OK it might just be back to school time buto in 4months santa will be comin down the chimney. What beers are you planning on brewing for christmas? Sooty if it's a bit early but there is probably a few which will need aging
What you haven't brewed it yet??? Only 126 days to go.
Hohoho
or 166 days to the closing date for the Nationals :o :D :D :D
I was going to brew a London Porter clone next month and I'm considering doing a bit extra to fill demijohn so I can add a couple of bits just to make a few bottles of xmas beer.
Belgian imperial stout in the fermenter for Christmas.
Brewdog cocoa psycho imperial stout clone in the fermenter for Christmas.
Quote from: Ciaran on August 21, 2016, 06:42:35 PM
Brewdog cocoa psycho imperial stout clone in the fermenter for Christmas.
That sounds absolutely mental good (no pun intended).
Have you a recipe handy.
recipe 101 (https://www.brewdog.com/diydog)
(Need your email for recipe PDFs & then it'll open up)
Yeah that's pretty much the same recipe from the brewdog pdf. I've only tasted cocoa psycho once and loved it and it's not been on sale locally since. I've added these Whisky Oak Chips (http://www.geterbrewed.com/oak-barrel-dominos-29-year-scotch-whiskey-oak-barrel/) in the fermenter for the past week and a half........that reminds me, must pull a sample and see how it's coming along.
Aiming to throw in some espresso beans and cocoa powder towards the middle of the week and bottle next weekend.
Quote from: nigel_c on August 21, 2016, 03:01:50 PM
Belgian imperial stout in the fermenter for Christmas.
Mind sharing the recipe? Is it just the yeast type that makes this Belgian or how else is it different?
I'll post the recipe when I get home.
It's a decent rich 9% ish toasty stout with lots of special b and candi sugar.
Wlp 500 gives it some nice Belgian notes.
Quote from: Ciaran on August 21, 2016, 09:53:01 PM
Yeah that's pretty much the same recipe from the brewdog pdf. I've only tasted cocoa psycho once and loved it and it's not been on sale locally since. I've added these Whisky Oak Chips (http://www.geterbrewed.com/oak-barrel-dominos-29-year-scotch-whiskey-oak-barrel/) in the fermenter for the past week and a half........that reminds me, must pull a sample and see how it's coming along.
Aiming to throw in some espresso beans and cocoa powder towards the middle of the week and bottle next weekend.
Thanks Ciaran. I've got the ingredients together. Holy bezoly those wood chips smell absolutely fantastic!!!! ;D ;D ;D O0 O0 O0 :'( :'( :'(
Yeah they smell amazing. I put mine in a steamer for 10 mins on the hob. The whole house smelled of whisky. Also, if you listen to the brew strong podcast on wood/oak or something they recommend storing in the freezer if you want to reuse them.
Brewdog psycho imperial stout in the fermenter. Lets hope that all is ready Chrimbo
I've a baltic porter and a farmhouse sour that I hope will be ready in time.
I'm planning on having a Golden Belgian Strong and a Belgian Dark Strong before then,weather they'll be ready before christmas remains to be seen!
Quote from: Laughgov on August 29, 2016, 09:23:14 PM
Brewdog psycho imperial stout in the fermenter. Lets hope that all is ready Chrimbo
So......tried mine last week there after 4 weeks in the bottle. It's got a fair bit of oak/whisky character from the barrel chips. I'm not getting as much cocoa as I'd hoped but maybe it will come through a little more as it rounds out with ageing. Can't see there being much of it left after christmas but might have to keep a bottle or 2 back for the nationals. Time will tell how good my process is when it comes to oxidation.
How's yours coming along? Did you change the recipe much?
I cant taste the whiskey chip but the chocolate and coffee is insane. Loving it though. You can only have one or two tops
Lovely chrimbo one
Happy Christmas all
Just to report back, this brew picked up the bronze in the Export Stout/Imperial Stout category at the 2017 comp. I think mine could definitely go a bit further with more intense cocoa and coffee flavours so I'd suggest either upping the recommended amounts or sticking to the recipe a bit more rigidly than I did with the coffee and cacao. For the record I used pure cacao powder from the health shop instead of nibs both times, and for the coffee I didn't add the second dose of coffee in secondary. In retrospect I probably would do so next time. Might help someone out if they've any plans to try a clone of cocoa psycho themselves.