DRUNKEN DRAGON
BREWING COMPANY
Creme Burlesque
STYLE: Sweet Stout
ABV: 10.99 %
OG: 1.110
FG: 1.027
IBU: 54
All ABV and OGs approximate


Recipe for 4 gallons US

Malts:

Malt

Amount

Units

American Two-Row

7.6

lb

Belgian Black

1.2

lb

Demerara / turbinado

0.7

lb

Flaked Barley

1.2

lb

Lactose

0.5

lb

Light Dry Malt Extract

4

lb

Hops:

Hop

Form

Amount

Units

Add

Minutes

Columbus

Pellet

1

oz

Boil

60

Chinook

Pellet

.75

oz

Boil

30

Yeast:

Wyeast 1028 London Ale Yeast

Miscellaneous Ingredients:

Ingredient

Amount

Units

Comments

Mash:

Step Type

Temp

Method

Time (min)

Directions

alpha

155.0 F

infusion

60

Mash in with 2.8 gallons US of water at 172.0 F



Notes:


Southern Tier Creme Brulee clone. Credits to Brew Your Own magazine for the clone recipe

Water choice: Zephyrhills

Demerara processing: Caramelized white cane sugar is added at the last 2 minutes. Place sugar in sauce pan over medium heat. Stir constantly until it turns into a thick liquid and becomes a medium amber color. Add to boiling wort immediately before it hardens.

Add at end of boils: 3 vanilla split beans, 1 tsp ground cardamon (or 1/2 tsp nutmeg, 1/2 tsp cinammon)

Ferment cool @ 66F

Brew History:

Date

History

12/23/2011


OG: 1.095 FG: 1.026
ABV: 9.06%

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(C) 2006 Chad Gould