So I made the following recipe, except I added about 1.5 pounds of DME, ending up with an OG of 1.070:
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Holiday Prowler
5 gallon/19 L, extract with grains; OG = 1.058; FG = 1.014; IBU = 19; ABV = 5.8%
Ingredients:
4.0 lbs. (1.8 kg) Muntons Light dried malt extract
1.0 lb. (0.45 kg) Crisp Maris Otter malt
0.75 lb. (0.34 kg) Scotmalt crystal malt (40 °L)
0.25 lb. (0.11 kg) Crisp chocolate malt
1.5 lbs. (0.68 kg) clover honey
½ can Lyles Golden Syrup
¼ cup Blackstrap molasses
6.1 AAU Goldings hops (60 mins) (1 oz./28 g of 6.1% alpha acids)
1.0 oz. (28 g) Fuggles hops (5 mins)
White Labs WLP002 (English Ale) yeast 
Spices: 4 cinnamon sticks, 1 nutmeg seed, 1 vanilla bean, 7 allspice berries, 1.5 tsp. whole cloves, 8 coriander seeds, 2 nectarine peels
Step by Step:
Steep grains in 3.0 qts. (2.8 L) of water at 158 °F (70 °C) for 45 minutes. Boil for 60 minutes, initially reserving half of the malt extract. Add remaining malt extract and other sugars with 15 minutes left in the boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C).
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Fermentation started on the 9th of this month. My buddies are having a friendly homebrew competition on the 11th of December, so it's a very tight turn (32 days) but I'd like to enter it.
The problem is I'll be out of town 11 days after fermentation started, and I'll be gone for 10 days, leaving only 11 days until the competition when I get back.
So my question is, should I go with option A or option B -- ?
(A) Primary fermentation for 11 days, bottle on day 11, bottle-condition for 21 days before the competition.
(B) Primary fermentation for 21 days, bottle on day 21, bottle-condition for 11 days before the competition.
I already KNOW 11 days isn't enough time to bottle condition fully. But I can always enter a not-fully conditioned ale into the competition (it's just for fun), and then keep conditioning the rest of the batch. I'd prefer to do that if option (A) is going to result in an inferior product. But if 11 days in the fermenter will be just fine, I'd like to spend more time in bottle conditioning.
Clear as mud?
Thanks for any help!
_______________________________________________________________
Holiday Prowler
5 gallon/19 L, extract with grains; OG = 1.058; FG = 1.014; IBU = 19; ABV = 5.8%
Ingredients:
4.0 lbs. (1.8 kg) Muntons Light dried malt extract
1.0 lb. (0.45 kg) Crisp Maris Otter malt
0.75 lb. (0.34 kg) Scotmalt crystal malt (40 °L)
0.25 lb. (0.11 kg) Crisp chocolate malt
1.5 lbs. (0.68 kg) clover honey
½ can Lyles Golden Syrup
¼ cup Blackstrap molasses
6.1 AAU Goldings hops (60 mins) (1 oz./28 g of 6.1% alpha acids)
1.0 oz. (28 g) Fuggles hops (5 mins)
White Labs WLP002 (English Ale) yeast 
Spices: 4 cinnamon sticks, 1 nutmeg seed, 1 vanilla bean, 7 allspice berries, 1.5 tsp. whole cloves, 8 coriander seeds, 2 nectarine peels
Step by Step:
Steep grains in 3.0 qts. (2.8 L) of water at 158 °F (70 °C) for 45 minutes. Boil for 60 minutes, initially reserving half of the malt extract. Add remaining malt extract and other sugars with 15 minutes left in the boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C).
______________________________________________________________
Fermentation started on the 9th of this month. My buddies are having a friendly homebrew competition on the 11th of December, so it's a very tight turn (32 days) but I'd like to enter it.
The problem is I'll be out of town 11 days after fermentation started, and I'll be gone for 10 days, leaving only 11 days until the competition when I get back.
So my question is, should I go with option A or option B -- ?
(A) Primary fermentation for 11 days, bottle on day 11, bottle-condition for 21 days before the competition.
(B) Primary fermentation for 21 days, bottle on day 21, bottle-condition for 11 days before the competition.
I already KNOW 11 days isn't enough time to bottle condition fully. But I can always enter a not-fully conditioned ale into the competition (it's just for fun), and then keep conditioning the rest of the batch. I'd prefer to do that if option (A) is going to result in an inferior product. But if 11 days in the fermenter will be just fine, I'd like to spend more time in bottle conditioning.
Clear as mud?
Thanks for any help!