Whiskey

Recipes 

Yeah Mudders Milk is the name I have been using for my oatmeal mocha stout for a few years. Such a great name for a thick tasty beer. Incidentally I use Firefly related names for probably 75% of my recipes.

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Insert catchy signature here....

indigo

Recipes 

WHAAAAAAAT? Wouldn't that curdle in the beer? Damn, I *might* just have to add some of that, it would certainly give it the cloudy, creamy color I want it to have...

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Just Another Oregon Homebrewer
Planning: Peated Stout, Mudder's Milk
Fermenting: Cranberry Cider
Bottled: Laser Brain ESB, Beamish Stout Clone, Irish Breakfast Stout, Saccharomyces' AG Irish Red, Oatmeal Milk Stout

ktblunden

Recipes 

My wife named the Wit I made for her Washburn's Witbier. I added the tagline "I am a leaf on the Wit, watch how I pour."

I managed to find the label.

indigo

Recipes 

Nice! I also have plans at some point soon for Blue Sun, which would be a blueberry-wheat ale.

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Just Another Oregon Homebrewer
Planning: Peated Stout, Mudder's Milk
Fermenting: Cranberry Cider
Bottled: Laser Brain ESB, Beamish Stout Clone, Irish Breakfast Stout, Saccharomyces' AG Irish Red, Oatmeal Milk Stout

wan2ride

Recipes 

A local brewery here in NC, Fullsteam, makes a beer called Working Man's Lunch that uses a chocolate stout/brown ale malt base with Weihenstephan yeast. http://www.fullsteam.ag/beer/workers-comp/

It's quite tasty with both chocolate stout and hefe banana character. The imperial version is 8.5% abv and tastes even better. I say try your original idea, bump the gravity a bit and then supplement with bourbon for any extra alcohol desired.

RachmaelBenApplebaum

Recipes 

Funny thing is, from what I gleaned from the episode, the beverage was perceived by everyone as being unanimously foul (except Jayne). Nor was there really any mention of milk being used at all since it was more of a play on words, not literal. Anyhow since there's really not much to go on in the way of a description I guess it's open to interpretation. With all the talking afterwards about it being akin to what was served to Egyptian slaves I imagined something closer to a really boozy grainy beverage more on par with corn/barley/sorgum/oat/wheat/whatever stew that had been fermented. I seem recall one of the characters calling it "liquid bread". Also it wasn't on tap and the bottles might not have had much pressure, so maybe something more like a really raw still-fermenting high ABV drink of mash-like consistency? It was a brew consumed heavily by slaves that shoveled mud every day of their lives, can't say sophisticated methods of brewing come to mind.

Might be fun to whip up a thick mash and add a ton of malt and honey and toss in some active champagne yeast, watch the gravity until its at or near the abv and drink it raw, pulpy, and mildly fizzy. Or while it's still fermenting and not at the target ABV you could put it in a plastic soda bottle and let it get a little dissolved CO2 for a frothier time. Would be a crazy experience, it would definitely still have lots of sugars/carbs/protein and get you thrashed.

dannylerch

Recipes 

I think mudders milk would taste like a Goram Fay-fay duh pee-yen!

(like a damn a babboon's ass-crack)

Hopefully die hard fans will get that