2021 Mystery Ingredient Competition
Mystery Ingredient Competition – Judged 6 samples openly in a Best of Show style.
1st Place – Scott Kohlmann – Coffee Porter w/ Bourbon Barrel Coffee Beans
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
27.5 IBUs |
29.6 SRM |
1.056 |
1.016 |
5.3 % |
|
Actuals |
1.049 |
1.009 |
5.2 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Brown Porter |
12 A |
1.04 - 1.052 |
1.008 - 1.014 |
18 - 35 |
20 - 30 |
1.8 - 2.5 |
4 - 5.4 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
9 lbs |
81.82 |
| Caramel Malt - 60L (Briess) |
1 lbs |
9.09 |
| Chocolate Malt |
1 lbs |
9.09 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Goldings, East Kent |
1.25 oz |
60 min |
Boil |
Pellet |
6.1 |
| Goldings, East Kent |
0.75 oz |
1 min |
Boil |
Pellet |
6.1 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
1.00 Items |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| SafAle Ale (US-05) |
DCL Yeast |
70% |
59°F - 75°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
60 min |
2nd Place – Brent Wilkerson – Berliner Weisse w/Lavender
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
60 min |
6.2 IBUs |
3.4 SRM |
1.034 |
1.008 |
3.3 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Berliner Weisse |
23 A |
1.028 - 1.032 |
1.003 - 1.006 |
3 - 8 |
2 - 3 |
2.6 - 4.4 |
2.8 - 3.8 % |
Fermentables
| Name |
Amount |
% |
| Pilsen Malt 2-Row (Briess) |
3.5 lbs |
45.16 |
| Wheat - White Malt (Briess) |
3.5 lbs |
45.16 |
| Acid Malt |
8 oz |
6.45 |
| Melanoidin (BestMälz) |
4 oz |
3.23 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Mosaic American Noble |
0.5 oz |
60 min |
Boil |
Pellet |
2.9 |
| Mosaic American Noble |
0.5 oz |
5 min |
Boil |
Pellet |
2.9 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Lavender |
0.75 oz |
0 min |
Boil |
Spice |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| SafAle German Ale (K-97) |
DCL/Fermentis |
73% |
59°F - 75.2°F |
| WildBrew Sour Pitch |
Lallemand |
80% |
86°F - 104°F |
Mash
| Step |
Temperature |
Time |
| Saccharification |
152°F |
60 min |
| Mash Out |
168°F |
10 min |
3rd Place – Brian Lesperance – British Brown Ale w/ Cacao Nibs
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.3 gal |
60 min |
18.5 IBUs |
15.0 SRM |
1.048 |
1.011 |
4.8 % |
|
Actuals |
1.055 |
1.012 |
5.6 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| British Brown Ale |
13 B |
1.04 - 1.052 |
1.008 - 1.013 |
20 - 30 |
12 - 22 |
1.8 - 2.5 |
4.2 - 5.4 % |
Fermentables
| Name |
Amount |
% |
| Maris Otter Pale Malt (Muntons) |
8 lbs |
82.05 |
| Crystal, Medium (Simpsons) |
1 lbs |
10.26 |
| Barley, Flaked (Briess) |
8 oz |
5.13 |
| Chocolate Malt - Pale |
4 oz |
2.56 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Goldings, East Kent |
1 oz |
60 min |
Boil |
Pellet |
4.4 |
| Fuggle, U.S. |
1 oz |
10 min |
Aroma |
Leaf |
3.3 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Burton Water Salts |
5.00 tsp |
60 min |
Mash |
Water Agent |
| Whirlfloc Tablet |
1.00 Items |
15 min |
Boil |
Fining |
| Cacao Nibs |
8.00 oz |
5 min |
Boil |
Flavor |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| London Ale Yeast (1028) |
Wyeast Labs |
75% |
60°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
75 min |
| Ramp up for mash out |
168°F |
10 min |
Notes
| Save Cocoa Nibs from Boil, freeze until fermentation has almost completed and then dry Nib for 3 days before kegging. |
Other tasty examples included:
Alex Hartlaub – IPA w/ Fruity Pebbles Cereal
Nick Theisen – American Wheat w/ Swedish Fish
Dave Taylor – Belgian Dubbel w/ Star Anise
