Homebrew Beer Recipes | Page 630 | Browse 325,000+ at Brewer's Friend

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:

SJB Homebrew

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2015 10:00 PM

Notes:

Author:

Beerzebub

Boil Size: 26.75 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 80

Mash Thickness: 3.28

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2018 10:49 AM

Notes: Carbonation 3.0 vol

Author:

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Corn sugar

Priming Amount: Cuo

Creation Date: 11/18/2015 12:49 PM

Notes: 68C/60 min
Boil 60 min
Ferment 7 D 20C
Secondary 14D/20C

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 1/9/2016 4:21 PM

Notes:

Author:

Shiny Head Brewer

Boil Size: 12.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 80 ° F

Priming Method: Cane Sugar

Priming Amount: 5.2z per 4.5g batch

Creation Date: 3/6/2014 5:40 PM

Notes: 2Ltr starter
3pkts wt3711 8.3 extra light DME
1.040
80f

Start Fermentation at 75f
raise to 80 within 1
1 week total

Author:

claudearne@adriaenssens.no

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 40 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2016 5:04 PM

Notes: Vi sirkulerer under hele meskingen.
Når vi tilsetter humle på 98C og 79C gjør vi det ved å kjøle vørteren via motsrømskjøleren og opp i gryta og tilsetter humlen ved riktig temperatur på vei ned.Vi endte med OG 1064 og FG 1008. Vi fikk en efektivitet på 85,80%

Author:

scottholtog

Boil Size: 4.34 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 3:45 PM

Notes:

Author:

Kees77

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 12/31/2018 3:03 PM

Notes:

Primary 2 weeks
Secondary 1 week

Dry hop in primary when fermentation slows/stops

Author:

dalex299

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2018 4:05 PM

Notes:

Author:

pdurr

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2018 3:48 AM

Notes: Last Mosaic Addition is for the keg

Author:

ncaswell2@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/11/2018 6:47 PM

Notes: Rogue Ales: Hazelnut Brown Nectar clone
Rogue Ales: Hazelnut Brown Nectar clone
(5 gallons/19 L, all grain)
OG = 1.056 FG = 1.014
IBU = 33 SRM = 22 ABV = 5.7%

A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish.

Wyeast 1764 (Rogue Pacman Ale) (1.5 qt./~1.5 L yeast starter)

Step by Step
Mash in 15 qts. (~14 L) of water to get a single-infusion mash temperature of 153 °F (~67 °C) for 45 minutes. Sparge with hot water of 170 °F (77 ºC) and collect 6.5 gallons (25 L) of wort. Boil for 90 minutes. Add hops at times indicated and Irish moss with 15 minutes left in the boil. Cool wort to 70 °F (21 ºC), transfer to fermenter and top up to 5 gallons (19 L). Aerate well and pitch yeast. Ferment cool (60 °F/16 ºC) until complete (about 7–10 days). Transfer to secondary or rack with corn sugar and hazelnut flavoring. Bottle or keg as normal.

According to Rogue brewer on another site, Northwestern extract is more potent than most. If you don't have it recommend starting there and going up to taste if you need to.

Batch #2 notes. Changed the Caramel 20L and 80L to 10L and 60L to try to lighten the color a bit. Also eliminated the lactose. Will try this batch without that or flaked grains. The caramel malts are supposed to add sweetness, and may be enough. If the beer has a thin mouthfeel, will try batch 3 with flaked grains or even carapils. Will ferment to completion at 66-68 degrees.

Batch 2 did not have thin mouth feel. It was still almost too sweet. Need to either look at grain bill, mashing temps, or sparge to see if maybe can cut down the sweetness. Also need to cut hazelnut extract and see if that makes the overall flavor a little more sessionable.

Author:

klk

Boil Size: 21.2 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 80

Mash Thickness: 3

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: 12/3/2017 7:09 PM

Notes: Aslan Brewing’s Ginger Rye Ale is based on an American pale ale and inspired by the Moscow Moose cocktail. The ginger and rye are present, but subtle. The wild card is the use of lime, which shines through on the finish. This is an adventurous beer and a staple of the brewery.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 80%
OG: 1.054
FG: 1.010
IBUs: 39
ABV: 5.5%

MALT/GRAIN BILL
10 lb (4.5 kg) pale ale
1.5 lb (680 g) rye malt
8 oz (227 g) Crystal 40
4 oz (113 g) Carapils

HOPS & ADDITIONS SCHEDULE
1.1 g calcium sulfate in the mash
2.7 g calcium chloride in the mash
1 oz (28 g) Chinook at 60 minutes
0.5 oz (14 g) Citra at 15 minutes
4 oz (113 g) grated fresh ginger at 12 minutes
4 oz (113 g) honey at 5 minutes
Zest and juice of 1 lime at whirlpool
1 oz (28 g) Citra at dry hop
2 oz (57 g) grated fresh ginger at dry hop

Luponic No. 8
YEAST
Wyeast 1056 American Ale

DIRECTIONS
Use 1.25 quarts (1.2 l) of water per pound (454 g) of malt. Mash at 150°F (66°C) for 60 minutes. Boil for 60 minutes following the hops and additions schedule. Chill the wort, aerate, and pitch the yeast. Ferment at 68°F (20°C).

Author:

Tverbrewer

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 11.4

Efficiency: 61

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2016 8:19 AM

Notes:

Author:

brewcules

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

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: 11/20/2015 6:18 PM

Notes:

Author:

EbonHawk

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2015 1:02 AM

Notes: Yummy! Extra hoppy, which is fine, was thinking as good as the previous year's Honey Pale Ale was, it was a bit on the low side for hop flavor.

This batch is more assertive in the hops, nice golden color. OG and FG were within a hundredth of a point of predicted...WOOHOO!!

The Safale S-04 generated an interesting yeast cake on the bottom of the fermenting bucket. It was thick and more solid than any other I can remember, and it looked almost like a pancake with a spongy (pock-marked) appearance. It stayed intact for the longest time during the bottling process.

Fermented for 14 days at 71° the entire time, in a 6.5 gal plastic bucket. OG was 1.073 and FG was 1.017 for 7.35% calculated ABV. Right on target! This was the first time I tried bottling with shrink-wrap labels and they worked beautifully.

Author:

Richard F Shoff Jr

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 55

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: 6/9/2015 10:41 AM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2015 12:27 PM

Notes:

Author:

nicklawler

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/21/2015 12:59 PM

Notes: Silver Medal
2015 Great Canadian Homebrew Competition
Category 10: American Ales

Author:

Garrett

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2014 2:14 AM

Notes: During the age of imperialism, England was in the midst of searching for new methods carrying their beer avoiding spoilage whilst in transit. Admiral Whitbeard, known for his love for ale, was dining with the Royal Family and speaking of a secret development in wonderful floral hop aromas through dry hopping. The intrigued Royal Family financed a voyage sending Admiral Whitbeard east though the Mediterranean in search of a hop that would enchant even the very nemesis of beer lovers. Along his way he was seduced by Calypso. like many of seafarer before, he fell into the nymphs trap, was swindled into acts of barratry, and destroyed the ship under her spell. The King of England came to know of this and funded for a search and rescue in coordination with the royal navy. While scavenging through the wreckage they discovered the new hop Calypso used to seduce Admiral Whitbeard. Alas, they had their newest creation; and Imperial Pale Ale love child brewed strong enough to handle the Admiral and Calypso hops with a balanced bitterness