Cookie Monster Brau - Beer Recipe - Brewer's Friend

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Cookie Monster Brau

Created: Sunday May 19th 2024
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143 calories 12 g 12 oz
Beer Stats
Method: BIAB
Style: English IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 85% (brew house)
Source: JC Insaniac
Hop Utilization: 96%
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
1.044
1.007
4.8%
54.2
6.8
5.2
19.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Viking - Extra pale malt6 lb Extra pale malt $ 1.60 / lb
$ 9.60 		37.6 1.8 78.7%
1.50 lb Viking - Cookie Malt1.5 lb Cookie Malt $ 2.69 / lb
$ 4.04 		37 25.4 19.7%
2 oz American - Caramel / Crystal 10L2 oz American - Caramel / Crystal 10L $ 1.69 / lb
$ 0.21 		35 10 1.6%
7.62 lbs / $ 13.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Artisan - Challenger22 g Artisan - Challenger Hops $ 18.99 / lb
$ 0.92 		Pellet 7.4 Boil 60 min 21.86 20.8%
28 g Artisan - Mosaic28 g Artisan - Mosaic Hops $ 22.99 / lb
$ 1.42 		Pellet 11.2 Boil 30 min 32.37 26.4%
28 g Artisan - Mosaic28 g Artisan - Mosaic Hops $ 22.99 / lb
$ 1.42 		Pellet 11.2 Dry Hop at 65 °F 5 days 26.4%
28 g Artisan - Mosaic28 g Artisan - Mosaic Hops $ 22.99 / lb
$ 1.42 		Pellet 11.2 Dry Hop 2 days 26.4%
106 g / $ 5.18
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
0.50 oz Yeast Nutrient Other Boil 15 min.
0.50 oz Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.6 gal Strike 156 °F 156 °F 5 min
7.6 gal Infusion 156 °F 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.77 g | 31.1 qt) 8.2 32.8  
Mash volume with grains (equipment estimates 8.38 g | 33.5 qt) 8.81 35.3  
Grain absorption losses -0.95 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Top off amount 0.5 2  
Volume into fermentor 5.5 22  
Total: 8.2 32.8
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 86.4%
Pre-Boil Efficiency N/A
Ending Kettle: 79% 29.6 ppg
Brew House: 79% 29.6 ppg
Wort Volume:
5.13 Gallons
  • Expected 5.5 Gallons of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.044
  • Actual OG: 1.044
Alcohol and Attenuation:
Progress - N/A
  • Attenuation so far: 45.5%
  • Current ABV: 2.63%
Amount Packaged:
Pending - N/A
Requires Packaged log entry with a volume reading.
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
5/18/2024 9:41 PM
10 months ago 		+0 Mash Complete 1.033 28.36 Quarts 147 °F 5/19/2024 9:45 PM
10 months ago 		Could not take pH as my meter had dead button cells. I guessed at adding a small amount of Calcium Chloride to it, but the grist was pretty light, so it won't go super acidic.
5/18/2024 10:45 PM
10 months ago 		+0 Boil Complete 1.044 20.5 Quarts 80 °F 5/19/2024 9:47 PM
10 months ago
5/18/2024 11:43 PM
10 months ago 		+0 Brew Day Complete 1.044 20.5 Quarts 80 °F 5/20/2024 1:13 AM
10 months ago 		This is going to chill overnight and I pitch on 5/19/24
5/19/2024 10:57 AM
10 months ago 		+1 Sample 1.044   63.3 °F 5/19/2024 10:03 PM
10 months ago 		This is when I dropped my US-05. 7 hours later I was seeing first signs of fermentation, but no krausen or motion yet. I used one sachet of US-05 as this is a relatively low ABV beer. I didn't bother to aerate the batch either besides sloshing it for about 30 seconds the day before. I expect it to be finished in -likely- 10 days - by the first of June in any case. I'll take a sample on May 24 or 25 - I want to do the 5 day dry hop when we get to about 1.014. I couldn't find an input for delayed fermentation...during the summer months, I have to wait for the wort to chill overnight to get it down from 80 to 65.
5/23/2024 10:06 AM
10 months ago 		+5 Sample 1.024   64.4 °F 5/25/2024 12:47 AM
10 months ago 		Just wondering if i should go ahead and start dry hopping. I dropped the few grams of Challenger and 28 grams of Mosaic - I am going to add the other charge on Tuesday night. Then I can pull them out on Friday.
6/11/2024 4:31 PM
10 months ago 		+24 Other   65.6 °F 6/13/2024 12:10 AM
10 months ago 		I added the final dryhop today - 1.5 oz of Mosaic. I also added some Co2 and purged the oxygen (if any) after the dryhop. This dryhop is supposed to be 2 days but I'll let it go 3 days and transfer the keg to my keezer and start carbonating. I'll taste it in a week. At this point, it's been 3+ weeks in fermentation at room temps. I moved it to a keg before we went on vacation in order to get the beer off the yeast. This SHOULD force the suspended yeast to finish cleaning up the beer and now I will add the final dryhop and there shouldn't be a "re-fermentation". Before I put the beer in the keezer, I will collect a final gravity for a final ABV.
 
Notes

I haven't made Vacant Gesture in 3-4 years. As I considered it (It's a great beer and really quick to make!) - I remembered that I thought it was good but a bit thin. I would have liked a little more malt backbone and sweetness to counterbalance the IBUs...then I remembered that I have a new malt that I wanted to try - Viking Cookie Malt. So, I subbed it for 20% of the Extra Pale 2 row.

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  • Last Updated: 2024-05-19 19:41 UTC