Creme brulee milk stout (1 ratings)

All Grain Recipe

Submitted By: captain2harted (Shared)
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Brewer: Bill Blakeslee
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 38.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 34.4 IBUsBoil Time: 60 min
Est OG: 1.072 (17.6° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.10 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
7 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs Munich Malt (9.0 SRM) Grain 4
1 lbs Roasted Barley (300.0 SRM) Grain 5
8.00 oz Barley, Flaked (1.7 SRM) Grain 6
8.00 oz Oats, Flaked (1.0 SRM) Grain 7
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 8
12.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 9
2.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 10
1.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 11
0.11 oz Vanilla Bean (Boil 10 min) Misc 12
1 pkgs California Ale (White Labs #WLP001) Yeast 13

Taste Notes

Carmalized the candi sugar in large corning ware dish with a blow torch. Add the Lactose and candi sugar at 15min during the boil and 1st vanilla bean at 10 min. Add a 2nd split vanilla bean soaked overnight in vodka to secondary along with cold brewed coarsly ground starbucks iced coffee blend coffee made cold water in the french press sitting in fridge overnight (2oz of coffee pods in 1.5 cups of cold water) pour toddy minus the coffee grounds into beer.

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