Homebrew Beer Recipes | Page 963 | Browse 315,000+ at Brewer's Friend

Author:

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2016 11:16 PM

Notes: Double milled grains. Whirlfloc and yeast nutrient

Author:

nmuleski

Boil Size: 11.64 Gallons

Boil Time: 75

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2021 5:42 PM

Notes:

Author:

takkazama

Boil Size: 1017.2 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/29/2020 5:24 AM

Notes:

Author:

Szkapi

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 3.5

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: 2/16/2020 7:14 PM

Notes:

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:

dilbertbeer

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2019 4:20 AM

Notes:

Author:

Beer Tech - Norberto Pazos

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: 2.8

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: 7/23/2018 12:08 PM

Notes:

Author:

Craigerrr

Boil Size: 24.71 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 30 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 5/11/2018 10:27 PM

Notes:

Author:

DakotaBored

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2018 5:13 PM

Notes:

Author:

mfants53

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2016 6:52 PM

Notes:

Author:

MarcusBrew

Boil Size: 40 Litres

Boil Time: 100

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 2.7

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: 4/30/2013 11:03 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 67

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2016 6:11 PM

Notes:

Author:

Dziban

Boil Size: 62 Litres

Boil Time: 60

Boil Gravity: 13.3

Efficiency: 70

Mash Thickness: 2

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: sucrose

Priming Amount: 205 g

Creation Date: 5/9/2016 1:03 PM

Notes:

Author:

BrooksTriGuy

Boil Size: 1.2 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2016 7:48 PM

Notes:

Author:

PI_Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/11/2015 12:01 AM

Notes:

Author:

Bakke Brygg

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2015 3:44 PM

Notes:

Author:

Cypress Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 68

Mash Thickness: 1.17

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2015 1:37 PM

Notes:

Author:

joedrums

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.25

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: 3/2/2015 11:57 PM

Notes:
mash 154 for 60 min, 170 mashout 10 minutes

ORIGIOANL RECIPIE ALL 0.25LBS FOR SPECIALTY MALTS @ northern brewer https://www.northernbrewer.com/documentation/allgrain/AG-NutBrown.pdf

1056 IS OK FOR YEAST

340L chocolate was used 11-4 and English ale yeast
And brown malt not carabrown unknown brand.

12/13 used English 60L crystal Muttons?

Author:

Cali Duck

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 1.6oz

Creation Date: 2/10/2015 9:22 PM

Notes: Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:

Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)

Author:

chrisscott

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: Bottle

Priming Amount: N/A

Creation Date: 7/11/2014 1:19 AM

Notes: Add Honey and black pepper w/5 mins left in boil.

Changes from original:
Hop schedule from http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html
Fermenting warmer after initial pitch at 70 and keeping around there for a day then going up to ambient

Pulled off a bit less than a gallon and fermented w/T-58