Creme Brûlée - Beer Recipe - Brewer's Friend

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Creme Brûlée

333 calories 37.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 333 calories (Per 12oz)
Carbs: 37.8 g (Per 12oz)
Created: Thursday July 23rd 2020
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1.099
1.030
9.0%
50.3
35.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - American - Pale 2-Row16 lb American - Pale 2-Row 37 1.8 79%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 7.4%
1 lb United Kingdom - Black Patent1 lb United Kingdom - Black Patent 27 525 4.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.9%
12 oz Cane Sugar12 oz Cane Sugar - (late boil kettle addition) 46 0 3.7%
20.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Leaf/Whole 15 Boil 60 min 29.04 50%
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13 Boil 30 min 21.28 50%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each vanilla beans Flavor Boil 0 min.
1 tsp cardamom powder Spice Boil 0 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 168 °F 155 °F 60 min
4 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.94 27.8  
Mash volume with grains 8.42 33.7  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 2.55 g | 10.2 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
"Creme Brûlée" Imperial Stout beer recipe by Ed G. All Grain, ABV 9.04%, IBU 50.32, SRM 35.48, Fermentables: ( American - Pale 2-Row, Flaked Barley, United Kingdom - Black Patent, Lactose (Milk Sugar), Cane Sugar) Hops: (Columbus, Chinook) Other: (vanilla beans, cardamom powder, Beer Nutrient)
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  • Last Updated: 2020-07-23 00:57 UTC