Faub007

Recipes 

How many are needed?

Faub007

Recipes 

Nm I only have 26

sfrisby

Recipes 

If all 12 of us participate, that's 11 shipments of 3 bottles each. So 33.

sfrisby

Recipes 

We could always just send 2 bottles to you. And visa versa.

biochemedic

Recipes 

Faub007 brings up a good point...If I don't hear back from the last brewer within a couple days, we should open up the last slot to someone who would like to contribute a holiday beer replacement. The beer in question was a Spiced Dunkel Weizenbock but obviously we won't likely have someone with that just laying around ready to send.

I'd say we could open it up to any stronger beer, probably 8% ABV minimum; RIS, Barleywine, or other strong ale, some sort of 'winter warmer'...something that would stand up to some aging until next Christmas for those of us who want to save and cellar one of each... If it happens to be spiced or fruited in some special way, so much the better...

I'll give MasterJeem until Black Friday to reply, then I'll send out the address list on Saturday or Sunday. Anyone who wants to throw their hat in the ring as a substitute, it's first come, first served...

__________________
Packaged: Vienna Simcoe SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Cherry Melomel, Belgeglin, Bochet
Primary: Fresh Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej

Clanchief

Recipes 

If we don't have anyone new pitch in a 'spiced winter warmer' I have one fermenting right now that I'm bottling on Friday. I bottle it in bombers though, so I wouldn't have enough to do more than a single bottle to each person along with my other brew. Not my preference (nor I'm sure would it be anyone else's) but it's a possible option.

__________________
Three-Fold Brewing
Primary 1 - Red Hand Ale
Primary 2 - Winternight Ale
Primary 3 - Wax's California Common
Drinking - Way too many different beers to list...

Faub007

Recipes 

I would do 2 bottles to each if that would be agreeable. I made a pumpkin spice ale with blackstrap added.

usfmikeb

Recipes 

Sorry to hear the cherry dubbel didn't work out this year, its pretty fricking good. I made a batch again this year, with some improvements from last year. Kegging it this weekend.

__________________
Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

biochemedic

Recipes 

Faub, you will be considered first back up for right now, if MasterJeem doesn't come back online, and someone with ability to ship 3 bottles to each doesn't come in with another reasonable substitute...

Just for more info, can you give us the data points (OG/FG/ABV, basic recipe) on your molasses pumpkin ale?

+1! I'm looking forward to opening my last bottle of it in a couple weeks!

__________________
Packaged: Vienna Simcoe SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Cherry Melomel, Belgeglin, Bochet
Primary: Fresh Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej

Faub007

Recipes 

Faub's Punkin' Pow Pow

Style: Spice, Herb, or Vegetable Beer OG: 1.053
Type: All Grain FG: 1.013
Rating: 4.0 ABV: 5.24 %
Calories: 173 IBU's: 24.13
Efficiency: 70 % Boil Size: 5.83 Gal
Color: 15.4 SRM Batch Size: 5.00 Gal
Preboil OG: 1.050 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 66.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 14 days @ 74.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
7.50 lbs 65.22 % Rahr 2-Row 60 mins 1.035
2.50 lbs 21.74 % Munich Malt 60 mins 1.037
0.50 lbs 4.35 % Briess Caramel 80L 60 mins 1.033
0.25 lbs 2.17 % Briess Caramel 60L 60 mins 1.034
12.00 ozs 6.52 % Molasses 60 mins 1.036

Hops
Amount IBU's Name Time AA %
1.00 ozs 24.13 Cluster 60 mins 7.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale Wyeast Labs 1056

Additions
Amount Name Time Stage
1.00 oz Pumpkin 15 mins Mash

Mash Profile
Sacch' Rest 60 min @ 152.0°F
Add 16.12 qt ( 1.50 qt/lb ) water @ 167.4°F
Mashout 10 min @ 170.0°F
Heat to 170.0°F over 2 mins

Carbonation
(none)

Notes
Dice pumpkin the bake at 350 degrees in 8oz blackstrap and water until soft. Add spices at flameout.


Here is a link to the thread I did with pics.