All Grain Yeast:
London Ale 1028 Yeast Starter:
Yup. 2L on stir plate Batch Size (Gallons):
6 Original Gravity:
1.079 Final Gravity:
56 rager Boiling Time (Minutes):
34.2 est Primary Fermentation (# of Days & Temp):
68F until FG, apx 6 days Secondary Fermentation (# of Days & Temp):
10 days Tasting Notes:
Charred sugar that blends with roast, sweet dark caramels, vanilla, bready backbone.
Made this for the wifey and everyone that's had it absolutely loves this beer. I'll keep this one on hand from now on. You get a good amount of vanilla, roast, caramel, and charred sugar without it being too sweet. I originally set out to do something like the southern tier creme brulee, but decided to make it less bitter and sweet. This is in no way a clone and is nothing like the ST, just inspired by it.
11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 65.7%
1.50 lb Brown Malt (65.0 SRM) Grain 9%
1.00 lb Oats, Flaked (1.0 SRM) Grain 6%
8 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3%
10 oz lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.7%
6 oz Chocolate Malt (350.0 SRM) Grain 2.2%
4oz Blakprinz (500.0 SRM) (or dehusked caraffa II) Grain 1.5%
4oz Roasted Barley (300.0 SRM) Grain 1.5%
3.00 oz Williamette [5.50%] (60 min) Hops 56.9 IBU
1.25 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 7.5%
3 vanilla beans split and scraped
Mash grain at 154F. 60 min boil. Hops go in at 60.
Ferment at 68F until FG. In my case, it was 6 days and 1.017 before
the lactose. Decide whether you want to secondary or add secondary ingredients into primary after hitting FG. I just add everything to primary and let time and gravity take care of things.
When it's time for secondary, split, scrape, and third the vanilla beans. Put em all in a mason jar with enough bourbon to soak and sanitize, about 2oz. Or just throw em in the fermenter if you aren't paranoid about an infection.
Put the lactose and DAP in a thick bottomed pot. Heat slowly until it turns a very dark brown, almost black. This will take a loooong time, but it will go from melting to black in a very short time! It will also not be sweet or very palatable on it's own when it's done and it will not look pretty, but that's ok. Just don't burn it. I wish I had taken pictures. I will in the next couple weeks when I remake this.
Once it cools, dump it in the fermenter along with the vanilla beans. I left it for about 10 days and it was ready for bottling.
Here's a somewhat old thread with some good info on caramelizing lactose. Clicky.
I tried dissolving the lactose and DAP in water before heating like you would with table sugar, but since it just solidified into a hard white mass when the water evaporated off. So from that experience, I would just dry caramelize it slowly.
I carbed it to 2.5vol. Surprisingly not too heavy even with all that lactose. Enjoy, it's an excellent beer.