1 – Scruffy – Mexican light lager
Mexican light lager, rich, full flavor, and smooth finish. It has a light hop character, a slightly malty backbone, and notes of orange blossom honey and hops. 4.4% ABV.
2 – Glenn Howald – 3 eyed ale – West Coast IPA
5.9% ABV, 64 IBU
light end west coast IPA. Slightly malty with fruity notes
recipe stolen from Clawhammer Supply (second time I have brewed it)
https://www.clawhammersupply.com/blogs/moonshine-still-blog/three-eyed-ale-homebrew-recipe
Recipe QR Code:
3 – Sarafina – 13B British Brown Ale – House of Nico Brown
6.6% ABV, 27 IBU, 34.8 SRM
An easy-drinking, pleasant, not too hoppy British Brown Ale. This one has a bit of caramel in the malt and more floral and berry in the hops.
It may be re-christened in the future and show up on tap at a nearby brewery..
Brewer: Sarafina
Style: 13B British Brown Ale – House of Nico Brown
ABV: 6.6%, 27 IBU, 34.8 SRM
Notes: An easy-drinking, pleasant, not too hoppy British Brown Ale. This one has a bit of caramel in the malt and more floral and berry in the hops.
It may be re-christened in the future and show up on tap at a nearby brewery.
4 – Dave Frombach – 26A Belgian Trappist Single
Brewed with Belgian pilsner malt, a touch of Belgian aromatic malt, and Belgian clear rock candy. Used Saaz hops and Lalbrew Abbaye yeast. 6.9% alc/vol……Cheers!!!!
5 – Enid – Old Ale
6 – Corey – American Porter
7 – Sarafina – Kentucky common
Silver Medal – Lights Out 2025
5.6% ABV, 27 IBU, 19 SRM
Historical beer with corn in the grist. It is usually highly carbonated. My recipe had only one pound of corn and some corn sugar.
8 – Enid – Raspberry Lambic
Gold Medal (Fruit & Spice) – 2024 Queen of Beer
9 – Scruffy – American Barleywine.
Around 12%ABV
10 – Sarafina – Big Brew Red Ale
8% ABV, 34 IBU
I mixed 3 gallons of oat-infused water with 4 gallons of Rainy Dayze big brew wort to create this brew.
Nectaron, Manadarina Bavaria, and Sterling hops.
Cheers to the Holidays!
11 – Glenn Howald – Simon Says Stout
Irish Stout – PFS Same Recipe Challenge 2025
3.7% ABV, 29 IBU, Lallemand Nottingham yeast
(This was only 18 of the 24 required bottles, so you may have my mexican dark lager (labelled) instead. Information is below)
My notes and the PFS recipe
Mexican Dark Lager – if you got a labelled bottle
Graf Vienna Mexicana – 6.0 % ABV, 26 IBU, 12.5 SRM
recipe available by request to WSB and PFS club members. Contains corn.
Tettnanger and Styrian Goldings in the boil and Motueka at flame out for aroma.
Mangrove Jack Bohemian Lager M84
12 – Corey – Kölsch
13 – Jeff Walker – Winter Spice Ale
Based off of Bill’s original Smoked Scotch Ale recipe. mostly 2-row with Pale Wheat, Munich type 2, Crystal, Caramunich, and a dash of Peated malt. Hops are Northern Brewer and Saaz. Omega Scotch ale yeast – OLY-015. O.G of 1.092 and F.G of 1.015. 10.1% ABV
14 – Tim Putaansuu – Blackberry Wheat Ale
7% ABV
My wife noticed all the black berries on the road side while helping with a 5k run I was participating in. She went back and picked nearly 6 pounds of them, which we froze. Brewed up this wheat beer and dumped in all the blackberries close to end of fermentation. It took off for a while and came down to a bit high final gravity of 1.015. I decided to let it sit while I was on vacation for a couple weeks and when I got back, it had somehow fermented down to 1.004! Something on those black berries was hardy enough to eat through the complex sugars!
I think I let it sit long enough that it won’t do anything more in the bottles, but I’d open it over a sink, just in case.
Winter Advent Day 14
Brewer: Tim Putaansuu
Style: Blackberry Wheat Ale
ABV: 7%
Notes: My wife noticed all the black berries on the road side while helping with a 5k run I was participating in. She went back and picked nearly 6 pounds of them, which we froze. Brewed up this wheat beer and dumped in all the blackberries close to end of fermentation. It took off for a while and came down to a bit high final gravity of 1.015. I decided to let it sit while I was on vacation for a couple weeks and when I got back, it had somehow fermented down to 1.004! Something on those black berries was hardy enough to eat through the complex sugars!
I think I let it sit long enough that it won’t do anything more in the bottles, but I’d open it over a sink, just in case.
15 – Tyler Schuldt – Big Brew Belgian Quad – 14.2%
In my hubris I committed to 16 gallons from the Rainy Daze big brew wort share, which obliged me to split my share into two brews. My barleywine stalled, as I understand did everyone else’s. This Belgian happily churned it’s at through the sugar to produce my strongest beer yet.
16 – Jeff Walker / Nicole Rodman – Marzen Lager
Mix of Pilsner, Munich, and Vienna malts, splash of Carapils. Hopped with Hallertau Imperial L17 Harvest Yeast. O.G of 1.056 and F.G of 1.012. 5.78% ABV
17 – Kyle Roberts – Red Ale 5.4%
18 – Oggie – “Raison D’ Rye.
Big, Bold and sweet at 13.6%. Brewed NY Day 2021
19 – Nicole Rodman – Russian Imperial Stout
Oly Brew original recipe. Used 17lbs of 2 Row as the base, and 1/2lb barley, Black Patent, and Crystal 120L. Mostly Magnum and Willamette hops, fermented with Imperial A10 darkness yeast. O.G. of 1.092 and finished on 1.016. 10.0%abv
20 – Oggie – “Ginger Citrus Witbier.
Brewed with Candied Ginger, Orange and Lemon in the primary. Bright and effervescent at 6.9%
21 – Tim Putaansuu – Russian Imperial Stout
Event Horizon
12% ABV
Brewed Between 2020 and 2023Named after the boundary of a black hole where not even light can escape. So named when I first siphoned from primary to secondary and the room dimmed noticeably. Time seems to slow down when you get close to it. Information is theorized to be lost within it.
This batch is from the keg originally kegged in 2020 then subsequent year’s batches that were left over after bottling were added to the keg. Making for a well aged and robust Russion Imperial Stout.
22 – Ryan Davies – Figgy Pudding Stout
This is a milk stout base style, but instead of using lactose, I used malto-dextrine so it’s lactose free while trying to keep the sweetness. To that, I added figs, chocolate, fresh orange peel, and vanilla.
23 – Enid – Plum Brett
24 – Tim Putaansuu – Christmas in a Bottle (Bourbon Aged Edition)
Recipe from BYO Magazine.
8.5% ABV
Based on a strong Old English Ale recipe with spices added. In particular, for a 5 gallon batch:
1 Tsp Cinnamon
0.5 Tsp Ginger
0.25 Tsp Nutmeg
0.25 Tsp Allspice
This year, I did a Jameson Whiskey barrel treatment. Merry Christmas!
Extra – Bob Zormeir – Bière de Garde – Amber
Bière de Garde (“beer for keeping”) is traditionally brewed in the northern region of France, where France meets Belgium. These beers were originally brewed as farmhouse ales during the winter and spring, to avoid temperature problems with the yeast during the summertime. Typically, beers of this style are of a copper or golden color, and are a sort of cousin to the Belgian Saison, except you would want to cellar them rather than consuming them immediately.
This beer was a first experiment for me, and I if I do it again I would dial way back on the Caramunich Malt or delete it, replace it with Vienna and use some Carafa to get the color. Probably ditch the Honey as well, sub more Vienna. I’m fairly happy with the yeast but I expected somewhat better attenuatiuon, even though the Caramunich ;probably didn’t help. I could also have used a Belgian Abbey style or even use something more neutral. ABV for the style is 6 to 8.5, so I’m on the low end, partly due to a new Brewzilla brewing system that I’m still trying to get used to. Mid to low on IBUs for the style, middle on the color.
Bière de Garde
Batch Size: 6.50 gal
6.6 ABV
22.4 IBU
13.7 SRM
Ingredients
12 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM)
3 lbs Munich Malt (9.0 SRM)
3 lbs Vienna Malt (3.5 SRM)
1 lbs 8.0 oz Caramunich Malt (56.0 SRM)
8.0 oz Biscuit Malt (23.0 SRM)
8.0 oz Honey Malt (25.0 SRM)
1.00 oz Northern Brewer [8.50%] – Boil 60.0 min 20.2 IBUs
2.00 oz Saaz [3.75%] – Boil 3.0 min 2.2 IBUs
1 pkg Lalbrew Farmhouse