Night Cap Series Volume 2 - The Soul Departs Creme Brulee Stout Recipe

Recipe Info

Recipe Image

Night Cap Series Volume 2 - The Soul Departs Creme Brulee Stout

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
60 min
75%
An Imperial Stout brewed with Lactose and Cardamom, fermented with vanilla beans

Fermentables

74% - 2-Row - US
16
37
1
Mash
5% - Caramel/Crystal 80 - US
1
35
80
Mash
5% - Roasted Barley - US
1
25
300
Mash
5% - CaraMunich I - DE
1
34
39
Mash
2% - Carafa III - DE
0.5
32
525
Mash
5% - Carapils - Dextrine Malt - US
1
33
1
Mash
5% - Lactose - Milk Sugar - US
1
41
1
Late

Hops

Columbus
0.5
Pellet
Boil
60 min(s)
15
15.4
Columbus
0.5
Pellet
Boil
30 min(s)
15
11.9
Horizon
0.5
Pellet
Boil
30 min(s)
12
9.5
Horizon
0.5
Pellet
Boil
10 min(s)
12
4.5

Yeast

Wyeast Irish Ale 1084
75%

Other Stuff

Ground Cardamom
0.25
tsp
Boil
Yeast Nutrient
2
tbsp
Boil
Calcium Carbonate
0.15
oz
Mash
Gypsum
0.1
oz
Mash

Mash Steps

Saccharification Rest
Decoction
156
60 min

Special Instructions

1.
Cut and scrape vanilla beans and seeds and place in 3/4C Caramel Vodka and age 2 weeks, while beer is primary fermenting
2.
After 2 weeks, add vanilla beans and vodka to secondary fermenter and siphon beer on top. Age for as long as needed to get desired taste.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Night Cap Series Volume 2 - The Soul Departs Creme...
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.108 OG
  • 1.027 FG
  • 41.3 IBU (tinseth) Bitterness
  • 0.38 BG:GU
  • 42.2° SRM Color
  • 75% Efficiency
  • 10.4% ABV Alcohol
  • 384 per 12oz Calories
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