Did they mention anything about lactose? I had that beer and it seemed really sweet.
Yes, lactose is definitely involved. Getting a little out of the yeast forum here but here's what I've come up with in Beersmith. I'm doing a 2.5 gallon batch since I am not a huge stout fan and I'm doing another 2.5 of something else to work on my methods. Recipe below couple things that aren't clear, add the lactose last 5 min of boil and the vanilla extract goes in the keg or bottling bucket prior to conditioning. Feel free to chime in if you see anything that needs work. Also, any suggestions on fermentation are appreciated since this will be my first shot at stout (temp, length in primary, secondary needed, aging?)
Southern Tier Creme Brulee Stout Clone
Sweet Stout
Type: All Grain
Date: 8/23/2009
Batch Size: 2.50 gal
Brewer: EuBrew
Boil Size: 3.49 gal Asst Brewer: Erica
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
7.38 lb Pale Malt (2 Row) US (2.0 SRM) Grain 77.63 %
1.63 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 17.11 %
0.47 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 33.6 IBU
0.35 oz Horizon [12.00 %] (5 min) Hops 4.3 IBU
2.00 oz Vanilla Extract (Bottling 5.0 min) Misc
0.50 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 5.26 %
2.50 gal Columbus, OH Water
1 Pkgs Bedford British Ale (White Labs #WLP006) Yeast-Ale
Beer Profile
Est Original Gravity: 1.104 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 10.58 % Actual Alcohol by Vol: 0.65 %
Bitterness: 37.9 IBU Calories: 43 cal/pint
Est Color: 31.1 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 9.00 lb
Sparge Water: 2.01 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 11.25 qt of water at 163.7 F 152.0 F