12 Beers of Christmas 2022 Edition

[wetmk]

… I always feel a little sad when I open a bottle or can of homebrew and it’s flat.

Me too... unless it's the last one, then I'll happily drink it.

 

[4_Sons_Brewing]

Glad I’m not the only one planning on doing a test batch - hopefully it cools down in Texas soon so I can start brewing again.

 

[GoodTruble]

Gruit supplies arrived. I may brew it Friday.

Still weighing spice options. I couldn't find laurel leaves, but I have everything else. And I am weighing any additional spices.

Below is what I have from the actual recipe and then additional spices I have onhand (and listed in other gruit recipes). Let me know if anyone has any input/suggestions

Recipe:

4 oz juniper, crushed;
1 tblsp ceylon cinnamon;
0.5 tsp bog myrtle/sweet gale;
0.25 tsp rosemary;
0.12 tsp mace;
(2 California Bay Laurel Leaves)

Onhand:

camomile,
coriander
ginger,
wormwood,
mugwort,
sage,
grains of paradise,
star anise,
caraway,
clove,
thyme,
rubarb,
orange peel

I'm probably just adding 1-2 spices to replace the laurel leaves, but otherwise sticking to the original spices.

Edit: wait, are "California Bay Laurel Leaves" just a type of bay leaf? If so, I already have "bay leaves".

 

[JAReeves]

If you want specific California Bay Laurel leaves, send me an address. I have a tree.

 

[Rish]

are "California Bay Laurel Leaves" just a type of bay leaf?

Yes. I don't know if there is much difference in the taste, but I would imagine regular grocery store bay leaves will work as a substitute.

 

[JAReeves]

Gruit supplies arrived. I may brew it Friday.

Still weighing spice options. I couldn't find laurel leaves, but I have everything else. And I am weighing any additional spices.

Below is what I have from the actual recipe and then additional spices I have onhand (and listed in other gruit recipes). Let me know if anyone has any input/suggestions

Recipe:

4 oz juniper, crushed;
1 tblsp ceylon cinnamon;
0.5 tsp bog myrtle/sweet gale;
0.25 tsp rosemary;
0.12 tsp mace;
(2 California Bay Laurel Leaves)

Onhand:

camomile,
coriander
ginger,
wormwood,
mugwort,
sage,
grains of paradise,
star anise,
caraway,
clove,
thyme,
rubarb,
orange peel

I'm probably just adding 1-2 spices to replace the laurel leaves, but otherwise sticking to the original spices.

Edit: wait, are "California Bay Laurel Leaves" just a type of bay leaf? If so, I already have "bay leaves".

California Bay on their way as of yesterday (how's that for alliteration?). So fragrant, I hope they make it there without complications.

 

[GoodTruble]

Thank you!! Will do the brew with a few, thanks to you.

 

[user 263363]

Bottled my test batches of Juniper Rye Braggot today. Oddly enough, there’s a gravity difference between the two. The Bakers Special version finished at 1.004 and the Avocado blossom version finished at 1.010. The only differences were the honey and honey is definitely 100% fermentable. Oh well. Both samples showed promise though. I could pick out the honey, juniper, and rye. I can’t wait until they are carbed up and ready to try.

 

[GoodTimeCharlie]

I brewed yesterday and it’s fermenting currently. I’ll taste before secondary and if need be tweak the recipe/process a bit. Starting to get excited.

 

[GoodTruble]

Received the California Bay Laurel Leaves from @JAReeves today. Smell great! Thanks!

As soon as a fermenter opens up (probably 10 days), I will brew the gruit.

 

[GoodTruble]

For the Gruit, do I/should I still include the tettnang hops from the dunkel weizenbock recipe? The instructions say "start with the dunkel weizenbock recipe (Number 4) but substitute the following spices....". So should I keep the hops or leave the hops out?

 

[4_Sons_Brewing]

I actually have Mosher’s book sitting here with me - he says, that he has left some hops in there, I read that as include the hops, sub the spices… my $.02

 

[GoodTruble]

Thanks. I was thinking about using some small amount of neutral hops anyway, just as a safety net for preservation and against infection. I think true "gruit" doesn't use hops at all, but I think that degree of authenticity is not worth potentially shipping infected bottles all over the country. =c)

 

[GoodTimeCharlie]

For the fruit cake ale, it’s not clear if I add the hydrated fruit with the liquid or just the fruit.

I’m thinking just the fruit, drained, otherwise I’m diluting the beer and a greater risk of infection/oxidation.

Has anyone made this beer before?

 

[GoodTruble]

What is 'the liquid'? May change my answer.

 

[GoodTimeCharlie]

Mosher calls for boiling water. I used 3 parts boiling water and 1 part rum. I think about 32 oz total to cover the fruit.

Presumably, the fruit absorbed equally.

If I strain, I plan to measure the reserve liquid so I know how much was absorbed.

 

[GoodTruble]

Ah. How much unabsorbed liquid do you estimate there is? I agree with probably discarding, but I am also curious about straining the liquid, simmering to reduce a bit, cooling and dumping it in. I just wonder how much fruit flavor is in the liquid (but I have never brewed this and am definitely just talking out my a__)

 

[GoodTimeCharlie]

Good point. I’ll let you know when I strain.

 

[GoodTimeCharlie]

I had about half of the liquid (15oz or so). Cooked it down to about 7 oz and added it all. Rise in gravity of about 4 points that should ferment back out.

Pretty tasty syrup with just a hint of the rum.

 

[GoodTruble]

Potentially calling an audible ......

I just brewed/kegged/tasted a Saison that I brewed with Lallemand Farmhouse Saison Hybrid. It's good, but doesn't have the depth and esters I usually get from my usual Saison yeast (Wyeast 3724). BUT - my very first thought was that it would be great for Wit. Second thought: This may be a really good option for the Gruit (which I hope to brew this weekend). -It literally tastes like what I pictured for the Gruit, minus the crazy spices.

So a couple of crazy thoughts followed - (1) I could pitch the Gruit directly onto the yeast cake from the Saison (I kegged/bottled Sunday using a closed transfer from a Fermzilla all-rounder, leaving over an inch of beer on top of the yeast cake, and it has remained sealed under 7 psi because I didn't have time to clean the fermenters yet). Alternatively (2), I could pitch onto yeast cake and still add a Forbidden Fruit starter and just see what yeast wins ..... a bit whacky but a possibility.

Or (3) I can just go with original plan - make a yeast starter using a frozen Forbidden Fruit harvest. If the starter looks/smells good, go with it, and if any concerns with starter, I have a package of Mangrove Jack M21 Wit yeast I can just direct pitch.

Since you all have a dog in this fight, let me know if anyone has a strong preference or suggestion.

Also, if the first batch fails, I will just brew again. But timing will get a little close because I will be pushing into October at that point (and will have wasted some fine CA Bay Laurel Leaves =c) ).

 

[GoodTimeCharlie]

I’m open to whatever the group decides.

 

[passedpawn]

Potentially calling an audible ......

I just brewed/kegged/tasted a Saison that I brewed with Lallemand Farmhouse Saison Hybrid. It's good, but doesn't have the depth and esters I usually get from my usual Saison yeast (Wyeast 3724). BUT - my very first thought was that it would be great for Wit. Second thought: This may be a really good option for the Gruit (which I hope to brew this weekend). -It literally tastes like what I pictured for the Gruit, minus the crazy spices.

So a couple of crazy thoughts followed - (1) I could pitch the Gruit directly onto the yeast cake from the Saison (I kegged/bottled Sunday using a closed transfer from a Fermzilla all-rounder, leaving over an inch of beer on top of the yeast cake, and it has remained sealed under 7 psi because I didn't have time to clean the fermenters yet). Alternatively (2), I could pitch onto yeast cake and still add a Forbidden Fruit starter and just see what yeast wins ..... a bit whacky but a possibility.

Or (3) I can just go with original plan - make a yeast starter using a frozen Forbidden Fruit harvest. If the starter looks/smells good, go with it, and if any concerns with starter, I have a package of Mangrove Jack M21 Wit yeast I can just direct pitch.

Since you all have a dog in this fight, let me know if anyone has a strong preference or suggestion.

Also, if the first batch fails, I will just brew again. But timing will get a little close because I will be pushing into October at that point (and will have wasted some fine CA Bay Laurel Leaves =c) ).

I am not a participant, so weigh my comments accordingly. I'd stay the course, go with what you brewed (assuming it's drinkable), and ship. I'd also include the recipe in the shipment (something I used to do). While you may not hit the target you're looking for, others will probably like it and learn from your results.

(I'm not a fan of fudging with done beers).

Hope your 12BOC is awesome guys!!!

 

[GoodTruble]

I am not a participant, so weigh my comments accordingly. I'd stay the course, go with what you brewed (assuming it's drinkable), and ship. I'd also include the recipe in the shipment (something I used to do). While you may not hit the target you're looking for, others will probably like it and learn from your results.

(I'm not a fan of fudging with done beers).

Hope your 12BOC is awesome guys!!!

I agree generally. But point of clarification - the saison is not my 12BOC beer. I am going to brew the Gruit for 12BOC. I am trying to decide what yeast/method to use for the Gruit. The saison/farmhouse yeast was just a coincidence from my last brew day. But I have not pitched onto a yeast cake or attempted a mixed yeast before, si maybe not the right circumstances (or beer) to test those waters.

 

[user 263363]

I agree generally. But point of clarification - the saison is not my 12BOC beer. I am going to brew the Gruit for 12BOC. I am trying to decide what yeast/method to use for the Gruit. The saison/farmhouse yeast was just a coincidence from my last brew day. But I have not pitched onto a yeast cake or attempted a mixed yeast before, si maybe not the right circumstances (or beer) to test those waters.

As a fan of experimentation and someone who has been known to make very last minute decisions, I’d say follow your gut. Hell, I took my selection and basically changed the style but I think it will work out just fine.

As far as pitching in the yeast cake, I’m a fan. Unfortunately, I rarely brew consecutive beers that are close enough to use the same yeast.

 

[GoodTruble]

@CaddyWampus - Same. I have not done it before because I rarely brew recipes with the same yeast back-to-back. I'm going to assess how the fermenters look on Saturday and make a game time decision.

 

[4_Sons_Brewing]

I have pitched on to a yeast cake before and have a stain on my garage ceiling to prove it. . Have a blowoff tube from the start… I’ve never had a gruit, but I sure like a saison. As others have said, go with your gut - it’s your beer and I’m sure it will be great. I like the advice to include the recipe - I’ll make sure to do that.

 

[GoodTruble]

I did not get to brew this weekend. Work, pets (unplanned vet visit), and kids (last weekend before school) took up too much time (priorities). But I saved the yeast slurry and thoroughly cleaned out the fermenters. So probably better overall anyway. Hope to brew the Gruit sometime in the next week.

 

[BAF]

I still haven't been able to brew either. I haven't brewed all summer, life has been crazy. Will try to get it done on Labor Day weekend, hopefully that gives it enough time to age by Christmas...

 

[GoodTruble]

I still haven't been able to brew either. I haven't brewed all summer, life has been crazy. Will try to get it done on Labor Day weekend, hopefully that gives it enough time to age by Christmas...

We can always save yours for the 12th Day. =c)

 

[BAF]

I finally grabbed all of the spices I need. Brewing tomorrow which should allow for about 3 months of aging. I'll be bulk aging, and canning it+shipping it thanksgiving week. I intended to brew this 2 months ago, but this summer really got away from me (how is it already September?!). All I have to show for my summer of laziness is an empty pipeline and 2 out of 4 beer taps empty (with one more keg on the verge of kicking).