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Old 01-11-2012, 02:46 AM   #11
Stauffbier
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Quote:
Originally Posted by Brewenc View Post
Southern Tier Brewing Company's Creme Brelee Imp Milk Stout Clone

OG 1.106 FG 1.033

17.5 lbs 2-row
1.5 lb flaked Barley
1.5 lb Belgian Black malt
10 oz lactose
12 oz Carmalized Cane Sugar (last 2 min.)
14.5 AAU Columbus (60 min)
9.2 AAU Chinook (30 min)
3 Vanilla Beans (split and deseeded) Flame Out
1 tsp ground Cardamom powder Flame out
1/2 tsp Irish Moss (30 Min)
WLP007 or Wyeast 1028

Mix crushed grains in 5G of 174 deg. water to stabilize at 155 deg. for 60 min. Sparge with 175 deg water. Collect 6 gal. and boil for 60 min. Ferment at 68 deg.

This is a quick run down of the recipe in BYO December 2011.
Thanks! I'm looking forward to trying this!

 
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Old 01-11-2012, 03:09 AM   #12
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Quote:
Originally Posted by CidahMastah

clear beer isn't necessary for it to taste good. However you can still look a a stout and see whether it is murky or clear. So for the people who care, add the irish moss to help. Either way in my personal experience they clear out eventually without finings. Just takes time.
My sentiments as well...
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Old 01-11-2012, 04:20 AM   #13
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I'm planning to brew this soon so it's ready for my wife's birthday in June!

 
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Old 01-11-2012, 05:50 AM   #14
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Another recipe for my "must brew" list

 
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Old 01-11-2012, 09:57 AM   #15
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Mine is going in the keg tomorrow! My OG was 1.090! I made my first starter for this beer. 2 vials in a 1000ml and that was too much! After 3 hours it butsted out everywhere. I will let you know tomorrow on how it tastes!

 
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Old 01-12-2012, 12:50 AM   #16
danon104
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Mar 2010
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I had the same thing happen with mine. Luckily in a moment of clarity I put it in the shower of my basement bathroom after I pitched the starter. It contained most of the explosion. I usually put my fermenters under my bar. That would have been a disaster.
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Old 01-12-2012, 04:12 AM   #17
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Can anyone post the amount of hops for each addition?

 
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Old 01-12-2012, 04:27 AM   #18
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Quote:
Originally Posted by Brewenc View Post
Southern Tier Brewing Company's Creme Brelee Imp Milk Stout Clone

OG 1.106 FG 1.033

17.5 lbs 2-row
1.5 lb flaked Barley
1.5 lb Belgian Black malt
10 oz lactose
12 oz Carmalized Cane Sugar (last 2 min.)
14.5 AAU Columbus (60 min)
9.2 AAU Chinook (30 min)
3 Vanilla Beans (split and deseeded) Flame Out
1 tsp ground Cardamom powder Flame out
1/2 tsp Irish Moss (30 Min)
WLP007 or Wyeast 1028

Mix crushed grains in 5G of 174 deg. water to stabilize at 155 deg. for 60 min. Sparge with 175 deg water. Collect 6 gal. and boil for 60 min. Ferment at 68 deg.

This is a quick run down of the recipe in BYO December 2011.
Are all those numbers right? 17.5 Lbs of 2-row? 14.5 oz of Columbus?

 
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Old 01-12-2012, 04:43 AM   #19
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Quote:
Originally Posted by Brickout View Post
Are all those numbers right? 17.5 Lbs of 2-row? 14.5 oz of Columbus?
For a big beer like that I would say 17.5 lbs of 2 row is right. It's not 14.5 oz it's 14.5 alpha acid units.. You have to convert that to ounces..

 
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Old 01-12-2012, 04:54 AM   #20
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Ah, O K. Makes sense now. I didn't see that this was an imperial stout or the part about AAU's.

To bad this is an imperial. This really sounded tasty, but I don't like the high ABV. I wonder if this could be modified?

 
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