Homebrew Beer Recipes | Page 632 | Browse 325,000+ at Brewer's Friend

Author:

DrSherlock

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 77

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2014 2:32 AM

Notes: Use Conan-----------
__________________________________________
Results

Water
Total mash water needed
8.32
Strike water volume at mash thickness of 1.5 qt/lb
6.06
Remaining sparge water volume
2.26
Grain absorption losses
-2.02
Mash Lauter Tun dead space
-0.25
Amount going into kettle
6.05
Boil off losses
-1
Hops absorption losses
-0.05
Amount going into fermentor
5 Total: 8.32 33.3

Author:

daves1186@gmail.com

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 63

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: 3/6/2015 4:00 AM

Notes:

Author:

Michael_biab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

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: 5/18/2019 3:14 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.073

Efficiency: 74

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: 11/7/2017 5:28 PM

Notes: Recipe based on Duvel's Tripel Hop

Only point missing for style is IBUs which are 30 instead of the minimum of 50. This can be fixed by adjusting to 42g Magnum from 20, but I don't think the final product would benefit from more bitterness. IPA should be more about hop flavor and aroma than bitterness anyway.

I did cheat a bit on the color to fit style by choosing Daniels instead of the usual Morey. Could throw in a tiny bit of Special B which would add just enough color for style.

Author:

Boil Size: 12.8 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 68

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2016 7:34 PM

Notes: Allow to lager in primary fermenter a minimum of 3 weeks at temperatures below 40 degrees Fahrenheit after fermentation has completed.

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:

Uncltrvlnmac

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 58

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: 5/30/2014 5:58 PM

Notes:

Author:

W&C

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

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: 12/17/2019 11:57 PM

Notes:

Author:

utahpete

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2018 8:45 PM

Notes: 04/08/2018
5 Gal RO H20 + 1 Gal 2X filtered tap H20.
Mash for 60 minutes @ approx 158.F
Add hops per schedule, chill in keggle overnight ( covered outside).
04/09/2018 OG 1.076, refractometer 1.075 18.1 ( 4.5 Gal).
Dilute with .75 Gal 2X filtered tap H20. to 5.25 Gal.
Approx O.G. 1.065

04/12/18 SG 1.022, Nice and Fruity
04/14/18 S.G. 1.016. Added dry hops to depth charge.
04/15/18 S.G. 1.014
04/18/18 took outside to cold crash.
05/19/18 S.G. 1.014 Racked to Corny keg,approx 4.6 Gal. Put in kegerator and force carb at 25 psi.

Author:

Armarir

Boil Size: 39.34 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 76

Mash Thickness: 4

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: 10/24/2017 7:20 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 90

Boil Gravity: 1.094

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2017 8:08 PM

Notes:

Author:

bexhill_bandit

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 2/19/2017 11:37 AM

Notes: Use Pannella sugar instead of 'Turbinado'
Activated yeast 48hrs prior and fed with wort from DME at room temp (26'C)
BIAB method:
Mash In: strike water 71'C, after grist added, temp dropped to 64'C. Raised temp with element, constantly stirring till 67'C. Turned off element and wrapped kettle. Infused for 60min. temp read 66'C at 60min.
Heated 12L sparge water to 76'C, used this 12L to raise temp of mash for mash out instead. hit 70'C so had to turn on element and stir till hit 76'C. Held for 10min.
Raised mash and sparged with 15L of wort.
Total wort volume 28.5L
Pre Boil Gravity 1.043
Fermenter wort volume 25L, OG 1.050
Fed 500ml of fresh cooled wort to yeast and left for 2hrs. Pitched total of 1.5L of fresh yeast to brew at 28'C then moved to fridge at 20'C
Covered with alfoil instead of airlocked lid to prevent pressure stop on fermentation.
At 10 days lots of fizz and hydrometer reading 1.009, very high attenuation. Tasted amazing Will bottle on day 14.
Got infected with fruit fly! Noticed fruit flies after about 3/4 bottling , kept bottles already sealed. After 3weeeks conditioning they were perfect. Best brew yet.

Author:

J Bell

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2017 11:05 PM

Notes: Initial water temp of 180 degrees, resulted in 168 strike temp and mash temperature of 154-156. Mash pH = 5.30

First runnings @ start OG 1.086
First runnings @ end OG 1.085

Soapy fuds forming in center of kettle while bringing to boil. Believe it is the carapils.

Second runnings @ start OG 1.040
Second runnings @ start OG 1.040

Only able to collect 3.2/4.5 gal 2nd runnings; Cause could be uneven grain bed from vorlaufing in 1 location in mash tun.

Third runnings @ start OG 1.014
Third runnings @ end OG 1.016

Author:

Olbern

Boil Size: 3.5 Gallons

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 85

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: 12/26/2015 2:39 AM

Notes:

Author:

Bakke Brygg

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

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

Notes: Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.

Dersom du ønsker krydder i JuleAlen, her er et forslag:

37,5 g Appelsinskall, søt, tørket
6,25 g Ingefærrot, tørket
6,25 g Kanelstang

Krydderet kokes i de siste 5 min.

Author:

Boil Size: 3 Gallons

Boil Time: 45

Boil Gravity: 1.089

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2015 11:22 PM

Notes: 1.051 @ Beginning of Primary
1.024 @ 5 days

Author:

andete

Boil Size: 4.5 Litres

Boil Time: 90

Boil Gravity: 1.017

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 5:46 PM

Notes: 1 third of LIPA I Base dry hopped with Sorachi Ace hops.

Author:

kspiesman

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 13.1

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2015 6:41 PM

Notes:

Author:

Hoosier3737

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: Corn Sugar

Priming Amount: 5 oz

Creation Date: 1/29/2015 8:05 PM

Notes:

Author:

Spesme

Boil Size: 4.3 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 85

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: 7/14/2014 9:20 PM

Notes: BIAB Procedure

Brew365 says strike temp should be 164. Based on last time, I might adjust downward to 160 to reach mash temp of 152. Edit: I didn't factor in mash thickness. Last time, I had a mash thickness of 1.9 qts/lb! Way too high, no wonder the temp didnt drop as much. This time, I am shooting for 1.5, so the calculator should be accurate.

Parameters:
Batch size 3.2 g
Trub loss 0.3 g
Mash thickness 1.5qts/lb
Grain temp 70 f
Wort shrinkage 4%
Grain absorption 0.1g/lb
Boil off 15%

1. Start with strike water of 8.5L (2.25G) @ 163F.
2. Put in 6 lbs of grains.
3. Rest at 152F for 60 mins.
4. Assuming grain absorption of 0.1G/lb, should end up with 1.65G in brew kettle.
5. Prepare for dunk sparge by adding 10L (2.6G) to secondary brew kettle. Add grain bag for 15 minutes @ 170F. Squeeze.
6. Begin partial mash out in primary brew kettle for 15 minutes @ 170F.
7. Add sparge water to primary brew kettle. This should result in 4.3G of pre-boil wort.
8. Begin boil as usual, adding 1oz of Saaz @ 60 minutes.
9. Add spices @ 5 minutes.

I should end up with about 3.6G of post-boil wort. Accounting for trub loss (0.3G) and wort shrinkage (0.14G), I should end up with 3.2G in bottles.

Recipe

Simple blonde ale recipe, actually given to me by OBK. I am a little worried about CaraFoam taking up 16% of the grist, but I don't have time to go out and buy other grains. It might be a little sweet, with really good head retention. We'll see.

Only one hop addition so the spices are the main focus. Same with the yeast - very neutral and clean yeast.

Apparently a little bit of cardamom goes a long way, so I wont use that much in the boil. Coriander and bitter orange peel are for balance and fruitiness, which I think Mom will like. After primary fermentation, I will add more cardamom and other spices if I feel the aroma isn't quite there.

Pitched yeast @ 23C. Swamp Cooler water read 22C. OG of 1.058. Adjusted for temp thats 1.059. Wow. That's a brewhouse efficiency of 85%. Now it should be 5.5%....I'm not complaining.

Brew date: 07/17.

07/24: Gravity read 1.016 - it has finished fermentation! It is a nice straw yellow colour. Notes of cardamom and citrus on the nose. Also rather grassy. Tastes like a sweeter version of blonde ale. Maybe too sweet...hopefully that dies down. Overall, it tastes like this could be a really good beer for Mom. I won't add anything to the bucket for aroma. This will be my first time cold crashing as well.

07/29: Bottling Day

I accidentally froze the bucket. I'm not sure how this will affect the beer/carbonation levels, but for now, I have just let it thaw at room temp. Given the fact that I cold crashed, some of the C02 that was in the headspace may have been re-absorbed into the beer. To make 2.4 Volumes of C02 with 2.7 G of beer @ 68F, the calculator says to add 2.24 oz of corn sugar. I will round this down to an even 2.0 oz to make sure I dont over-carb, which has been a problem in the past.

Oops, not enough corn sugar left. Will use table sugar instead. I think I will actually have 2.8G of beer, so I will boil 2.1 oz of table sugar to make 2.4 Volumes of Co2.

2.6 gallon to bottle - 0.6 gallons of trub loss!?!

First bottle on 08/07 - 7 days conditioning and 2 days in fridge. Obviously not fully carbed yet. It shows with no head, although some bubbles. Aroma is just about where I want it. The taste is a little sweeter than I wanted - probably because of the extra carafoam. Dry would have been preferred. It is quite refreshing when super cold though, great for a summer beer. Note: This is bottle marked "1", which means that it was one of the first 4 to be bottled.