Day 19: Creme Brule Milk Stout by Johnathon Thomas

[Scott H]

The classic Crème Brûlée usually doesn’t come in a glass. We have transformed the traditional French delicacy into a lightly sweet special brew.

The Crème Brûlée Stout is dark and has coffee and cameral undertones.
It is the ideal replacement for the after dinner cordial. Despite its sweet name and prominent vanilla notes this full bodied beer recipe fulfills the exact balance of savory and sweet.

It is perfect for fireside relaxation and a nice mild cigar.

Merry Crème Brûlée!


Batch Size: 5.00 gal Style: Imperial Stout (13F)
Boil Size: 6.52 gal Style Guide: BJCP 2008
Color: 38.9 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 34.4 IBUs Boil Time: 60 min
Est OG: 1.072 (17.5° P) Mash Profile: Single Infusion, Full Body
Est FG: 1.012 SG (3.2° P) Fermentation: Ale, Two Stage
ABV: 7.9%

Ingredients
Amount Name Type #
1.10 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
7 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs Munich Malt (9.0 SRM) Grain 4
1 lbs Roasted Barley (300.0 SRM) Grain 5
8.0 oz Barley, Flaked (1.7 SRM) Grain 6
8.0 oz Oats, Flaked (1.0 SRM) Grain 7
1 lbs Candy Sugar, Dark (275.0 SRM) Grain 8
12.0 oz Milk Sugar (Lactose) (0.0 SRM) Grain 9
2.0 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 10
1.0 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 11
0.11 oz Vanilla Bean (Boil 10 min) Misc 12
1 pkgs California Ale (White Labs #WLP001) Yeast 13

Taste Notes
Caramelize the candy sugar in large corning ware dish with a blow torch. Alternative method to carmalize-broiler, top rack till sugar is caramelized. Pre-caramelized sugar also available.

Add the Lactose and candy sugar at 15min during the boil and 1st vanilla bean at 10 min. Add a 2nd split vanilla bean soaked overnight in vodka to secondary along with cold brewed coarsely ground iced coffee blend coffee made cold water in the French press sitting in fridge overnight (2oz of coffee pods in 1.5 cups of cold water) pour toddy minus the coffee grounds into beer.

Alternative to French press, soak coffee in water, filter using traditional filter when ready to use.

[spidermonk]

Interesting beer for sure, too much sweet for my taste, but still fun. Thanks for sharing

[brackelby]

A little sweet for me as well. The caramelized sugar really came through once the beer warmed up a little. Nice brew!

[bryan]

I had this before the details were posted and think my experience hits exactly what you were shooting for. My tongue seemed fixated on roasted coffee and chocolate notes, but the sweetness never got overbearing. It finished a touch dry, which just made me want to go back for another sip. Lingering vanilla on the aftertaste.

I'd definitely prefer this over the Southern Tier version, which is a sugary overload for me.

Thanks for sharing!

[Heiko R.]

I had this and paired it with brie + figs/toasted almonds/brown sugar/extra wort spread. Made for a perfect pairing. The caramel started coming out once it warmed up, sweet but not over the top. Definitely enjoyed this. Thanks for sharing!

Heiko

[klinger]

I really enjoyed this beer. My comparison for this is the Southern Tier Creme Brule Stout & I liked this better. That beer I find way to sweet & dessert like. This beer had elements of that beer but without being so sweet. The burnt sugar character really came through without, for me, being too much.

Nice beer. Thanks!

[jtbrewcrafter]

Glad everyones enjoying it. Merry Christmas everyone.