Homebrew Beer Recipes | Page 3008 | Browse 325,000+ at Brewer's Friend

Author:

MobyDick

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2019 7:59 PM

Notes:

Author:

FrankB63

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.188

Efficiency: 70

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: 12/17/2023 7:04 PM

Notes: Put the dried hibiscus into a stockpot. Add 1 ½ gallon of water and bring to a boil. As soon as it boils, cut the heat and let the hibiscus steep for 30 minutes to extract as much tannic herbal quality without losing its bitter flavors.
While waiting for the steep, blend the honey and two gallons of water into the fermentation bucket to create the must.
Add the mixed berries and stir thoroughly.
Add the pectic enzyme. It will further help to break down the fruits and get better extraction out of the fruits. This step is optional, and you can skip it if you like.
Add the hibiscus tea to the must. Make sure to drain and discard the flowers for easy racking.
Ezoic
Top up with the remaining water and stir vigorously.
Pitch the yeast and mix.
Ferment the mixture semi-open by putting a sanitized paper towel over the bung and covering it with an upturned mug in place of an airlock. Leave it for two to three weeks to ferment. Be sure to punch the cap every 24 to 48 hours.
After three weeks, rack the mixture into a carboy.
Stabilize the mead by crushing five Campden tablets and potassium sorbate (follow the package instructions for the right amount) using mortar and pestle. Put the crushed chemical stabilizers into the carboy and let them sit for about a week.
Back sweet the mead by mixing one cup of boiling water and ½ cup of honey. Stir well until the mixture becomes homogeneous, then put it into the bottom of the bottling bucket.
Rack the Viking blod mead into the bottling bucket.
Bottle the mead and let it age for about six to eight months.

Author:

Ornlu

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

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: 5/13/2023 2:00 AM

Notes: Mash for 90 mins with 7.5gal total (5gal strike, 2.5gal sparge).
Add waterchems to mash with strike water.
Start mash at 148, then heat to 152 after 30 mins and again to 156 for last 30 mins.
Sparge with 2.5gal at 168F.

Author:

Abadaar

Boil Size: 30 Litres

Boil Time: 10

Boil Gravity: 1.128

Efficiency: 100

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: 12/2/2022 9:56 AM

Notes:

Author:

myreality91

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 75

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: 2/2/2022 5:32 PM

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:

fpg33

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2021 4:00 PM

Notes:

Author:

Sean Dawson

Boil Size: 17.2 Litres

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 55

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.58 bar

Creation Date: 10/7/2020 8:46 PM

Notes: Australian Secret Imperial Stout

Due to really low efficiency when mashing, sugar was added as addition during fermentation.

Next time I would probably use less grain or more water in the mash and boil it down for longer.

Author:

Boil Size: 25.77 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 2

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: 9/6/2020 9:25 AM

Notes:

Author:

AVE_Rage

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/29/2020 1:08 PM

Notes:

Author:

bandinii

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.099

Efficiency: 70

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: 2/16/2015 7:04 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.072

Efficiency: 63

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: 10/30/2017 2:22 AM

Notes:

Author:

Porksoda

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 1.5

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: 10/29/2017 7:29 PM

Notes:

Author:

Troski

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 74

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Priming Sugar

Priming Amount: N/A

Creation Date: 11/23/2016 8:20 AM

Notes: Inital water temp 72C ----> add grains Target water Temp 66C.

Sparging water 15 L @ 78C

Author:

bowlersp

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.091

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 2:51 PM

Notes:

Author:

cjmck

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 1.31

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: 12/25/2015 10:50 PM

Notes:

Author:

Sašo Škrlj

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.025

Efficiency: 75

Mash Thickness: 4

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: 8/25/2017 4:44 PM

Notes: Not all Irish Stout is like Guinness Draught. While it is certainly a classic, it’s also fairly different than other stouts from Ireland. Most have more complexity to them than the simple pale malt, flaked barley, roasted barley recipe of Guinness. This recipe is more representative of some of the other versions.

Style: Irish Stout (Classic BJCP Style)
Description: More in the style of some of the stouts from Cork or Carlow than those from Dublin.

Batch Size: 6.5 gallons (25 L) OG: 1.046 FG: 1.013 Efficiency: 75% ABV: 4.4% IBU: 33 SRM: 39

Ingredients:
7.25 lb (2.3 kg) UK Pale Ale malt Mash
1.75 lb (794 g) UK Flaked Barley Mash
6 oz (170 g) Carapils Mash
12 oz (340 g) UK Crystal 80 Vorlauf
12 oz (340 g) UK Roasted Barley Vorlauf
6 oz (170 g) Debittered black malt Vorlauf

1.3 oz (37 g) UK challenger 8.5% pellets @ 60

Wyeast 1028 London Ale yeast

Water treatment: RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
1 tsp CaCl2 in mash

Mash technique: Infusion, mashout, dark grains added at vorlauf
Mash rests: 154°F (68°C) 70 minutes 168°F (76°C) 15 minutes
Kettle volume: 8 gallons (30 L) Boil length: 75 minutes
Final volume: 6.5 gallons (25 L)
Fermentation temp: 64°F (18°C)

Sensory description: A clean coffee-like roast flavor with moderate bitterness. The flavors are clean and distinct, but don’t taste excessively roasted or aggressively bitter. The crystal malt gives it a bit of residual sweetness that helps smooth the finish as well but the roasted barley does lend dryness to the aftertaste. Formulation notes: Because it uses crystal malt and black malt, this beer differs from Guinness. It’s also less bitter, which adds to the drinkability.

Variations: Try a little English chocolate malt for even more complexity. Push the beer up to the 6–6.5% range to make an extra stout. If you want more of roast bite, use regular black malt, not the debittered type.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.004

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: 5/25/2016 11:24 PM

Notes:

Author:

KentG

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2015 4:13 PM

Notes: Steep at 150 degrees for 15 min.

Author:

Bissolli

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.019

Efficiency: 35

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2015 2:28 PM

Notes: