Saturday, March 31, 2012

Crème brûlée Imperial Milk Stout

Rob R's brew from the March 2012 Stout Meeting. This is based on the Southern Tier clone recipe from BYO magazine.

Batch size: 5 gallons
17.5 # Crisp Maris Otter 2 row
1.5 # Briess Flaked Barley
1.5# Crisp Roasted Barley
10 oz Lactose
12 oz Caramelized Sugar* (last 2 minutes)
1 oz Columbus (60 min)
0.75 oz Chinook (30 min)
3 Vanilla Beans (flameout)
1 t Ground Cardamom (flameout)
Wyeast 1028 London Ale

Mash at 155F for 60 min. 60 min boil.

*For the caramelized sugar, heat table sugar in a small saucepan. Stir continuously until it's melted and it reaches an amber color (about 15 minutes). Watch it very closely as sugar is really easy to burn and is a mess to clean up. You could probably substitute Belgian Candi Sugar if you want to skip this step.

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