Rik van den berg
https://www.instagram.com/odrbrewing/
This is my Gingerbread Milk Stout Christmas beer recipe (5.5Gal):
FERMENTABLES:
1 lb - Roasted Barley (4.9%)
11 lb - Maris Otter Pale (54%)
2 lb - Flaked Oats (9.8%)
1.5 lb - Biscuit (7.4%)
2 lb - Honey (9.8%)
1 lb - Lactose (Milk Sugar) (4.9%)
1 lb - Chocolate (4.9%)
0.75 lb - Caramel / Crystal 120L (3.7%)
2 oz - Black Barley (0.6%)
HOPS:
3 oz - Challenger, Type: Pellet, AA: 7.5, Use: Boil for 60 min, IBU: 59.1
OTHER INGREDIENTS:
1.5 oz - Ginger (fresh), Time: 20160 min, Type: Spice, Use: Secondary
2 each - Cinnamon Stick, Time: 20160 min, Type: Spice, Use: Secondary
2 each - Vanilla beans, Time: 20160 min, Type: Spice, Use: Secondary
YEAST:
Wyeast - West Yorkshire 1469
I want to brew this soon so that i can let it age a few months before Christmas arrives. I have never brewed with Kveik but I like the idea to knock off a week or 3 in primary fermentation. Would substituting the West Yorkshire for a Kveik benefit my stout? Will it taste different? what strains of Kveik would you suggest?
THANKS!
FERMENTABLES:
1 lb - Roasted Barley (4.9%)
11 lb - Maris Otter Pale (54%)
2 lb - Flaked Oats (9.8%)
1.5 lb - Biscuit (7.4%)
2 lb - Honey (9.8%)
1 lb - Lactose (Milk Sugar) (4.9%)
1 lb - Chocolate (4.9%)
0.75 lb - Caramel / Crystal 120L (3.7%)
2 oz - Black Barley (0.6%)
HOPS:
3 oz - Challenger, Type: Pellet, AA: 7.5, Use: Boil for 60 min, IBU: 59.1
OTHER INGREDIENTS:
1.5 oz - Ginger (fresh), Time: 20160 min, Type: Spice, Use: Secondary
2 each - Cinnamon Stick, Time: 20160 min, Type: Spice, Use: Secondary
2 each - Vanilla beans, Time: 20160 min, Type: Spice, Use: Secondary
YEAST:
Wyeast - West Yorkshire 1469
I want to brew this soon so that i can let it age a few months before Christmas arrives. I have never brewed with Kveik but I like the idea to knock off a week or 3 in primary fermentation. Would substituting the West Yorkshire for a Kveik benefit my stout? Will it taste different? what strains of Kveik would you suggest?
THANKS!