I brewed this MONSTER yesterday....I wanted to rename it Jaws....when I mashed in the first thing I thought was...we're gonna need a bigger mash tun
I modified the recipe slightly and my efficiency was alot higher than I anticipated. Recipe is below. Adding the caramelized sugar to the boil was simply put, cool as hell. Fermenting like crazy right now at 68°.
My only issue with this recipe is that nothing is added to the secondary or keg for aroma. That beer has such a HUGE nose I can't imagine it all comes from kettle additions, but time will tell.
Prost!
BYO-Creme Brulee Imperial Stout
Type: All Grain Date: 3/10/2012
Batch Size (fermenter): 6.50 gal
Ingredients
Amt Name Type # %/IBU
19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 74.9 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5 7.9 %
1 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain 6 5.9 %
1 lbs 8.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 5.9 %
12.0 oz Cane (Beet) Sugar (0.0 SRM) Sugar 8 3.0 %
10.0 oz Lactose-add at 10 minutes (0.0 SRM) Sugar 9 2.5 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 10 26.3 IBUs
1.00 oz Chinook [13.00 %] - Boil 30.0 min Hop 11 18.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 30.0 mins) Fining 12 -
3.00 Items Vanilla Bean-Halved/scraped (Boil 0.0 mins) Spice 13 -
1.00 tsp cardamom (Boil 0.0 mins) Spice 14 -
2.0 pkg Dry English Ale (White Labs #WLP007) 2100ML Starter-
Beer Profile
Measured Original Gravity:
1.112 :rockin:
Bitterness: 45.1 IBUs
Est Color: 38.4 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total
Grain Weight: 25 lbs 6.0 oz
Mash In Add 7.50 gal of water at 170.7 F 155.0 F 90 min
**Left me about 1 inch to top of my mash tun
Sparge Step: Batch sparge with 2 steps (0.62gal, 3.70gal) of 168.0 F water
120 Minute Boil
SUGAR NOTE: 10 ozs table sugar used for pan caramelazation.
1 Oz. Each of table & corn sugar bruleed the day before, to be added at 15min.
Caramelized white cane sugar - place sugar in sauce pan over medium heat. stir constantly until it turns to a thick liquid and becomes a medium amber color. Add to wort before hardening with 2 minutes left in boil. **Caution when adding to kettle, but boil reaction is very cool to see **
Cardamom & vanilla beans added to flame out..remove vanilla beans when temp is dropped prior to final whirlpool and cover
Lots of O2 and pitched yeast