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Crème Brûlée Imperial Milk Stout

344.79 calories 35.33 g
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 75% (brew house)
Calories: (Per )
Carbs: (Per )
Created Tuesday November 29th 2011
1.103
1.026
10.12%
70.04
39.48
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Briess American 2-Row14 lb Briess American 2-Row 34.7991 2 81.2%
1 lb Flaked Barley1 lb Flaked Barley 32 3 5.8%
1 lb Black Patent Malt1 lb Black Patent Malt 25 500 5.8%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 43 2 2.9%
0.75 lb Caramelized White Cane Sugar0.75 lb Caramelized White Cane Sugar 45 2 4.3%
17.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 14.5 Boil 60 min 57.1%
0.75 oz Chinook0.75 oz Chinook Hops Pellet 12.3 Boil 30 min 42.9%
1.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Conversion/Saccharification Rest Infusion 153 °F 60 min
2 gal Wort Collection -- 158 °F 60 min
Sparge Infusion 170 °F 10 min
2 gal Wort Collection -- 158 °F 60 min
2 gal Sparge Infusion 170 °F 10 min
2 gal Wort Collection -- 158 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0 lb 1 tsp. ground cardamom powder Other Boil 90 min.
0 lb Irish Moss Other Boil 90 min.
0 lb Yeast Nutrient Other Boil 90 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Wyeast 4021
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.22 36.9  
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Remaining sparge water volume 2.75 11  
Grain absorption losses -2.16 -8.6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.82 27.3  
Boil off losses -2.25 -9  
Hops absorption losses -0.07 -0.3  
Amount going into fermentor 4.5 18  
Total: 9.22 36.9
 
Notes
  • mash with 2tsp chalk, .5tsp CaCl2, .5tsp Epsom Salt, 1.5tsp Baking Soda

  • caramelize sugar by heating in pan until browned and adding immediately to boil
  • add vanilla and cardamom at end of boil, remove vanilla beans before transferring to fermenter

  • Wyeast 4021 added during rack to secondary

    brewed on 1/4/2012
  • OG: 1.098, ~71% efficiency
  • mashed a little too high, for some reason mash temp read over 160 even when striking at 164. Electric heating element in kettle may be skewing temperature readings of strike water. Had to add cold water to mash to get down in 150s.


    racked on 1/11: gravity 1.025
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  • Last Updated: 2015-01-11 18:00 UTC