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Old 07-13-2009, 11:21 PM   #1
jmilton1987
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Default Southern Tier Creme Brule stout Clone

Hey guys I was hoping you could help be determine the proportions to make this beer as it is one of my favorite beers of all time. On the Southern Tier website under the description they have this posted:

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10.0% abv • 25º plato • 195º L • 22 oz / 1/6 keg
2-row pale malt / dark caramel malt / vanilla bean / lactose sugar / kettle hops: columbus / aroma hops: horizon
But they do not list the quantities. Can anyone that is better at this then me help to determine how to clone this? Thanks in advance.
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Old 07-14-2009, 01:25 AM   #2
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BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Stout Clone
Brewer: John Setzler
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.70 gal
Estimated OG: 1.105 SG
Estimated Color: 28.9 SRM
Estimated IBU: 86.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.76 %
1.00 lb Roasted Barley (300.0 SRM) Grain 4.76 %
2.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 60.9 IBU
1.00 oz Horizon [12.00 %] (30 min) Hops 20.0 IBU
1.00 oz Horizon [12.00 %] (5 min) Hops 5.2 IBU
2.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 9.52 %
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 10Yeast-Ale


Mash Schedule: JMS Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 19.00 lb
----------------------------
JMS Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 23.75 qt of water at 165.9 F 154.0 F


***

just plugging into Beersmith.... but i didn't add the vanilla bean. You would likely add that in the secondary fermenter... this would be my best guess if i wanted to clone based on the info you have...

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Old 07-14-2009, 04:30 AM   #3
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Thank you very much. Have you ever tried this beer before? b/c I highly recommend that you do. Also if you have then is 2.lb lactose going to produce that creamy flavor, adn when do I add it?

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Old 07-14-2009, 03:46 PM   #4
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I'm inexperienced in AG brews. I have only done one so far and I have not tried this particular beer. I just plugged the ingredients you listed into Beersmith to see if I could come up with a recipe that got close to the specs you listed. I don't know much about Lactose either, but I'm guessing it's probably not a source of the creamy flavor as much as it is an additive to boost the alcohol content. It would produce a dryer flavor most likely, but maybe someone else will comment on this post and correct me if I'm wrong. If I were making this, I would probably add the lactose with 5 minutes left in the boil or possibly at flameout. I might also split the 1 lb of roasted barley into .5 lb and .5lb of black patent malt... or possibly even chocolate malt.

My best suggestion is to give it a try. Experimenting is good

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Old 07-15-2009, 09:01 PM   #5
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Lactose is sugar made from milk and is non-fermentable. It is added during boiling or in the secondary to sweeten whatever you’re making. I made an extract cocoa porter and added 2 pounds of lactose to the secondary to give it a sweeter taste. It's one of the only sugars that will NOT ferment.

The vanilla bean will go into the secondary. be sure to sanitize it first. I have never added vanilla but I think you can soak it in some vodka to sanitize.

BTW - I loveeeeeee southern tiers crème burlee and will probably try to clone it in the near future. happy experimenting.



CHEERS

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Old 07-15-2009, 09:12 PM   #6
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Yeah lactose doesn't ferment so it'll stay sweet and won't dry out your beer. I added it at the end of the boil when I used it.

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Old 07-16-2009, 03:13 AM   #7
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Ok so I adjusted the recipe to what hops my LHBS had also is it normal that this big of a grain bill plus hops and a wyeast smak pack and some caps @ $4/lb would cost $73. Man I thought that AG was cheaper than extract but dam* that is alot for 5.5 gal of beer.

Quote:
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Stout Clone
Brewer: John Setzler
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.70 gal
Estimated OG: 1.105 SG
Estimated Color: 28.9 SRM
Estimated IBU: 86.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.76 %
1.00 lb Roasted Barley (300.0 SRM) Grain 4.76 %
2.00 oz Galena [12.50 %] (60 min) Hops
1.00 oz Chinook [11.40 %] (30 min) Hops
1.00 oz Chinook [11.40 %] (5 min) Hops
2.00 lb Milk Sugar (Lactose) (5 min) (0.0 SRM) Sugar 9.52 %
1 Pkgs Irish Ale (Wyeast 1084) [Made a 1 qt starter(my 1st ever) with 2nd runnings and the smack pack areated by me and a bud shaking/stirring whenwe thought of it also only a 2hr starter)
Will rack on 2 vanilla beans in 2ndary


Mash Schedule: JMS Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 19.00 lb
----------------------------
JMS Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 23.75 qt of water at 165.9 F 154.0 F
@ 60 min in the tun I added ~2 gal of 212 F water to sparge
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Old 07-16-2009, 03:53 AM   #8
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It's a big grain bill. Getting the alcohol content up to par on a recipe like this takes a lot of grain. You could substitute some sugars at a lower cost but it would result in a dryer and lighter bodied beer.

Soak those vanilla beans in just a little vodka while you are racking to secondary and then toss it all in the secondary... (sanitizes the vanilla beans)

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Old 07-16-2009, 04:20 AM   #9
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I'd say there would already be enough alcohol in the primary by the time you secondary to kill anything nasty on the vanilla beans. Looks like a good recipe. I wouldnt expect to get 75% efficiency with that big of a grain bill. You may have to sparge more and boil longer to acheive that high of gravity. oops I didnt see that you already brewed it. I imagine it will be plenty sweet with the 154 mash temp....hence the name of the recipe.

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Old 07-16-2009, 08:27 AM   #10
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Yeah i forgot to mention that the SG of the second runnigs was 1048 and that was with a 23.75 qt dough in/mash and then then the OG was 1092 but that was with the lactose i will post pics tomorrow but it taseted great and 1st All Grain I decided to go big or go home so hopefully it will pan out. Also if any one can do brewhouse eff. for me or tell me how i would be in debt also it ended with a 5.5 gal final volume. Also i just brewed a vanilla bourbon porter and i dont normally have vodka(i know make joke broke college kid) but i will soak them in bourbon to "sanitize"/flavor.

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