12 Beers Of Christmas 2016!

[biochemedic]

That was the first time. Congrats

Never let it be said that I don't do my part to keep the site clean and spam free!!!

 

[binabik]

Though my first run through did not hit the FG number, the beer does taste awesome.
It has been slow to bottle condition, but I think that works out.

Going to pick up the grain bill and make a new batch next weekend. I'm looking forward to the exchange and getting feedback on my beer.

 

[GilSwillBasementBrews]

Think I'd like to take a shot at the spiced dunkel Weizenbock if nobody has any objections. Should still have plenty time to get a first edition brewed to ensure I get a decent product for all to sample(and leave enough time for a rebrew if issues arise(which I don't expect) but who ever does.

 

[biochemedic]

Think I'd like to take a shot at the spiced dunkel Weizenbock if nobody has any objections. Should still have plenty time to get a first edition brewed to ensure I get a decent product for all to sample(and leave enough time for a rebrew if issues arise(which I don't expect) but who ever does.

Sounds Great! I've updated the list!

Gruit and Crabapple Lambicky are the only ones left, anyone else know any fellow brewers who might be interested? I promise not to report them as spam!

 

[GilSwillBasementBrews]

I'll sign up for the gingerbread ale.

I believe Teromous has that one already. Here is the current list updated and is only 2 left not 3 fixed that for ya lol

Here's the new list:

1) Caramel Quadrupel (binabik)
2) Spiced Cherry Dubbel (mike_23us)
3) Spiced Dunkel Weizenbock (GilSwillBasementBrews)
4) Juniper Rye Bock (tochsner)
5) Fruitcake Old Ale (biochemedic)
6) Saffron Tripel (jesseny04)
7) Christmas Gruit
8) Honey Ginger IPA (treacharoustexan)
9) Crabapple Lambicky Ale
10) Gingerbread Ale (Teromous)
11) Spiced Bourbon Stout (Auger)
12) Abbey Weizen (erick0619)


2 LEFT!!!

 

[HawleyFarms]

I'd be interested in giving the Crabapple Lambicky a shot.

 

[tochsner]

I'd be interested in giving the Crabapple Lambicky a shot.

biochemedic will have to officially put you on the list but I was hoping someone would do this one pretty soon so it could do it's aging thing.

 

[tochsner]

Maybe just one more to go. I am excited for this project. It will be cool to have a tasting of these beers with some friends. Please make some notes here about your progress along the way.

I have a lager question. I have done a lot of lagers but none that required the aging time that this recipe suggests. Normally after primary fermentation, I will cold crash for a week and then keg it. I put the CO2 to it and let it lager in the keg for as long as I need. We have finish primary on the Juniper Rye Bock and I am wondering about the almost 6 month lager phase. Should I just keg it and put the CO2 on it for the whole time or transfer to a secondary and lager it in that before kegging in 5 months or so?
Mainly I wonder about the effect of CO2 on it for that long of a time. It probably doesn't matter but I want it to be the best it can be.

 

[HawleyFarms]

Is the AHA version of Lambicky the exact same as the book? I'd probably try to get it started in the next couple weeks to give it some time to do its thing and then just drop some crabs in it in mid-late September. AHA suggest 2 months on fruit but it also only suggests 1 month with a Belgian strain and then 2 months with lambic blend and crabs. Seems like the lambic blend would need more time but mashing at 145 fermenting first with a sacch and then the blend probably wouldn't leave a lot left for the Brett, etc to eat so I guess it's possible.

 

[tochsner]

Here is what the book says:

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

I was actually thinking about doing this one using the Golden recipe from the Rare Barrel. I think that would turn out great.

 

[HawleyFarms]

I think maybe I should just pass on this one for this year. Not sure I can time it out just right. I may try starting a batch in August though to try it out. I have access to a few wild crabs that are very similar to dolgo crabs so I make cider with them in the fall. Might have to start a batch of this come fall to be ready for next Christmas.

 

[tochsner]

Just checking in to see how it is going. Has everyone brewed their beer? Do we think this is still happening?

 

[GilSwillBasementBrews]

I brewed mine up but the first go around was less then spectacular(had new equipment kinks to work out) so doing my rebrew this weekend.

 

[Auger]

Planning on doing the stout probably next weekend. Been a super busy summer, wanted to get it started earlier but there should still be time.

 

[Teromous]

I brewed a test batch at the end of June just to check the spices out. I probably won't start brewing the batch that I ship until a little bit later so the beer will be fresh.

 

[jgourd]

I just sampled another bottle of the Fruitcake Old Ale I brewed for this in 2013 (in fact, for the 12 Beers of Christmas 2013. It has aged wonderfully! The fruits dry it out a bit, so it isn't as full-bodied as a typical Old Ale; however, it is delicious!

 

[Nico93]

Waaaaa I have to move to US!

 

[binabik]

I did my brew twice. Once as a test batch a shortly after signing up for this. I was planning on doing a second batch over the summer, but due to a car accident I wasn't able to brew it until this weekend. It may need a little aging when you get it. Sorry.

I am looking forward to the exchange.

When will be sending them out?

 

[tochsner]

Well, I know we never filled all the spots and we didn't get much response back in August when I posted. Let's do a little roll call. Who is ready to ship their beer in a little over a month? I do have mine done.

 

[binabik]

As I said I do will have two version to choose from. One has been bottled for
4 months and one will be bottled for a few weeks.

If we don't do it this year, I am definitely in for next year.

 

[Auger]

I really need to brew this weekend. Can probably be ready to ship in a month but will need further aging from there. I'm going to force-carb in a keg and bottle from there so at least no wait for bottle-conditioning.

 

[Teromous]

Yeah, I keg carb and use a bottle filler also. I had hoped to brew the beer this weekend but my LHBS ran out of the grains I needed so I'm just waiting on the shipment from Northern Brewer. Judging by my timeline on the test batch I should still be good to go.

 

[GilSwillBasementBrews]

I should be ready to ship close to end of November. Also keg carb and fill from there.

 

[Auger]

Chilling wort for the the Spiced Bourbon Stout now. So far so good!

 

[mike_23us]

I'll be ready to ship. At the end of November.

 

[biochemedic]

Hi all...sorry I've been so absent for so long! Been a crazy busy summer, but brewing has continued and I will definitely be ready to ship.

Remember we should be looking to ship the week after Thanksgiving (Nov 27th thru Dec 3rd)...I will probably be shipping on Tuesday the 29th.

Unfortunately we only have 10 beers but I'm still excited!

 

[festbier]

Hi, Can someone either post the link or PM me the recipe for the spiced cherry dubbel? I'd like to make one and age it about a year, and who knows, maybe get in on the 12 of 2017.

 

[treacheroustexan]

Hi, Can someone either post the link or PM me the recipe for the spiced cherry dubbel? I'd like to make one and age it about a year, and who knows, maybe get in on the 12 of 2017.

PM'ing you in a few.

 

[biochemedic]

mike_23us reminded me that we should start getting an address list together. He's already sent me his...

Let's consider this a final Go / No Go as well...if you're in and still ready and able to ship come end of November, send me your address via PM.

Once I have a list finalized I will PM the complete list out to everyone....

 

[Auger]

Bourbon-spiced stout is aging on spices now. Address sent!