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Creme Brulee (3 Gal)

Method: All Grain
Style: Sweet Stout
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.51 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.115 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 74% (brew house)
Source: BYO
Hop Utilization: 96%
Calories: 338 calories (Per 22oz)
Carbs: 35 g (Per 22oz)

Created: Sunday February 8th 2026

Original Gravity:

1.101

Final Gravity:

1.026

ABV (standard):

9.9%

IBU (tinseth):

56.0

SRM (morey):

50.0

Mash pH

5.4

Cost $

19.94

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Fermenting Now

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 22oz

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
9.15 lb	Valley Malt - Pale Malt9.15 lb Pale Malt	$ 1.06 / lb $ 9.70	35.4	2.5	73.9%
14.40 oz	Briess - Brewers Oat Flakes / Flaked oats	$ 0.90 / lb $ 0.81	32.2	2.5	7.3%
9.60 oz	Briess - Caramel Malt - 40L9.6 oz Caramel Malt - 40L	$ 3.19 / lb $ 1.91	35.4	40	4.8%
14.40 oz	Briess - Black Malt14.4 oz Black Malt - (late mash tun addition)	$ 3.19 / lb $ 2.87	27	500	7.3%
6 oz	Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) - (late boil kettle addition)	$ 5.00 / lb $ 1.88	41	1	3%
7.20 oz	GB - Invert Sugar #27.2 oz Invert Sugar #2 - (late boil kettle addition)		36	25	3.6%
198 oz / $ 17.17

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.05 oz	Columbus1.05 oz Columbus Hops		Leaf/Whole	14	Boil	30 min	34.87	48.8%
1.10 oz	Yakima Valley Hops - Chinook1.1 oz Chinook Hops	$ 0.56 / oz $ 0.62	Pellet	11.4	Boil	15 min	21.13	51.2%
2.15 oz / $ 0.62

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.05 oz	Columbus (Leaf/Whole)		34.87	48.8%
1.10 oz	Yakima Valley Hops - Chinook (Pellet)	$ 0.56 / oz $ 0.62	21.13	51.2%
2.15 oz / $ 0.62

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4 gal	Strike	158 °F	155 °F	60 min
	Temperature	155 °F	170 °F	15 min
1.5 gal	Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.46 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.80 each	Vanilla Beans	Water Agt	Boil	0 min.
0.60 tsp	cardamom powder	Water Agt	Boil	0 min.
0.30 tsp	Yeast Nutrient	Other	Boil	0 min.
0.60 each	irish moss	Water Agt	Boil	0 min.
4.32 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.02 g	Epsom Salt	Water Agt	Mash	1 hr.
1.80 g	Gypsum	Water Agt	Mash	1 hr.
1.20 g	Salt	Water Agt	Mash	1 hr.
1.20 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	0.60 Each	Cost:	$ 3.59 / each $ 2.15
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 272 B cells required

$ 2.15 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

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-02-12 16:02 UTC
Snapshot Created: 2026-02-08 14:21 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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View Recipe

Creme Brulee (3 Gal)

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