Gentilly Imperial Oatmeal Chocolate Cream Cookie Stout - Beer Recipe - Brewer's Friend

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Gentilly Imperial Oatmeal Chocolate Cream Cookie Stout

300 calories 24.4 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 300 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Friday December 17th 2021
1.091
1.014
10.1%
21.6
29.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Viking - Pale Ale Malt13 lb Pale Ale Malt 37 2.5 68.4%
1 lb Viking - Dark Chocolate Malt1 lb Dark Chocolate Malt 30.8 325 5.3%
2 lb Viking - Cookie Malt2 lb Cookie Malt 37 25.4 10.5%
3 lb Rolled Oats3 lb Rolled Oats 33 2.2 15.8%
0 lb Lactose (Milk Sugar)0.001 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 0%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 45 min 21.62 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion 152 °F 150 °F 90 min
2 gal Sparge 150 °F 150 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10 g | 40 qt) 8.71 34.8  
Mash volume with grains (equipment estimates 11.36 g | 45.4 qt) 10.07 40.3  
Grain absorption losses -2.13 -8.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 7.79 g | 31.1 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0 0  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.71 34.8
Equipment Profile Used: System Default
 
Notes

A No-Chill BIAB big ale, meant to be very mouthy, creamy, and filling.

Extra half gallon strike water to ensure there is enough wort to completely fill 5 gallon HDPE cube jug with the longer boil time.

Boil time extended to 90 minutes to boil off DMS precursors. Hops reduced by 20 minutes from normal

Hot wort at 180f goes straight to 5 gallon jug filled to top with all air squeezed out, to sit overnight. Overage is canned in quart mason jars for starter base for future batch

Fermenter is Big Mouth Bubbler. Yeast is a one quart starter of harvested yeast from previous batch. Mother is BE-256 and HotHead but over several generations the BE-256 has become dominant due to temperature range.

Fermentation is at room temperature, about 72 or 73 degrees except when it is cold outside, then around 69 degrees.

Optional, add raspberry, mint, espresso, cocoa, etc flavorings within reason near the end of the boil.

Calculator says 1.020 FG but it usually finishes around 1.026 instead.

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  • Last Updated: 2022-01-12 02:00 UTC