Home of the BrewNosers

Mashed this in on my lunch break; The latest from the Big Beers/Small Batch series:

Creme Brule Imperial Milk Stout

Est Original Gravity: 1.106 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 11.2 %
Bitterness: 91.3 IBUs
Est Color: 43.4 SRM



Ingredients
Name Type # %/IBU
Pale Malt (2 Row) US (2.0 SRM) 53.6 %
Barley, Flaked (1.7 SRM) 7.7 %
Black (Patent) Malt (500.0 SRM) 2.8 %
Chocolate Malt (450.0 SRM) 2.8 %
Roasted Barley (300.0 SRM) 2.8 %
Pale Liquid Extract (8.0 SRM) 23.0 %
Carmelized Cane (Beet) Sugar (0.0 SRM) 4.2 %
Milk Sugar (Lactose) (0.0 SRM) 3.4 %
Columbus (Tomahawk) [14.00 %] - Boil 60.0 min 65.5 IBUs
Horizon [12.00 %] - Boil 30.0 min 25.8 IBUs
1.50 tsp Cardamon (Boil 0.0 mins)
3.00 Items Vanilla Bean (Boil 0.0 mins)
3.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -
1.50 tsp Yeast Nutrient

Mash @ 154
Sparge at 170

cardamon?
that's an interesting one.
what type did you use.... (black, green)

That's an interesting recipe. I made one at one time, but it was heavy on the crystal malt. Never had the courage to try ten gallons...

I got this recipe out of december's byo replicator article, I made a couple of tweaks and we'll see where that gets us. The cardomom we got is green, that seems to fit a bit better into what we are doing.

Did you look at their website? That's what I was going off when I was building mine. I had always meant to call and ask them if it was right, but moved on to other things

mr x wrote:Did you look at their website? That's what I was going off when I was building mine. I had always meant to call and ask them if it was right, but moved on to other things

My research notes are as follows:

9.6% abv • 195º L • 25º plato • 22 oz / 1/6 keg
2-row pale malt / dark caramel malt / vanilla bean / lactose sugar / kettle hops: columbus / aroma hops: horizon

Thanks fellow Ohio brewer! I actually just called and spoke to someone in the QC department because there weren't any emails listed on their website. I can't remember his name, but he was pretty helpful but not fully transparent. He said I could probably propogate some yeast from one of their unfiltered products #22?? Not sure which one that is so I think for this round I'll stick with a starter to be determined after some research. He did mention to mash in the low 150's which is different than a recipe I saw that said 160. He also said they use a very concentrated vanilla extract from "Bells" and I may be able to call them to see if they would send me a small quantity but he indicated for a 5 gal batch you'd only need a couple ml so I think I'll just use a high quality vanilla extract. Oh yeah, he said the vanilla goes in just prior to carbonation so I'll add it as I rack to the bottling bucket.

I briefly spoke to the brewer at Southern Tier and got some info, but no much. Hopefully I can catch him at a better time and get some more.

IBU's 95 all at the start of the boil.
Lactose added at the beginning of the boil.
Yeast is their house strain but he recommends an American Ale.

This info was taken from the website and other threads around the intraweeb. I wanted to try the byo recipe to see how close they really do come to "replicating" a beer that's why I ended up going with the recipe posted above. I will update this thread when I get some results for sure.

Would there be a difference between adding the lactose at the beginning or end of the boil? I've only brewed a couple of beers that use lactose, but it's always been added in the last 10 to 15 minutes.

I don't anticipate a difference, I plan on adding it near the end.

Does that beer really have 95 ibus? I've got to get my hands on one of these...

mr x wrote:Does that beer really have 95 ibus? I've got to get my hands on one of these...

That's if you can believe what people write on the internet, personally I don't think its that high, the actual beer is too sweet to detect it though