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Old 12-10-2009, 03:36 PM   #1
MarcJWaters
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Default Southern Tier's Creme Brulee Imperial Milk Stout Clone

So, I got a sip of this the other day at my local brew shop, and this stuff is DELICIOUS! So much so that I was looking to see if anyone had tried to reverse Engineer it... turns out, someone did.

14.75 lbs Pale Ale malt
3.25 lbs Crystal/Caramel malt 120L
1.0 lbs Lactose (milk sugar)
0.75 oz Columbus hops (14% AA - 60 minutes)
1.00 oz Horizon hops (12% AA - 5 minutes)
4.00 oz natural vanilla extract (at bottling or kegging)
White Labs WLP006 or Wyeast 1099

S.G. 1.104
F.G. 1.026
IBU 26.5
SRM 31
ABV 10.19%

Now, this does not tell me a few things that I would need to make this. Firstly, I am only set up for extract. Anyone know how this would transfer over? Secondly, when do I add the Lactose?

If anyone could help me out with this, I will ship you a bottle as a thank you! :-)

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Old 12-10-2009, 05:08 PM   #2
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that little ibu? Damn that thing must be super sweet

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Old 12-10-2009, 05:30 PM   #3
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I would not put much stock in that recipe. There should be at least one roasted malt.

Edit - I just looked at the southern tier website, and sure enough, they do not list any roasted malts in the grain bill on the site. I am at a loss as to how this beer, that I have had in the past, does not have roasted malts.

Quote:
2-row pale malt / dark caramel malt / vanilla bean / lactose sugar / kettle hops: columbus / aroma hops: horizon
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Old 12-10-2009, 06:49 PM   #4
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So is this a recipe easily converted for extract brewers? And when do I add the lactose?

Edit: Man! Why is no one coming to my aid here?

I did some research online and I figured that a conversion rule of thumb is roughly .75 to calculate LME and .6 to calculate DME. Sound right?

Also, it seems lactose is almost always added at secondary. Sound right?

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Last edited by MarcJWaters; 12-10-2009 at 08:47 PM.
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Old 12-11-2009, 03:48 AM   #5
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Here is a link to a version of ST CBS that i have in the bottle right now:
http://www.homebrewtalk.com/f12/southern-tier-creme-brule-stout-clone-127932/

It still needs to mellow and it has been in the bottle since halloween. It was my first all grain and I recommend it I have gotten a lot of priase from fellow homebrewers on it.

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Old 12-11-2009, 05:20 AM   #6
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I would add lactose to the kettle to boil for 10 mins, that way you know its sanitized.

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Old 12-11-2009, 11:56 AM   #7
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Quote:
Originally Posted by Ryan_PA View Post
Edit - I just looked at the southern tier website, and sure enough, they do not list any roasted malts in the grain bill on the site. I am at a loss as to how this beer, that I have had in the past, does not have roasted malts.
This also surprised me, having had this beer in the past. I was more surprised from a color standpoint then flavor wise as from what i remember it is pitch black. I didn't think a dark crystal could get it that black. But then again i've never used 3+ pounds in a recipe.

When i think about it though, this could actually be pretty close. From what i remember flavor-wise, it doesn't really have a strong roasted taste, its mostly dominated by the caramel and vanilla and sweetness, which this recipe seems to accomplish
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Old 12-11-2009, 12:10 PM   #8
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To the OP, to convert to extract you would replace the grain with 9lbs of light DME, and then use the crystal 120 as your steeping grains. I would add the lactose in when there is 10 minutes left in the boil.

Much to my surprise, 3.25 lbs of crystal 120 will get you an SRM of 31, which is pretty much pitch black.

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Old 12-11-2009, 03:05 PM   #9
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Looks like we all learned something today. Seems like it could be tuned up a little bit though; the other recipe uses roasty malts. I'll be interested to see how this turns out.

I just did a milk stout a month or so ago, added lactose within the last 5-10 minutes of the boil. Turned out well.

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Old 08-02-2010, 02:46 AM   #10
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sorry for the revival of the dead, but any notes about this brew? What recipes were used? Any notes or recommendations on it now that it has been brewed?

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