Homebrew Beer Recipes | Page 955 | Browse 315,000+ at Brewer's Friend

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2016 12:51 PM

Notes:

Author:

cpar38

Boil Size: 6.4 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 63

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2021 4:53 PM

Notes:

Author:

DLBoat52

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.064

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 11.73 psi

Creation Date: 7/15/2021 11:57 PM

Notes: 1. Add gypsum & amylase to 4-5 gals water in brew kettle, stir to dissolve.
2. Heat water to 155 degrees.
3. Add steeping bags containing Pilsner, Crystal, & DextrPils malts; and chopped potatoes to brew kettle. Raise/maintain temperature to 155-160 degrees, letting items steep for 30 minutes.
4. Remove steeping bags from the brew kettle after allowing them to drain. Do not squeeze steeping bags.
5. Add enough water to wort to bring amount up to 7.5 gals, and add & stir in DME.
6. Bring wort to boil, adding FermCap drops to wort just prior to boil beginning.
7. After 45 minutes boil, add CTZ hops.
8. After 65 minutes boil, add honey, maltodextrin, and yeast nutrients.
9. After 70 minutes boil, add Whirlfloc tablet.
10. After 71 minutes boil, add Idaho #7, Idaho Gem, and PINK (ID-158) hops.
11. After 75 minutes of boil, turn off heat and add Idaho #7, Idaho Gem, and PINK (ID-158) hops to wort for 20 minutes of whirlpool/hop stand as part of resting period.
12. Add distilled water to top-up wort to ~ 7-7.5 gallons.
13. When fully cooled, transfer to fermentor, aerate, pitch yeast.
14. After high krausening subsides (3-4 days) add Idaho #7, Idaho Gem, and PINK (ID-158) hops to fermenter for dry hopping.
15. After 7-8 days in fermentor, transfer wort to Corney keg and refrigerate.
16. After 1-2 days of refrigeration, force carbonate with pressurized CO2.

I'm a 4th generation Idahoan who lives where Idaho hops, barley, and potatoes are grown. My great-grandfather owned a bar & dance hall in Idaho City, Idaho Territory in the 1860's. He brewed the beer he served using nearby Idaho spring water. It only seems natural for me to brew an IPA featuring Idaho-based ingredients ... and to carry on the family tradition.

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 61

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2019 7:48 PM

Notes: ================================
12/22/2021
follow up notes. adding volume to the batch size to account for the 2ndary addition of lactose and nutmeg mixture of approx 0.75 gallon, bringing abv down to about 8.1%. It still doesnt taste like an 8% beer but 8 is probably more accurate than 9.

if and when you rebrew you will prob need to adjust the pre and post boil numbers.
================================
12/19/2021
final notes - beer turned out great! i think still could use more nutmeg, the color was pretty good - mostly yellow to golden. the body was nice, on the thin side for a hefty beer but that was sort of the intent and it worked well. vanilla came through nice. pretty sweet but not too sweet imo.

still didnt take another FG of the final beer or adjust OG calculations for the added lactose volume. calculator says over 9 that is definitely wrong. it really does not taste or feel like it could be 8% so if I had to guess I would say its probably 7% or 7.5% at most.

================================
12/3/2021
not sure whats going on with FG. Got a reading at 1.010 dont understand how that is possible with the lactose.

Tasted not very sweet or nutmeggy so I added another 1/2lb lactose and 1.5tsp nutmeg to some water into the keg before transfer. that will dilute the beer a little from these numbers.

beer tastes really thin bodied. Not sure if I like the thin body since that was what I was aiming for? or if it needs to be beefed up with more malt, and maybe reduce the sugar.

Light light color almost too light. It does look like a cream ale, I was picturing more of a yellow, but this is like transluscent bud light / cream ale yellow.

Beer has nutmeg sediment floating around. Next time consider fresh crushed nutmeg in bigger chunks that way you can filter it out.

The beer tastes pretty good though overall. It could probably be sweeter, again with maybe more base malt and less sugar.

================================
11/19/2021
Brew day boosting warrior to boost ibu from 30 to 46ish .bu to gu seems really low especially with lactose
================================
11/17/2021
brew day update. got RO water and added some salts to the recipe for light colored and malty profile. i think it wouldve been fine with tap but i was worried about the beer coming out orange which has been happening with some of my ipas using tap only...

the ph is a little low because i already have acid malt in the grist. i think its mixed in so too late to remove it.
=================================
11/7/2021
since egg nog many times is mixed with bourbon, bourbon oak aged version of this wouldnt be off the table....

maybe taste/can half or 2/3 of the batch from the keg then add the oak to the rest...?

--nutmeg discussion--
note that freshly ground nutmeg is not the same by weight/flavor as preground. grating 2 1/2 nutmeg seems like a PITA but im worried about messing up the conversion to preground so i may just do it that way?

"There is no exact standard of conversion between fresh and preground, but to give you an idea, you might only need 1/4 tsp of freshly ground nutmeg where you might need a whole teaspoon of preground – and you’ll probably get more flavor from that 1/4-tsp." from https://bakingbites.com/2009/08/whole-vs-freshly-ground-nutmeg/

that makes me think that 2 1/2 fresh ground nutmeg is really a ton...?

confusingly, my pumpkin ale uses 6 grams pumpkin pie spice. northern brewer winter spiced ale uses 0.5oz mulling spice which is 141g but i think those are whole spices. another winter warmer recipe im seeing is 1 1/4 teaspoon total spices including 1/8 teaspoon nutmeg.

calculator showing 0.25oz nutmeg (which is how much is used in many pumpkin ales is about 7.1 g) that is close to what i use for pumpkin but it might be too powerful for just nutmeg so lets go with something a little lower like 3 or 4g.

it should be easy enough to measure it in grams but in case you want to just use teaspoons : 1tsp nutmeg is 2.37g so 4/2.37 = 1.68 tsp i.e. 1 3/4 teaspoon

=================================
10/28/2021
adding a bit of cane sugar to cut down on base malt just thinking that we want to keep it light colored..? can go against the body thickness of the beer but we are using the flaked barley and oats and we could mash higher for a higher FG? At the same time there is the lactose so we dont want it to come out too too sweet.

noticing high pH so adding some acid malt.

=================================
update 12/31/2019 : combining egg nog stout and blonde stout recipes to create this new blonde egg nog ale which i think would aesthetically be more accurate, and less similar to GBS.

for this im going for like a light colored sweet lactose ale, like imperial cream ale crossed with barley/wheatwine, but adding thick body adjuncts as well like a NEIPA. consider adding wheat.

original stout recipe here : https://www.brewersfriend.com/homebrew/recipe/view/578314
=================================
update 11/26/2018 : there is an egg nog milk stout recipe in brooklyn brew shop's beer making book. it calls for 2 1/2 whole nutmegs (grated), 1 lb lactose, and 3 (!) vanilla beans.
=================================
update 11/25/2018 : not sure the original thoughts here but
i think we would need to add vanilla bean, nutmeg and possibly cinnamon. would this be significantly different than GBS? obviously no ginger, but seems similar. adding british ale yeast just thinking maybe i could then piggy back the yeast and make a barleywine, but might be too roastey to reuse....
=================================
working recipe from left hand milk stout clone : https://www.homebrewersassociation.org/homebrew-recipe/left-hand-milk-stout-clone/

needs scaling for higher abv

Author:

Big East Brewer

Boil Size: 30 Litres

Boil Time: 80

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2019 8:44 AM

Notes: firstofall flaked oats and flaked rice are infused at 58°
rest of milling is added at 68°
mashing during 70 minutes for maximum sugars
OG : 1060
French Season Yeast is added at 27° after a copper plate watercooling an a big whirlpool aeration. Copper plate is amazing, can lower 24L from 90° to 27° in 20'

Bottled :13/04/2019
Degust listening With arms wide open by Creed

Author:

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2017 3:41 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2017 5:12 AM

Notes: Total mash water needed 32.9
Grain absorption losses -4.7
Starting boil volume 28.3
Boil off losses -5.3
Amount in kettle at end of boil 23
Kettle dead space -1.5
Hops absorption losses -0.2
Estimated amount in fermentor 21.3
Total: 32.9

Author:

John F McGuire

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2016 7:35 AM

Notes:

Author:

Sluggo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2016 4:47 AM

Notes:

Author:

Si-Co Brewing

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2016 11:36 AM

Notes:

Author:

Aley Ale

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2014 6:22 PM

Notes: This brew turned out nice except that next time I would use half the amount of dark crystal or a crystal malt with about half the SRM.

This beer was brewed around the same timeframe as my Amarillo IPA and turned out really nicely when blended at about 80/20 with the Amarillo IPA.

Author:

enrique

Boil Size: 1.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2015 3:05 PM

Notes:

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2015 3:37 PM

Notes:

Author:

SuperCoolGuyBrewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 74

Mash Thickness: 1.43

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 79 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2015 12:45 PM

Notes: Fermentation instructions:***
- Start the yeast at 70f for 1 day, then ramp up naturally to 78-80F, maintain till FG is reached then condition in bucket or carboy for 1-2 weeks at 70F till final gravity,target ferm temp is 79F ±2. Should ferment very dry.
- Use Fermwrap for temp control
- Maybe skip the cane sugar addition and just keep it simple. (6Oz if used)
Notes:
- Drop 9.6 OZ of base malt from bags in place of 6 OZ cane sugar. (drying FG)0.6Lb 2-row dropped in place.
-

---->--If you live close to an IKEA, stop by their food section and pick up a container of Dan Sukker Light invert beet sugar syrup. You'll use one whole container in one 5.5 gallon batch.

Author:

signup

Boil Size: 1130 Litres

Boil Time: 90

Boil Gravity: 15.1

Efficiency: 90

Mash Thickness: 3.2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 4:37 PM

Notes:

Author:

George Hotelling

Boil Size: 2.89363 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2012 2:05 AM

Notes: Recipe from Adventures in Homebrewing - http://www.homebrewing.org/

Author:

Jason Franssen

Boil Size: 6.49999 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2012 8:52 AM

Notes:

Author:

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2014 4:49 AM

Notes:

Author:

longhornbarrett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2014 7:46 AM

Notes:

Author:

Thorn77

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2014 6:12 PM

Notes: OG from brew was 1.054
Fermented at 52 degrees for 2 weeks.
FG after two weeks was 1.014

Lager at 33-37 degrees for 5 weeks minimum