Southern Tier Brewing Co.’s Crème Brûlée clone

(5 gallons/19 L, all-grain)
OG = 1.100   FG = 1.032
IBU = 55   SRM = 55   ABV = 10%

15.25 lbs. (6.9 kg) 2-row pale malt
1.5 lbs. (0.68 kg) flaked barley
1 lb. (0.45 kg) crystal malt (60 °L)
1.5 lbs. (0.68 kg) Belgian debittered black malt (600 °L)
10 oz. (0.28 kg) lactose sugar (0 min.)
12 oz. (0.34 kg) caramelized white cane sugar (0 min.)
10.8 AAU Columbus hops (60 min.) (0.75 oz./21 g at 14.5% alpha acids)
9.2 AAU Chinook hop pellets (30 min.) (0.75 oz./21 g at 12.3% alpha acids)
3 vanilla beans split and deseeded (0 min.)
1 tsp. ground cardamom powder (0 min.)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (15 min.)
White Labs WLP007 (Dry English Ale) or Wyeast 1028 (London Ale) yeast
2⁄3 cup (133 g) dextrose (if priming)

Step by Step
This is a single step infusion mash. Mix the crushed grains with 5.5 gallons (21 L) of 168 °F (76 °C) water to stabilize at 155 °F (68 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6.5 gallons (25 L) of wort runoff to boil for 60 minutes. During the boil you will want to make the caramelized sugar. Mix 12 oz. (0.34 kg) sugar in 3⁄4 cup water 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. Make the other kettle additions as per the schedule. At the end of the boil let the wort rest 20 minutes and remove the vanilla beans. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Ferment at 68 °F (20 °C). After fermentation is complete, transfer to a carboy, and condition for one week before you bottle or keg.

Extract with grains option:
Reduce the 2-row pale malt in the all-grain recipe to 1.5 lbs. (0.68 kg) and add 9 lbs. (4.1 kg) light liquid malt extract. Steep the crushed grains in 2 gallons (7.6 L) of water at 155 °F (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid malt extract and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.

Issue: December 2011

This inventive brew brings all the flavor of the classic hard-coated custard dessert into a creamy, dreamy beer.