Who's brewing Christmas weekend?

Old stock ale a la North Coast
OG 1.1

Grains:
MO
Caraamber
C77
Special B

Hops:
Fuggles (BA)
EKG (A)

WLP007
Bourbonized oak

 

Just weighed out my Pils malt for Belgian Dubbel/Blonde split ferments. I will grab some Vienna from LHBS. Have WY3725 on the stir plate for the Dubbel, and my house culture of fun for the Blonde. Hallertaur for mid and finish. Kegging my 2 IPAs, Cal Ale version is 5 SG points lower on FG than Brett Trios version.

 

Brewing a single hopped Azacca IPA and possibly a Galaxy DIPA...kegging a Buzz Bullet IPA and a White/Blonde Stout, and bottling a Hazelnut Molasses Brown Ale off of a keg.

 

Just started a diacetyl rest on a Munich Dunkel. I'll use the yeast from that sometime next week to brew my annual Maibock.

 

I want to brew a Russian Imperial Stout, but I'm not sure I'll be able to get to it.

 

No brewing, but with any luck I may get my recently brewed Koelsch into the keg. I also need to start working on two lager recipes. The (not so) LHBS didn't have the yeast I wanted, so I picked up a vial of WLP838 (S Ger Lager) and Wyeast 2000 (Budvar). In going with these yeast's strengths, I'll probably brew up a Munich Helles and a Cz Lager.

 

I will be brewing my "Rum Roger's Barrel Aged Porter." This is my second time brewing it, albeit with a couple changes. I don't have an actual barrel, and am instead infusing 750 mls of Appleton Estates 12 year with 2 medium toast American oak spirals. I'm trying to add more body to the beer so I'm adding some rye malt and flaked oats as well as mashing in at 158°F. Last time I brewed it, it tasted great, but lost a ton of body after I added the rum to the beer. Hopefully I can counteract that to some extent this time.

 

Going to try a White Stout.... think more golden ha..

 

Just finished triple brew day: Golden Milk stout and Rye-AK Mild as BIAB batches and an XPA with 100% Marris Otter malt extract as the base. Was supposed to be last week, but my kid got sick.

Knocked all three out in 8 hours plus racked 2 beers to kegs, topped off 2 barrels and replaced orings and poppets on 5 kegs. Tired. Now drinking a home-brewed dark mild and watching the kid while wife heads to the movies with her dad.

 

What did your recipe end up looking like?

 

Kinda brewing over Xmas. The kinda part being because I'm brewing this Tuesday while still on vacation yet after the craziness of the holiday.

I'll be brewing my first decoction; wish me luck! Brewing a double decoction Hefe. I'll be using traditional floor under modified malts, both wheat and pilsner, with just a splash of Caramunich, 70%, 27, and 3, respectively.

 

No brewing, but I just cashed my ESB keg and put my Rye Porter on gas. So, I hope to be drinking the Porter by Sat. I'll be monitoring and raising the temp on an Experimental Hop APA with Vermont Ale.

 

I did a mash up of several different recipes and came up with this...
1/2 lb Marris Otter
1lb C-10
1lb Flaked oats
1lb Flaked barley
1/2 lb White wheat
6 lbs Pilsen DME
1 oz Galena (60)
1 oz Glacier (15)
1oz Galena + 1oz Glacier +2 oz cacao nibs (0 for a hopstand of 15 min)
8 oz cacao nibs in secondary
2 1/2 vanilla beans (soaked in rum for a couple of months) in secondary
3 oz coffee beans cold pressed added at kegging
Danstar Nottingham yeast
The FG ended up lower than expected 1.011 vs 1.016 expected...abv ended up around 7%

First tasted it just now and WOW...what a great stout, much less white stout!!!

 

I do not anticipate doing any mashing, boiling, or yeast pitching, but I have a ceyser and a sour in secondary that I might taste to evaluate. I imagine it is too soon to package; tasting is more of an educational experience for me. Also, I have some shelving to build in my cellar, which should help organize my gear better.

 

I was going to brew a Pilsner this weekend. The yeast starter is ready to go, but I've come down with flu so I doubt it's going to happen.

 

I got a Brett culture last weekend for Christmas from my son. Since he will be here on Christmas day we are at the mash stage for a pale ale fermented with 100% Brett.

 

Brewing a milk stout, adding coffee to half of it.

 

Brewing up a citra/mosaic IPA to please the masses for a Martin Luther weekend gathering at my place (this should give me 4 kegs of IPA which should suffice). Hopefully snow will return by then...
Weather this weekend looks to cooperate so should be a comfortable brew day!

 

ESB with MO base grain plus a pinch of Medium Crystal. Bittered with Columbus and flavoured with Cascade. English ale yeast.