12 Beers of Christmas - 2023 Edition

[SteveH aka shetc]

I busted mine up with a little spice mill I have. No problem at all. They are a little bitter (I taste everything), but I doubt it'll be an issue.

I just took a meat mallet to them.

 

[SteveH aka shetc]

Well, that's a good omen - I hit my target OG spot on. Sample was quite tasty - will be interesting to see how the Juniper integrates over time.

 

[mjdonnelly68]

What the hell - count me in. Star Anise gives me the willies but I'll take a stab at the Spiced Dunkle Weizenbock.

3) Spiced Dunkel Weizenbock

 

[passedpawn]

What the hell - count me in. Star Anise gives me the willies but I'll take a stab at the Spiced Dunkle Weizenbock.

3) Spiced Dunkel Weizenbock

haha, welcome to the fun

 

[mjdonnelly68]

haha, welcome to the fun

Thanks. Sounds like a hoot. Going to need to get on it - time in the keg seems to be the key with these beers.

 

[passedpawn]

Bumping this back up to see if we can fill the slate - 4 beers left.

Please post an updated list of beers/brewers. Thx.

 

[Beekeeper]

I love this beer trade, I hope we can pull a full dozen.

You might see that dozen. Only two left to go:

2) Spiced Cherry Dubbel​

&​

6) Saffron Tripel​

 

[4_Sons_Brewing]

Here we are - 2 left.


1) Caramel Quadruple - @4_Sons_Brewing
2) Spiced Cherry Dubbel
3) Spiced Dunkel Weizenbock - @mjdonnelly68
4) Juniper Rye Bock - @shetc
5) Fruitcake Old Ale - @jerbrew
6) Saffron Tripel
7) Christmas Gruit - @passedpawn
8) Honey Ginger IPA - @thetick
9) Crabapple Lambicky Ale - @JAReeves
10) Gingerbread Ale - @Rish
11) Spiced Bourbon Stout - @BAF
12) Abbey Weizen - @Beekeeper

 

[thetick]

Thanks. Sounds like a hoot. Going to need to get on it - time in the keg seems to be the key with these beers.

Yeah, I need to start making some test runs as well. I kegged a west coast IPA today, but what won’t make a suitable base for the Honey Ginger IPA. Guess I’ll just have to brew another IPA next weekend!

 

[mjdonnelly68]

Yeah, I need to start making some test runs as well. I kegged a west coast IPA today, but what won’t make a suitable base for the Honey Ginger IPA. Guess I’ll just have to brew another IPA next weekend!

Practice makes pipeline.

 

[SteveH aka shetc]

Thanks. Sounds like a hoot. Going to need to get on it - time in the keg seems to be the key with these beers.

I am following the recipe directions, and brewed last week. But I have to wonder if some of the info in Randy's book is dated. The book was published in 2004 so mash additions, long boil times, 90 minute bittering additions, extensive lagering, etc are out of step with modern practices. I should have asked him

 

[passedpawn]

I am following the recipe directions, and brewed last week. But I have to wonder if some of the info in Randy's book is dated. The book was published in 2004 so mash additions, long boil times, 90 minute bittering additions, extensive lagering, etc are out of step with modern practices. I should have asked him

In the past it's been understood that his recipes are just guidelines for the brewers here, and that you can take some liberty to make the recipe yours.

 

[kwilson16]

Fella's,
I will take the Spiced Cherry Dubbel. My club is willing to do the Saffron Tripel as a group, but I will let that one ride for a while longer to see if someone else wants to do it. It looks like a nice label is suggested but not entirely required?


1) Caramel Quadruple - @4_Sons_Brewing
2) Spiced Cherry Dubbel - Kwilson16
3) Spiced Dunkel Weizenbock - @mjdonnelly68
4) Juniper Rye Bock - @shetc
5) Fruitcake Old Ale - @jerbrew
6) Saffron Tripel
7) Christmas Gruit - @passedpawn
8) Honey Ginger IPA - @thetick
9) Crabapple Lambicky Ale - @JAReeves
10) Gingerbread Ale - @Rish
11) Spiced Bourbon Stout - @BAF
12) Abbey Weizen - @Beekeeper

 

[SteveH aka shetc]

In the past it's been understood that his recipes are just guidelines for the brewers here, and that you can take some liberty to make the recipe yours.

I stuck to the recipe as described though, of course, it will still be my version. If I like it enough then I can start making adjustments (for example, perhaps the Juniper may be less than what modern palates are used to).

 

[mjdonnelly68]

I stuck to the recipe as described though, of course, it will still be my version. If I like it enough then I can start making adjustments (for example, perhaps the Juniper may be less than what modern palates are used to).

I've already walked through Randy's recipe and balked. To quote the late, great Francis Albert - "Don't tell me. Suggest, but don't tell me."

 

[Beekeeper]

Funny that

9. CRANAPPLE LAMBICKY ALE​

has been in there since at least the 2016 version, but should read Crabapple.

 

[4_Sons_Brewing]

KWilson16 - you got it, and thanks to the club for offering to take the last beer. We’ll leave it open for a bit and decide in a few weeks.

For all those participating - thank you! I’ll reach out in a few weeks to collect addresses to share a shipping list.

I’m heading out of town, but plan to brew the Caramel Quad when I return, in plenty of time to age and mellow.


1) Caramel Quadruple - @4_Sons_Brewing
2) Spiced Cherry Dubbel - @kwilson16
3) Spiced Dunkel Weizenbock - @mjdonnelly68
4) Juniper Rye Bock - @shetc
5) Fruitcake Old Ale - @jerbrew
6) Saffron Tripel
7) Christmas Gruit - @passedpawn
8) Honey Ginger IPA - @thetick
9) Crabapple Lambicky Ale - @JAReeves
10) Gingerbread Ale - @Rish
11) Spiced Bourbon Stout - @BAF
12) Abbey Weizen - @Beekeeper

 

[kwilson16]

Super excited about making the Spiced Cherry Dubbel!

The local orchard has "You Pick" cherries this weekend (sour and sweet).

The recipe blows past the Dubbel style guidelines. Randy Mosher says to add "a drop (no more!) of almond extract for extra depth" but does he mean to add one drop per glass? One drop doesn't seem like it would have any effect in 5 gallons. Thoughts?

 

[JAReeves]

I think the almond extract is to mimic the flavor of the crushed cherry pits in the fermentation. There is a little cyanide (almond flavor based on other people's statements) in most stone fruit seeds, so almond extract instead of risking the kind of alcohol tincture that might make your beers a one-and-done?

If you don't think 1 drop is strong enough post-fermentation, you can add another drop or two before bottling/kegging. But you can't take it back if it's too much.

 

[SteveH aka shetc]

After a week, the Juniper Rye Bock is at terminal gravity. I wasn't sure what to expect but the sample tasted purdy good - I think the crystal 80 does a nice job of balancing the juniper. Started a diacetyl rest, and then lager until Thanksgiving.

 

[kwilson16]

If you don't think 1 drop is strong enough post-fermentation, you can add another drop or two before bottling/kegging. But you can't take it back if it's too much.

True dat.

Working on label related to St Barbara's Feast Day and the Belgian/German tradition of cutting a cherry branch for the Christmas season starting on Dec 4th. She is also the patron saint of cannons and men that work with explosives.

 

[SteveH aka shetc]

Super excited about making the Spiced Cherry Dubbel!

The local orchard has "You Pick" cherries this weekend (sour and sweet).

The recipe blows past the Dubbel style guidelines. Randy Mosher says to add "a drop (no more!) of almond extract for extra depth" but does he mean to add one drop per glass? One drop doesn't seem like it would have any effect in 5 gallons. Thoughts?

View attachment 823189

Email Randy and ask him about the extract - he's happy to help.

 

[kwilson16]

Sent

"Hi Randy,

Thanks for your contributions to this great hobby! I am working on a recipe and a label for the your Cherry Spiced Dubbel to participate in the 12 Beers of Christmas 2023 on HomebrewTalk.com. I picked the St Barbara's theme because there is a Belgian/German tradition of cutting a cherry limb to start the holiday season on December 4th. She is also the patron saint of cannons and explosives. I substituted the hop profile (Styrian Goldings/Saaz) from your tripel. I had a few questions:

1) When you specify one drop of almond extract, is that per 5 gallon batch? That seems like a very small amount.

2) Is the almond instead of leaving the cherry pits in during fermentation?

3) I assume the finishing gravity will land a little higher. Maybe 1.025? Any other advice?

Here's the link to this year's effort:

https://www.homebrewtalk.com/threads/12-beers-of-christmas-2023-edition.725302/
Thanks again!"

 

[jerbrew]

Sent

"Hi Randy,

Thanks for your contributions to this great hobby! I am working on a recipe and a label for the your Cherry Spiced Dubbel to participate in the 12 Beers of Christmas 2023 on HomebrewTalk.com. I picked the St Barbara's theme because there is a Belgian/German tradition of cutting a cherry limb to start the holiday season on December 4th. She is also the patron saint of cannons and explosives. I substituted the hop profile (Styrian Goldings/Saaz) from your tripel. I had a few questions:

1) When you specify one drop of almond extract, is that per 5 gallon batch? That seems like a very small amount.

2) Is the almond instead of leaving the cherry pits in during fermentation?

3) I assume the finishing gravity will land a little higher. Maybe 1.025? Any other advice?

Here's the link to this year's effort:

https://www.homebrewtalk.com/threads/12-beers-of-christmas-2023-edition.725302/
Thanks again!"

Dude, I love this. I have sent out requests for advice from two breweries and have been taken aback at the transparency and helpfulness. One of them straight up sent me the recipe to the beer I was trying to duplicate and asking for advice.

 

[4_Sons_Brewing]

Clearly need to step up my label game.

 

[thetick]

Clearly need to step up my label game.

You and me both. Now I have a feeling of label inadequacy that I have to rectify by Thanksgiving!

 

[SteveH aka shetc]

I'm having a hoot using Microsoft Image Creater

 

[SteveH aka shetc]

Let the lagering begin.

 

[kwilson16]

Hand-picked some cherries this past weekend for the Spiced Chery Dubbel. I had never seen yellow cherries before, but they are delicious (very sweet). Dark reds are regular sweet cherries and the bright red are sours. Did some Market Research at Jessop's Tavern in Old New Castle, DE (Restaurant & Bar in New Castle, DE | Jessop’s Tavern) by drinking some Delerium Red.

 

[SteveH aka shetc]

Hand-picked some cherries this past weekend for the Spiced Chery Dubbel. I had never seen yellow cherries before, but they are delicious (very sweet). Dark reds are regular sweet cherries and the bright red are sours. Did some Market Research at Jessop's Tavern in Old New Castle, DE (Restaurant & Bar in New Castle, DE | Jessop’s Tavern) by drinking some Delerium Red.

I'm glad you picked that recipe, and that you have access to the required cherries. I thought about it but didn't think I could find the fruit. Looking forward to trying your brew.