VooDoo Brew

This American Pale Ale earned 42.5 points at the 1996 Novembeer Fest competition in Redmond Washington. It was brewed by Scott Priore of Fremont, CA. .

VooDoo Brew took Second place in its category.

VooDoo Brew 
Scott Priore



Recipe for 12 gal
Malts:	22 lb.	2 row malt
	2.0 lb.	Cara-Pils
	1.5 lb.	Crystal 60

Hops:	0.75 oz.	Centennial     (AA = 11.5)     65 min.
	1.50 oz.	Cascade        (AA = 5.5)      30 min.
	2.00 oz.	Cascade         (AA = 5.5)      5 min.
	2.00 oz.	Cascade         (AA = 5.5)      Dry Hop
	Irish Moss 2 tbs.

Yeast:		Wyeast 1056
Original Gravity:	 1.052
Final Gravity:		 1.015
Brewer's Notes:
Mash all grains at 152 F for 90 min. Mash out to 170 F. Sparge with 170 F water to collect 13.5 gal. Boil for 15 min. before first hop addition. Add Irish moss 15 min. before end of boil. Primary fermentation in glass for 17 days. Secondary, add dry hops, chill to 32F for 2 weeks. Forced CO2 to carbonate.

Novembeer Fest is an annual brewing competition put on by The Brews Brothers , the "Malting, Mashing, Sparging, Hopping, Barming, and Drinking Society of Greater Seattle." They host a great homebrewing competition every fall.

Return to:
the OBC Home Page
the 1996 Novembeer recipe index
the main recipe index.