Creme brulee milk stout 
(1 ratings)
All Grain Recipe
Submitted By: Dallas0327 (Shared)
Members can download and share recipes
| Brewer: Chris Simmons | |
| Batch Size: 5.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 49.0 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 36.3 IBUs | Boil Time: 60 min |
| Est OG: 1.101 (24.0° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 11.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.10 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
| 10 lbs 7.74 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 1 lbs 6.37 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 1 lbs 6.37 oz |
Munich Malt (9.0 SRM) |
Grain |
4 |
| 1 lbs 6.37 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 11.18 oz |
Barley, Flaked (1.7 SRM) |
Grain |
6 |
| 11.18 oz |
Oats, Flaked (1.0 SRM) |
Grain |
7 |
| 1 lbs 6.37 oz |
Candi Sugar, Dark (275.0 SRM) |
Sugar |
8 |
| 1 lbs 0.77 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
9 |
| 2.66 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
10 |
| 1.33 oz |
Goldings, East Kent [5.0%] - Boil 10 min |
Hops |
11 |
| 1.00 items |
Vanilla Bean (Boil 10 min) |
Misc |
12 |
| 2.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
13 |
| 2.00 items |
Vanilla Beans (Secondary 10 days) |
Misc |
14 |
Taste Notes
Caramelize the candies sugar.
Add the Lactose and candi sugar at 15min during the boil and 1st vanilla bean at 10 min.
Add a 2 split vanilla beans soaked in vodka to secondary along with cold brewed coarsely ground coffee blend coffee
BeerSmith™ Recipes and Web Editor
Best Sweet Stout i've had
by edheberlingI was given the opportunity to try this stout form the brewer. It had been aged in bottle for roughly 3-4 weeks. Head retention was phenominal and the caramelized sugar quickly came to the front of the smell. flavor was well-layered with the sweetness of the candi sugar up front and the coffee taking up the rear. I'm excited to try this recipe myself and see how it fares in the keg after a month in secondary.