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Creme Brulee Stout

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

Lord Vader Imperial Stout

by Herr Braumeister

OG: 1.096 FG: 1.019 ABV: 10.1% IBU: 57

Breakfast Stout

by RxBeers

OG: 1.088 FG: 1.022 ABV: 8.6% IBU: 46

Founders CBS clone

by Dale H

OG: 1.101 FG: 1.020 ABV: 10.5% IBU: 60

Original Gravity:

1.112

Final Gravity:

1.032

ABV (standard):

10.6%

IBU (tinseth):

55.6

SRM (morey):

50.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Columbus (Pellet)	36.48	50%
1 oz	Chinook (Pellet)	19.15	50%
2 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-01-08 01:19 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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