Crème Brûlée Imperial Milk Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Crème Brûlée Imperial Milk Stout

345 calories 35.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 75% (brew house)
Calories: 345 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)
Created: Tuesday November 29th 2011
1.103
1.026
10.1%
70.0
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Briess American 2-Row14 lb Briess American 2-Row 34.7991 2 81.2%
1 lb Flaked Barley1 lb Flaked Barley 32 3 5.8%
1 lb Black Patent Malt1 lb Black Patent Malt 25 500 5.8%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 43 2 2.9%
0.75 lb Caramelized White Cane Sugar0.75 lb Caramelized White Cane Sugar 45 2 4.3%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 14.5 Boil 60 min 57.1%
0.75 oz Chinook0.75 oz Chinook Hops Pellet 12.3 Boil 30 min 42.9%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0 lb 1 tsp. ground cardamom powder Other Boil 90 min.
0 lb Irish Moss Other Boil 90 min.
0 lb Yeast Nutrient Other Boil 90 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Wyeast 4021
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Conversion/Saccharification Rest Infusion -- 153 °F 60 min
2 gal Wort Collection -- -- 158 °F 60 min
Sparge Infusion -- 170 °F 10 min
2 gal Wort Collection -- -- 158 °F 60 min
2 gal Sparge Infusion -- 170 °F 10 min
2 gal Wort Collection -- -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.55 30.2  
Mash volume with grains 8.93 35.7  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 1.68 g | 6.7 qt) 0.86 3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.82 g | 27.3 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes
  • mash with 2tsp chalk, .5tsp CaCl2, .5tsp Epsom Salt, 1.5tsp Baking Soda

  • caramelize sugar by heating in pan until browned and adding immediately to boil
  • add vanilla and cardamom at end of boil, remove vanilla beans before transferring to fermenter

  • Wyeast 4021 added during rack to secondary

    brewed on 1/4/2012
  • OG: 1.098, ~71% efficiency
  • mashed a little too high, for some reason mash temp read over 160 even when striking at 164. Electric heating element in kettle may be skewing temperature readings of strike water. Had to add cold water to mash to get down in 150s.


    racked on 1/11: gravity 1.025
Last Updated and Sharing
 
4,184
Views
3
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-01-11 18:00 UTC