4 beers 4 medals

I recently won 4 medals with 4 beers I entered into a local Competition. So that I ahve something to link to, instead of retyping them over and over, here they are! I apolegise in advance for some of the lack of details regarding my procedures. I have my system pretty dialed in, and alot of it is just done by feel now, so I dont take very extensive notes. Also the bouncing between Metric and Imperial is because I use Metric at work, and have been trying out Beersmith at home, before I figured out how to make that all metric as well.

Yambier - Category 23 specialty beers, Gold Medal!

23L batch
assume 70% efficiency

Mash:
4.5kg 2row
2kg munich
0.450kg caramunich II
1.1kg sweet potato, roasted for 45min at 350f, then mashed skins and all and added to mashtun
handful of rice hulls

Strike 21L h20 @ 74C to mash at 65C for 1 hour.
Batch sparge 15L h20 @ 75.6C

Pre boil volume 26L
preboil SG 1.058

Boil additions:

28g columbus (10.9%aa) 60'
whirlfloc 15'
0.45kg maple syrup 15'
1/2tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg 1/8 tsp allspice 15'

post boil volume 23L
post boil SG 1.074

Fermented with White Labs Belgian Golden strong yeast, 2L starter at 20C for 14 days

FG 1.012
ABV 7.8
attenuation 84%

Bottle conditioned, primed with 194g of maple syrup.


Next one is the Hip to Wit, Belgian Witbier, Silver Medal

Assume all effciencies and stuff are the same

Mash:
4lbs 8oz german pils
3lbs flaked wheat
1lb malted red wheat
handful of rice hulls

Mash details are a bit sketchy on this one but mashed at 148f for 75min, then batch sparge to achieve volume

preboil volume 25L
preboil sg 1.032

Boil:
I boiled this for 90min to help reduce DMS from pils malt
1.06oz saaz (3.5%aa) 60'
0.5oz curacao orange peels dried 15'
whirlfloc 15'
dried coriander 10' (no weight written down, from memory it was small, less then a half oz)
split 50/50 0.5oz orange and grapfruit zest 5'

Post boil SG unknown but above 1.040

Fermented with white labs Belgian Wit yeast, no starter, @ 20C for 7 days.

No FG recorded but probably near 1.010

bottle conditioned with dextrose to 3.0 vol co2.

Saison d'ete, Belgian Saison, Bronze Medal

Mash:

4.50kg pilsner malt
1.0kg Rye Malt
0.5kg Munich
0.5kg Wheat malt

Again mash details are not well recorded, but mash at 66C for 60min

Boil

50g styrian goldings (5.4%aa) 60'
500g Dextrose 15'
28g styrian goldings (5.4%aa) 15'
28g styrian goldings (5.4%aa) 1'
28g centennial (9.4%aa) Flameout

SG 1.070
FG 1.008

Bottle conditioned with dextrose to 3 vol co2. Was in bottle about 5 months before comp.

Sadly the barleywine that won bronze was brewed with a friend and so I am waiting on him to send me the details of the recipe.