Here is the recipe from BYO December 2011:
Thanks so much! The high abv is toooo high for me! I'm going to try my hand at making the recipe that brewmex41 posted here but scale it to 6% abv using less two row. But how much vanilla beans should I add? He doesn't say.
I was planning a 1 gal batch AG and was surprised to see it still uses 6 lbs of grains! My last 5 gal recipe used 9 lbsHi! I put together the recipe on a 1.5 gallon scale. It came out nice and thick. Took forever to get to boil.
Used 3 pounds of two row.
Have you had the original? It's ridiculously sweet.This one was way too sweet, if i made it again i would cut the lactose in half.
I was planning a 1 gal batch AG and was surprised to see it still uses 6 lbs of grains! My last 5 gal recipe used 9 lbs
Have you had the original? It's ridiculously sweet.
As I said, I'd be surprised if the lactose we enough because I made a chocolate stout with more and I don't think it added that much sweetness.
Mine has been in primary for 12 days now. 2 separate gravity samples were both at 1.033, which is the target FG for the recipe, but mine started lower so it's a bit higher than I would have liked. But I do want it full bodied, thick and sweet, so we'll see.
I tried the gravity samples and I'm still not understanding how this will be anything like Creme Brulee stout. I halved the cardamom and all I'm really getting is the spiciness of (what I attribute to be) the cardamom. Part of me wants to throw some vanilla beans and extra lactose in to try to fix it, but part of me wants to see what it will end up like on it's own. I may split the batch and leave half as is and try to fix the other half. Any suggestions?
What was your recipe? There are a few floating around.
I don't want to tell you not to do it, since I'm only tasting mine out of primary where it's been for a couple weeks. I can't really give it a good review until it's been in the bottle for awhile.That is what I intend to use. So you're saying that you don't taste the creme brûlée using this recipe?
Creme brûlée itself is pretty much just the caramelized sugar, milk, eggs, and vanilla, I think. I know the eggs add to the custard taste but I would have thought caramelizing sugar and adding vanilla would work. I hope this works out, its an expensive recipe to botch.
I am with you. I carefully caramelized the sugar to a nice golden hue but I did forget to halve the cardamom so basically it is definitely a vanilla spice sweet stout. The bigger issue, if you can call it that, is this is nothing at all like creme brûlée unless you count the sweetness being close. The recipe continues to make me wonder how this would have been like creme brûlée but I went for it. I did toss 3 vanilla beans in vodka for 2 days then tossed them in the fermenter. I'll check this next week and see what happens.I don't want to tell you not to do it, since I'm only tasting mine out of primary where it's been for a couple weeks. I can't really give it a good review until it's been in the bottle for awhile.
Having said that, I don't smell any vanilla or caramelized sugar in it right now. You can smell the spiciness of the cardamon and I cut the level in half from the BYO recipe. I only did a 1 gallon batch, so not a big deal for me.
Can you reference your recipe? Was it the BYO one?Oh man its getting better.
Left one with the lady that runs a local bottle shop. Says she prefers it over the original southern tier brew and if she were judging it, it would get high marks. So I think I may save one or two for the Clark county fair. View attachment 189790
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