@brewsublime

It's that time of year!

@classicalbrewer

Some important notes: A) This beer does not actually contain vanilla, it just has a stupid name. B) IMPORTANT: This beer must be frozen after fermentation! Lager for 4-6 weeks, then transfer to a flushed keg that can safely be frozen. Every 45 minutes or so, shake the freezing container. Your goal is to freeze about 15-20% of the beer, so pay attention to the sound of ice sloshing and be willing to deal with some guessing/checking the first time you try this. Once you've determined a sufficient volume of the beer "sounds frozen", transfer the liquid beer into another keg and lager for another 4-6 weeks. To determine the *actual* original gravity, you can reserve then thaw the ice left behind, measure the volume, and figure which percentage of that previously frozen beer made up of the original beer. For example, if you have 5 gallons in a corny keg, and the thawed remains equal 1 volume, you can assume 20% concentration of the final product - if you hit the target OG of 1.091 after brewing, the OG of the remaining 4 gallons of ice bock should be roughly 1.100 equaling approximately 12% ABV. The stats shown here in the app are mean to indicate targets *before* freezing the beer. Complicated but fun beer to brew.

@justin

17th century monks in Bavaria were required to fast during Lent, avoiding solid foods entirely. Rather than stick to water, they chose to brew a potent lager with a lot of carbs. They named this beer "sankt-vater-bier" which translates to "Holy Father Beer". This is my attempt at a Holy Father Beer.

@hopsplash

Have not made this one yet but really like Boulevard's Dank 7, this is a rough draft. (Based on "Dank 7++" from @hopmonster)