Sure, I'm a glutton for punishment. Put me on the list for Abbey Weizen. Apologies in advance!
Apologies in advance
If you think it will eat wall board maybe you should join the True Beer movement here. I think its running out of steam so maybe you can fire them back up with some new and inspiring yeast.
Edit: Just found out, sadly, that the thread was locked...no more wallboard brewing discussions allowed.
Sure, I'm a glutton for punishment. Put me on the list for Abbey Weizen. Apologies in advance!
Is that Oakland CA? I think we will do all 12 beers in CA
Looks like 7 out of 12 for the 2nd group already!
Is it too early to talk recipes?
Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?
For the Ginger IPA, I’ll probably stick to a basic English IPA, but use a healthy amount of Brambling Cross in stead of EKG. I plan on brewing a trial batch sometime next week.
use a combination of sweet (black) and sour (Montmorency) cherries, which should ferment in the beer for a month or so.
Join. We will work out logistics at a later date.This sounds like a blast but I’m not sure I’m confident enough for it. Plus I’m in the middle of the country and it seems like the second list is a California one.
So I've never brewed with fruit - anyone want to flesh this out a bit?
I'd assumed I'd rack onto whole fresh cherries in secondary, but doing some reading I've seen fresh/frozen/canned/dried fruit being used whole/chopped/pureed in the boil/primary/secondary.
If fresh, what's the recommended way to prepare them to avoid accidental infections?
If whole, should they be de-stoned?
If secondary, can I just assume there will be enough yeast in the beer to ferment the cherry sugars?
Any and all advice and experience - especially from anyone who has brewed this beer before - gladly received.
Thanks!
Join. We will work out logistics at a later date.
All set!Sure, I'm a glutton for punishment. Put me on the list for Abbey Weizen. Apologies in advance!
Signed up!Sign me up for the Spiced Cherry Dubbel!
Not anymore... since you're signed up for it!Is the gingerbread ale still available for the second group? I will chose this and join if it is.
Looks like 7 out of 12 for the 2nd group already!
Is it too early to talk recipes?
Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?
For the Ginger IPA, I’ll probably stick to a basic English IPA, but use a healthy amount of Brambling Cross in stead of EKG. I plan on brewing a trial batch sometime next week.
Looks like 7 out of 12 for the 2nd group already!
Is it too early to talk recipes?
Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?
For the Ginger IPA, I’ll probably stick to a basic English IPA, but use a healthy amount of Brambling Cross in stead of EKG. I plan on brewing a trial batch sometime next week.
Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?
I did the tripel, so it was pretty much improv, except for the spice additions.
This sounds like a blast but I’m not sure I’m confident enough for it. Plus I’m in the middle of the country and it seems like the second list is a California one.
Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?
This sounds like a blast but I’m not sure I’m confident enough for it. Plus I’m in the middle of the country and it seems like the second list is a California one.
Am I reading this wrong? On the 2nd list I see 2 guys from CA, the rest Ohio, Illinois and east coast and/or unlisted? Personally I'm down for a little terroir - a good winter brew should be made in a place that gets cold, why do you think I wanted to sign up for this!
Looks like 7 out of 12 for the 2nd group already!
Is it too early to talk recipes?
Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?
For the Ginger IPA, I’ll probably stick to a basic English IPA, but use a healthy amount of Brambling Cross in stead of EKG. I plan on brewing a trial batch sometime next week.
Which beer did you brew? Any tips for this year's go around? In my opinion Mosher would most definitely be on board with an evolving recipe list, nothing set in stone... so long as it fits the spirit of 12 brews of xmas.I'm not participating this year, but I did last. I made the beer to recipe and when it was done I found it wasn't what I wanted to send out. I ended re-brewing a very similar beer, but I greatly increased the ABV and body and complexity of the beer to make it more of a winter seasonal.
I'm not participating this year...
Which beer did you brew? Any tips for this year's go around? In my opinion Mosher would most definitely be on board with an evolving recipe list, nothing set in stone... so long as it fits the spirit of 12 brew of xmas.
I'd definitely be interested in seeing your recipe. I plan on brewing at least 2 or 3 versions in the next 6 months and seeing which one I prefer most. I have a dubbel recipe I've played with a few times so planned to use that as they base recipe with some add-ons.I made the cherry dubbel. More of a quad though on 2nd pass. I think it's pretty good. After having a few of the other guys beers (which so far have exceeded expectations!), mine is pretty heavy. No regrets though. I don't like highly spiced holiday beers (though I won my first gold in competition with one). So the bigger body hides most of the subtle mulling spices and stuff that give it that holiday character, and also the bigger body was necessary to carry the tart cherry finish. Those are all just my opinions of course Next guy brewing it has to make his own decisions. I PDF'ed my recipe, and if the guy who's brewing it this year wants the recipe I'll send. I'd also send a bottle, but sadly they all got sent out already
I made the cherry dubbel. More of a quad though on 2nd pass. ... So the bigger body hides most of the subtle mulling spices and stuff that give it that holiday character, and also the bigger body was necessary to carry the tart cherry finish. Those are all just my opinions of course Next guy brewing it has to make his own decisions. I PDF'ed my recipe, and if the guy who's brewing it this year wants the recipe I'll send. I'd also send a bottle, but sadly they all got sent out already
As one of the two cherry dubbelers this year, I read through the 2017 thread with a particular eye out for your posts and found both recipes you posted (re-attached here for convenience).
Looks like in batch 1 you used 15lb of sour cherries on 12lb of grain and 1lb of sugar (per 5G), and that was too tart, and in batch 2 you used 32oz of sweet cherry juice and no sour cherries at all on ~20lb of grain and 1lb sugar. Is that right?
Yep, that's right. Except, I did not use that pilloncillo for the second batch, I subbed brown sugar.
If you go with the tart cherries, watch out. My initial dubbel was split into two, and the one with cherries was very tart. I ended up dumping it. Maybe less would have been better, but you can see the direction I ended up going, and I'd do that again. For the cherry juice, it was 100% natural no sugar added sweet black cherry juice. Found locally. I added that right at the end of fermentation.
Enter your email address to join: