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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Galaxy SMaSH IPA	American IPA	5 Gallons	1.063	1.014	6.34	27.66	5.24 °L	891	2
Author: TheDopeGodfather Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 5oz Creation Date: 11/8/2019 6:35 PM Notes:
Jamil's Flanders Red	Flanders Red Ale	5.5 Gallons	1.062	1.013	6.48	18.14	13.4 °L	891	0
Author: luv2brew Boil Size: 7.33 Gallons Boil Time: 90 Boil Gravity: 1.047 Efficiency: 76.4 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 12.27 psi Creation Date: 10/9/2022 4:54 PM Notes: Sanitize oak cubes in near boiling water for 15 mins, then add to fermenter
RB Oktober Festbier 2022 NHC	Festbier	5.5 Gallons	1.057	1.01	6.22	20.67	5.1 °L	891	0
Author: RustyBarrelHomebrewing Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2022 11:56 AM Notes: ======================== 6/26/22 plunder contest judges scored it 28 and said it was too sweet, which i can kind of get. we shall see what NHC said. need to check FG from notebook. it is delicious but also could probably be crisper and more conduscive to festival drinking, would also like it to be a little more yellow. consider scaling the malt bill down just a little. ======================== 4/10/22 scaling down to 5.5 gallons, rounding off grain amounts. gonna run it with regular tap water as i did before! adjusted hops slightly for even amounts and to fall within middle of the ibu range ======================== 1/18/2022 setting up for winter/spring 2022 hopefully submission to NHC. adjusting for equipment and volumes for G40. adjusting abv a little lower per guidelines. removing 2row. consider dropping to 1.0 qt/lb to fit in G40. will need to sparge with 8 gallons... NEED TO do water profile for this. ======================== ~2021 rebrewed this for 2021. did not enter any contests or even bottle/can any. was on draft in the garage for several delicious months. did not take any notes for the 2021 batch so i assume i pretty much brewed it the same. ======================== 11/15/2020 won gold medal malty european lagers category in 2020 JRHB Dominion Cup. ======================== 8/27/20 brewed last night. mostly went well. started with 12.5 gallons wort as planned but it easily boiled down to about 10-10.5 gallons. could collect more wort next time or boil softer. first gravity reading was 1.070 and i was at about 8 or 8.5 gallons after trub filtered out. topped up with tap water. chilled overnight in ferm chamber and pitched in the morning. ======================== 8/26/20 brew day. tried to mess with water calculations a little. not really sure what to use for festbier/oktoberfest. playing with balanced profile. ran into the HCO chalk issue again, not sure how to fix. looks like i could make it work with "light colored and malty" profile. going to need 16 or more gallons mash/sparge water, might just run it with tap. ======================== 8/21/2020 i think i am going to go for it with this thing. today adding some acidulated malt based on henrico guess profile to hit pH, hopefully i will remember to take a reading. todo : * what to do about head retention? ** adding .75lb carafoam for foam and head retention *** https://beerandbrewing.com/d-lite-festbier-recipe/ * how much yeast? ** according to yeast calculator (depending on the mfg date) i need 4 packs plus a 4L 1.050 starter, pound and half of DME decanting, etc.. yikes! yeast alone would be like $35. ** alternatively, i have a lot of 34/70 from two batches that i could use... ** brulosophy compared german bock lager yeast with 34/70 and eventually could barely tell difference : *** http://brulosophy.com/2016/07/21/yeast-comparison-saflager-w-3470-vs-wlp833-german-bock-lager-exbeeriment-results/ ** im learning that 34/70 is equiv to WY2124 and WLP830 some say the white labs come out different. ** i think i might just keg the two lagers i have in chamber and rack the 10gal batch on top of the cakes...? or maybe half cakes? after some reading, seems about right. some say only 1/4 cake. at end of fermentation slurry contains about 6x cells. that is 600 billion per 5 gal batch. i need 717 billion for 10 gallons, so 358 billion per 5 gal bucket, divided by 600 = 0.58 so i need 58% of each of the yeast cakes. ======================== 2/4/2020 todo : * consider some crystal malt - no head retention...possibly some light munich festbier flavors developed nicely however the beer was way too malty sweet probably because it was up over 7%abv. modifiying recipe down to 5.5% abv. breakdown on previous recipe formulation : * i kind of customized a lot. the original aha recipe is only remotely close. but it was designed for 5.8%. i probably just aimed higher than i should have and came out even higher than planned. * hop adjustments - reduced the hop contribution a little bit to land in the middle of the IBU range but also adjustments to bump up the BU/GU ratio (0.38 previously, currently its at 0.48) * i got to 1.010 with 85% attenuation. for the updated recipe this attenuation results in 1.007. id considered doing some crystal malt, but lets just do a 30 minute mash and see what that does. ======================== 1/22/2020 just went into cold crash after 9 days at diacetyl based off of beer & brewing article. other places im seeing say only 2 days is needed. would prob benefit for more time in cold crash (if time is of essence). not sure if it hurts to have it at rest temp for longer tho. ======================== 12/19/2019 i think i am going to retry this to have ready feb 1. took a pound off the grain bill to lower the abv to more standard level. for fermentation and diacetyl rest strategy : we are going out of town in a couple days so if i get this brew done before i leave, i will probably just let it go for 6 or 8 days at 50 then slowly raise it up to 55 when i get back. keep it there for another 3 days then cold crash until feb. alternatively beer and brewing suggests something like this : * 50deg for first 48 hours * raise one degree each day for 10 days * on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70) * 9 days later start the cold crash i was considering cold crashing for only a couple days then moving to keg. ive read other places tho that it can benefit from sitting on that yeast cake all that time. on the other hand it would be nice to get it into a closed safe clean keg....???idk ======================== update 10/20/19 this beer is way off. i thought it was too malty sweet but i think it is actually diacetyl (or possibly DMS but diacetyl would make more sense) - i pitched the wort on top of oktoberfest yeast cake that had been sitting (in a covered bucket in cold ferm chamber, but...) for several days, maybe even a week. also i went away in the middle of fermentation and wasnt able to ease it up to diacetyl rest temperature properly accordinig to the schedule written out below. need to retry this with 1) proper fermentation schedule 2) fresh or uncontaminated yeast 3) try the original recipe? i think with no malt changes on my system it will still come out at 6% ======================== update 10/7/19 ugh looks like this will accidentally come out at 8%. fermented down farther than the average for this yeast. (avg 75% shouldve been 1.018 but its 1.011 at 85%) (i did pitch right onto the cake from oktoberfest so shouldve been a lot of cells). i brewed this first on a double brew day so the mash was sitting for the full 60 if not longer. i was actually away at gabf so didnt do the exact procedure below, but rather rest the chamber for on the morning of day 4 before i left town. on the morning of day 7 i measure 1.011 and turned the chamber back down to 35. consider diluting before kegging? ======================= basically took the recipe word for word. 90 minute boil because of the pilsner malt, will utilize that time for more IBUs with less hops via FWH. https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/ for diacetyl rest, copied from virginia lager recipe : going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp (<40) for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks. sources : * https://www.homebrewersassociation.org/homebrew-recipe/pickelhaube-festbier/ * https://beerandbrewing.com/make-your-best-oktoberfest/
October Stout	American Stout	50 Litres	1.064	1.016	6.24	53.79	41.84 °L	891	0
Author: Mino Brewer Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.058 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/17/2021 12:15 AM Notes: O.G. 1.064 + 6 lit water into fermenter prior to fermentation O.G. 1.054 F.G. 1.016 Excellent beer! Very balanced with gentle hints of roast malt. Recipe to keep!!!
"Renaissance Man" Biere De Garde	Bière de Garde	20.8 Litres	1.066	1.016	6.47	23.56	6.53 °L	891	0
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2021 3:29 PM Notes:
Nelson's White Water Winter Warmer	Holiday/Winter Special Spiced Beer	5.5 Gallons	1.059	1.013	6.02	30.85	16.01 °L	891	1
Author: Hoppington Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 12/12/2020 12:12 AM Notes: Molasses in at end of boil. Aim for clean wort into the bucket. As far as hops go, Magnum subsututes for Newport, if you can't find 'em. I just use Newport because the local yard grows 'em and I find them an excellent bittering hop. It is Magnum lineage. Has a nice of whiff of balsamic to it when you open the satchel. The recipe I base this on calls for magnum as well, so by all means, you are the boss man of your sauce man,,, Luv ya's!
Hartke Heffe	Dunkles Weissbier	15 Gallons	1.062	1.015	6.08	11.6	20.44 °L	891	0
Author: Dan Hartke Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.062 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/3/2020 3:46 PM Notes:
Hazy Number 2	American IPA	5.5 Gallons	1.057	1.01	6.15	55.17	4.12 °L	891	0
Author: Olddirtyscott Boil Size: 6.5 Gallons Boil Time: 45 Boil Gravity: 1.048 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.5 oz Creation Date: 6/13/2020 9:07 PM Notes:
Dinosaur Dust 3	American IPA	5 Gallons	1.064	1.015	6.44	62.19	8.1 °L	891	0
Author: OC Beer Runner Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 4.1 oz Creation Date: 5/16/2020 1:58 PM Notes:
WeldWerks Brewing Juicy Bits Clone	Specialty IPA: New England IPA	19 Litres	1.064	1.016	6.33	72.52	4.29 °L	891	0
Author: Wolf Pack Brewing Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/29/2020 2:51 AM Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium. Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh. Takes 20 to 25 days before ready
Sufolk English Brown	Mild	30 Gallons	1.063	1.017	6.01	19.94	20.64 °L	891	0
Author: sirois72 Boil Size: 31.5 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 80 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/15/2015 10:54 PM Notes:
San Augustin's Golden Daze	Specialty IPA: New England IPA	5.5 Gallons	1.058	1.012	6.06	55.9	5.82 °L	891	0
Author: Roof Cactus Brewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 58 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 9.56 psi Creation Date: 11/7/2019 5:11 PM Notes:
Alaskan Smoked Porter	American Porter	28 Litres	1.063	1.016	6.19	52.86	25.78 °L	891	0
Author: Boil Size: 35.6 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/24/2018 12:13 AM Notes:
Copper Triangle Amber	American Amber Ale	5.5 Gallons	1.057	1.01	6.11	49.95	14.77 °L	891	2
Author: Boostn Boil Size: 6.25 Gallons Boil Time: 70 Boil Gravity: 1.05 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/10/2018 7:50 PM Notes:
Jasmine APA V2.0	American Pale Ale	5 Gallons	1.064	1.016	6.31	104.64	5.83 °L	891	0
Author: TGUNZARINO Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/21/2017 6:01 PM Notes:
Starry Blonde	Blonde Ale	6.6 Gallons	1.055	1.01	5.96	19.79	4.49 °L	891	0
Author: SimBrau Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 78 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/9/2016 11:45 PM Notes: 2 packs of dry yeast
Cranberry 16	Fruit Beer	6 Gallons	1.068	1.02	6.24	3.9	6.64 °L	891	0
Author: MarcBrew Boil Size: 6.7 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 65 Mash Thickness: 1.6 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/24/2016 8:04 PM Notes:
Far Far Away IPA	American IPA	6 Gallons	1.063	1.014	6.42	59.85	5.45 °L	891	1
Author: andlebars Boil Size: 7.5 Gallons Boil Time: 75 Boil Gravity: 1.051 Efficiency: 68 Mash Thickness: 1.72 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2016 4:45 PM Notes:
Silk Stout	Sweet Stout	22 Litres	1.068	1.019	6.39	45.39	50 °L	891	1
Author: TristanMW Boil Size: 28.4 Litres Boil Time: 90 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: 2.9 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 15 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2016 2:54 PM Notes:
Sweet Baby Blank	American IPA	5.5 Gallons	1.064	1.015	6.4	73.55	7.15 °L	891	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: 1.33 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2015 6:15 PM Notes:
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