Wie in den letzten beiden Jahren, würde ich gern mit Euch zusammen wieder die aus dem US-Forum bekannte Aktion "12 Beers of Christmas" starten, für Weihnachten 2023.
Folgendes, bewährtes Konzept:
12 verschiedene Brauer brauen die 12 Weihnachtsbiere (jeder Brauer braut 1 Rezept) aus dem Buch "Radical Brewing" von Randy Mosher. Von diesem Bier werden jeweils (mindestens) 3x 0,33l Flaschen an die 11 anderen Brauer verschickt. Die Biere sollen so gebraut werden, dass sie Ende November 2023 ihre Trinkreife erreicht haben und verschickt werden können. Je nach Bier muss dann entsprechend früh gebraut werden.
Wer welches Bier braut geht nach dem "first come, first serve"-Prinzip. Wenn das ausgewählte Bier bereits vergeben ist, Pech gehabt. Es zählt der Eintrag in diesem Faden. Falls bestimmte Zutaten nicht, oder nur schwierig zu bekommen sind, muss das Rezept halt leicht angepasst werden. Das sollte kein Problem sein, die Rezepte sind sowieso relativ flexibel.
Bitte bedenken:
- Die Frachtkosten werden entsprechend hoch sein, da man 11 Pakete an die 11 anderen Brauer verschicken muss. Im Gegenzug erhält man aber 11 verschiedene Bier (33 ingsgesamt) von den 11 anderen Teilnehmern.
- Die enstprechenden Fähigkeiten sollten vorhanden sein, für absolute Anfänger ist diese Aktion ggf. nicht geeignet.
- Bitte durchziehen, wenn man erstmal dabei ist. Einfach verschwinden und die anderen hängen lassen wäre mehr als mies.
Ok, hier die Liste der Biere:
(2 Biere sind schon weg
![Tongue :P](./images/smilies/tongue.gif)
1) Caramel Quadruple (Tobacco Town Brewers)
2) Spiced Cherry Dubbel (DerDallmann)
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock
5) Fruitcake Old Ale
6) Saffron Tripel
7) Christmas Gruit
8) Honey Ginger IPA
9) Crabapple Lambicky Ale
10) Gingerbread Ale
11) Spiced Bourbon Stout
12) Abbey Weizen
Falls sich zu viele Brauer finden, machen wir einfach eine 2. Gruppe auf.
Bitte einfach die Liste kopieren und euren Namen eintragen hinter dem Bier, das ihr übernehmen wollt.
Hier die Rezepte:
Hier einmal eine Übersicht zu den Rezepten, übernommen aus dem Faden des US-Forums.
12 BEERS OF CHRISTMAS RECIPES
BY RANDY MOSHER FROM HIS BOOK RADICAL BREWING
1. CARAMEL QUADRUPEL - Start with the tripel recipe on p. 125 (see below), but add 4 pounds of
amber malt, and use the following toffee sugar recipe instead of the sugar in the original
recipe. Sugar and malt caramalized together will impart a lingering toffee-like quality.
Mix a pound of each of light malt extract and white sugar in a heavy saucepan. Heat until it
melts; stir only enough to mix together, and continue until it starts to darken. Use your
judgement about when to stop. Once it starts to brown, things happen quickly, but it can
get fairly dark before it will make the beer taste burnt. When done, remove from the stove
and scrape it directly into your brew kettle or cool it by lowering the pan into a larger pan
of water. Once cooled, add brewing water and reheat to dissolve the caramel, then add to your
brew in progress. Gravity: 1.100 (24*P). Color: deep reddish-brown.
THREE NIGHT TRIPEL
Yield: 5 gallons
Gravity: 1.080 (19*P)
ABV: 7.6 - 8.6%
Color: Pale Gold
IBUs: 43
Yeast: Belgian abbey
Maturation: 3 to 4 months
Recipe:
10 lb Pilsner Malt (72%)
2 lb Munich Malt (14%)
2 lb Jaggery or Demerara Sugar
Hops:
2 oz Styrian Goldings (7%AA) 60 Min
1.5 oz Saaz (3%AA) 15 Min
2. SPICED CHERRY DUBBEL - Start with a good rich dubbel (p. 124 - see below), toss in an addi-
tional pound of piloncillo or turbinado sugar, and use a combination of sweet (black) and sour
(Montmorency) cherries, which should ferment in the beer for a month or so. A pound per gallon
is a minimum. Two is better. One teaspoon of ceylon (true) cinnamon added at the end of the
boil will enhance the natural spiciness of the sour cherries. Add one drop (no more!) of
almond extract for added depth. Gravity: 1.070 to 1.078 (17 to 18.5*P). Color: deep ruby-amber
TWO BITS ABBEY DUBBEL
Yield: 5 gallons
Gravity: 1.063 (15*P)
ABV: 5.5 - 6.4%
Color: Deep amber
IBUs: 29
Yeast: Belgian abbey
Maturation: 8 to 10 weeks
Recipe:
6 lb Pale Ale Malt (63.5%)
3 lb Munich Malt (23%)
1 lb Special B (9%)
0.5 lb Aromatic Malt (4.5%)
1 lb Piloncillo or other partially-refined sugar (9%)
Hops:
1.25 oz Northern Brewer (7%AA) 90 Min
3. SPICED DUNKEL WEIZENBOCK
Yield: 5 gallons
Gravity: 1.083 (19.5*P)
ABV: 6.7 - 7.7%
Color: Deep amber
IBUs: 28
Yeast: Altbier or Belgian abbey
Maturation: 3 to 5 months
Recipe:
5 lb Wheat Malt (38%)
4 lb Munich Malt (31%)
2 lb Pilsner Malt (15%)
1 lb Wheat Malt, toasted 30 min @ 350*F (8%)
1 lb Medium Crystal Malt (40 to 60L) (8%)
Hops:
1.75 oz Tettnang (4.5%AA) 90 Min
0.5 oz Tettnang (4.5%AA) 30 Min
Spices:
1 tsp allspice (added at end of the boil)
1 tsp star anise (added at end of the boil)
1 tsp caraway (added at end of the boil)
0.5oz orange peel (added at end of the boil)
2oz candied ginger (may be chopped coarsely and tossed into secondary)
4. JUNIPER RYE BOCK
Yield: 5 gallons
Gravity: 1.080 (19*P)
ABV: 6.4 - 7.2%
Color: Deep amber
IBUs: 24
Yeast: Danish Lager
Maturation: 4 to 6 months
Recipe:
9.5 lb Munich Malt (62%)
3 lb Pilsner Malt (19%)
2 lb Malted Rye (13%)
1 lb Rice Hulls
4 oz Juniper Berries, crushed (added in the mash)
Hops & Spices:
2 oz Hallertau (3.5%AA) 90 Min
2 oz Juniper Berries, crushed 90 Min
2 oz Juniper Berries, crushed 0 Min
5. FRUIT CAKE OLD ALE
Yield: 5 gallons
Gravity: 1.075 (18*P)
ABV: 6.5 - 7.5%
Color: Deep reddish amber
IBUs: 31
Yeast: Scottish Ale
Maturation: 6 to 9 months
Recipe:
8.75 lb Munich Malt (62%)
3 lb Amber Malt (22%)
1 lb Special B (13%)
4 oz Carafa II Malt (6%)
Hops:
1.5 oz Liberty (4.5%AA) 90 Min
0.5 oz Saaz (3%AA) 15 Min
0.5 oz Liberty (4.5%AA) 15 Min
Spices:
0.25 tsp nutmeg (added at end of the boil)
0.25 tsp allspice (added at end of the boil)
2 tsp Ceylon cinnamon (added at end of the boil)
1 tsp powdered ginger (added at end of the boil)
1 tsp vanilla extract (added at end of the boil)
After primary fermentation, assemble 3 lb of dried fruit: raisins, apricots, cherries, blueberries,
whatever, plus the zest of two oranges and two whole cloves. Pour boiling water over it to rehydrate;
allow to stand for an hour or two to cool and plump, then mix with the beer which has been racked
into a vessel with some headspace. Allow this to ferment for two weeks, then rack off the fruit into
another carboy, allow to settle, then bottle as usual. This beer will benefit from several months aging.
6. SAFFRON TRIPEL - Pick you favorite Belgian tripel recipe as a start. If there's no sugar in it,
substitute 20 percent of the base malt for some unrefined sugar - turbinado or piloncillo, for example.
Jaggery (Indian palm sugar) is also lovely. Add the zest of one orange at the end of the boil, along
with a pinch of crushed grains of paradise or black pepper. Ferment with Belgian ale yeast, and add a
half-teaspoon of saffron threads after transferring to the secondary. Gravity: 1.090 (21.5*P). Color:
orange-gold.
7. CHRISTMAS GRUIT - This is a throwback to the days before hopped beers were the norm. I have included
some hops here, largely for their persevative value. Note that the "gruit" component of this is only
partially authentic (bog myrtle), as yarrow and wild rosemary can't in good conscience be recommended for
internal consumption. The rosemary and California bay laurel provide a safe approximation. Start with
the dunkel weizenbock recipe (Number 4) but substitute he following spices, which may be added at the
end of the boil: 4 oz juniper, crushed; 1 tsp ceylon cinnamon; 0.5 tsp bog myrtle/sweet gale; 0.25 tsp
rosemary; 0.12 tsp mace; two California bay laurel leaves. Add one pound of heather or dark wildflower
honey to the secondary and allow it to ferment out before bottling. Saison of other characterful Belgian
yeast is recommended. As an option, a package of mixed lambic culture, added after the primary, will add
wild aromas and a bit of sourness after a few months. Substituting a bit of smoked malt will impart a
suitably medieval funkiness. Gravity: 1.091 (22*P). Color: hazy amber.
8. HONEY GINGER IPA - Ginger was a popular ingredient in British beers prior to 1850, and here we're
pairing it with a dab of honey. Start with an IPA, and brew and ferment as normal. Once transferred
to the secondary, add 2 pounds of honey, plus 2 ounces of candied ginger, coarsely chopped. This is a
higher-quality ginger than the stuff in the produce section, less pungent and less earthy. I would use
British East Kent Goldings hops exclusively. Gravity: 1.065 (15.5*P). Color: pale amber.
9. CRANAPPLE LAMBICKY ALE - Crabapples add not only a festive touch, but tannins and acidity as well,
which makes it easier to get that tart, champagny character without extended aging. Brew a simple pale
wheat ale like the Amazing Daze (see below). If mashing, go low (145*F) and long (two hours). Ferment
with ale yeast, Belgian or otherwise. Obtain 3 to 4 pounds of crabapples (cranberries work also), wash
well, then freeze. Thaw and add to the beer when it is transferred to the secondary, along with a package
of mized lambic culture. Allow to age on the fruit for two months, then rack, allow to clear (which may
take a month or two), and bottle. Lambic character will continue to increase with time. Gravity: 1.050
(12*P). Color: pale pink.
AMAZING DAZE AMERICAN WHEAT ALE
Yield: 5 gallons
Gravity: 1.049 (12*P)
ABV: 4.1 - 4.7%
Color: Pale Gold
IBUs: 23
Yeast: American Ale
Maturation: 4 to 6 weeks
Recipe:
4 lb Pilsner Ale (44.5%)
4 lb Wheat Malt (44.5%)
1 lb Munich Malt (11%)
1 lb Rice Hulls
Hops:
0.75 oz Cascade (6%AA) 60 Min
1 oz US Tettnang (4.5%AA) 15 Min
10. GINGERBREAD ALE - Liquid cake! One of our Chicago Beer Society homebrewers hit me with this one a few
years ago, and the flavor was quite striking. The base brew should be a soft brown ale, lightly hopped,
with no pronounced hop aroma. The gingerbread flavor depends on a specific balance of spices used in the
common dessert: 1 tsp cinnamon; 0.5 tsp ground giner; 0.25 tsp allspice; 0.25 tsp cloves. Just add them at
the end of the boil. Gravity: 1.055 (13*P). color: pale brown.
11. SPICED BOURBON STOUT - Take your favorite stout recipe and dose it with spices. Into 6 oz of Vodka and
2 oz of bourbon (more if you wish), add: 0.5 tsp vanilla extract; 0.25 tsp allspice; 0.5 tsp cinnamon;
0.25 oz crushed corianger; 1 whole star anise (or 0.25 tsp ground); 0.5 oz crushed juniper; pinch of black
pepper. Gravity: 1.050 (12*P). Color: India ink.
12. ABBEY WEIZEN - This one's easy. Take a classic Bavarian Weizen recipe and ferment it with a Belgian abbey
yeast. For a little more zip, add a little citris peel-try a tangelo or a handful of kumquats for a fairly
close approximation of the Seville/curacao orange. Coriander and chamomile (0.25 oz of each) added at the
end of the voil provide even more depth. You could brew this same recipe at much higher gravities if desired.
Gravity: 1.045 (11*P). Color: hazy deep gold.