#176/177/188/189 La Fin du Monde

 La Fin du Monde

La Fin du Monde is a Belgian beer introduced in July 1994 by Unibroue. A Belgian-style tripel with fruity, spicy, intense golden ale with notes of citrus, cloves and banana. 

La Fin du Monde (French for "The End of the World") is claimed to derive from the European explorers' belief that they had reached the end of the world when they arrived in the Americas.

La Fin du Monde is brewed using a blend of pale, pilsner, and Munich malts, and it is fermented with a blend of three different yeasts. It has an alcohol by volume (ABV) of 9% and is typically served in a tulip-shaped glass. La Fin du Monde is highly regarded by beer enthusiasts and has won numerous awards, including a gold medal at the World Beer Cup.

Water
Amt	Name
19 gal	Fairfax County Water
0.25	Camdenn Tablet	Mash & Sparge
1.00 g	Salt	Mash
4.10 g	Epsom Salt (MgSO4)	Mash
6.00 g	Calcium Chloride	Mash
7.30 g	Gypsum (Calcium Sulfate)	Mash
Fermentables
20.0 lbs	Belgian Pilsen Malt
3.0 lbs	German Wheat Malt
2.0 lbs	Honey Malt
1.0 lbs	Belgian Aromatic Malt
3.0 lbs	Candi Sugar
Mash/Sparge
60 min	150F Saccharification
10 min	168F Mash Out
45 min	170F Sparge
Hop Schedule
2.00 oz	Styrian Golding - Boil 60 min	15.1
1.50 oz	Styrian Golding - Boil 25 min	7.9
Extras
2.0 tsp	Coriander Seed Spice at 10 min
1.0 tsp	Orange Zest Spice at 0 min
Yeast
Batch 1
Batch 2
Fermentation
10 days	Primary Fermentation: 10 days at 75F
21 days	Secondary Fermentation: 21 days at 70F

Yeast discussion

The Wyeast 3864 is said to be the actual yeast used to make the original but there is some discussion on whether it's the only yeast.  The flavor profile on unibroue website suggests that it has a yeasty taste so they may use a low floculating yeast for the bottle carbonation.  

New Glarus Brewing Wisconsin Belgian Red

This is my new simplified method to getting the New Glarus Brewing Wisconsin Belgian Red.  Using this recipe, use 2.5 gallons and a bag of Kirkland Tart Montmorency Dried Cherries in the keg.  Great beer with less effort.

#173/174 Kama Citra

#173/174 Kama Citra

Somewhere between a Pale Ale and West Coast IPA this is a nice Citra/Cascasde hopped beer.

Citra brings flavoring and aroma providing mango, guava, and lychee fruit.

MASH SCHEDULE: SINGLE INFUSION

Sacch’ Rest: 152° F for 60 minutes

Mashout: 170° F for 10 minutes

Water
Amt	Name
18 gal	Fairfax County Water
0.50	Camdenn Tablet
9.00g	Calcium Chloride
6.00g	Calcium Chloride
3.00g	Gypsum (Calcium Sulfate)
2.00g	Gypsum (Calcium Sulfate)
Fermentables
18.0 lbs	Rahr 2-Row
1.0 lbs	Caramel 40
Hop Schedule
2.00 oz	Cluster - Boil 60 min	24.5
1.00 oz	Citra - Boil 60 min	21.0
1.00 oz	Cascade  - Boil 20 min	11.6
1.00 oz	Cascade - Boil 10 min	7.0
2.00 oz	Citra - Flame out –10 minute hop stand	0.0
1.00 oz	Citra - Dry	0.0
1.00 oz	Cascade - Dry	0.0
Yeast
1.0 pkg	White Labs WLP051 California V

#168/169 Rye Saison

#168/169 Rye Saison

Batch Size : 6.00 gal     
OG: 1.052 SG     FG: 1.010 SG
Mash: Single Infusion, Light Body
Boil: 75 minutes

Amt	Name
60 min
10 lbs	Belgian Pilsner (2.6 SRM)
1 lb 12.0 oz	Rye Malt (4.7 SRM)
8.0 oz	German Munich (9.0 SRM)
75 min Boil
0.37 oz	Taurus
30 min Boil
0.50 oz	East Kent Goldings
5 min Boil
0.75 oz	Saaz
0.50 oz	East Kent Goldings
0 min - Flameout
0.75 oz	Saaz
0.50 oz	East Kent Goldings
Yeast
1.0 pkg	Rustic - Imperial Organic #B56

#167 Saison

Saison is a pale ale that is highly carbonated, fruity, spicy. The farmhouse ale is a style of beer originating in the French-speaking Wallonia region of Belgium.  The Saison was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol.  Saisons are brewed hoppy and fairly strong in order to keep through the summer. 

#167 Saison

Batch Size : 6.00 gal     28 IBUs Estimated.
OG: 1.055 SG     FG: 1.012 SG
Mash: Single Infusion, Medium Body
Boil: 60 minutes

Amt	Name
60 min
10 lbs	Pale Ale (Dingemans) (3.3 SRM)
12.0 oz	Caramel Maltarastan 20L (Breiss) (20.0 SRM)
60 min Boil
2.50 oz	Hersbrucker
10 min Boil
0.50 oz	Hersbrucker
Yeast
1.0 pkg	SafBrew Specialty Ale T-58

#164 Off The Topper (Heady Topper IIPA) (164/179/180)

#164 Off The Topper (Heady Topper IIPA)  Imperial IPA
Batch Size : 6.00 gal     102.1 IBUs Estimated.
OG: 1.074 SG     FG: 1.011 SG
Mash: Single Infusion, Medium Body
Boil: 60 minutes

Amt	Name
60 min
13 lbs 8.0 oz	Pale Malt, Pearl (Thomas Fawcett) (2.6 SRM)
12.0 oz	Carastan Light (Bairds) (15.0 SRM)
12.0 oz	White Wheat Malt (3.0 SRM)
1 lbs	Candi Sugar, Brun Leger Soft Candy Sugar (6.5 SRM)
60 min Boil
10.00 oz	Hop Shot
15 min Boil
1.00 Items	Immersion Chiller/Pump
0.50 tsp	Yeast Nutrient
0 min - Flamout
1.00 oz	Amarillo
1.00 oz	Columbus (Tomahawk)
1.00 oz	Simply Select Hop Blend
0.50 oz	Apollo
0.50 oz	Centennial
15 min Whirlpool
2.00 oz	Simply Select Hop Blend
0.50 oz	Apollo
1.00 oz	Columbus (Tomahawk)
5 Day Dry Hop
1.00 oz	Simply Select Hop Blend
0.50 oz	Amarillo
0.50 oz	Centennial
0.50 oz	Columbus (Tomahawk)
0.25 oz	Apollo
4 Day Dry Hop
1.00 oz	Simply Select Hop Blend
0.50 oz	Amarillo
0.50 oz	Centennial
0.50 oz	Columbus (Tomahawk)
0.25 oz	Apollo
Yeast
1.0 pkg	The Yeast Bay, Vermont Ale Yeast (White Labs, The Yeast Bay #)

163 Gaarden Hoe (163/182/183)

Hoegaarden a town known for its white beers.  First brewed in 1445, Hoegaarden is a wheat beer spiced with coriander and orange peel. An unfiltered and cloudy appearance.  

Water
Amt	Name
7.4 gal	Fairfax County Water
0.25	Camdenn Tablet
Fermentables
5.0 lbs 8.0 oz	Pilsen
4.0 lbs 12.0 oz	Flaked Wheat
	Bitter Orange Peel - Boil 10 min
	Coriander Seed - Boil 10 min
Hop Schedule
1.00 oz	Saaz - Boil 60 min	10.8
1.00 oz	Saaz - Boil 10 min	5.4
Yeast
1.0 pkg	Belgian Wit Ale (White Labs #WLP400)

#165 Julius IPA Clone (165/166/170/171/172/178/184/185/186)

This has become my most popular brew.  The notes provided by Trinity Brewers are awesome.  The last time that I checked their site it was not available, so I have tried to capture as much of the details for the brew as possible.  

Batch Size: 11.00 gal
Boil Time: 60 min

Est Efficiency: 64.00 %
Est Mash Efficiency: 70.1 %

Water Prep

Amt	Name
20.00 gal	Washington, DC

Mash Ingredients

Amt	Name
11 lbs	Pale Malt (2 Row) US (2.0 SRM)
9 lbs	Golden Promise (Simpsons) (2.0 SRM)
2 lbs 8.0 oz	Carafoam (2.0 SRM)
1 lbs 8.0 oz	Aromatic Malt (26.0 SRM)
1 lbs 8.0 oz	Brewers Malt 2-Row (Briess) (1.8 SRM)

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 39.62 qt of water at 169.4 F - 1/2 tablet Campden - 1.5 g Gypsum (CaSO4) - 4.5 g Calcium Chloride (CaCl2) - 3.9 ml Lactic 88.00 %	156.0 F	60 min
Mash Out	Add 0.00 qt of water and heat to 168.0 F over 2 min	168.0 F	35 min
Fly Sparge	7.41 gal water at 168.0 F - 1/2 tablet Campden - 1.0 g Gypsum (CaSO4) - 3.0 g Calcium Chloride (CaCl2) - 2.4 ml Lactic 88.00 %

Boil Ingredients

Amt	Name	%/IBU
1.00 oz	Warrior [15.00 %] - Boil 60.0 min	24.2 IBUs
1.00 oz	Apollo [17.00 %] - Boil 20.0 min	16.6 IBUs
1.50 oz	Citra [12.00 %] - Boil 15.0 min	14.4 IBUs
1.00 oz	Apollo [17.00 %] - Boil 10.0 min	10.0 IBUs
6.00 oz	Citra [12.00 %] - Boil 1.0 min	5.0 IBUs
3.00 oz	Apollo [17.00 %] - Boil 1.0 min	3.6 IBUs

Fermentation Ingredients

Amt	Name
2.0 pkg	Barbarian (Imperial #)

• Primary Fermentation (7.00 days at 66.0 F ending at 66.0 F)
• Day 1 – S04/T58/WB06:92%/5%/3% – pitch all day 1 at regular pitching temp 72º
• Day 2 – reduce temperature to 64º
• Day 8 – raise temp to 70* and dry hop

Dry Hop/Bottling Ingredients

Amt	Name
9.00 oz	Citra [12.00 %] - Dry Hop 4.0 Days
3.00 oz	Apollo [17.00 %] - Dry Hop 4.0 Days

RaspberryPints Screen Uploader

Raspberrypints Image

After setting up my RaspberryPints server, I wanted to share the page with everyone.  Not wanting to give away the details of the server or exposing an unhardened device to the Internet, I decided to post an image of the tap list.

The process included the following:

• Taking a screenshot using a Cron job
• Create a DropBox Account
• Uploading screenshot to DropBox using DropBox Uploader
• Exposing the DropBox image as a public image

Take Screen Shots

Scrot (SCReenshOT) is an open source, powerful and flexible, command line utility for taking screen shots of your Desktop, Terminal or a Specific Window manually or automatically by Cron job. Scrot is similar to Linux ‘import‘ command, but uses ‘imlib2‘ library to capture and save images. It supports multiple image formats (JPG, PNG, GIF, etc), which you can specify while taking screen shots by using the tool.

Login as Pi

login using the the pi user perform the following

Install Scrot

sudo apt-get install scrot
sudo mkdir /screenshots

Modify the scot command

Modify the scort.sh file to provide a consistent filename.  This will allow the use of a single file name in your blog.  Using the nano editor type the following:

sudo nano /screenshots/scrot.sh

Now we will change the following line from being a dynamic filename to a constant filename.  The following line is changed from

DISPLAY=:0 scrot 'tecmint-%Y-%m-%d-%H_%M.jpg' -q 20 && mv /screenshots/*.jpg /media/tecmint

to

DISPLAY=:0 scrot 'raspberryPints.jpg' -q 20

Modify file permission

sudo chmod u+x /screenshots/scrot.sh

Create the Cron Job for every 60 minutes

crontab -e

0 * * * * /path/to/home/scrot.sh

Ctrl+X to exit and save

sudo /etc/init.d/cron start

Create a DropBox Account

Generate Access Token

Created Drop Box Account

<!*** goodloe.jason@gmail.com ***>

Head to https://www.dropbox.com/developers/apps to create a new Dropbox App

Generate Access Token

Uploading screenshot to DropBox using DropBox Uploader

http://raspberrypituts.com/dropbox-uploader-in-python/

git clone https://github.com/andreafabrizi/Dropbox-Uploader.git

cd Dropbox-Uploader

chmod +x dropbox_uploader.sh

./dropbox_uploader.sh

The first time you run dropbox_uploader, you'll be guided through a wizard in order to configure access to your Dropbox. This configuration will be stored in ~/.dropbox_uploader.

DropBox Upload Cron Job

(using pi@raspberryPINTS)

crontab -e

Add the following two lines to the file and save

0 * * * * /screenshots/scrot.sh | logger




0 * * * * /Dropbox-Uploader/dropbox_uploader.sh upload /home/pi/raspberrypintsscreen.jpg raspberrypintsscreen.jpg | logger

Exposing the DropBox image as a public image

Share DropBox image

Select the image in Dropbox.  Click the share button, and the following dialog will appear.  

Select copy link.

The link provided by DropBox is for a page.  This needs to be modified to the image.  The following is the link from DropBox

https://www.dropbox.com/s/bucohgzq1adquu2/raspberrypintsscreen.jpg?dl=0

modify the www.dropbox to dl.dropbox

https://dl.dropbox.com/s/bucohgzq1adquu2/raspberrypintsscreen.jpg

This image can now be shared.  My results for this page can be seen at the "On Tap" menu link.
*****************

Note: Instead of modifying the files in my initial implementation, I renamed the files and used the following:

• screenshots/scrotsamename.sh
• 0 * * * * /screenshots/scrotsamename.sh | logger
• 0 * * * * /Dropbox-Uploader/dropbox_uploader.sh upload /home/pi/raspberrypintsscreen.jpg raspberrypintsscreen.jpg | logger

Note: The additional applications are found in the root folder under

• /Dropbox-Uploader
• /screenshots

#160 Patersbier ( Father’s Beer)

“Patersbier” The beer made exclusively for monks by monks. The “father’s beer” is named for the monks who consumed it.  Patersbier is the monk's pale table brew is blonde session ale that clocks in around 6 percent.  

Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) recipe for on of the rarest beers in the world, brewed in the Belgian town Malle solely for consumption by the reverent Cistercian brothers.

Water
Amt	Name
7.4 gal	Fairfax County Water
0.25	Camdenn Tablet
Fermentables
6.0 lbs	Pilsen Liquid
0.5 lbs	CaraPils
Hop Schedule
0.50 oz	Saaz - Boil 60 min	5.3
0.50 oz	Tradition - Boil 60 min	8.0
0.50 oz	Saaz - Boil 10 min	1.9
Yeast
1.0 pkg	Wyeast 3787 Trappist High Gravity  (Check this)

The next brew I would consider using the a recipe similar Trillium:

• Pilsner
• Flaked Wheat
• Hallertau Magnum
• Spalter
• Hallertau Mittelfruh

#159 Olga Milk Stout

CIA member Ryan DeLaRosa’s “The Olga Milk Stout” won first place in the National Homebrew Competition category 14, Sweet Stout

Price $38.39
OG: 1.074 SG
FG: 1.017 SG
Color: 49.7 SRM
IBU: 26.5 IBUs
ABV: 4.7 %
Boil Time: 60 Minutes

Amt	Name
7 lbs 7.2 oz	Brewers Malt 2-Row
3 lbs	Caramunich II
3 lbs	Crystal Malt - 60L
12.0 oz	Chocolate Malt
11.0 oz	Oats, Flaked
8.0 oz	Roasted Barley
5.0 oz	Barley, Flaked
1 lb	Lactose
Yeast
1.0 pkg	Safale American #US-05

Mash Schedule: Single Infusion, Full Body, Batch Sparge

Name	Description	Step Temperature	Step Time
Mash In	Add 22.82 qt of water at 171.7 F	156.0 F	60 min
Mash Out	Add 4.82 gal of water at 170 F	168.0 F	60 min

40ml phosphoric acid to sparge water CIA member Ryan DeLaRosa’s “The Olga Milk Stout” won first place in the National Homebrew Competition category 14, Sweet Stout,

#157 Tank 7

This version was based on the version shared on the Homebrews Association site.  The assumption is that this recipe has changed many times over the years, so don't assume that this is the current recipe used by Boulevard.

I used a different yeast than suggested.  I used Wyeast 3787 instead of White Labs WLP670 American Farmhouse Blend ale yeast or Wyeast 3724 Belgian Saison.
50 IBUs
8.8 ABV

Water
Amt	Name
7.4 gal	Fairfax County Water
0.25	Camdenn Tablet
Fermentables
6.0 lbs	Maillard Malts® Organic Light Malt Syrup
3.0 lbs	Rahr 6-Row Malt
3.0 lbs	Flaked Maize
1.0 lbs	Rahr White Wheat Malt
Hop Schedule
0.24 oz	Magnum - Boil 60 min	8.5
0.20 oz	Simcoe - Boil 55 min	8.6
3.00 oz	Amarillo - Boil 5 min	20.0
2.25 oz	Amarillo - Whirlpool	13.5
0.50 oz	Amarillo - Dry Hop 3 Days	0.0
Yeast
1.0 pkg	Wyeast 3787 Trappist High Gravity  (Check this)

#153 Hop Slam

k99-3496 Hopslam Clone Recipe Kit

Original Gravity : 1.078

Final Gravity : 1.019

Color / SRM : 15.64

Alcohol by Volume : 8.8%

IBU (anticipated, alpha acids can fluctuate) : 92.5

Specialty Grains : CaraFoam, Crystal 60L, Victory

Hops : Cascade, Columbus, Chinook, Centennial

Recipe Includes : Base Malt Grain, Specialty Grains & Hops, Honey

#151 Plinian Legacy (NB Pliny Clone)

Northern Brewer's version of Pliney the Elder west coast style IPA, with a fresh hop aroma of floral citrus, and pine. Vinnie would want you to enjoy this fresh.

Fermentables

Amt	Name
10.0 oz	Carapils (Briess)
6.0 oz	Bairds Carastan
4 lbs	DME Pilsen (Briess)
6 lbs	LME Pilsen Light (Briess) [Boil for 15 min]
12.0 oz	Corn Sugar (Dextrose) [Boil for 1 min]

Hops Used

Amt	Name			%/IBU
90 Minute - First Wort
0.25 oz	Amarillo			7.3 IBUs
2.00 oz	HopShot			63.5 IBUs
45 Minute - Boil
1.00 oz	Columbus/Tomahawk/Zeus (CTZ)			42.3 IBUs
25 Minute - Boil
1.00 oz	Simcoe			26.8 IBUs
15 Minute - Boil
2.50 oz	Simcoe			24.0 IBUs
1.50 oz	Centennial			11.1 IBUs
Dry Hop - 10 days
1.50 oz	Columbus/Tomahawk/Zeus (CTZ)			0.0 IBUs
1.00 oz	Centennial			0.0 IBUs
1.00 oz	Simcoe			0.0 IBUs
Dry Hop - 5 days
0.50 oz	Columbus/Tomahawk/Zeus (CTZ)			0.0 IBUs
0.50 oz	Simcoe			0.0 IBUs
0.25 oz	Amarillo			0.0 IBUs
0.25 oz	Centennial			0.0 IBUs

Fermentation

Amt	Name
1	California Ale (White Labs #WLP001)
1	WLN4000 Clarity Ferm

#150 Nate's Citrus Bomb

Nate Smith Twitter

Brewed by Cervejaria Tupiniquim

Recipe by Nate Smith, @nathanhomebrew, of Oakland, CA.  Nate does a bit of judging based on his post.

Nate is a participant in the Brewing Network's Sunday Session podcast, an active member of D.O.Z.E. (Diablo Order of Zymiracle Enthusiasts) Homebrew Club.

The beer has gives off citrus, mango, and pineapple.

Amt	Name	IBUs
12.0 oz	Crystal 15, 2-Row, (Great Western) (15.0 SRM)
9 lbs	LME Golden Light (Briess) (4.0 SRM)
8.0 oz	MoreBeer Ultra Light DME (2.3 SRM)
Hop Schedule
1.50 oz	Magnum [12.00 %] - Boil 60.0 min	57.7 IBUs
1.00 oz	Columbus (Tomahawk) [14.00 %] - Boil 30.0 min	34.5 IBUs
1.00 oz	Centennial [10.00 %] - Boil 1.0 min	1.4 IBUs
1.00 oz	Citra [12.00 %] - Boil 1.0 min	1.7 IBUs
1.00 oz	Columbus (Tomahawk) [14.00 %] - Boil 1.0 min	1.9 IBUs
3.00 oz	Falconer's Flight [11.00 %] - Dry Hop 7.0 Days	0.0 IBUs
Yeast
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	-

Nate's Recommendations on the Citrus Bomb IPA:
Use WLP001 (with a starter) or WY1056 yeast. Plan on an 18-20 day fermentation: 10 Days at 65F, then raise to 68F on the 10th. Add your dry hops 5 days later, and rack 3-5 days after that. *NOTE* Fining with biofine is recommended!

In the review section, some have suggested using Brett Trois wlp644

German Beer Night 2016

Presenting Donation

2016 German Oktoberfest


Hosted by Colonel (GS) Joachim W. Bohn

Bundeswehrkommando USA and Kanada

(German Armed Forces Command, United States and Canada)

Enjoy German Tradition, Music, Food and Beverages,

Entertainment by
- German Air Force Band “Erfurt”,
- Ooompah Band "Alte Kameraden"
- “Alt-Washingtonia” Schuhplattler Dancers

Luftwaffenmusikkorps Erfurt - German Beer Night

Luftwaffenmusikkorps Erfurt Founded 15 March 1991 Established as Army Band 70, later Military District Band III About 50 person symphonic band giving benefit concerts or accompanied vows musically as a musical ambassador of the German Armed Forces both in Germany and abroad.

Oompah Band “Alte Kameraden”

The "Alte Kameraden" is the German Band unit of the City of Fairfax Band. The "Old Comrades" have introduced American audiences to the lush, spirited festmusik played by Bavarian bands since 1977. The ensemble is an authentic blaskapelle wind band that performs music of the alpine village bands.

Pete Hesse - German Beer Night 2016

In 1995, the "Alte Kameraden" became the first American band to be selected for membership in the Musikbund von Ober-und Niederbayern (MON)—Bavaria's regional band association. Two years later, the "Alte Kameraden" was inducted into the Deutsche Gesellschaft für Militärmusik, Germany's honor society for military band music. The Fairfax band was presented with the Federal Republic of Germany's German-American Friendship Award in 1990, and recently the ensemble was honored with with a Certificate of Merit by the United German-American Committee of the USA.

The "Alte Kameraden" make over 50 appearances each year, for community events, German-American clubs, and octoberfests. They have entertained spectators at World Cup soccer matches at RFK Stadium and FedEx Field in the Washington area, and performed aboard the Gorch Fock, Germany's tall ship, in Baltimore's Inner Harbor.

In 2007, the Fairfax County Board of Supervisors, presented the Alte Kameraden with a special commendation on the occasion of their 30th anniversary.

“Alt-Washingtonia” Schuhplattler Dancers

Original Bavarian Dance Club of Washington DC
"Serving as a link with the old homeland by preserving and sharing Alpine customs and traditions in the new world"

Food and Drinks

Paulaner Oktoberfest Bier

In addition to the entertainment, the food and drinks were delicious.  This year the beverages was Paulaner Oktoberfest Bier

#149 Zythos IPA

MoreBeer's Hopunion's Zythos IPA.  Hopunion is one of the main suppliers of hops in the Craft Brewing industry.  Zythos is a new "IPA style" hop blend created to optimize and exceed the aroma characteristics of the traditional, and sometimes hard to get, IPA hops. Hopunion had a team of professional hop sniffers blending combinations of hops. The interesting thing about blending hops is like blending wine - the blend actually ends up being different than the sum of the parts. Pretty cool.¹

Fermentables
Amt	Name	IBUs
8.0 oz	Cara-Pils/Dextrine (2.0 SRM)
8.0 oz	Caramel/Crystal Malt - 20L (20.0 SRM)
1 lbs	DME Golden Light (Briess) (4.0 SRM)
9 lbs	Extra Light (1.9 SRM)
6.60 oz	Malto-Dextrine (Boil 60.0 mins)
Hop Schedule
1.00 oz	Zythos [10.90 %] - Boil 60.0 min	35.0
1.00 oz	Zythos [10.90 %] - Boil 45.0 min	32.1
1.00 oz	Zythos [10.90 %] - Boil 20.0 min	21.2
1.00 oz	Zythos [10.90 %] - Boil 6.0 min	8.2
2.00 oz	Zythos [10.90 %] - Boil 1.0 min	3.0
2.00 oz	Zythos [10.90 %] - Dry Hop 7.0 Days
Yeast
2.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]

German Beer Night 2015

2015 German Beer Night Letter

Entertainment from 2015

German Army Band Hannover (Heeresmusikkorps Hannover)

Established 1 July 1956 as Musikkorps II A, later Army Band 1; associated with the 1st Panzer Division

Oompah Band “Alte Kameraden”

99 Luftballons 

The "Alte Kameraden" is the German Band unit of the City of Fairfax Band. The "Old Comrades" have introduced American audiences to the lush, spirited festmusik played by Bavarian bands since 1977. The ensemble is an authentic blaskapelle wind band that performs music of the alpine village bands.

"Alt-Washingtonia" Schuhplattler Dancers

Original Bavarian Dance Club of Washington DC
"Serving as a link with the old homeland by preserving and sharing Alpine customs and traditions in the new world"

Grand Cru Pinot Grigio Heritage Estates

I decided to make a jump into wine.  This was probably on par with many of the wines that are consumed at neighborhood events.  It has a good nose but a little thin on the body.

Grand Cru brings together the advantages of varietal grape juice, with the convenience and value of a 10-litre, 4-week wine kit. From the first swirl to the final sip, you will surely discover a style to suit your individual taste.

 A typical dry Pinot Grigio style, this wine boasts aromas of tart green apple with crisp citrus and honey flavours. This wine is dry with overtones of green melon leading to a crisp, clean finish. A bouquet of honey and herbs completes the experience.

WEEKS	4
VARIETAL	Pinot Grigio
SWEETNESS	Dry
OAK	Unoaked
BODY	Ligh

Wine Kit Price Ranges

Below is a table from multiple sources that I put together to get an idea of the different levels of wine kits.  

Range	Price	Brands	Comments
Value	$60-78	Heritage Estates Grand Cru Vintners Reserve
Midrange	$85-95	Cellarcraft Sterling Grand Cru International World Vineyard
Premium	$125-133	Cru Select Selection
Ultra Premium	$165-170	Cellarcraft Showcase Eclipse

Some Additional Resournes for choosing Wine Kits

2007 Top Win Kits

Choosing a Wine Kit

Selection

German Beer Night 2014

German Beer Night Kickoff

This was a lot of fun.  This event typically sells out every year and was cancelled last year due to the Navy Yard shooting, a year ago yesterday.
We attended with the Dulles Airport Rotary where the base's commanding officer, Brigadier General Hasso Koertge, is a member.   He is the Commanding General of German Armed Forces Command for the United States and Canada.  Past invite

Time
Gates open at 6pm

Location
German Armed Forces Command
Traffic and Transportation Division
23745 Autopilot Drive, Dulles, VA 20166

Admission
IMPORTANT: For admittance to the German Beer Night please bring the confirmation letter and a government issued ID! (for self and guest)
NO ADMITTANCE WITHOUT CONFIRMATION LETTER AND ID!

Attire
Everything from Dirndl and Lederhosen to Jeans and T-Shits. I am probably just going for Jeans and a polo.  Imagine that.

Food is included with your admission as is the beer.

Money if you want to buy souvenir: hat, mug, etc.

A little information about the Reston Headquarters.
http://issuu.com/restonassociation/docs/reston_fall_2011/45

Photos from Past Events
2009 - http://flickrhivemind.net/Tags/dulles,oktoberfest/Interesting
2009 - http://doenerusa.blogspot.com/2009/09/german-army-beerfest-2009.html
2009 - https://www.flickr.com/photos/9139017@N05/sets/72157622329009655/
2010 - https://www.flickr.com/photos/9139017@N05/sets/72157625169188652/
2014 - http://fjsna.org/_photos/61/gallery_061.htm

Videos from past events

Anvil Player
2009 - German Beer Night at Dulles Oktoberfest