Creme brulee imperial milk stout

All Grain Recipe

Submitted By: curledar (Shared)
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Batch Size: 5.50 galStyle: Imperial Stout (20C)
Boil Size: 6.48 galStyle Guide: BJCP 2015
Color: 37.4 SRMEquipment: Mash and boil
Bitterness: 71.5 IBUsBoil Time: 60 min
Est OG: 1.097 (23.0° P)Mash Profile: Mash&boil infusion mash
Est FG: 1.029 SG (7.3° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Roasted Barley (300.0 SRM) Grain 2
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
2 lbs Munich Malt - 20L (20.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
6.40 oz Chocolate Malt (350.0 SRM) Grain 7
5 lbs Pale Liquid Extract [Boil] (8.0 SRM) Extract 8
1 lbs Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 9
1.50 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 10
1.50 oz Horizon [12.0%] - Boil 15 min Hops 11
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 12
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 13
3.00 Vanilla Beans (Secondary 10 days) Misc 14

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