12 Beers of Christmas
Brew one of the 12 beers of Christmas found in Randy’s Mosher’s 12 Beers of Christmas or anything else you want to brew.
Each brewer gives a bottle of their beer to the other participating brewers and receives an equal number of bottles of each recipe in return.
Some of these are fairly big beers, and need some time and aging to be optimal, so planning and brewing early can be critical. If you’re bottle conditioning, be ready to bottle in time, etc. Also, one of the beers (Juniper Rye Bock) is a lager, so a brewer with a lagering fridge will be needed for that one.
To be clear, you can choose one of the 12 Beers, but you could also just brew what you want. No pressure.
There is no obligation to participate in the bottle share, but of course if you don’t contribute, you don’t receive…..:)
| Name | Beer |
| Jim Blum | Celebration IPA |
| Joe Nuttall | Chocolate Porter |
| Andrew Cannon | smores stout |
| Jim Kallos | Chocolate Stout |
| Jason Temple | Gingerbread porter |
| Chris Nama | Chocolate Coconut Stout |
| Cord Trammell | Scotch Ale |
| Jay Brantley | Belgian Tripel |
| Zach Voss | Christmas Saison |
June Hefeweizen Experiment – courtesy Jason Temple
We all make essentially the exact same wort, and then use 1 of 4 yeasts at 1 of 2 temps. This gives us 8 different combinations. It’ll let us compare different yeasts at the same temp and the same yeast at 2 different temps. Home brewers with no temp control on their fermentation could do the higher temp. Some of us that have the ability could do a split batch; fermenting half at each temp. This will allow us to get all combinations accounted for if less than 8 people are going to brew. It should be interesting testing the results.
Fermentables:
5lb red wheat
2lb bohemian pils
1lb munich
.5lb melanoidin
Rice hulls as needed (.5lb)
Water Chem: Do not adjust pH down or add salts before reaching 156. Target is very low mineral content – my local tap water is fine as-is
Mash Sched:
Mash in at 105 for 30 min FA rest
Raise temp to 156 and hold for 60 min
Hops
1oz Hallertau Mittelfruh – @ FWH
Boil: 60 min
Chill: All the way down to exact ferm temp and ferment with your yeast at your assigned temperature. Do not ferment under pressure – fermenting open is better. More surface area is also desired
Yeast Choices:
WLP 300 – Dave G @ 65 & 75
WLP 380 – Jim B @ 65; Kyle @ 75
WY 3068 – Jim S @ 65; Chris & Cord @ 75
OYL-21 – Jason @ 65 & 75
Munich Classic – Zach @ 65; Jay @ 75
Fermentation temps: 65 or 75
Pseudo SMASH Base Recipe (from March 2025)
100% Maris Otter Malt with an original gravity of 1.055
0.5 oz CTZ at 60 min boil
2 oz of your selected hop at hopstand
3 oz of your selected hop at day 3 dry hop
Yeast: US-05
Everyone chooses a different hop so we can compare and contrast the results.
King Kamehameha Stout Recipe