Creme Brulee Milk stout - Beer Recipe - Brewer's Friend

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Creme Brulee Milk stout

300 calories 32.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 23.7 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 94%
Calories: 300 calories (Per 330ml)
Carbs: 32.6 g (Per 330ml)
Created: Tuesday April 21st 2020
1.096
1.027
9.1%
42.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.76 kg United Kingdom - Maris Otter Pale4.76 kg Maris Otter Pale 38 3.75 56.7%
0.63 kg American - Caramel / Crystal 60L0.63 kg Caramel / Crystal 60L 34 60 7.5%
0.63 kg American - Munich - 60L0.63 kg Munich - 60L 33 60 7.5%
0.63 kg American - Roasted Barley0.63 kg Roasted Barley 33 300 7.5%
0.32 kg Flaked Barley0.32 kg Flaked Barley 32 2.2 3.8%
0.32 kg Flaked Oats0.32 kg Flaked Oats 33 2.2 3.8%
0.63 kg Belgian Candi Sugar - Dark (275L)0.63 kg Belgian Candi Sugar - Dark (275L) 38 275 7.5%
0.48 kg Lactose (Milk Sugar)0.48 kg Lactose (Milk Sugar) 41 1 5.7%
8.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g East Kent Goldings75 g East Kent Goldings Hops Pellet 5 Boil 60 min 33.71 66.4%
38 g East Kent Goldings38 g East Kent Goldings Hops Pellet 5 Boil 15 min 8.48 33.6%
113 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 each vanilla Bean Spice Boil 10 min.
2 each Vanilla Bean Spice Secondary 3 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Canberra
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
13.3 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 68.9 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 14.6
Mash volume with grains 19.4
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 21.6 L) 22.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 28.7 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 23.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.7 L) 21
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Don't add the candi Sugar and Lacrtose until 60min into the boil.

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  • Public: Yup, Shared
  • Last Updated: 2020-04-21 04:47 UTC