So, who is planning a winter warmer?

[sonvolt]

Anyone getting their Christmas Ales/BarleyWines/Winter Warmers ready to brew? Let's start a recipe thread for those long aging winter brews.

I'm still researching one . . . will post it as soon as I run it through the recipator.

 

[david_42]

Well, I'm still drinking the 2003 Old Bog Water and have a cornie of 2005, so maybe next year.

 

[Walker]

once I'm up and around at 100% again, I want to make another batch of Espresso stout, but I have no idea if I'll be able to do it in time to enjoy before February.

 

[Yuri_Rage]

I'm planning an AG version of beerluvngrl's Holiday Cheer Belgian white. I'll post an edit with the recipe as soon as I finalize the plan.

 

[Evan!]

Trogdor's Burninator Barleywine is currently in secondary. Mwah ha ha! Alongside that, I have Ye Olde Scroate Aristocratic Porter. A variation on Papazian's Goat Scrotum...but with Star Anise in the boil, and it's currently dry-hopping with crushed/steamed juniper berries. That should be a fuggin monster beer in a couple months. Not to mention the Imperial Choco-espresso stout that's in secondary, or the Oatmeal Stout that's finishing up primary. So, I guess that Ye Olde Scroate is the closest thing to a winter warmer or Christmas Beer that I have...but I think I'll be set through winter.

 

[Evan!]

once I'm up and around at 100% again, I want to make another batch of Espresso stout, but I have no idea if I'll be able to do it in time to enjoy before February.

Dude, I made an imperial choco-espresso stout a few weeks back. I added 8oz of bakers chocolate to the boil, and then I racked onto 12 cups of brewed coffee in the primary. When I racked to secondary, I tasted it...whew...SWMBO thought it actually was coffee when she first smelled it! I can't freakin wait. It was in primary for 13 days, been in secondary for 5 days...I wonder how long before I can bottle. Any ideas?

 

[uglygoat]

we just boiled up a big ale this last weekend... we did it whilst watchin the cleveland browns get beat in their home opener.

it's gonna be called, the browns suck bad ale..

8 lbs pale malt
1 lbs victory
1 lbs 60L
1 lb caramunich

3 lbs clover honey full boil

.5 oz fuggles kettle
.5 oz ekg kettle

.5 oz fuggles 45 min
.5 oz ekg 45 min

racked atop whitelabs london ale yeast...

og was 1.080

i'm gonna let it ferment a minimum of two weeks in the primary, then check the gravity...

we are debating dry hopping it, as it's a little lacking on the BU, but it'll be sweet and strong, it might get racked atop some cherries or cranberries for a spell in the secondary.

it should be ready by the time the playoffs roll around, and we'll be reminded how bad the browns still suck, but we'll have a big ale to cry in....

 

[Walker]

Dude, I made an imperial choco-espresso stout a few weeks back. I added 8oz of bakers chocolate to the boil, and then I racked onto 12 cups of brewed coffee in the primary. When I racked to secondary, I tasted it...whew...SWMBO thought it actually was coffee when she first smelled it! I can't freakin wait. It was in primary for 13 days, been in secondary for 5 days...I wonder how long before I can bottle. Any ideas?

sounds like yours is going a lot like mine did last fall. 2 weeks in the primary,and I left it in the secondary for (I think) 4 or 5 weeks. It was in the bottles for a couple of months before it finally reached full potential in flavor.

Oh... and I add the espresso at bottling time so that I can adjust it to taste, but that's just personal preference.

-walker