minutes
Other Ingredients: 1 tsp gypsum in mash. 3/4 tsp citric acid in sparge water.
Yeast: Dry Ale yeast.
First Place: Al Korzonas, Palos Hills, IL*
Spiney Norman's Old Ale
Recipe for 5 gallons.
O.G.: 1.080
T.G.: 1.025
Fermentable, weight (lbs.)
Cara-Vienne Malt, 0.1
M&F; Old Ale Kit, 6.6
M&F; Hopped Light Syrup, 3.3
Light Dutch Dry Malt Extract, 0.4
M&F; Light Dry Malt Extract, 0.1
Hops, AA%, ounces, boil time
Cascade, 5.6, 6.1, 60
Cascade, 5.6, 2.4, 15
Cascade, 5.6, 4.0, Dry Hopped
Other ingredients: None.
Yeast: Wyeast 1028 London Ale
* The brewer notes "this was a clean the cupboards recipe that just happened to make an Old Ale once all the initial bitterness faded with age. Don't expect this beer to taste like an Old Ale for at least a year."
Porter Category
First Place: Charles Slack, Antioch, IL.
Charlie's Imperial Porter
O.G.: 1.068
T.G.: 1.020
Fermentable, weight (lbs.)
Docklands Porter Kit 6.6
Dark Dry Malt Extract 3.0
Hops, ounces, boil time
Tettnanger, 1.0, 60 minutes
Hallertau, 0.5, 60 minutes
Tettnanger, 1.0, 15 minutes
Hallertau, 0.25, 15 minutes
Other ingredients: None.
Yeast: Wyeast 1056 - American Ale.
First Place: Jay Geving, Algona, IA.
Baa Sheep Best Bitter
Recipe for 5 gallons.
O.G.: 1.040
T.G.: 1.010
Fermentable, weight (lbs.)
Hugh Baird Pale Malt 6.5
Wheat 0.75
Roasted Barley 0.06
Hugh Baird Crystal 70 0.50
Mashed at 152 deg F for 90 minutes.
Hops, AA%, ounces, boil time
Fuggles, 3.6, 0.75, 45 minutes
Kent Goldings, 5.8, 1.0, 45 minutes
Fuggles, 3.6, 0.5, 15 minutes
Fuggles, 3.6, 0.75, 5 minutes
Other ingredients: 1/4 tsp yeast nutrient. Gelatin finings.
Yeast: Wyeast 1028 London Ale