Dubbel and Rye IPA

I thought I would give an update as to what we have been up to lately. 2 weeks ago, we did our second Belgian brew of the summer, a Dubbel. Elise again wrote the recipe for this one, and it’s a strong dark beer that has lots of dark fruit notes. The brew day went OK, but our efficiency was not as high as usual, so we will probably end up with a beer at 7.5-8% ABV.
Next was a Rye IPA that was the epitome of a bad brew day. The rye malt apparently was clogging up the grain bed not allowing us to lauter all of the wort into the kettle. So instead of having about 7 gallons pre-boil, we only ended up with 6. As a result, we only finished with 4 gallons of 1080 beer. The gravity is fine, as this was supposed to be a strong IPA, and both of us agreed that at this point, hitting the target gravity (for that beer was 1079) was more important than volume, as we would rather have fewer stronger beers, than more "weak" beers. Next up will be or winter beer, which we will not be able to open until the first time is snows in Denver. It will be a strong dark beer, about 9.5% alcohol if everything goes according to plan, and the long aging time until it snows will help the beer mellow out. Colorado has crazy weather, so it is hard to predict when we will be cracking the first one open, but it will probably be around Halloween.