For the ninth brew of Christmas, I decided to add one more dark, festive beer to the project. This one is adapted from Brooklyn Brew’s Eggnog Stout using ingredients I had on hand and adding some oak cubes and bourbon. What would eggnog be without bourbon, I ask you?

Because I used what I had, I needed to mill my own grains… by hand. It actually didn’t take too long. This was the first time I’ve hand crushed an entire batch. It felt very satisfying.

Here are the rest of the ingredients:
Mash and Sparge 60 minutes:
1.4lbs 2-Row
.2lbs Caramel-60
.1lb Chocolate malt
.1lb Roasted Barley

Boil 60 minutes:
.2oz Northern Brewer hops
at 30 minutes:
.20z Northern Brewer hops
1/2 of a nutmeg grated
at 59 minutes:
.1oz Fuggle hops
at flameout:
.2lb Lactose sugar
1 Vanilla bean and a handfull of oak cubes soaked in Bourbon. These have been soaked overnight. (See photo)

Safale-33 for the yeast.

I will probably bottle with Maple Syrup.

Nine for nine. It’s all down hill now.