One Weekend, 8 Batches - 40 Gallons of Homebrew

Epic Brewing Weekend! A number of buddies came over to help brew the beer for this year's Big Bear Bash party over New Year's. It was a tad chaotic at times but it was fun to include everyone in the process.
My friend Andrew (of imakecheese.com fame) picked up on the process quickly and with Kara's help, was autonomously a brewer by the end of the weekend. Kara works with White Labs and was finally able to experience the process (she brought the yeast, of course). Others learned the difference between extract and grain brewing while some really learned how to clean kegs:

Other tasks were completed over the weekend such as dusting all lagers on tap (no one complained about this task) as well as washing dishes and doing some keg maintenance (gotta lube up those poppet valves every once in a while). Our friend Nick seemed to have an exceptionally great time with the kegs!

We were able to brew 4 5-gallon batches in the 48 hour period. My brother-in-law, Ed, came over with a crew and his extract equipment to brew up 3 5-gallon batches on Saturday. We finished up 1 more extract batch on Sunday. Its been about 8 years since I brewed an extract batch!

Here's the recipe lineup:

Grain Batches:

The Infamous Blueberry Wheat - All Grain, 5 Gallons, Single Infusion, 70min.
7lbs. White Wheat
4lbs. Dom. 2-Row
1oz. Hallertauer 60min.
White Labs WLP001 California Ale Yeast
(blueberry added at kegging)
OG: 1.058
Update 12/12: Racked to secondary. Current gravity is 1.010 at 66°F.
FG: 1.008
ABV: 6.8%

Front End Hopped Ale - Grain, 5 Gallons, Single Infusion, 90min.
10lbs. Dom. 2-Row
1lb. Victory
8oz. Crystal 60
2oz. Crystal 80
1oz. Homegrown Centennial 20min.
Whirlfloc 15min.
1oz. Homegrown Centennial 10min.
0.25oz. Cascade 1min.
0.25oz. Perle KO
White Labs WLP001 California Ale Yeast
OG: 1.059
Update 12/12: Racked to secondary. Current gravity is 1.012 at 66°F.
FG: 1.013 at 60°F
ABV: 6.3%

Winter Warmer - Grain, 5 Gallons, Single Infusion, 90min.
12lbs. Dom. 2-Row
1lb. Victory
1lb. Crystal 60
4oz. Crystal 80
2oz. Chocolate Malt
1oz. Homegrown Chinook 60min.
Whirlfloc 15min.
0.5oz. Santium 10min.
0.25oz. Santium 5min.
0.25oz. Santium 1min.
White Labs WLP001 California Ale Yeast
OG: 1.069
Update 12/5: Racked to secondary. Current gravity is 1.017 at 64°F.
FG: 1.013 at 60°F
ABV: 7.6%

Amber Pale - Grain, 5 Gallons, Single Infusion, 90min.
10lbs. Dom. 2-Row
4oz. Crystal 80
2oz. Black Roasted Barley
0.5oz. Homegrown Chinook 60min.
Whirlfloc 15min.
0.5oz. UK East Kent Goldings 5 min.
0.25oz. UK East Kent Goldings KO
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/12: Racked to secondary. Current gravity is 1.012 at 66°F.
FG: 1.011 at 60°F
ABV: 6.7%

Extract Batches:

Blueberry Wheat - Extract, 5 Gallons, 70min.
5lbs. Liquid Malt Extract
4lbs. Bavarian Wheat Dried Malt Extract
1oz. Hallertauer 60min.
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/12: Racked to secondary. Current gravity is 1.013 at 66°F.
FG: 1.015 at 60°F
ABV: 6.1%

Front End Hopped IPA - Extract, 5 Gallons, 90min.
9lbs. Liquid Malt Extract
1lb. Crystal 80
4oz. Crystal 60
1oz. Homegrown Chinook 30min.
1oz. Homegrown Centennial 20min.
Whirlfloc 15min.
1oz. Cascade 10min.
1oz. Cascade 5min.
1/2oz. Perle KO
White Labs WLP001 California Ale Yeast
OG: 1.077
Update 12/5: Racked to secondary. Current gravity is 1.022 at 64°F.
FG: 1.017 at 60°F
ABV: 8.1%

Big Gay ALe - Extract, 5 Gallons, 90min.
8lbs. Liquid Malt Extract
8oz. Victory
8oz. Crystal 80
4oz. Crystal 60
2oz. Black Roasted Barley
1oz. Homegrown Centennial 60min.
Whirlfloc 15min.
0.5oz. UK East Kent Goldings 10min.
0.5oz. UK East Kent Goldings 5min.
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/5: Racked to secondary. Current gravity is 1.016 at 64°F.
FG: 1.017 at 60°F
ABV: 5.9%

ALe Pacino - Extract, 5 Gallons, 90min.
8lbs. Liquid Malt Extract
1lb. Chocolate Malt
4oz. Crystal 60
1oz. Homegrown Chinook 60min.
Whirlfloc 15min.
0.5oz. Cascade 10min.
0.5oz. Cascade KO
White Labs WLP001 California Ale Yeast
OG: 1.060
Update 12/12: Racked to secondary. Current gravity is 1.015 at 66°F.
FG: 1.016 at 60°F
ABV: 6%

I should have just put some anti-foam in every batch since the day after the above picture was taken, 5 blew through the airlock. Luckily, I was home to catch it before big messes ensued.

I have one more batch to brew next weekend that will feature agave nectar provided to me by my favorite tequileria, Cantina Mayahuel.