Chocolate Creme Brûlée Stout Recipe Critique

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Bauerbrewery1989

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I wanted to make a strong sweet stout for summer, and was hoping for advice to see if my recipe is sound. I will be hopefully brewing it this weekend.


Chocolate Creme Brûlée Stout
5g batch

---Steep---
12oz Chocolate Malt
6oz Caramel Malt 80L
6oz Victory Malt
165F for 30min

---Boil---
6.6lb Light LME
1lb Light DME
1lb Dark Candi Sugar (made with Brown Sugar) (15min)
1lb Caramelized Lactose (15min)
1oz Galena (60min)
0.5oz Goldings (15min)

---Yeast---
Nottingham

---Secondary(2 weeks)---
2 Vanilla Beans (soaked in honey bourbon)
4oz Cocoa Nibs (soaked in honey bourbon)
 
I should also add, this is what beersmith got for the gravity and IBU. Just bought beersmith after I posted this recipe.

Extract (5.00 gal) ABV: 8.36 %
OG: 1.074 SG FG: 1.011 SG
IBUs: 29.9 IBUs Color: 39.4 SRM
 
According to beersmith it will. I know I've had Notty get to 10% in a cider, but then again corn sugar isn't as complex as malt. You think the lactose will give it enough sweetness or should I bump up to 2lb DME?
 
I'm not knowledgeable with beersmith but with the software i use i can change yeast attenuation up to 100%
 
Yeah, I just got beersmith, so I'm still trying to fiddle with it. It gives nottingham an attenuation of 73-77% though. Did you happen to plug this recipe in to you're software and get the same results on OG/FG?
 
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