Thanks, Curt NHC 2009

Category 20: Fruit Beer

2009 AHA National Homebrew Competition Gold Medal
Gordon Strong, Beavercreek, Ohio, Fruit Beer, Saint Paul Homebrewers Club

NHC 2009 Ninkasi Award Winner
Sponsored by Samuel Adams

“Thanks, Curt”

Blackberry Baltic Porter

Ingredients for 5 U.S. gallons (19 liters)

2.0 lb             (0.90 kg) Maris Otter pale malt

2.0 lb             (0.90 kg) Paul’s Mild malt

2.0 lb             (0.90 kg) Golden Promise pale malt

3.0 lb             (1.36 kg) Durst Dark Munich malt

1.5 lb             (0.68 kg) British 26 L crystal malt

1.5 lb             (0.68 kg) Wheat malt

1.0 lb             (0.45 kg) British 90 L crystal malt

1.0 lb             (0.45 kg) British Brown malt

1.0 lb             (0.45 kg) Special B

0.75 lb            (340 g) British chocolate malt

0.25 lb            (113 g) British black malt

1.3 oz             (37 g) Northern Brewer, 8.5% alpha acid (60 min)

0.5 oz             (14 g) Hallertauer (10 min)

0.5 oz             (14 g) Hallertauer (2 min)

1.0 oz             (28 g) black treacle (1 min)

                        White Labs WLP 810 San Francisco lager yeast

                        Forced CO2 to carbonate

Original Specific Gravity: 1.080

Final Specific Gravity: 1.024

Boiling Time: 90 min

Primary Fermentation: 65° F (18° C) until finished

Secondary Fermentation: Six months at 35° F (2° C)

Directions

Step mash: 105° F (41° C) for 10 min, 135° F (57° C) for 5 min, 158° F (70° C) for 90 minutes. Mash out at 170° F (77° C).

Brewer’s Comments

“Blend to taste with a sweet blackberry melomel before serving (or sending bottles to the competition, in this case).”

Blackberry Melomel

Ingredients for 5 U.S. gallons (18.93 L)

15.0 lb            (6.80 kg) fresh blackberries

15.0 lb            (6.80 kg) tupelo honey

                        Lalvin 71B yeast

Directions

Ferment at 65° F, age six months, back-sweeten with tupelo honey to taste.

Judges’ Comments

“Fruit evident—malt—slight hop? Very pleasant. Blackberries obvious [in flavor], sweetness enhances. Slightly acidic in the finish. Works as a porter and the intense blackberry character contributes. Fascinating.”

“Fruit in perfect balance.”

Runners-Up

Silver Medal: Jamil Zainasheff, Elk Grove, Calif., Raspberry Robust Porter, QUAFF

Bronze Medal: Randall Wilson, Pleasant Hill, Calif., Buddha Hand Citron and Juniper Berry Lager