Here is the all-grain as I put it into beersmith.
Recipe: Southern Tier Creme Brulee Stout
Brewer: Corey Shoemaker
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.117 SG
Estimated Color: 43.8 SRM
Estimated IBU: 56.0 IBUs
Brewhouse Efficiency: 70.20 %
Est Mash Efficiency: 86.1 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
17 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.5 %
1 lbs 8.0 oz Barley, Flaked (Briess) (1.7 SRM) Grain 2 6.8 %
1 lbs 8.0 oz Carafa III (525.0 SRM) Grain 3 6.8 %
1.25 oz Columbus (Tomahawk) [14.50 %] - Boil 60. Hop 4 39.6 IBUs
0.50 tsp Irish Moss (Boil 30.0 mins) Fining 5 -
0.75 oz Chinook [13.00 %] - Boil 30.0 min Hop 6 16.4 IBUs
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 7 -
1 lbs 8.0 oz Sugar, Table (Sucrose) [Boil for 2 min]( Sugar 8 6.8 %
10.00 oz Lactose (Boil 0.0 mins) Other 9 -
3.00 Items Vanilla Bean (Boil 0.0 mins) Spice 10 -
1.00 tsp Cardamom Powder, Ground (Boil 0.0 mins) Spice 11 -
2.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 12 -
Mash Schedule: ST Creme Brulee Stout
Total Grain Weight: 22 lbs
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Name Description Step Temperat Step Time
Mash Step Add 22.01 qt of water at 173.4 F 155.0 F 60 min
Sparge: Fly sparge with 5.20 gal water at 175.0 F
Notes:
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Single infusion mash. Mix the crushed grains with 5 gallons of 174* water to stabilize at 155*F for 60 minutes. Sparge slowtly with 175*F water. Collect approximately 6 gallons of wort runoff to boil for 60 minutes. * Add sugar (last 2 minutes). Add the vanilla beans (split and deseeded) and cardamom at the end of the boil. Let rest for 20 minutes and remove vanilla beans. Cool to 75*F, pitch yeast and aerate heavily. Ferment at 68*. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for 2 weeks.
*Caramilzed white cane sugar - place sugar in a sauce pan over medium heat. Stir constantly until it turns to a thick liquid and becomes a medium amber color. Add to boile wort immediately before it hardens.