12 Beers of Christmas 2019 Edition

[MapleGroveAleworks]

Alright here we go!

Here's the general concept:
12 different brewers will brew one of the 12 beers of Christmas found in Randy's Mosher's Radical Brewing.
Each brewer sends out three 12oz bottles of their beer to the 11 other brewers (33 bottles sent out in total) and receives 3 bottles of each recipe in return. Maybe you drink one, share one, and age the third!?
Some of these are fairly big beers, and need some time and aging to be optimal, so planning and brewing early can be critical. If you're bottle conditioning, be ready to bottle in time, etc. Also, one of the beers (Juniper Rye Bock) is a lager, so a brewer with a lagering fridge will be needed for that one.

Shipping:
It will cost you some money to send out 11 packages! Getting involved in this project means you'll eventually need to wrap up 11 packages with 3 beers each, and mail them potentially all the way across the country from where you live. You may be looking at about $140 in shipping give or take (but you're getting 33 fancy Christmas beers!). (I think for 2018, with me being on the east coast, the total was approximately 130 bucks for the 9 packages we ended up having to ship. So, keep that in mind.)
With this in mind, it has been historically a necessity to require that all brewers will need to be located inside the continental U.S.
If you can accept packages at a business address, that will save your fellow brewers some money. (For some reason, the big shippers charge less to deliver to a business address...)
Speaking of the big shippers, generally if you show up at UPS or FedEx with a well packed, sealed box, they don't ask questions. Legally you aren't allowed to ship alcohol via USPS, but in prior years some participants have shipped using Flat Rate boxes from the post office, and haven't had any issues, but this is by no means an endorsement of such an action.
Shipping will need to occur approximately the week after Thanksgiving.
For reference: In 2012, @biochemedic posted some (admittedly perhaps overkill) instructions for packaging a 12 oz longneck for shipping, and also a post with some common box sizes that work well for shipping 3 wrapped/bagged longnecks.

Please have your beers ready to ship by Thanksgiving 2019! So plan accordingly depending on the beer you end up brewing. Some take much longer than others.

Choosing What You Want to Brew:
We'll use the same system as previous years: first come first served (with the noted restrictions below...)
Reply to this thread if you're interested and let us know which beer you want to brew.
As beers are claimed, I will update the thread with the brewer's name next to their selection.

How to not be a d*u$hb@g:
As much as it pains me to post this part, the simple fact is that, every single year this project has been run, there has been at least one brewer who has simply up and vanished, and at times has been shipped homebrew in good faith before their disappearance has become apparent.

Based on this, I wish to request that all participants be either relatively established HBT members (more than a year since joining) *or* be a paid (Supporting or Lifetime) member, *or*, have successfully participated in the previous year.

Communicate! If for some reason you have to back out, own up to it ASAP, and hopefully allow a replacement brewer to step in. Please do not disappear for a few months and then come back saying 2019 was busy and you can't participate and now it's too late for anyone to take your place. Think AHEAD of time whether you can put in the work to execute this amazing exchange.

New change for 2019:
If you'd like to make "small" variations of the recipe - please feel free. But remember this is a holiday exchange and we don't want to turn it into a regular run of the mill beer swap. Please keep the recipes as close as possible to the original with the allowance of minor variations of ingredients. If the recipe change makes sense for the spirit of the exchange, then go for it! If you are unsure, just post in the thread.

Also - we will attempt to fill 2 groups this year based on the increased 2018 participation. Please note your shipping preference - east or west coast. I will do my best to fill both groups as close to each other as possible, but please be reminded that this isn't always possible. I will only separate into 2 geographical groups if 24 people participate, if not it'll be the first 12 people that join - regardless of their location.

2011
2012
2013
2014 (didn't happen)
2015 (didn't happen)
2016
2017
2018



Here is the list of Beers:

GROUP 1 (East Coast)

1) Caramel Quadrupel @HopHeavy
2) Spiced Cherry Dubbel @fourfarthing
3) Spiced Dunkel Weizenbock: @Hoppy2bmerry
4) Juniper Rye Bock @dryboroughbrewing
5) Fruitcake Old Ale: @BradleyBrew
6) Saffron Tripel @cegan09
7) Christmas Gruit
8) Honey Ginger IPA @HopHeavy brother Pete
9) Crabapple Lambicky Ale: @MapleGroveAleworks
10) Gingerbread Ale @Jtk78
11) Spiced Bourbon Stout @TBC
12) Abbey Weizen @wstbrewing


GROUP 2 (West Coast)

1) Caramel Quadrupel @gromitdj
2) Spiced Cherry Dubbel @Yeroc
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock @Jmarsh544
5) Fruitcake Old Ale @anotherbeerplease
6) Saffron Tripel
7) Christmas Gruit @Scturo
8) Honey Ginger IPA @dawn_kiebawls
9) Crabapple Lambicky Ale @tochsner
10) Gingerbread Ale
11) Spiced Bourbon Stout @TwistedGray
12) Abbey Weizen @grampamark

 

[MapleGroveAleworks]

12 BEERS OF CHRISTMAS RECIPES
BY RANDY MOSHER FROM HIS BOOK RADICAL BREWING

1. CARAMEL QUADRUPEL - Start with the tripel recipe on p. 125 (see below), but add 4 pounds of
amber malt, and use the following toffee sugar recipe instead of the sugar in the original
recipe. Sugar and malt caramalized together will impart a lingering toffee-like quality.
Mix a pound of each of light malt extract and white sugar in a heavy saucepan. Heat until it
melts; stir only enough to mix together, and continue until it starts to darken. Use your
judgement about when to stop. Once it starts to brown, things happen quickly, but it can
get fairly dark before it will make the beer taste burnt. When done, remove from the stove
and scrape it directly into your brew kettle or cool it by lowering the pan into a larger pan
of water. Once cooled, add brewing water and reheat to dissolve the caramel, then add to your
brew in progress. Gravity: 1.100 (24*P). Color: deep reddish-brown.

THREE NIGHT TRIPEL
Yield: 5 gallons
Gravity: 1.080 (19*P)
ABV: 7.6 - 8.6%
Color: Pale Gold
IBUs: 43
Yeast: Belgian abbey
Maturation: 3 to 4 months

Recipe:
10 lb Pilsner Malt (72%)
2 lb Munich Malt (14%)
2 lb Jaggery or Demerara Sugar

Hops:
2 oz Styrian Goldings (7%AA) 60 Min
1.5 oz Saaz (3%AA) 15 Min


2. SPICED CHERRY DUBBEL - Start with a good rich dubbel (p. 124 - see below), toss in an addi-
tional pound of piloncillo or turbinado sugar, and use a combination of sweet (black) and sour
(Montmorency) cherries, which should ferment in the beer for a month or so. A pound per gallon
is a minimum. Two is better. One teaspoon of ceylon (true) cinnamon added at the end of the
boil will enhance the natural spiciness of the sour cherries. Add one drop (no more!) of
almond extract for added depth. Gravity: 1.070 to 1.078 (17 to 18.5*P). Color: deep ruby-amber

TWO BITS ABBEY DUBBEL
Yield: 5 gallons
Gravity: 1.063 (15*P)
ABV: 5.5 - 6.4%
Color: Deep amber
IBUs: 29
Yeast: Belgian abbey
Maturation: 8 to 10 weeks

Recipe:
6 lb Pale Ale Malt (63.5%)
3 lb Munich Malt (23%)
1 lb Special B (9%)
0.5 lb Aromatic Malt (4.5%)
1 lb Piloncillo or other partially-refined sugar (9%)

Hops:
1.25 oz Northern Brewer (7%AA) 90 Min


3. SPICED DUNKEL WEIZENBOCK
Yield: 5 gallons
Gravity: 1.083 (19.5*P)
ABV: 6.7 - 7.7%
Color: Deep amber
IBUs: 28
Yeast: Altbier or Belgian abbey
Maturation: 3 to 5 months

Recipe:
5 lb Wheat Malt (38%)
4 lb Munich Malt (31%)
2 lb Pilsner Malt (15%)
1 lb Wheat Malt, toasted 30 min @ 350*F (8%)
1 lb Medium Crystal Malt (40 to 60L) (8%)

Hops:
1.75 oz Tettnang (4.5%AA) 90 Min
0.5 oz Tettnang (4.5%AA) 30 Min

Spices:
1 tsp allspice (added at end of the boil)
1 tsp star anise (added at end of the boil)
1 tsp caraway (added at end of the boil)
0.5oz orange peel (added at end of the boil)
2oz candied ginger (may be chopped coarsely and tossed into secondary)


4. JUNIPER RYE BOCK
Yield: 5 gallons
Gravity: 1.080 (19*P)
ABV: 6.4 - 7.2%
Color: Deep amber
IBUs: 24
Yeast: Danish Lager
Maturation: 4 to 6 months

Recipe:
9.5 lb Munich Malt (62%)
3 lb Pilsner Malt (19%)
2 lb Malted Rye (13%)
1 lb Rice Hulls
4 oz Juniper Berries, crushed (added in the mash)

Hops & Spices:
2 oz Hallertau (3.5%AA) 90 Min
2 oz Juniper Berries, crushed 90 Min
2 oz Juniper Berries, crushed 0 Min


5. FRUIT CAKE OLD ALE
Yield: 5 gallons
Gravity: 1.075 (18*P)
ABV: 6.5 - 7.5%
Color: Deep reddish amber
IBUs: 31
Yeast: Scottish Ale
Maturation: 6 to 9 months

Recipe:
8.75 lb Munich Malt (62%)
3 lb Amber Malt (22%)
1 lb Special B (13%)
4 oz Carafa II Malt (6%)

Hops:
1.5 oz Liberty (4.5%AA) 90 Min
0.5 oz Saaz (3%AA) 15 Min
0.5 oz Liberty (4.5%AA) 15 Min

Spices:
0.25 tsp nutmeg (added at end of the boil)
0.25 tsp allspice (added at end of the boil)
2 tsp Ceylon cinnamon (added at end of the boil)
1 tsp powdered ginger (added at end of the boil)
1 tsp vanilla extract (added at end of the boil)

After primary fermentation, assemble 3 lb of dried fruit: raisins, apricots, cherries, blueberries,
whatever, plus the zest of two oranges and two whole cloves. Pour boiling water over it to rehydrate;
allow to stand for an hour or two to cool and plump, then mix with the beer which has been racked
into a vessel with some headspace. Allow this to ferment for two weeks, then rack off the fruit into
another carboy, allow to settle, then bottle as usual. This beer will benefit from several months aging.


6. SAFFRON TRIPEL - Pick you favorite Belgian tripel recipe as a start. If there's no sugar in it,
substitute 20 percent of the base malt for some unrefined sugar - turbinado or piloncillo, for example.
Jaggery (Indian palm sugar) is also lovely. Add the zest of one orange at the end of the boil, along
with a pinch of crushed grains of paradise or black pepper. Ferment with Belgian ale yeast, and add a
half-teaspoon of saffron threads after transferring to the secondary. Gravity: 1.090 (21.5*P). Color:
orange-gold.


7. CHRISTMAS GRUIT - This is a throwback to the days before hopped beers were the norm. I have included
some hops here, largely for their persevative value. Note that the "gruit" component of this is only
partially authentic (bog myrtle), as yarrow and wild rosemary can't in good conscience be recommended for
internal consumption. The rosemary and California bay laurel provide a safe approximation. Start with
the dunkel weizenbock recipe (Number 4) but substitute he following spices, which may be added at the
end of the boil: 4 oz juniper, crushed; 1 tsp ceylon cinnamon; 0.5 tsp bog myrtle/sweet gale; 0.25 tsp
rosemary; 0.12 tsp mace; two California bay laurel leaves. Add one pound of heather or dark wildflower
honey to the secondary and allow it to ferment out before bottling. Saison of other characterful Belgian
yeast is recommended. As an option, a package of mixed lambic culture, added after the primary, will add
wild aromas and a bit of sourness after a few months. Substituting a bit of smoked malt will impart a
suitably medieval funkiness. Gravity: 1.091 (22*P). Color: hazy amber.


8. HONEY GINGER IPA - Ginger was a popular ingredient in British beers prior to 1850, and here we're
pairing it with a dab of honey. Start with an IPA, and brew and ferment as normal. Once transferred
to the secondary, add 2 pounds of honey, plus 2 ounces of candied ginger, coarsely chopped. This is a
higher-quality ginger than the stuff in the produce section, less pungent and less earthy. I would use
British East Kent Goldings hops exclusively. Gravity: 1.065 (15.5*P). Color: pale amber.


9. CRANAPPLE LAMBICKY ALE - Crabapples add not only a festive touch, but tannins and acidity as well,
which makes it easier to get that tart, champagny character without extended aging. Brew a simple pale
wheat ale like the Amazing Daze (see below). If mashing, go low (145*F) and long (two hours). Ferment
with ale yeast, Belgian or otherwise. Obtain 3 to 4 pounds of crabapples (cranberries work also), wash
well, then freeze. Thaw and add to the beer when it is transferred to the secondary, along with a package
of mized lambic culture. Allow to age on the fruit for two months, then rack, allow to clear (which may
take a month or two), and bottle. Lambic character will continue to increase with time. Gravity: 1.050
(12*P). Color: pale pink.

AMAZING DAZE AMERICAN WHEAT ALE
Yield: 5 gallons
Gravity: 1.049 (12*P)
ABV: 4.1 - 4.7%
Color: Pale Gold
IBUs: 23
Yeast: American Ale
Maturation: 4 to 6 weeks

Recipe:
4 lb Pilsner Ale (44.5%)
4 lb Wheat Malt (44.5%)
1 lb Munich Malt (11%)
1 lb Rice Hulls

Hops:
0.75 oz Cascade (6%AA) 60 Min
1 oz US Tettnang (4.5%AA) 15 Min


10. GINGERBREAD ALE - Liquid cake! One of our Chicago Beer Society homebrewers hit me with this one a few
years ago, and the flavor was quite striking. The base brew should be a soft brown ale, lightly hopped,
with no pronounced hop aroma. The gingerbread flavor depends on a specific balance of spices used in the
common dessert: 1 tsp cinnamon; 0.5 tsp ground giner; 0.25 tsp allspice; 0.25 tsp cloves. Just add them at
the end of the boil. Gravity: 1.055 (13*P). color: pale brown.


11. SPICED BOURBON STOUT - Take your favorite stout recipe and dose it with spices. Into 6 oz of Vodka and
2 oz of bourbon (more if you wish), add: 0.5 tsp vanilla extract; 0.25 tsp allspice; 0.5 tsp cinnamon;
0.25 oz crushed corianger; 1 whole star anise (or 0.25 tsp ground); 0.5 oz crushed juniper; pinch of black
pepper. Gravity: 1.050 (12*P). Color: India ink.


12. ABBEY WEIZEN - This one's easy. Take a classic Bavarian Weizen recipe and ferment it with a Belgian abbey
yeast. For a little more zip, add a little citris peel-try a tangelo or a handful of kumquats for a fairly
close approximation of the Seville/curacao orange. Coriander and chamomile (0.25 oz of each) added at the
end of the voil provide even more depth. You could brew this same recipe at much higher gravities if desired.
Gravity: 1.045 (11*P). Color: hazy deep gold.

 

[TBC]

I’ll take the spiced bourbon stout. East

 

[MapleGroveAleworks]

I’ll take the spiced bourbon stout. East

Got ya!

 

[HopHeavy]

If you will have me, I will take caramel quad, east coast. Waiting on Pete's response...

 

[MapleGroveAleworks]

If you will have me, I will take caramel quad, east coast. Waiting on Pete's response...

You're in! Welcome back!

 

[HopHeavy]

...can Pete take on Honey Ginger IPA East Coast?

 

[MapleGroveAleworks]

...can Pete take on Honey Ginger IPA East Coast?

It's his!

 

[Yeroc]

I would love to make the spiced cherry dubbel. West Coast if we're dividing the country.

 

[MapleGroveAleworks]

I would love to make the spiced cherry dubbel. West Coast if we're dividing the country.

You're in! If we end up with 2 groups I'll make sure you're in a west coast centric one if possible.

 

[anotherbeerplease]

Saffron triple please. West
... If there's a group two id really prefer to do the stout but it's all good either way

 

[MapleGroveAleworks]

Saffron triple please. West
... If there's a group two id really prefer to do the stout but it's all good either way

You got it! And noted if there's 2 groups.

 

[gromitdj]

I'd like to take the Caramel Quad on the West Coast, if possible.

Edit: Nevermind I see that there isn't 2 lists yet. If a second is created, I'll call dibs...

 

[MapleGroveAleworks]

I'd like to take the Caramel Quad on the West Coast, if possible.

Edit: Nevermind I see that there isn't 2 lists yet. If a second is created, I'll call dibs...

Would you like to take something on group 1 in the chance that 2 groups aren't filled?

 

[fourfarthing]

In for the East Coast Cherry Dubbel.

 

[fourfarthing]

Juniper if only one list.

 

[TwistedGray]

As discussed in the 2018 thread, I would like to contribute a seasonal cider (West Coast) IF people are okay with that. If not, I'll hop on the spiced bourbon stout (also West Coast) (I see TBC has East Coast on lock).

 

[gromitdj]

Would you like to take something on group 1 in the chance that 2 groups aren't filled?

I didn't want to hold up 2 spots... I can take the Gingerbread ale in group 1, and if it gets to 2 lists I can relinquish it to take the Quad.

 

[cmac62]

I know I dropped the ball on last years Juniper Rye Bock list 2, but I really want to do the Gruit, West coast if two lists.

 

[dawn_kiebawls]

I'll take the Abbey Weizen since it is still available. I was expecting to see this thread posted tomorrow (even had a reminder set on my phone) so I missed out on my first 3 choices!! I'm willing to be a 'swing' member as I don't have a preference of where I ship to since I live in the middle so I can fill in the gap if there is an odd number of shipping preferences.

Edit: I won't worry about changing selections if a group 2 forms. I'm just happy I made the team and am already super excited

 

[Yeroc]

Ok. Here's my two cents, and I know it's kind of a dick move. It seems to me that lots of people want to take part in this activity. I don't know that it's fair to the group that anyone who signed up last year for a recipe but then didn't actually ship beers should get first dibs at signing up for 2019. I was really looking forward to getting 12 different types of beers this year.

Seems like there should be a penalty of some kind. Maybe it's a year's suspension from signing up or maybe they have to wait to see if there is a beer that nobody else signs up to make. Anyway, that's my two cents, but I'll go along with whatever the majority thinks, or whatever @MapleGroveAleworks thinks since MapleGrove is taking on the responsibility of organizing for 2019.

 

[dawn_kiebawls]

I agree. Maybe not as severe as a year suspension (for the first offense) but maybe a 'wildcard' type of thing where if another brewer has to bow out, the 'wildcard' brewer then can step in and fill their shoes. Since my name is on the list and have been anxiously awaiting 12BoC v2019, I would really like to get 12 different holiday styles.

That being said I'm warming up to the possibilities with the Abbey Weizen and am stoked to be on the team! (Although, initiating the proposed rule would open up one of my top 3 choices lol )

 

[fourfarthing]

Actually. I can step to the side. I got to do 2018. If this is oversubscribed, I don’t need to be in it again if it keeps new people out.

 

[MapleGroveAleworks]

Actually. I can step to the side. I got to do 2018. If this is oversubscribed, I don’t need to be in it again if it keeps new people out.

There's plenty of room for you! In fact we're almost full on group 1, so we'll see there may be a need for 2 groups.

 

[MapleGroveAleworks]

I'll take the Abbey Weizen since it is still available. I was expecting to see this thread posted tomorrow (even had a reminder set on my phone) so I missed out on my first 3 choices!! I'm willing to be a 'swing' member as I don't have a preference of where I ship to since I live in the middle so I can fill in the gap if there is an odd number of shipping preferences.

Edit: I won't worry about changing selections if a group 2 forms. I'm just happy I made the team and am already super excited

You're in! Let me know of your alternate choices and if there's a group 2 I'll give you one of those. Also if my beer was one of your choices I'd be happy to swap with you and brew the Abbey Weizen myself.

 

[MapleGroveAleworks]

Ok. Here's my two cents, and I know it's kind of a dick move. It seems to me that lots of people want to take part in this activity. I don't know that it's fair to the group that anyone who signed up last year for a recipe but then didn't actually ship beers should get first dibs at signing up for 2019. I was really looking forward to getting 12 different types of beers this year.

Seems like there should be a penalty of some kind. Maybe it's a year's suspension from signing up or maybe they have to wait to see if there is a beer that nobody else signs up to make. Anyway, that's my two cents, but I'll go along with whatever the majority thinks, or whatever @MapleGroveAleworks thinks since MapleGrove is taking on the responsibility of organizing for 2019.

I agree. Let's fill the exchange up with either new people or folks who have not recently missed their obligation. We can see where we land on the groups after a few more days of signup.

 

[Hoppy2bmerry]

If I may, 3) Spiced Dunkel Weizenbock

 

[MapleGroveAleworks]

If I may, 3) Spiced Dunkel Weizenbock

You're in!

 

[MapleGroveAleworks]

I went ahead and split up into 2 groups already based on day 1 interest.

Please review your spot and @dawn_kiebawls let me know if you'd like something different than the Abbey Weizen now with the split up groups. Take a look and let me know.

Also now there are plenty more spots for everyone. West and East coast, or choices on both sides if someone doesn't care!

Please note that if for some strange reason both groups don't fill, I will revert back to the original requests of everyone and merge 1 group. That means if you weren't one of the original 12 then you will unfortunately be left out. Sorry, nothing I can do there.

 

[Jmarsh544]

Juniper rye bock for west coast if it’s open!

 

[dawn_kiebawls]

@MapleGroveAleworks - I would like to switch my brew to the Honey Ginger IPA for the West Coast Crew. As stated in your layout, if both groups are not filled I will be more than happy to brew the Abbey Weizen (or anything else!) for the original 12. Let me know if I'm leaving anything out! Thanks again, Cheers!

 

[MapleGroveAleworks]

@Jmarsh544 @dawn_kiebawls you're both in!

And yes I'll put you back on the Abbey Weizen if the groups don't fill @dawn_kiebawls - you're in either way!

 

[anotherbeerplease]

TwistedGray can have my group 2 stout if he still wants it... I know he wanted to do that, and I did it in 2018 and don't mind passing the reins.

I'll do the Fruitcake Old Ale instead if that's cool with everyone

 

[MapleGroveAleworks]

TwistedGray can have my group 2 stout if he still wants it... I know he wanted to do that, and I did it in 2018 and don't mind passing the reins.

I'll do the Fruitcake Old Ale instead if that's cool with everyone

Roger Dodger!

@TwistedGray I have your down for the Group 2 Spiced Bourbon Stout. If the Group 2 participants send the OK for some kind of spiced cider or something that's fine by me, but that's up to Group 2.

 

[dawn_kiebawls]

Spiced cider is a-ok with me!

 

[TwistedGray]

I can go either way - stout or cider, so it's whatevs

 

[anotherbeerplease]

I'd personally much rather have a stout than a cider... Not much of a cider guy myself, sorry

 

[Yeroc]

I'd personally much rather have a stout than a cider... Not much of a cider guy myself, sorry

I lean towards a stout too.

 

[grampamark]

I'll take the Abbey Weizen. West.

 

[MapleGroveAleworks]

I'll take the Abbey Weizen. West.

You're in!