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Old 01-16-2014, 07:20 PM   #11
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Default Creme Brulee Stout


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Originally Posted by seabass07 View Post
If you want something like the southern tier, you'll need a ton more crystal than what I'm using as well as a ton more vanilla. This is tame in comparison.

The lactose isn't very sweet. When you caramelize it, it adds character, but not really sweetness.

My initial start was ST CB but like you I planned on changing it a little. I used all British malt and added a little carafa 2 to darken it. My hope is to get more of a biscuity chocolate taste, think vanilla ice cream sandwich.

I caramelized the lactose last night, I added 1 cup to two pounds of lactose. The water was immediately absorbed by the lactose, there wasn't even enough to stir it, just like wet sand. I added another cup and there was a little too much. 1.5 cups might have worked better. Cookers at medium low for about 1.5 hours covered till the lactose was a deep dark amber (223 degrees) but the water never evaporated. At that point I took off the cover and cooked another 30-40 minutes. The temp increased to 226 and the lactose got much darker. A taste test showed I had the flavors I was looking for but unlike sugar the temp never got up to the 280 I was expecting, probably due to then slight water layer on the top.

I chilled, added a little more water, reheated, stirred and added it to the primary. At time of adding All bubble activity had stopped last night (about 80hrs in, 3.5 days ish). This morning I had bubbles again, so something must be fermentable. It also could just be the 1 tbsp of dap just getting the yeast to hit the original sugars harder. I'll post how it comes out.

One thing I did notice is the lactose didn't completely dissolve, it was still decently gritty while adding to the primary. Maybe I needed to stir more, after the initial water add, I didn't stir at all, maybe I should have.
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Old 02-12-2014, 06:27 PM   #12
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I am in the process of making this beer. But I am having a hellava time with the lactose. I cooked it with water like some of you all said helped. Though I am finding that when I cool it down it started to get thick and gritty. Is this normal? Also, what temp should I let it cool down to before adding it? Thanks!

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Old 02-14-2014, 12:20 PM   #13
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I noticed the same thing with mine however I added a little too much water so I assumed that was the reason. The top layer seemed to be a nice dark red almost black but under that was a chaulky white grit. The final beer turned out pretty good. Not much body as I would have hoped and the creme brûlée flavor is there but suddle. If I did it again I might try stirring it a little more.

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Old 02-15-2014, 07:10 PM   #14
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This is exactly why I dry caramelized it the second time. I did it very slowly to prevent charring. The water all evaporated and I was left with a very hard layer of white gritty cement. It eventually melted, but I felt the water did not help. Covering it and not stirring might help. I know stirring will cause crystallization in table sugar during caramelization.

Next batch, I'm going to replace the c120 with 1lb of c60 for more of a light caramel flavor. The wife said she would prefer that.

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Old 04-07-2014, 11:32 PM   #15
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Is there a way to get an extract recipe for this beer

Sent from my SPH-M950 using Home Brew mobile app

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Old 06-14-2014, 04:13 AM   #16
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what would you say the benefit is over the caramelization of the lactose as opposed to a straight addition of lactose? just curious if it is worth the extra steps...

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Old 06-16-2014, 02:30 PM   #17
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You won't get much flavor from non caramelized lactose. Its worth the steps if that's the flavor you're looking for.

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Old 06-16-2014, 02:47 PM   #18
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I think you can do caramelized sugar. I spoke to a brewery rep and she said it is just vanilla beans and caramelized sugar. I questioned the lactose listed online and she still claims table sugar is the caramelized bit. YMMV.

I have had this planned as my next brew.

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Old 06-16-2014, 05:01 PM   #19
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Let me know what you think if you make it. I might try half and half caramelized table sugar and lactose next time. Worth a try.

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Old 06-25-2014, 03:05 PM   #20
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what would you say would be the characteristics that the caramelized lactose adds to the recipe? just trying to decide if i want to do something similar for a brew coming up.. you said it doesn't really add sweetness, but does it change the sweetness would be there with regular lactose alone to be just more caramelly (made up word)

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