Creme Brulee Stout - Beer Recipe - Brewer's Friend

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Creme Brulee Stout

377 calories 41.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 377 calories (Per 12oz)
Carbs: 41.3 g (Per 12oz)
Created: Tuesday January 7th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
18.30 lb American - Pale 2-Row18.3 lb Pale 2-Row 37 1.8 71.3%
1.80 lb Flaked Barley1.8 lb Flaked Barley 32 2.2 7%
1.20 lb American - Caramel / Crystal 60L1.2 lb Caramel / Crystal 60L 34 60 4.7%
1.80 lb Belgian - De-Bittered Black1.8 lb De-Bittered Black 34 566 7%
12 oz Lactose (Milk Sugar)12 oz Lactose (Milk Sugar) 41 1 2.9%
14.40 oz Cane Sugar14.4 oz Cane Sugar 46 0 3.5%
0.90 lb German - Acidulated Malt0.9 lb Acidulated Malt 27 3.4 3.5%
25.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 36.48 50%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 20 min 19.15 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 each Whirlfloc Water Agt Boil 15 min.
0.60 tsp Yeast Nutrient Other Boil 15 min.
1.20 tsp Ground Cardamon Flavor Whirlpool 0 min.
3.60 each vanilla beans Flavor Whirlpool 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Vista Irrigation District 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.4 gal Strike 168 °F 155 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 7.2 28.8  
Mash volume with grains 9.12 36.5  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.4 25.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.4 g | 25.6 qt) 6 24  
Total: 11.62 46.5
Equipment Profile Used: System Default
 
Notes

I may try to torch the sugar then add it to the boil.

From the BYO article:
Step by Step
This is a single step infusion mash. Mix the crushed grains
with 5.5 gallons (21 L) of 168 °F (76 °C) water to stabilize
at 155 °F (68 °C) for 60 minutes. Sparge slowly with 175 °F
(79 °C) water. Collect approximately 6.5 gallons (25 L) of wort
runoff to boil for 60 minutes.
During the boil you will want to make the caramelized sugar.
Mix 12 oz. (0.34 kg) sugar in 3⁄4 cup water in a sauce pan
over medium heat. Stir constantly until it turns to a thick liquid
and becomes a medium amber color. Add to boiling wort immediately
before it hardens. Make the other kettle additions
as per the schedule. At the end of the boil let the wort rest 20
minutes and remove the vanilla beans.

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  • Last Updated: 2020-01-08 01:19 UTC