All-grain Homebrew Beer Recipes | Page 2187 | Browse 225,000+ at Brewer's Friend

Author:

seetu

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2018 4:50 PM

Notes: 1) Pitch @ 62, then raise by 2F every 2 days.
2) Rack to keg when temp reaches 70F, for some natural carbonation. Dry hop at the time of racking.

Author:

Falcon BW

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 85

Mash Thickness: 1.33333

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 3/30/2024 11:05 PM

Notes:

Author:

Console Craft Brewing

Boil Size: 6.63 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 10.72 psi

Creation Date: 8/9/2023 5:49 PM

Notes:

Author:

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 72

Mash Thickness: 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: 8/25/2022 9:16 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 1/11/2022 4:20 AM

Notes: ================================
1/10/2022
modifying from egg nog beer to make the chocolate beer.
still need to figure out how to do the chocolate, most likely from cacao nibs and white chocolate flavoring, but how much.

need water chem for this? worried about color and clarity.

doesnt seem on theme but consider using a faint amount of vanilla bean or coconut. they might enhance the chocolate flavor without giving themselves away
================================
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:

avantassel

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2011 12:00 AM

Notes: First Brewed 10/2011

This Old World Stout perfectly recreates the export stouts of years gone by; brewed to imperial strength to avoid freezing during its journey across the Baltic Sea to snowy Moscow. Full bodied with huge chocolate, coffee and roast flavours, this imperial stout employs a variety of hops to add enough bitterness and hop complexity to balance the huge malt sweetness and rich mocha and molasses flavours.
Add the chocolate malt after the mash is complete, at the start of sparging. This will extract flavour and colour, but will prevent the extraction of harsh tannins into the wort.

https://www.brewdog.com/beers/diy-dog

Author:

Boil Size: 2.6 Gallons

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

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: 3/28/2019 5:04 PM

Notes:

Author:

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2019 3:35 PM

Notes:

Author:

RayRays BrewCo

Boil Size: 7 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: 11/3/2018 1:06 PM

Notes: Batch Sparge method ... the 1# honey goes in at flameout.

Author:

d0gbert

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

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: 3/4/2018 6:48 PM

Notes:

Author:

wisner93

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

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: 9/10/2014 7:37 PM

Notes:

Author:

Lwegener

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/17/2017 1:27 AM

Notes:

Author:

stinkydinky69

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2016 6:24 PM

Notes:

Author:

ConMarChar

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 73

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18.9 ° C

Priming Method: dextrose

Priming Amount: 126.9 g

Creation Date: 10/16/2016 10:24 PM

Notes: consider cold steeping the black, crystal and chocolate malts at room temperature for 24 hours in 1 gal. Should get 0.75 gal after straining Add to boil at 10-15 mins. Would have to adjust mash water:

Mash all other grains (12.75 lbs) in 4 gal at 137 to get to 127
Step up with 2.4 gal at boiling to get to 156
Sparge X2 with 1.25 gal at 171
should get 6.2 gal of pre-boil (0.8 less than normal, made up with steeped extract)

Author:

Trav4011

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 10/9/2016 9:36 PM

Notes:

Author:

cromero467

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/12/2016 1:48 PM

Notes: Started with one package of WLP007 and added 12 oz of 1272; blew the top during primary; need a blow off tube!!

OG = 1.088 on 9/4/16
SG = 1.020 on 9/15/16 ABV approx. 9%

Cold crashed for 1 week at 35 F.

Racked to glass carboy on 9/22/16, added 2 oak spirals soaked in cabernet sauvignon overnight. Age for 12 weeks on oak.

Bottled approx. 2 gallons (approx 3 TBL priming sugar dissolved in 1.5 cups hot water), kegged the rest.

New batch 7/31/22: 2 packs of the WLP007 yeast

OG = 1.068 (very low, not sure why); fermentation started going on 8/2/22

SG = 1.032, 70 F (8/4/22); fermentation is jamming!

SG = 1.021, 67 F (8/5/22); ABV = 6.17%

SG = 1.019, 64 F (8/12/22); ABV = 6.43%

Adding 1/2 gallon of water with 2 pounds of DME on 8/12/22 to increase ABV (boiled for 5 minutes). Adding 1 pkg of S-04 yeast also.

SG = 1.033, 67 F, after DME addition.

Fermentation started back on 8/13, slowed on 8/14.

SG = 1.020, 69 F; added ABV of 1.71%

SG = 1.018, 65 F; added ABV of 1.97%; fermentation is pretty much done (8/19/22); ABV = 8.4%

Boiled 1 medium oak spiral for 15 minutes then soaked in Bogel Cab Sauv for 2 days. Racked beer into carboy with spirals (9/4/22). Very clean looking and tastes good. Got a little extra to keg. Bottle in first week of December.

Author:

Pat doherty

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.083

Efficiency: 55

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2016 8:20 AM

Notes:

Author:

Tim Browning

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2015 9:48 PM

Notes: 2.5kg of (frozen) raspberries added to fermentor after two days and left in for a 9 days.

Author:

Tommy2fit

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 12.3

Efficiency: 72

Mash Thickness: 1.25

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 2:05 AM

Notes:

Author:

Ryouji

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 60

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: 8/14/2015 1:46 AM

Notes: