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Get AHA Entry/Recipe Form 2007-2024

AHA/BJCP Sanctioned Competition Program ENTRY/RECIPE FORM www. beertown.org Brewer s Information.. Name s Street Address City State ZIP/Postal Code Phone h Phone w Email Address Club Name if appropriate Entry Information.. Name of Brew Category No* Subcategory A-F Category/Subcategory print full names For Mead Still Dry Hydromel light mead Petillant Semi-Sweet Standard Mead Sparkling Sweet Sack strong mead. For Mead and Cider Special Ingredients/Classic Style required for categories 6D 16E 17F 20 21 22B 22C 23 25C 26A 26C 27E 28B-D Ingredients and Procedures. Number of U*S* gallons brewed for this recipe FERMENTABLES MALT MALT EXTRACT ADJUNCTS HONEY OR OTHER SUGARS AMOUNT LB. TYPE/BRAND USE MASH/STEEP WATER TREATMENT Type/Amount YEAST CULTURE Liquid Dried Did you use a starter Yes No Type Brand Amount HOPS AMOUNT OZ. PELLETS OR WHOLE TYPE A ACID USE BOIL MIN* FROM STEEP DRY ETC. END OF BOIL YEAST NUTRIENTS Type/Amount CARBONATION forced CO2 Bottle Conditioned Volumes of CO2 Type/Amount of Priming Sugar BOILING TIME Hrs. Min* SPECIFIC GRAVITIES Original MASH SCHEDULE STEP TEMPERATURE TIME Terminal FERMENTATION Duration days Temperature F Primary Secondary Finings Other BREWING DATE BOTTLING DATE Please use the back of this form for brewer s specifics. Name of Brew Category No* Subcategory A-F Category/Subcategory print full names For Mead Still Dry Hydromel light mead Petillant Semi-Sweet Standard Mead Sparkling Sweet Sack strong mead. For Mead and Cider Special Ingredients/Classic Style required for categories 6D 16E 17F 20 21 22B 22C 23 25C 26A 26C 27E 28B-D Ingredients and Procedures. For Mead and Cider Special Ingredients/Classic Style required for categories 6D 16E 17F 20 21 22B 22C 23 25C 26A 26C 27E 28B-D Ingredients and Procedures. Number of U*S* gallons brewed for this recipe FERMENTABLES MALT MALT EXTRACT ADJUNCTS HONEY OR OTHER SUGARS AMOUNT LB. Number of U*S* gallons brewed for this recipe FERMENTABLES MALT MALT EXTRACT ADJUNCTS HONEY OR OTHER SUGARS AMOUNT LB. TYPE/BRAND USE MASH/STEEP WATER TREATMENT Type/Amount YEAST CULTURE Liquid Dried Did you use a starter Yes No Type Brand Amount HOPS AMOUNT OZ. TYPE/BRAND USE MASH/STEEP WATER TREATMENT Type/Amount YEAST CULTURE Liquid Dried Did you use a starter Yes No Type Brand Amount HOPS AMOUNT OZ. PELLETS OR WHOLE TYPE A ACID USE BOIL MIN* FROM STEEP DRY ETC. END OF BOIL YEAST NUTRIENTS Type/Amount CARBONATION forced CO2 Bottle Conditioned Volumes of CO2 Type/Amount of Priming Sugar BOILING TIME Hrs. PELLETS OR WHOLE TYPE A ACID USE BOIL MIN* FROM STEEP DRY ETC. END OF BOIL YEAST NUTRIENTS Type/Amount CARBONATION forced CO2 Bottle Conditioned Volumes of CO2 Type/Amount of Priming Sugar BOILING TIME Hrs. Min* SPECIFIC GRAVITIES Original MASH SCHEDULE STEP TEMPERATURE TIME Terminal FERMENTATION Duration days Temperature F Primary Secondary Finings Other BREWING DATE BOTTLING DATE Please use the back of this form for brewer s specifics. Name of Brew Category No* Subcategory A-F Category/Subcategory print full names For Mead Still Dry Hydromel light mead Petillant Semi-Sweet Standard Mead Sparkling Sweet Sack strong mead. For Mead and Cider Special Ingredients/Classic Style required for categories 6D 16E 17F 20 21 22B 22C 23 25C 26A 26C 27E 28B-D Ingredients and Procedures. Number of U*S* gallons brewed for this recipe FERMENTABLES MALT MALT EXTRACT ADJUNCTS HONEY OR OTHER SUGARS AMOUNT LB. .

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