Brew now, ready for Christmas?

[BrewDan]

So this seems like a challenge to me as we are now so close.

Im wondering if anyone can suggest a brew which can be started this or next weekend, which will actually be drinkable in time for Christmas.

All suggestions welcome, could be asking the impossible but I think it would be a bit of fun!

Cheers

 

[Clint]

I'm on it in the morning. I have three brews already done but you have to have a back up plan...
I'm doing a full on hoppy aipa probably involving magnum, Amarillo and around 100g of Eldorado...

 

[dwhite60]

Starting today.....

Brew a 1.035 OG saison. Use Danstar "Belle Saison" yeast, it's fast and thorough. Ought to be fermented out in 7 days at that low OG.

Bottle at seven days and you've got three plus weeks for it to condition.

Just my 2p.

All the Best,
D. White

 

[Leon103]

A wheat beer

 

[Slid]

A wheat beer

Plus one on the wheat beer. Ready in four weeks, with half barley and half wheat malt. Plus a wheat beer yeast.

 

[jMac]

There’s still 33 days until Christmas, which is plenty(ish) time to turn round something like a hoppy session pale ale.

Keep the grain bill simple - 90ish% pale, 10ish% Crystal to OG about 1.040. Plenty of late hops in the boil (aim for IBU of 35-40 with just 10min additions, I like simcoe, mosaic, citra combo in roughly equal proportions). Add a similar amount of hops at flameout/hopstand, and then optionally dry-hop with a another similar amount for 3 days or so before bottling.

Ferment for 14 days with your favoured ale yeast, prime and bottle condition for another 14 days. Perfectly drinkable young and fresh with a 28 day turnaround.

 

[GerritT]

Grain to glass can be done in less than 2 weeks. But that includes kegging and force carbing.
But otherwise some corners can be cut. Not a lot of time for conditioning so keep the brew simple.
Two malts (base and cara), 2 hops (bitter and aroma), neutral to lightly estery UK yeast, and keep the OG low: you will get best results with a small beer, 3 or 4%ABV.
Fermenting for 10 days (like 8 days primary, 2 days in secondary), prime light (2 volumes or less) for another 10 days, 10 days in a closet, 2 days in the fridge.
Should give you good quaffable beer.

 

[Duxuk]

I visited the Hawkshead brewery a few years ago. They brew for 7 days, condition for 7 and send it to the pubs. For homebrewers I think you just need to keep the OG down for a quick brew.

 

[pilgrimhudd]

James Mortons brew book, theres a paterbeir in there which has a quick turnaround, bit like a belgian pale ale.