Creme Brulee Imperial Milk Stout - Beer Recipe - Brewer's Friend

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Creme Brulee Imperial Milk Stout

320 calories 32 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lisa and Sanjay
Calories: 320 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created: Saturday November 30th 2019
1.096
1.023
9.6%
50.5
43.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 61.5%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.1%
1 lb Munich1 lb Munich 37 6 5.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 5.1%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 5.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.1%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 5.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.1%
8 oz Belgian - Special B8 oz Special B 34 115 2.6%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 40.71 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.7 Boil 30 min 9.8 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Chalk Water Agt Mash 1 hr.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
9.84 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt 212 °F 153 °F 60 min
2 gal Batch Sparge 212 °F 168 °F 15 min
2 gal Sparge 180 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.47 21.9  
Mash volume with grains 6.87 27.5  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 4.47 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.66 g | 30.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

Add Candi Sugar and Lactose at 15 Min. Add 1 tbsp vanilla at flameout. Add 2 cups cold brew coffee and 1 tbsp vanilla at secondary. Add additional vanilla to taste at kegging.

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  • Last Updated: 2021-01-16 22:51 UTC