user 22118
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So, my lady friend likes her eggnog and eggnog latte's and eggnog this and that. With Christmas on the way I am trying to think of her for drinks as well and thought that maybe a "special" eggnog beer could work for her. Maybe not a stout, perhaps a cream ale or an amber with no hops at all. Kinda like Cream Soda, just with alcohol.
You know, let's do a recipe here and just let me know what you think...
4 lbs Maris Otter
1 lbs Caramel 20L
.5 lbs Honey Malt
1 lbs Carapils or Vienna
1 lb Flaked or Rolled Oats
1 lb Flaked Barley
Some eggnog Spices (just nutmeg according to most recipes, though some cinnamon might be nice)
1 TBSP Vanilla (end of boil)
750ml Brandy (used for eggnog right?) in the bottling bucket
Nottingham Yeast
The idear being that I want as much dextrose in this mash as possible for the sweet taste, then the oats for creamy, then the vanilla for the vanilla and spices to make this "taste" like eggnog. Low alcohol because you will then add in the brandy to boost it up just a touch in the end. Is there a way to get more dextrose so that I don't ferment this dry? Oh! Lactose, that adds creamy right, I could add that at the end of the boil. How much? Getting interesting here now.
Am I crazy here or will something like this work?
You know, let's do a recipe here and just let me know what you think...
4 lbs Maris Otter
1 lbs Caramel 20L
.5 lbs Honey Malt
1 lbs Carapils or Vienna
1 lb Flaked or Rolled Oats
1 lb Flaked Barley
Some eggnog Spices (just nutmeg according to most recipes, though some cinnamon might be nice)
1 TBSP Vanilla (end of boil)
750ml Brandy (used for eggnog right?) in the bottling bucket
Nottingham Yeast
The idear being that I want as much dextrose in this mash as possible for the sweet taste, then the oats for creamy, then the vanilla for the vanilla and spices to make this "taste" like eggnog. Low alcohol because you will then add in the brandy to boost it up just a touch in the end. Is there a way to get more dextrose so that I don't ferment this dry? Oh! Lactose, that adds creamy right, I could add that at the end of the boil. How much? Getting interesting here now.
Am I crazy here or will something like this work?