Creme Brulee Imperial Stout

All Grain Recipe

Submitted By: tresguey (Shared)
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Brewer: Mike Murphy
Batch Size: 5.25 galStyle: Imperial Stout (20C)
Boil Size: 6.43 galStyle Guide: BJCP 2015
Color: 45.9 SRMEquipment: ROBOBREW
Bitterness: 41.9 IBUsBoil Time: 60 min
Est OG: 1.095 (22.8° P)Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.024 SG (6.2° P)Fermentation: Ale, Two Stage
ABV: 9.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.17 gal Distilled Water Water 1
3.16 g Baking Soda (Mash 60 min) Misc 2
2.12 g Calcium Chloride (Mash 60 min) Misc 3
2.04 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.60 g Chalk (Mash 60 min) Misc 5
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
1 lbs Munich Malt (9.0 SRM) Grain 8
1 lbs Roasted Barley (300.0 SRM) Grain 9
12.00 oz Barley, Flaked (1.7 SRM) Grain 10
12.00 oz Oats, Flaked (1.0 SRM) Grain 11
1.03 g Baking Soda (Sparge 60 min) Misc 12
0.69 g Calcium Chloride (Sparge 60 min) Misc 13
0.66 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 14
0.52 g Chalk (Sparge 60 min) Misc 15
2.50 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 16
1.00 items Vanilla Beans (Boil 10 min) Misc 17
1.50 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 18
1 lbs 8.00 oz Candi Sugar, Dark [Boil for 10 min] [Boil] (275.0 SRM) Sugar 19
1 lbs 8.00 oz Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM) Sugar 20
1.0 pkgs California Ale (White Labs #WLP001) Yeast 21
2.00 items Vanilla Beans (Secondary 10 days) Misc 22

Notes

Caramelize candi sugar before adding to boil, split and soak the 2 secondary vanilla beans in home distilled 40% moonshine 50ml's. Add the moonshine infused vanilla liquid as well.

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