Ready in time for the holidays?

Discussion in 'Homebrewing' started by MattSegota, Nov 14, 2013.

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  1. MattSegota

    MattSegota Initiate (0) Oct 25, 2010 New York

    Greetings, I am jumping back into homebrewing after a long hiatus, and have been challenged to have a 5 gal batch ready by the holidays. I plan to do a mini mash within the next few days. Can anyone suggest a style that theorectically could be ready, and actually taste good, by the end of December or New Years? I have some in mind but obviously some choices are better than others. I have found plenty of recipes that say they'll be ready but without having brewed them it's hard to make a decision. Thanks for any suggestions you may have. Peace.
     
    #1 MattSegota, Nov 14, 2013
  2. bs870621345

    bs870621345 Initiate (0) Oct 29, 2009 Iowa

    6 weeks is a lot of time. Bottle condition or keg? What do you like to drink?

    For my money, a 5% bitter, porter, stout, or brown ale would be ideal.
     
    #2 bs870621345, Nov 14, 2013
  3. MattSegota

    MattSegota Initiate (0) Oct 25, 2010 New York

    I will bottle condition. I like em all, actually- but as you suggest, would lean towards a brown ale or bitter with a good hop profile, 5% ABV, not too sweet and would clear up nicely without too much help. Thanks.
     
    #3 MattSegota, Nov 14, 2013
  4. MattSegota

    MattSegota Initiate (0) Oct 25, 2010 New York

    PS- I have the clone book and there are just so many to choose from, my heads spinning!
     
    #4 MattSegota, Nov 14, 2013
  5. Idlewild

    Idlewild Initiate (0) Nov 1, 2013 New York

    Sounds like a stout would be ideal based on what your looking to achieve. I'm currently brewing a Black IPA for thanksgiving. This is my first time brewing this so i cannot tell you first hand how it is, but it came highly recommended. Its an extract recipe; you should be able to tweak for a mini mash. Happy Brewing!

    0.25 lbs Weyermann Carafa III
    0.25 lbs Chocolate Malt
    0.5 lbs Briess Caramel 80
    3.15 lbs Dark malt syrup (60 min)
    6 lbs Dark malt syrup late addition (15 min)
    Hops
    1 oz Summit (60 min)
    1 oz Chinook (15 min)
    1 oz Centennial (10 min)
    1 oz Cascade (5 min)
    1 oz Centennial (0 min)
    1 oz Cascade (dry hop)
     
    #5 Idlewild, Nov 14, 2013
  6. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Probably anything in that book can be ready by Christmas and be tasty. I'd just be wary about the beers with a higher alcohol level because fermentation could take longer, plus my experience has been that they need a little extra time in the bottle to mellow a bit, in addition to getting carbonated.
     
    #6 PapaGoose03, Nov 14, 2013
  7. MattSegota

    MattSegota Initiate (0) Oct 25, 2010 New York


    Thanks for the suggestion. I was actually very impressed with the commercail Black IPAs I have tried so far.I didnt think it was possible, but they're actually pretty good. I may just go with this one! Thanks again.
     
    #7 MattSegota, Nov 14, 2013
  8. MattSegota

    MattSegota Initiate (0) Oct 25, 2010 New York

    Good point! I will keep that in mind. I think 5% wont be too much of a stretch.
     
    #8 MattSegota, Nov 14, 2013
    PapaGoose03 likes this.
  9. OddNotion

    OddNotion Pooh-Bah (1,915) Nov 1, 2009 New Jersey
    Pooh-Bah

    I would go with a Mild or something similar for that timeframe. Keep the abv low and pitch a healthy amount of yeast and you could have it in bottles after 2 weeks (if all signs point to bottling by then) and have it carb and settle for 4 weeks (right around where I find the sweet spot to be for bottle conditioned beers).
     
    #9 OddNotion, Nov 14, 2013
    MattSegota and DubbelMan like this.
  10. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    I have a Winter Warmer that I brewed on the 2nd that I am kegging up on Saturday, it was done fermenting and cleared early this week. 6% ABV. Even bottle conditioned the recipe would be done by Christmas. I brew all-grain, so you would need to tweek of course:

    12.00# Pale Malt (Great Western)
    0.70# British Carastan – 30/37L
    0.70# Caramel/Crystal Malt – 135/165L
    0.70# Chocolate Malt, Pale (Crisp)
    Mash 1 hours @ 149

    1 hour boil
    FW 1oz Chinook
    25 .5oz Chinook, .6oz Crystal, 1oz Willamette
    WP .5oz Chinook, .7oz Crystal, .7oz Wilammette

    Nice red color, malty, balanced bitter finish, nice spicy and earthy hop profile, touch of pine. OG was 1.068, FG was 1.022. IBUs 47. The gravity sample tasted great, I wish I had it ready to drink already.
     
    #10 jbakajust1, Nov 14, 2013
    MattSegota likes this.
  11. MattSegota

    MattSegota Initiate (0) Oct 25, 2010 New York


    Thanks!
     
    #11 MattSegota, Nov 14, 2013
  12. MattSegota

    MattSegota Initiate (0) Oct 25, 2010 New York

    I decided to go with a Pete's Wicked ale clone mini mash and just picked up materials. Saturday brew day set- can't wait! Anyone ever try a Pete's clone? Will let you know how it turns out, thanks for your input.
     
    #12 MattSegota, Nov 14, 2013
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