BYO Creme brulee stout

All Grain Recipe

Submitted By: uglefisk (Shared)
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Brewer: Reinert Hansen
Batch Size: 13.21 galStyle: Imperial Stout (13F)
Boil Size: 17.20 galStyle Guide: BJCP 2008
Color: 29.8 SRMEquipment: 80 L) and Cooler (9.5 Gal/100 L) - All Grain
Bitterness: 58.5 IBUsBoil Time: 90 min
Est OG: 1.105 (24.9° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Two Stage
ABV: 11.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
42 lbs 0.99 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
3 lbs 15.12 oz Barley, Flaked (Thomas Fawcett) (2.0 SRM) Grain 2
1 lbs 15.56 oz Carafa Special II (Weyermann) erstatter belgian black malt (415.0 SRM) Grain 3
1 lbs 15.56 oz Candi Sugar, Amber - hvitt sukker som brunes over middels varme siste 2 minutter (75.0 SRM) Sugar 4
1 lbs 9.99 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 5
2.75 oz Columbus (Tomahawk) [14.5%] - Boil 60 min Hops 6
2.06 oz Chinook [12.3%] - Boil 30 min Hops 7
1.32 tsp Irish Moss (Boil 10 min) Misc 8
2.63 tsp kardemomme (Boil 0 min) Misc 9
2 pkgs Dry English Ale (White Labs #WLP007) Yeast 10
1.32 tsp Yeast Nutrient (Primary 3 days) Misc 11