Castleman Christmas Creme Brulee - Beer Recipe - Brewer's Friend

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Castleman Christmas Creme Brulee

316 calories 36.3 g 12 oz
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Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 60% (steeping grains only)
Source: Castleman Brewery
Hop Utilization: 92%
Calories: 316 calories (Per 12oz)
Carbs: 36.3 g (Per 12oz)
Created: Sunday September 29th 2019
1.094
1.029
8.6%
51.6
30.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Briess - LME Golden Light9.9 lb LME Golden Light 37.6 4 60.9%
12 oz Cane Sugar12 oz Cane Sugar - (late boil kettle addition) 46 0 4.6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.2%
1.10 lb Dry Malt Extract - Extra Light1.1 lb Dry Malt Extract - Extra Light 42 2.5 6.8%
12.75 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 3.1%
1.50 lb Briess - Barley, Flaked1.5 lb Barley, Flaked 32.2 1.4 9.2%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.2%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 3.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 75 min 29.78 25%
1 oz Chinook1 oz Chinook Hops Pellet 11.8 Boil 30 min 17.23 25%
1 oz Liberty1 oz Liberty Hops Pellet 4.3 Boil 10 min 2.96 25%
1 oz Liberty1 oz Liberty Hops Pellet 4.3 Boil 5 min 1.63 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Gypsum Water Agt Mash 1 hr.
0.50 each whirfloc Fining Boil 10 min.
1 tsp Ground cardamom powder Spice Whirlpool 0 min.
3 each vanilla bean Flavor Whirlpool 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Fort Worth, TX - 2016 Water Quality Report (AVG)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.93 g | 23.7 qt) 4.54 18.2  
Mash volume with grains (equipment estimates 5.93 g | 23.7 qt) 4.82 19.3  
Grain absorption losses (steeping) -0.44 -1.8  
Volume increase from sugar/extract (early additions) 0.9 3.6  
Pre boil volume (equipment estimates 6.39 g | 25.6 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 4.5 18  
Top off amount 1.5 6  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.04 24.2
Equipment Profile Used: System Default
 
Notes

heat cane sugar to a syrup. Add with 5 min to go in boil along with lactose. Add vanilla beans - split and de-seeded along with cardamom at end of boil. Whirlpool for 20 min. Remove vanilla beans and run through CFC to fermentor.

move to secondary after hit target gravity and let mellow for at least 2 weeks before kegging

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  • Last Updated: 2019-10-07 22:09 UTC