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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Southern Tier Imperial Creme Brulee Stout yeast?
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Old 01-05-2011, 02:59 AM   #21
Irrenarzt
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Flaked what?


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Old 01-05-2011, 03:24 AM   #22
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Quote:
Originally Posted by Irrenarzt View Post
Flaked what?
Flaked Barley.


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Old 01-05-2011, 03:17 PM   #23
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Thanks man, there are lots of flakes out there.
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Old 02-17-2011, 05:03 PM   #24
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Default Southern Tier - Creme Clone

Quote:
Originally Posted by SourHopHead View Post
Flaked Barley.
Interesting. I had heard that the brew just used mass quantities of 120L and a whitbread style years (wlp006).

I have a hopville recipe started - would be curious to get feedback:
malt & fermentables
% LB OZ Malt or Fermentable ppg L
78% 14 12 American Two-row Pale info 37 1
17% 3 4 Caramel/Crystal Malt -120L info 33 120
5% 1 0 Milk Sugar (Lactose) info 35 0
19 0

Batch size: 5.0 gallons Original Gravity
1.108
(1.097 to 1.113)
Final Gravity
1.026
(1.023 to 1.028)
Color
30 SRM / 60 EBC
(Dark Brown to Black)
Mash Efficiency
75%
hops
use time oz variety form aa
boil 60 mins 0.75 Columbus info pellet 15.4
boil 60 mins 1.0 Horizon info pellet 12.0

Boil: 4.0 avg gallons for 60 minutes Bitterness
41.5 IBU / 24 HBU
: Tinseth
BU:GU
0.38
yeast
White Labs Bedford British (WLP006) info
ale yeast in liquid form with high flocculation
Alcohol
10.9% ABV / 8% ABW
Calories
355 per 12 oz.
misc
use time amount ingredient
bottling 0 min 4 ounces Vanilla Extract info

How much barley should I be adding? 1/4 or 1/2 a pd? What about something like Carafa 550L to add color with less bitterness?

Also - any thoughts about adding some dark belgian candy?
I'm also considering using a trappist yeast instead - seems like the flavor should go well with the caramel. Any thoughts or counter indications?
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Old 08-15-2011, 10:03 PM   #25
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Finally will brew this in the fall:

Ingredients

20.15 lb Pale Malt (2 Row) US (2.0 SRM) 79.0 %
1.79 lb Barley, Flaked (1.7 SRM) 7.0 %
1.79 lb Debittered Black Barley (Stout) (500.0 SRM) Grain 3 7.0 %
84.47 g Warrior [17.20 %] - Boil 60.0 min Hop 5 95.0 IBUs
0.00 oz Vanilla Extract (Bottling 5.0 mins) - Needs testing
1.79 lb Milk Sugar (Lactose) (0.0 SRM) 7.0 %
2.0 pkg American Ale II (Wyeast Labs #1272) [125.00 ml]

Beer Profile

Est Original Gravity: 25.209 Plato
Est Final Gravity: Between 10-12 Plato
Estimated Alcohol by Vol: 11.5 %
Bitterness: 95.0 IBUs
Est Color: 42.9 SRM

Mash temp: 153-154
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Old 09-05-2011, 02:24 PM   #26
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Quote:
Originally Posted by SourHopHead
Finally will brew this in the fall:

Ingredients

20.15 lb Pale Malt (2 Row) US (2.0 SRM) 79.0 %
1.79 lb Barley, Flaked (1.7 SRM) 7.0 %
1.79 lb Debittered Black Barley (Stout) (500.0 SRM) Grain 3 7.0 %
84.47 g Warrior [17.20 %] - Boil 60.0 min Hop 5 95.0 IBUs
0.00 oz Vanilla Extract (Bottling 5.0 mins) - Needs testing
1.79 lb Milk Sugar (Lactose) (0.0 SRM) 7.0 %
2.0 pkg American Ale II (Wyeast Labs #1272) [125.00 ml]

Beer Profile

Est Original Gravity: 25.209 Plato
Est Final Gravity: Between 10-12 Plato
Estimated Alcohol by Vol: 11.5 %
Bitterness: 95.0 IBUs
Est Color: 42.9 SRM

Mash temp: 153-154
I am hooked on Creme Brulee Stout. I want to brew it. I would love any updates from anyone who has brewed it. This recipe looks like a great starting point.

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Old 09-05-2011, 08:23 PM   #27
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Scheduled to brew on November 10th, but could happen sooner. In the meantime I am going to grab a good Imperial Stout and douse it with Vanilla with a dropper to find a good level.
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Old 09-06-2011, 02:28 PM   #28
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I overdosed the vanilla in mine based on previous experience with a vanilla porter. I dosed mine with 4 ounces of high end extract and it is too much. I think 3 would have been better. Maybe even 2 but that might be too subdued.

The dropper is a good idea.
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Old 09-06-2011, 03:20 PM   #29
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15 lb 2-Row
3 lb C120
1.5 lb Lactose

2 oz Warrior @ 60
1 oz Horizon @ 5

4 Vanilla Beans cold alcohol extract

WLP023 Burton Ale or Wyeast 1275 Thames Valley

5 gallon batch, 6 gallon boil
OG 1.100
FG 1.030
ABV 9.5%
SRM 31
Mash 157-158 (gives it the perfect amount of thickness as this beer has no flaked barley)
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Old 09-20-2011, 04:04 PM   #30
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Quote:
Originally Posted by kjjohns5 View Post
15 lb 2-Row
3 lb C120
1.5 lb Lactose

2 oz Warrior @ 60
1 oz Horizon @ 5

4 Vanilla Beans cold alcohol extract

WLP023 Burton Ale or Wyeast 1275 Thames Valley

5 gallon batch, 6 gallon boil
OG 1.100
FG 1.030
ABV 9.5%
SRM 31
Mash 157-158 (gives it the perfect amount of thickness as this beer has no flaked barley)
kjjohns,
where are you putting the 1.5 lbs. lactose in the schedule?


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