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Old 01-12-2012, 04:59 AM   #21
Stauffbier
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Quote:
Originally Posted by Brickout View Post
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?
I don't see why not.. Just a grain adjustment. I'm sure you could plug it into a recipe calculator and just keep the vanilla, cane sugar (maybe a bit less of this), lactose and cardamom and get a lower abv and similar in character..

 
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Old 01-12-2012, 01:11 PM   #22
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I would just back off some 2row to get it to non imperial status. As long as you do that within reason I don't see why it wouldn't be pretty darn close.
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Old 01-12-2012, 01:22 PM   #23
ao125
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Quote:
Originally Posted by Brewenc View Post
Southern Tier Brewing Company's Creme Brelee Imp Milk Stout Clone


12 oz Carmalized Cane Sugar (last 2 min.)
I think I'm going to try this w/ Dark Belgian Candi Syrup instead.
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Old 01-12-2012, 05:09 PM   #24
MoeFoties
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I'm assuming the lactose is added during the last 10-minutes of the boil?

 
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Old 01-12-2012, 05:35 PM   #25
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Quote:
Originally Posted by MoeFoties View Post
I'm assuming the lactose is added during the last 10-minutes of the boil?
That is what I do for other cream stouts, so that is what I would do.
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Old 01-12-2012, 06:13 PM   #26
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So I messed around with this in Beersmith so get the ABV down. The exact ingredients were not in Beersmith, so I had to do some substitutions. Here's what I came up with. I'm not to sure about the hop amounts. Tell me what you think.

Ingredients:
------------

9 lbs 4.0 oz - Pale Malt (2 Row) US (2.0 SRM)
1 lbs 4.0 oz - Barley, Flaked (1.7 SRM)
1 lbs 4.0 oz - Black (Patent) Malt (500.0 SRM)
0.72 oz - Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 31.7 IBUs
0.42 oz - Chinook [13.00 %] - Boil 30.0 min Hop 13.2 IBUs
0.50 tsp - Irish Moss (Boil 30.0 mins)
10.00 oz - Milk Sugar (Lactose) (Boil 15.0 mins)
8.0 oz - Candi Sugar, Dark (Boil 15.0 mins)
3.00 Items - Vanilla Beans (Boil 0.0 mins)
1.00 tsp - Cardamom powder (Boil 0.0 mins)
1.0 pkg - Dry English Ale (White Labs #WLP007)

Est. OG 1.062
Est. FG 1.015
Est ABV 6.2%

 
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Old 01-12-2012, 06:18 PM   #27
ao125
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According to the Southern Tier web site, they use Horizon, not Chinook.

southern tier brewing company

Quote:

PLEASE NOTE: This is a Milk Stout. Lactose sugar is added and is present in the product.
We are not the harbingers of truth as some may suggest but it may indeed be argued that our brewing philosophy is tantamount to a dessert with a bellicose past. How, you may ask, would a brewery determine a likeness to hard-coated custard? Our response is simple; it’s all in the power of history, and of course, the extra finesse needed to top off a contentious treat with definition.

By comprehending the labyrinthine movement of time, one would not think it strange to trace the errant path of an ordinary object such as a cream dessert only to discover that it has been the cause of cultural disputes since the middle ages. The British founders of burnt cream and from Spain, crema catalana, both stand by their creative originality and we respect that, but it was the French Crme Brle, amid the strife of contention, that survived to represent our deliciously creamy brew.
9.6% abv • 195 L • 25 plato • 22 oz / 1/6 keg

2-row pale malt / dark caramel malt / vanilla bean / lactose sugar / kettle hops: columbus / aroma hops: horizon
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Old 01-12-2012, 06:35 PM   #28
CidahMastah
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Quote:
Originally Posted by Brickout View Post
So I messed around with this in Beersmith so get the ABV down. The exact ingredients were not in Beersmith, so I had to do some substitutions. Here's what I came up with. I'm not to sure about the hop amounts. Tell me what you think.

Ingredients:
------------

9 lbs 4.0 oz - Pale Malt (2 Row) US (2.0 SRM)
1 lbs 4.0 oz - Barley, Flaked (1.7 SRM)
1 lbs 4.0 oz - Black (Patent) Malt (500.0 SRM)
0.72 oz - Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 31.7 IBUs
0.42 oz - Chinook [13.00 %] - Boil 30.0 min Hop 13.2 IBUs
0.50 tsp - Irish Moss (Boil 30.0 mins)
10.00 oz - Milk Sugar (Lactose) (Boil 15.0 mins)
8.0 oz - Candi Sugar, Dark (Boil 15.0 mins)
3.00 Items - Vanilla Beans (Boil 0.0 mins)
1.00 tsp - Cardamom powder (Boil 0.0 mins)
1.0 pkg - Dry English Ale (White Labs #WLP007)

Est. OG 1.062
Est. FG 1.015
Est ABV 6.2%
If I were you I would only reduce the 2 row to get the ABV down and leave everything else as is. This is a very rich beer and I would assume it needs all the specialty grains, caramelized sugar etc. to achieve that richness and for the "brule" part of the beer. though it is interesting their website doesn't list this as an ingredient.

I have never brewed this recipe so take that for what it is worth. However I have had this beer.


ao125 I was surprised to see this somewhat complicated recipe too. When I saw the ST website and was planning to brew a clone, my thought had been to shoot for a cream stout heavy on the body side and tag on the vanilla in copious amounts (maybe use C80 or C120). The carmalized sugar, while probably a good addition, was not mentioned on their site. However in the thread's recipe there is no dark caramel malt even though it is listed on southern tier's site... So poetic license to switch it out I suppose.
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Old 01-12-2012, 06:44 PM   #29
ao125
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If only there was a clone recipe out there for Williamsburg AleWerks' Rapadou Porter.
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Old 01-13-2012, 02:30 PM   #30
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I think this is about what I'm looking at:
Hopville . "Vanilla Stout" Sweet Stout Recipe
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