Creme brulee milk stout (1 ratings)

All Grain Recipe

Submitted By: Dallas0327 (Shared)
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Brewer: Chris Simmons
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 49.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 36.3 IBUsBoil 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 Vanilla Bean (Boil 10 min) Misc 12
2.0 pkgs California Ale (White Labs #WLP001) Yeast 13
2.00 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

Ratings

Best Sweet Stout i've had

by edheberling

I 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.

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