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Creme Brulee Bliss

359 calories 36.7 g 22 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.51 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 74% (brew house)
Source: BYO
Hop Utilization: 96%
Calories: 359 calories (Per 22oz)
Carbs: 36.7 g (Per 22oz)
Created: Saturday January 31st 2026
1.107
1.027
10.5%
55.8
50.0
5.4
29.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.25 lb Valley Malt - Pale Malt15.25 lb Pale Malt $ 1.06 / lb
$ 16.17 		35.4 2.5 73.9%
1.50 lb Briess - Brewers Oat Flakes / Flaked oats1.5 lb Brewers Oat Flakes / Flaked oats $ 0.90 / lb
$ 1.35 		32.2 2.5 7.3%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L $ 3.19 / lb
$ 3.19 		35.4 40 4.8%
1.50 lb Briess - Black Malt1.5 lb Black Malt $ 3.19 / lb
$ 4.79 		27 500 7.3%
10 oz Lactose (Milk Sugar)10 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3%
12 oz GB - Invert Sugar #212 oz Invert Sugar #2 - (late boil kettle addition) 36 25 3.6%
20.62 lbs / $ 25.49
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Leaf/Whole 14 Boil 60 min 33.48 54.1%
0.85 oz Chinook0.85 oz Chinook Hops $ 0.70 / oz
$ 0.60 		Pellet 13 Boil 30 min 22.34 45.9%
1.85 oz / $ 0.60
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Vanilla Beans Water Agt Boil 0 min.
1 tsp cardamom powder Water Agt Boil 0 min.
0.50 tsp Yeast Nutrient Other Boil 0 min.
1 each irish moss Water Agt Boil 0 min.
7.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.70 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 3.59 / each
$ 3.59
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 479 B cells required
$ 3.59 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 35 140 70 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Strike 158 °F 155 °F 60 min
Temperature 155 °F 170 °F 15 min
3 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.46 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.46 qt/lb 7.3 29.2  
Mash volume with grains 8.9 35.6  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 1.97 g | 7.9 qt) 1.96 7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.51 26  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.26 37
Equipment Profile Used: System Default
"Creme Brulee Bliss" Sweet Stout beer recipe by BYO. All Grain, ABV 10.49%, IBU 55.82, SRM 50, Fermentables: (Pale Malt, Brewers Oat Flakes / Flaked oats, Caramel Malt - 40L, Black Malt, Lactose (Milk Sugar), Invert Sugar #2) Hops: (Columbus, Chinook) Other: (Vanilla Beans, cardamom powder, Yeast Nutrient, irish moss, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2026-04-02 23:43 UTC