Creme Brulee Imperial Milk Stout, Southern Tier Brewing

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Stretching the style limits, Phin DeMink (Co-Founder) has always been a fan of creating new and original beers by using unusual ingredients, and Crème Brule is certainly an example of his novel creativity. It is part of the brewery's "Blackwater" series of imperial stouts and is released seasonally in June.
While officially listed as an Imperial Milk Stout, this beer is unlike any other Milk Stout you will taste. This is a beer that will not pass light and exhibits mouthfeel so full that it is almost chewable. Strong notes of vanilla are present in both the aroma and flavor. The hops are virtually undetectable and only serve to help balance the decidedly sweet finish.

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  • 5

Ingredients

  • (5 gallons/19 L, extract with grains)
  • OG = 1. 106 FG = 1.033 IBU = 65 SRM = 55 ABV = 9.6%
  • 9.9 lbs. (4.5 kg) Briess light, unhopped, liquid malt extract
  • 0.5 lb. (0.23 kg) dried malt extract
  • 1.5 lb. (0.68 kg) 2-row pale malt
  • 1.5 lb. (0.68 kg) flaked barley
  • 1.5 lb. (0.68 kg) Belgian black malt (600 °L)
  • 10 oz. (028 kg) lactose (milk sugar)
  • 12 oz. (0.34 kg) caramelized white cane sugar*** (last 2 min.)
  • 14.5 AAU Columbus hop pellets
  • {1.0 oz./28 g at 14.5% alpha acids}
  • {60 min.}
  • 9.2 AAU Chinook hop pellets
  • {0.75 oz /21 g at 12.3% alpha acids}
  • {30 min.}
  • 3 vanilla beans split and deseeded (at end of boil)
  • 1 tsp. ground cardamom powder (at end of boil)
  • 1/2 tsp. yeast nutrient (last 15 minutes of the boil)
  • 1/2 tsp. Irish moss (last 30 min.)
  • White Labs WLP007 (Dry. English Ale) or Wyeast 1028 (London Ale) yeast
  • Caramelized 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 boiling wort immediately before it hardens.

Preparation

Step 1

Steep the crushed grain in 2 gallons (7.6 L of water at 155 °F (68.3 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the vanilla beans and cardamom at the end , of the boil. Let the wort rest for 20 minutes and remove the vanilla beans. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Ferment at 68 °F (20 °C). 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 two weeks.

All-grain option:
This is a single step infusion mash using an additional 16 lbs. (7.25 kg) 2-row pale malt to replace the liquid and dry malt extracts. Mix the crushed grains with 5 gallons (19 L) of 174° (79 °C) water to stabilize at 155 °F (68 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute
hop addition to 1.25 oz. (35 g)
Columbus hop pellets (18.1 AAU).
Follow the remainder of the extract with grains recipe.

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