12 Beers of Christmas 2019 Edition
- Thread starter MapleGroveAleworks
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MapleGroveAleworks
Well-Known Member
The groups are now completely full! Can't wait to see/taste what everyone comes up with!
I would go light on the saffron. I dry hopped two grams in my batch last year and learned it's a very powerful flavor that's easy to overdo. In hindsight using a tincture for more control seems like a wise idea.
A portion of my dubbel has been on the mixed cherries for 3 weeks. I racked the dubbel off the cherries yesterday into a 5 gallon carboy along with the dubbel from the two 1 gallon jugs. That filled the carboy to just under the rubber bung. Added 3 of those coopers carbonation drops just to get a small amount of fermentation going to hopefully scrub out some O2.
The portion on cherries had a very strong cherry flavor. I didn't sample after it was all blended back together. I still need to add the drop of almond extract, which I'll probably do at bottling.
I need to decide if I should bulk age for awhile or bottle soon and let it age in bottles. Thoughts?
jack13
Well-Known Member
I don't recall ever reading about, and it never occurred to me, to add a little sugar in secondary. Cool!
Regarding the aging, it seems people have all kinds of opinions on the impact that has on flavor, but I'd think bulk aging would give you less sediment in the bottles and bottle aging more. IF all else is equal, maybe consider whether you want some sediment?
mirthfuldragon
Well-Known Member
To anyone brewing the crabapple lambics, those sour cultures take a while to mature - so I would get started if you haven't already. I did one of last year's, and I was very happy with it, but I started it in early February. It went through several different, distinct taste phases as well. YMMV, of course. Good luck friends.
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Sounds awesome. And I always bulk age if I can.
The Crabapple Lambicky for the West group is underway this morning. I have not found a reliable Crab Apple source so it will likely turn out to be a Cranberry Lambicky but we will see. I will ferment it with the Wyeast Belgian Lambic Blend which I have used many times before. I stuck with the suggested grain bill but I did tone down the IBU's a bit with aged hops I have to get it little more sour out of it. Cheers!
jack13
Well-Known Member
I did a 2.75 gal test batch on the Honey Ginger IPA. It took a little time for the flavors to meld, but it's now quite enjoyable. But definitely going to make some changes to make it more wintery.
For one, it's only 5.3% which doesn't seem hearty enough. Got awful efficiency on this batch for some reason. I also need more late hops. Although I set out to make an IPA and referred to it as an IPA in my brew book, I ended up labeling it a pale ale on my keezer. I used what I figured would be a strong honey (eucalyptus blossom honey), but there's the usual problem that yeast ferments honey and the flavor doesn't come though as much as one would hope. There are ways around that by dealing with the yeast, but I think since I bought some honey malt for a recent cream ale I'll just use a little of that in addition to the real honey. Maybe I'll dial back the ginger just a touch, too.
This is a tough beer. For one you're dealing with ginger, which is very easy to overuse. And you need the hops to come through that ginger or it's not an IPA. Then there's the opposing ideas of a) wanting it to be a strong, wintery beer, and one with spice no less, which means it'll benefit from aging and b) it's an IPA which in my experience means a pretty brief period before that awesome fresh hop flavor starts to turn into something not-so-awesome
In other words, I'm glad I ended up with this beer!
Question: Do others find the same thing with IPAs, maybe late addition, juicy ones especially, where it's amazing at first then becomes mediocre? If so, have you been able to overcome the problem to any extent?
For one, it's only 5.3% which doesn't seem hearty enough. Got awful efficiency on this batch for some reason. I also need more late hops. Although I set out to make an IPA and referred to it as an IPA in my brew book, I ended up labeling it a pale ale on my keezer. I used what I figured would be a strong honey (eucalyptus blossom honey), but there's the usual problem that yeast ferments honey and the flavor doesn't come though as much as one would hope. There are ways around that by dealing with the yeast, but I think since I bought some honey malt for a recent cream ale I'll just use a little of that in addition to the real honey. Maybe I'll dial back the ginger just a touch, too.
This is a tough beer. For one you're dealing with ginger, which is very easy to overuse. And you need the hops to come through that ginger or it's not an IPA. Then there's the opposing ideas of a) wanting it to be a strong, wintery beer, and one with spice no less, which means it'll benefit from aging and b) it's an IPA which in my experience means a pretty brief period before that awesome fresh hop flavor starts to turn into something not-so-awesome
In other words, I'm glad I ended up with this beer!
Question: Do others find the same thing with IPAs, maybe late addition, juicy ones especially, where it's amazing at first then becomes mediocre? If so, have you been able to overcome the problem to any extent?
TwistedGray
El Jefe Brewing Company
Just pitched yeast on the Spiced Bourbon Stout, so now I'll get to work on the spice blend tincture. I may opt to use Whiskey instead of Bourbon primarily due to personal preference...hopefully I won't be flogged for doing so? Otherwise, I'll go scoop up some bourbon to appease the masses : )
I am aiming for 8% or higher ABV, and I'll be happy for anything near that (crossing fingers that it'll get into 9-9.5% territory). We'll see how well the yeast attenuates, but this will be a sit around the hearth stout. The intention is that it will remind you of sitting around a fire with friends and family during the holidays with heavy smoked, burnt notes coupled with wintering spices. Should be a treat!
Question now is whether to add lactose...I am thinking not to on this one. While I love the creamy texture it adds, I don't know if I want any sweetness outside of whatever residual sugar remains post-fermentation. Maybe I'll wait it out until I can pull a sample...hmmmmmmm
Meanwhile, I am changing the oil in my car...it was overdue!
I am aiming for 8% or higher ABV, and I'll be happy for anything near that (crossing fingers that it'll get into 9-9.5% territory). We'll see how well the yeast attenuates, but this will be a sit around the hearth stout. The intention is that it will remind you of sitting around a fire with friends and family during the holidays with heavy smoked, burnt notes coupled with wintering spices. Should be a treat!
Question now is whether to add lactose...I am thinking not to on this one. While I love the creamy texture it adds, I don't know if I want any sweetness outside of whatever residual sugar remains post-fermentation. Maybe I'll wait it out until I can pull a sample...hmmmmmmm
Meanwhile, I am changing the oil in my car...it was overdue!
TwistedGray
El Jefe Brewing Company
Pulled a sample; it's coming along.
TwistedGray
El Jefe Brewing Company
It is aging in the background (Co2 blanket) while I am brewing a secondary batch to blend in. I hope to have both blended together in a month and then the spice tincture thereafter. It's at 7.5% right now...should be closer to 8% by the time it is done/done not including whatever little bourbon gets into there by then. Anyways, just sharing an update 
jack13
Well-Known Member
It is aging in the background (Co2 blanket) while I am brewing a secondary batch to blend in. I hope to have both blended together in a month and then the spice tincture thereafter. It's at 7.5% right now...should be closer to 8% by the time it is done/done not including whatever little bourbon gets into there by then. Anyways, just sharing an update
View attachment 627115
Looking forward to it. And I'm glad you took steps to make sure that sample you pulled did not fly away.
TwistedGray
El Jefe Brewing Company
Pfffft, flat warm beer...mmmmmmm heaven *blah* - taster though
Anyways, I know it's borderline too burnt firewood for many, so I am working the blend in to tame it a little bit. I anticipate the spices and bourbon to then round it out. I bottled three of them today to see where they're at right now to know how much blending I should do. One is a small bottle so it should carb a little quicker (usually I get away with a week) whereas the other two are white and brown sugar (respectively) to see which I want to bottle with. I've toyed with the idea of brown sugar, but I have yet to try it for priming. We'll see if there is any difference and go from there.
Anyways, it's coming along : )
It is aging in the background (Co2 blanket) while I am brewing a secondary batch to blend in. I hope to have both blended together in a month and then the spice tincture thereafter. It's at 7.5% right now...should be closer to 8% by the time it is done/done not including whatever little bourbon gets into there by then. Anyways, just sharing an update
View attachment 627115
I picked up the bourbon (knob creek small batch) and grey goose vodka today. Hoping to make my tincture this weekend and then sample in a week or two.
After participating the last 2 years to me it seems like the anise over powers the spices so I don’t plan on adding any at this time and I’ll see how that works out.
TwistedGray
El Jefe Brewing Company
Sounds good that’s what we did last year with the saffron Tripel
Jmarsh544
Well-Known Member
Brewed up the group 2 juniper rye bock on Sunday. Ended up hitting 1.084 and 90% efficiency with the system. All went well and now things are fermenting happily along! Some photos:
Cheers to brewing Christmas beers in May!! [emoji481]
Cheers to brewing Christmas beers in May!! [emoji481]
TwistedGray
El Jefe Brewing Company
Slacker, lol.
TwistedGray
El Jefe Brewing Company
After much delays (lazy) the spiced bourbon tincture is underway.
TwistedGray
El Jefe Brewing Company
Beer labels created and sent off to the printer...probably spending more on labels than bottles, eek! Oh well, hope they turn out as nice as they look on my computer
My juniper arrived yesterday. I plan on making my tincture this weekend.
TwistedGray
El Jefe Brewing Company
Yes except I’m not adding the anise. I think it is overwhelming. Depending on how the sampling goes maybe I’ll add a lesser amount or skip completely
TwistedGray
El Jefe Brewing Company
satph
Well-Known Member
I brewed the Saffron Tripel for Group 1 (East). I decided to go with 2g of crushed seeds of paradise in the whirlpool along with 1oz of Hallertau from 180° down to pitching temp in about 1/2 hour. Pitched the 3787 at 66° and I've been ramping it up to 72°. I'll let it go another week or so before bottling. I plan on steeping a gram of Saffron in the priming sugar water. I'll give it a taste at bottling time to see if I need to add any more grains of paradise, but I doubt it, as I picked up a peppery/coriander flavor in the wort.
After a bunch of other ideas, I found that using a long slicing knife made quick work shaving 3lbs of sugar off of the brick of jaggery.
After a bunch of other ideas, I found that using a long slicing knife made quick work shaving 3lbs of sugar off of the brick of jaggery.
jack13
Well-Known Member
Beer labels created and sent off to the printer...probably spending more on labels than bottles, eek! Oh well, hope they turn out as nice as they look on my computer
Can we see?
TwistedGray
El Jefe Brewing Company
I'll wait until they get here and on bottles...not sure whether or not to hold off showing them until everyone actually receives their beer later in the year. I dunno...time will tell how patient I will be. I will say this...they are very thematic
Hey all, I am afraid I have some sad news. Brother Pete had his last call June 3, 2019. No joke. (Pete's obituary.) Trying to help out my sister in law to tie up all the loose ends and, well, there was this.
I intend to help my nephew, Ryan, brew the Honey Ginger IPA. Ryan has followed in his father's footsteps to become an attorney and may yet assume the mantle of homebrewer, as well. I just retired so I intend to brew the summer away...
No pity party. Just thought it appropriate to tell those involved in this arrangement of the change in circumstances.
I intend to help my nephew, Ryan, brew the Honey Ginger IPA. Ryan has followed in his father's footsteps to become an attorney and may yet assume the mantle of homebrewer, as well. I just retired so I intend to brew the summer away...
No pity party. Just thought it appropriate to tell those involved in this arrangement of the change in circumstances.
@HopHeavy I’m very sorry for your family’s loss. Sounds like Pete was a stellar family man. God bless.
