Creme Brulee Imperial Milk Stout 28 gallon - Beer Recipe - Brewer's Friend

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Creme Brulee Imperial Milk Stout 28 gallon

336 calories 35.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 28 gallons (fermentor volume)
Pre Boil Size: 33.2 gallons
Pre Boil Gravity: 18.2 °P (recipe based estimate)
Post Boil Gravity: 23.9 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jim Denier
No Chill: 10 minute extended hop boil time
Hop Utilization: 75%
Calories: 336 calories (Per 12oz)
Carbs: 35.5 g (Per 12oz)
Created: Thursday December 2nd 2021
23.9 °P
6.8 °P
9.7%
42.3
47.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
44 lb Proximity - Pale Ale Malt44 lb Pale Ale Malt 37 3.5 39%
30 lb Crisp Malting - Finest Maris Otter30 lb Finest Maris Otter 38 3 26.6%
6.50 lb Proximity - Munich Malt6.5 lb Munich Malt 37.3 10 5.8%
5 lb Proximity - Crystal 1205 lb Crystal 120 34.5 120 4.4%
4.25 lb Proximity - Chocolate Malt4.25 lb Chocolate Malt 32 350 3.8%
4.25 lb Proximity - Crystal 604.25 lb Crystal 60 35 60 3.8%
3.75 lb Flaked Barley3.75 lb Flaked Barley 32 2.2 3.3%
3.50 lb Proximity - Roasted Barley3.5 lb Roasted Barley 33 475 3.1%
3.75 lb Flaked Wheat3.75 lb Flaked Wheat 34 2 3.3%
5 lb Lactose (Milk Sugar)5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.4%
2.75 lb Corn Sugar - Dextrose2.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.4%
112.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Magnum6 oz Magnum Hops Pellet 15 Boil at 201 °F 60 min 37.8 63.2%
3.50 oz Willamette3.5 oz Willamette Hops Pellet 4.5 Boil at 201 °F 15 min 4.45 36.8%
9.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Chalk Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
6 tsp Cardamom Flavor Secondary 0 min.
6 each Vanilla Bean Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78.5%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 3792 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.5 gal Infusion -- 154 °F --
9 gal Sparge -- -- --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 30.61 gal (122.43 qt). Suggest reducing initial water volume to 11.39 gal (45.57 qt) and adding 18.61 gal (74.43 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 39.9 gal (159.6 qt). Suggest reducing strike water volume to 3.6 gal (14.4 qt) and adding 27.9 gal (111.6 qt) sparge/top-off. 31.5 126  
Strike water volume at mash thickness of 1.2 qt/lb 31.5 126  
Mash volume with grains 39.9 159.6  
Grain absorption losses -13.13 -52.5  
Remaining sparge water volume (equipment estimates 11.87 g | 47.5 qt) 15.08 60.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 30 g | 120 qt) 33.2 132.8  
Volume increase from sugar/extract (late additions) 0.61 2.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.36 -1.4  
Post boil Volume 28 112  
Going into fermentor 28 112  
Total: 46.58 186.3
Equipment Profile Used: System Default
"Creme Brulee Imperial Milk Stout 28 gallon" Imperial Stout beer recipe by Jim Denier. All Grain, ABV 9.66%, IBU 42.25, SRM 47.41, Fermentables: (Pale Ale Malt, Finest Maris Otter, Munich Malt, Crystal 120, Chocolate Malt, Crystal 60, Flaked Barley, Roasted Barley, Flaked Wheat, Lactose (Milk Sugar), Corn Sugar - Dextrose) Hops: (Magnum, Willamette) Other: (Chalk, Gypsum, Cardamom, Vanilla Bean)
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  • Last Updated: 2021-12-03 17:39 UTC