12 Beers of Christmas 2013 Edition! (Need Brewers!)

[jgourd]

OK so what the hell. Let me do the Fruitcake Old Ale, even if it will have less aging than it probably needs. Oh, and I'll need the recipe.

 

[watersr]

I could use a recipe too. Juniper Bock.

 

[pheboglobi]

Had some extra time this afternoon, so I brewed the Saffron Tripel today. Should be around 9% - hope there's enough time to be ready for the holidays.

 

[danbrewtan]

Awesome! added you jgourd. PMs going out with recipes too

 

[stblindtiger]

Sounds cool! Could I do the Christmas Gruit?


I'd need a recipe too...

Thanks!

 

[stblindtiger]

I do have the recipe!!! Didn't realize I had the book already!

 

[NuclearRich]

I'm pumped that this is coming together. Rock on guys! When I missed out last year, I brewed myself a combo of two in one: caramel gingerbread quad. This year I still want to spice it, but maybe a different set of spices. Apple pie? Pumpkin? Suggestions? Its just a light flavor I go for, its still was and will be a belgian quad first.

 

[sfrisby]

Very interesting idea, a pumpkin quad. For me, a nice orange color is important in my pumpkin ale, so going for simplicity vs d-180 that I normally do in my quad would be a must. But that's just my preference. Good luck!

 

[gavball6]

I'm pumped that this is coming together. Rock on guys! When I missed out last year, I brewed myself a combo of two in one: caramel gingerbread quad. This year I still want to spice it, but maybe a different set of spices. Apple pie? Pumpkin? Suggestions? Its just a light flavor I go for, its still was and will be a belgian quad first.

I'm psyched too! The caramel/apple combination sounds better to me, but nothing says Thanksgiving/Christmas more to me than pumpkin pie... I guess I would vote for apple if I would held over a burning Yule log.

 

[gavball6]

Sounds cool! Could I do the Christmas Gruit?

I'd need a recipe too...

Thanks!

Only 1 more spot to go! Ms. Crabapple's Lambicky Ale is the only one left!

 

[danbrewtan]

Great! One more to go. Got you added stblindtiger. Who's up for the Crabapple Lambicky Ale??

 

[jgourd]

Regarding the Fruitcake Old Ale. In Mosher's book, the estimated color is "deep reddish amber." When I enter the recipe, I estimate ~36 SRM which is basically pitch black. BTW, my system has an efficiency of ~70%, so I am adjusting the amounts slightly (but even with his numbers, we're talking 90% efficiency (!) and 30 SRM). Special B has an SRM of ~147*L and Carafa II has an SRM of ~400*L. The amounts specified for the grains can't possibly combine to form something that's deep reddish amber. But anyways, I also notice that the grain totals (percentages) are incorrect (they sum to 103%). I will fix the percentages so that they correspond to the actual percentages when the recipe's grain weights are taken: Munich is 67%, Amber is 23%, Special B is 8%, and Carafa II is 2%. I'm also going for a medium body so I'll mash at ~154F for 60 min. I plan to use WLP028 (Edinburgh Scottish Ale) yeast and ferment at ~64F. I thought about "pitching" the dried fruits (once hydrated) directly in the primary after fermentation. I think another two weeks on the yeast won't harm things, and since primary fermentation will be complete, the yeast won't scrub the dried fruit flavors and aromas. What do you think? I will then rack and cold crash before bottling. I also thought of kegging (since I keg), carbonating to a level slightly higher than appropriate, and then bottling. So we're talking about one week after kegging it will be bottled. There is a slight loss of carbonation when going from keg to bottle with my system, so that should leave a nicely carbonated beer in the bottle. With a little age, they should turn out nicely in December. Any comments? Perhaps even from those who've made this one in years past? Thanks!

Working recipe: http://www.spiritedprick.com:4352/brewsheets/2013-08-08_fruitcake-old-ale.pdf

Yup, I plan to brew this guy on Aug 8 with an estimate of bottling on Sep 18 (~3 months before sampling time).

 

[sfrisby]

Wow! One spot left in 4 days? That's awesome!

 

[danbrewtan]

Regarding the Fruitcake Old Ale. In Mosher's book, the estimated color is "deep reddish amber." When I enter the recipe, I estimate ~36 SRM which is basically pitch black. BTW, my system has an efficiency of ~70%, so I am adjusting the amounts slightly (but even with his numbers, we're talking 90% efficiency (!) and 30 SRM). Special B has an SRM of ~147*L and Carafa II has an SRM of ~400*L. The amounts specified for the grains can't possibly combine to form something that's deep reddish amber. But anyways, I also notice that the grain totals (percentages) are incorrect (they sum to 103%). I will fix the percentages so that they correspond to the actual percentages when the recipe's grain weights are taken: Munich is 67%, Amber is 23%, Special B is 8%, and Carafa II is 2%. I'm also going for a medium body so I'll mash at ~154F for 60 min. I plan to use WLP028 (Edinburgh Scottish Ale) yeast and ferment at ~64F. I thought about "pitching" the dried fruits (once hydrated) directly in the primary after fermentation. I think another two weeks on the yeast won't harm things, and since primary fermentation will be complete, the yeast won't scrub the dried fruit flavors and aromas. What do you think? I will then rack and cold crash before bottling. I also thought of kegging (since I keg), carbonating to a level slightly higher than appropriate, and then bottling. So we're talking about one week after kegging it will be bottled. There is a slight loss of carbonation when going from keg to bottle with my system, so that should leave a nicely carbonated beer in the bottle. With a little age, they should turn out nicely in December. Any comments? Perhaps even from those who've made this one in years past? Thanks!

Working recipe: http://www.spiritedprick.com:4352/brewsheets/2013-08-08_fruitcake-old-ale.pdf

Yup, I plan to brew this guy on Aug 8 with an estimate of bottling on Sep 18 (~3 months before sampling time).

It all sounds good to me. But yeah I've had to tinker with his recipes too to make them fit with my system (~60-70%). Most of the time if I put them into Beersmith I need about 80% efficiency to hit his O.G.

I don't have a lot of experience with fruit, but as long as you rehydrate with boiling water like he suggests, I think you'll be fine. That should kill anything that could contaminate the beer.

I also saw that this beer got rave reviews the past two years. Have fun!

 

[danbrewtan]

For anyone thinking about the Crabapply Lambicky Ale, it doesn't look too difficult. You basically just rack a pale ale onto some crabapples and let it sit for a couple months.

 

[stblindtiger]

Awesome! Happy to be a part of this! I'm getting excited to brew this, it looks like a lot of fun! Mosher talks about the option of adding a Lambic culture in secondary, as well as subbing in some smoked malt. I actually have some lightly home (applewood) smoked malt on hand that I was thinking of subbing in for the pilsner malt.

Anyone have any objections about me doing both to this beer? Souring (well as much souring as it is going to do in a couple months in secondary anyway) and adding smoked malt to it?

I figure why not, right?

I have some strands of Brett on hand (B, C and, L), or I can pick up a tube of white labs/wyeast smack pack for the souring. Any preferences about that?

Thanks, and again, very excited about this!

 

[obscurebrewing]

Is the cranberry lambic still available? If so, I'll take it.

 

[gavball6]

Awesome! Happy to be a part of this! I'm getting excited to brew this, it looks like a lot of fun! Mosher talks about the option of adding a Lambic culture in secondary, as well as subbing in some smoked malt. I actually have some lightly home (applewood) smoked malt on hand that I was thinking of subbing in for the pilsner malt.

Anyone have any objections about me doing both to this beer? Souring (well as much souring as it is going to do in a couple months in secondary anyway) and adding smoked malt to it?

I figure why not, right?

I have some strands of Brett on hand (B, C and, L), or I can pick up a tube of white labs/wyeast smack pack for the souring. Any preferences about that?

Thanks, and again, very excited about this!

Sounds fine by me... I think we should all feel free to stray a little from Mosher's recipes as long as the beer is largely inspired by the original. Or if you want to go based strictly by the recipe, that's cool by me too!

 

[danbrewtan]

Is the cranberry lambic still available? If so, I'll take it.

Still available. All yours.

WE HAVE 12 BREWERS. :rockin: Please keep us updated as you brew. Pics are always nice. I will be brewing the bourbon spiced stout in early September.

I will be sending out PMs for everyone's email so that we have a secondary form of contact just in case. Or if you're awesome you could just PM it to me.

 

[obscurebrewing]

Awesome. Good deal.

 

[gavball6]

WE HAVE 12 BREWERS.

That's awesome guys and thanks to danbrewtan for organizing. Looking forward to tasting your brews this Christmas!

 

[danbrewtan]

Thank you to everyone who has sent me their email so far. Still need a few more, PMs went out this morning.

 

[jjefrey]

That's awesome guys and thanks to danbrewtan for organizing. Looking forward to tasting your brews this Christmas!

+1, really looking forward to this

 

[jgourd]

Plan to brew the Fruitcake Old Ale next Sunday 8/4. Should be carbonated and in the bottle by ~9/21.

 

[gavball6]

Plan to brew the Fruitcake Old Ale next Sunday 8/4. Should be carbonated and in the bottle by ~9/21.

I am planning to brew the Spiced Cherry Dubbel this weekend too so I can give it as much time on the cherries as possible!

I will try to take and post some pics of the brew day.

 

[jgourd]

It would be interesting to know how many of us brewing the 12 beers are extract, partial mash, or all grain brewers (at least specifically with these beers). And it would be way cool to have everyone take and post pics of their brew day and other cool things like toasting grains, racking on fruit, etc.

I'm an all grain brewer. Been brewing since 2008. I've brewed 82 all grain brews since then and 23 extract brews (the last one in early 2010). I like a variety of styles but tend to prefer IPAs (American West Coast style). I'm about to brew 55 gals of lambic to fill a 60 gal barrel. I'll pull some a year from now to sit on a variety of fruit. And we keep brewing...

 

[obscurebrewing]

Lambic brew day will be Saturday. Hopefully this crazy, nice weather keeps up in Kentucky.

 

[gavball6]

It would be interesting to know how many of us brewing the 12 beers are extract, partial mash, or all grain brewers (at least specifically with these beers). And it would be way cool to have everyone take and post pics of their brew day and other cool things like toasting grains, racking on fruit, etc.

I'm an all grain brewer. Been brewing since 2008. I've brewed 82 all grain brews since then and 23 extract brews (the last one in early 2010). I like a variety of styles but tend to prefer IPAs (American West Coast style). I'm about to brew 55 gals of lambic to fill a 60 gal barrel. I'll pull some a year from now to sit on a variety of fruit. And we keep brewing...

I've only been brewing for about 1.5 years, but caught the bug hard and fast. I mostly brew all grain and that's what I will be doing for the Cherry Dubbel. I have brewed 22 different beers (5 extract and 17 all grain). I tend to prefer the hoppier or yeastier beers (pale ales, IPA's, Belgians, etc.) rather than the maltier beers, but there have been very few beers I didn't like!

55 gals of lambic! Wish you were closer to me so I can occasionally brew you some fresh lambic to siphon off 5 gal out of the barrel!

 

[bobdozer]

Spiced dunkel weizenbock will be brewed this Saturday or Sunday. 3 week primary, 2 week secondary. Hopefully in bottles by 2nd week of September.

All grain by the way.

 

[NuclearRich]

It would be interesting to know how many of us brewing the 12 beers are extract, partial mash, or all grain brewers (at least specifically with these beers). And it would be way cool to have everyone take and post pics of their brew day and other cool things like toasting grains, racking on fruit, etc.

I'm an all grain brewer. Been brewing since 2008. I've brewed 82 all grain brews since then and 23 extract brews (the last one in early 2010). I like a variety of styles but tend to prefer IPAs (American West Coast style). I'm about to brew 55 gals of lambic to fill a 60 gal barrel. I'll pull some a year from now to sit on a variety of fruit. And we keep brewing...

Wow, 55gals of something so tough to control, you are brave! Good luck in the most earnest of ways.

I brew all grain, around 50 batches now total (maybe 10 batches extract) for around 3 years. My house styles are basic, but I love tasting funky, or hoppy stuff. Im really excited for the 12 beers of christmas!!