- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,910
- Recipe Type
- Extract
- Yeast
- None
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 1.5 - 2 gallons... ish
- Original Gravity
- N/A
- Final Gravity
- N/A
- Boiling Time (Minutes)
- 90 minutes.
- IBU
- N/A
- Color
- Dark
- Primary Fermentation (# of Days & Temp)
- N/A
- Secondary Fermentation (# of Days & Temp)
- N/A
- Additional Fermentation
- N/A
- Tasting Notes
- Tastes like Glogg... also mince meat with boooooze,
This is a recipe that came from my father-in-laws old Marine Corps buddy. I have never made this, but drank it several times and its good to drink when you're beer'd out but not done drinking. Its smooth and has a great holiday spice.
1 package of 9 Oz on Glogg Spice mix. "Grandpa Lundquist" or make your own spice mix.
DIY - Spice Mix
1/2 cup Regular Raisins.
1/2 cup Bleached Raisins.
6 Whole Cloves
4 Blanched White Almonds
2 Cinnamon Sticks
2 dried pitted prunes
3 dried apricots
1 tsp of cardamom
Mix spices with fruit and store until use
The Booze....
2 bottles of 1.5L of Tawney Port
1 bottle of 750ml of Seagrams 7
1 bottle of 200ml of Everclear Grain Alcohol - 190F
1 bottle of 1L of Captain Morgan Original Spiced Rum
1 bottle of Yagu Sangria
Misc Stuff
24 bottles (1 case)
1 Funnel
1 glass container with pouring spout
1 Muslin Hop Sack
Labels
IF YOU BUY THE GLOGG SPICE BAG, DO NOT USE THE RECIPE ON THE BAG!
Procedure;
1) Put 2 quarts of water on a 8 qrt stock pot or larger. Add Glogg spice mix and bring to a boil. Simmer for 90 minutes.
2) Add all the booze after 90 minutes. Bring to the edge of a boil, but don't boil. 180-200F. Raisins are supposed to float at this point. It will take about 45 to 60 minutes to reach this temp.
3) Light a fire on top of the glogg liquor. Let burn for 20 seconds, blow out or cover with lid. Relight the the glogg liquor again. Let burn for 10 seconds, blow out or cover to kill the flame. This is supposed to make it taste smoother.
4) Allow the glogg to cool at least 20-30 minutes. Drink warm and/or bottle and this point.
5) Do not cork or cap until its cooled to room temperature.
This recipe is verbatum from this old gentleman's notes. He's not a home brewer, so take that into account with your critique. Apparently this is an old family recipe the men used to make during Christmas.
I like it, but it might take long time to drink a case of this stuff. My FIL's friend (Wes) passes these out to all his friends. He has no problem giving it away!!!
One tip he gave me is to use the Glogg raisins in rice pudding. Roughly a half cup. He suggests adding one almond. Whoever gets the almond will have good luck the next year.
Cheers!!!
This will get you fockerd up if you're not careful about how much drink.
1 package of 9 Oz on Glogg Spice mix. "Grandpa Lundquist" or make your own spice mix.
DIY - Spice Mix
1/2 cup Regular Raisins.
1/2 cup Bleached Raisins.
6 Whole Cloves
4 Blanched White Almonds
2 Cinnamon Sticks
2 dried pitted prunes
3 dried apricots
1 tsp of cardamom
Mix spices with fruit and store until use
The Booze....
2 bottles of 1.5L of Tawney Port
1 bottle of 750ml of Seagrams 7
1 bottle of 200ml of Everclear Grain Alcohol - 190F
1 bottle of 1L of Captain Morgan Original Spiced Rum
1 bottle of Yagu Sangria
Misc Stuff
24 bottles (1 case)
1 Funnel
1 glass container with pouring spout
1 Muslin Hop Sack
Labels
IF YOU BUY THE GLOGG SPICE BAG, DO NOT USE THE RECIPE ON THE BAG!
Procedure;
1) Put 2 quarts of water on a 8 qrt stock pot or larger. Add Glogg spice mix and bring to a boil. Simmer for 90 minutes.
2) Add all the booze after 90 minutes. Bring to the edge of a boil, but don't boil. 180-200F. Raisins are supposed to float at this point. It will take about 45 to 60 minutes to reach this temp.
3) Light a fire on top of the glogg liquor. Let burn for 20 seconds, blow out or cover with lid. Relight the the glogg liquor again. Let burn for 10 seconds, blow out or cover to kill the flame. This is supposed to make it taste smoother.
4) Allow the glogg to cool at least 20-30 minutes. Drink warm and/or bottle and this point.
5) Do not cork or cap until its cooled to room temperature.
This recipe is verbatum from this old gentleman's notes. He's not a home brewer, so take that into account with your critique. Apparently this is an old family recipe the men used to make during Christmas.
I like it, but it might take long time to drink a case of this stuff. My FIL's friend (Wes) passes these out to all his friends. He has no problem giving it away!!!
One tip he gave me is to use the Glogg raisins in rice pudding. Roughly a half cup. He suggests adding one almond. Whoever gets the almond will have good luck the next year.
Cheers!!!
This will get you fockerd up if you're not careful about how much drink.
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