Creme brulee milk stout 
All Grain Recipe
Submitted By: tresguey (Shared)
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| Brewer: Bill Blakeslee | |
| Batch Size: 5.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 6.53 gal | Style Guide: BJCP 2008 |
| Color: 38.9 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 34.4 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.6° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.013 SG (3.3° 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 [Boil] (275.0 SRM) |
Sugar |
8 |
| 12.00 oz |
Milk Sugar (Lactose) [Boil] (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 |
| 1.0 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.This Recipe Has Not Been Rated
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