Cookies & Cream Pastry Stout - Beer Recipe - Brewer's Friend

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Cookies & Cream Pastry Stout

263 calories 28 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 120 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.61 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CHB
Hop Utilization: 99%
Calories: 263 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Thursday March 31st 2022
1.079
1.021
7.6%
48.9
42.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Thomas Fawcett - Maris Otter Low Colour Malt12 lb Maris Otter Low Colour Malt 36.8 1.8 81.4%
1 lb Weyermann - Carafa III1 lb Carafa III 32 525 6.8%
0.50 lb Briess - Roasted Barley0.5 lb Roasted Barley 33.1 300 3.4%
0.25 lb Bestmalz - BEST Acidulated0.25 lb BEST Acidulated 35.9 2.81 1.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.8%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 48.86 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Ascorbic Acid Water Agt Mash 0 min.
28 oz Oreo Cookies Crushed (with Filling) Flavor Mash 0 min.
1 tsp Diammonium Phosphate (DAP) Water Agt Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.08 psi       Temp: 38 °F       CO2 Level: 2.58 Volumes
 
Target Water Profile
Commack - Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 2 10 10 1 42
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.99 gal BIAB Infusion 153 °F 153 °F 60 min
Mash Out Temperature 170 °F 170 °F 10 min
1 gal Sparge 160 °F 160 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.18 g | 40.7 qt) 9.58 38.3  
Mash volume with grains (equipment estimates 11.28 g | 45.1 qt) 10.68 42.7  
Grain absorption losses -1.72 -6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.21 g | 32.8 qt) 7.61 30.4  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.65 22.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.65 g | 22.6 qt) 5.25 21  
Total: 9.58 38.3
Equipment Profile Used: System Default
"Cookies & Cream Pastry Stout" American Stout beer recipe by CHB. BIAB, ABV 7.57%, IBU 48.86, SRM 42.72, Fermentables: (Maris Otter Low Colour Malt, Carafa III, Roasted Barley, BEST Acidulated, Lactose (Milk Sugar)) Hops: (Nugget) Other: (Ascorbic Acid, Oreo Cookies Crushed (with Filling), Diammonium Phosphate (DAP), Whirlfloc)
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  • Last Updated: 2023-02-07 16:38 UTC