BURP Monthly Competition Winners- June 2016- Best Summer Brew
It was another amazing BURPOUT excursion on Popenoe Mountain this year with awesome weather, great food, and much fellowship. This month’s competition was for the Best Summer Brew. Special thanks to Wendy Aaronson, Dave Pyle, Jim Rorick, and Thomas Sords for judging. There was a total of seven entries, which ran the gamut: a weizenbock (10C), a Belgian blonde (25A), an American IPA (21A), a best bitter (11B), a peach wheat (29A fruit beer), an American pale ale (18B), and a braggot (31B- Alternative Sugar Beer) (Hey- who are we to say how folks define light and refreshing summer brews?). All of the beers were really delicious, and when it was all said and done, Jeanne Burns took first with her weizenbock, Jim Weaver took second with his Belgian blonde, and Greg Leifer took third with his American pale ale. Congrats to the winners!
Mike Burns’s reaction when Jeanne won for Best Summer Brew (artistic license taken by the author).
Here is Jeanne’s award-winning recipe:
Weiss Weiss Baby (Weizenbock- 10 C)
| Type: All Grain Batch Size: 5.02 gal Boil Time: 90 min Original Gravity: 1.060 SG Final Gravity: 1.007 SG ABV: 7.0 %Ingredients |
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| 6 lbs 10.0 oz | Wheat – White Malt (Briess) (2.3 SRM) | |||||
| 4 lbs 6.5 oz | Vienna Malt (3.5 SRM) | |||||
| 1 lbs | DME Wheat Bavarian (Briess) (8.0 SRM) | |||||
| 0.55 oz | Northern Brewer [9.10 %] – Boil 60.0 min | |||||
| 0.35 oz | Northern Brewer [9.10 %] – Boil 30.0 min | |||||
| 1.0 pkg | Bavarian Weizen Yeast (White Labs #WLP351) [35.49 ml] | |||||
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Mash Profile |
Description | Step Temp | Step Time | |||
| mash in protein rest | Add 2.50 gal of water at 132.8 F | 122.0 F | 45 min | |||
| starch conversion | Heat to 150.0 F over 2 min | 150.0 F | 120 min | |||
| mash out | Heat to 168.0 F over 2 min | 168.0 F | 5 min | |||