Cookie Cream Stout - Beer Recipe - Brewer's Friend

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Cookie Cream Stout

192 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 192 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Wednesday October 31st 2012
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1.062
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg US - Pale 2-Row1.5 kg Pale 2-Row 37 1.8 30%
500 g Belgian - Chocolate500 g Chocolate 30 340 10%
500 g United Kingdom - Brown500 g Brown 32 65 10%
250 g Flaked Oats250 g Flaked Oats 33 2.2 5%
500 g Viking - Cookie Malt500 g Cookie Malt 37 25.4 10%
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 30%
250 g Flaked Wheat250 g Flaked Wheat 34 2 5%
5,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 9.4 Boil 45 min 23.08 44.4%
15 g Fuggles15 g Fuggles Hops Pellet 4.3 Boil 20 min 5.22 33.3%
10 g Cascade10 g Cascade Hops Leaf/Whole 5.8 Boil 20 min 4.27 22.2%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L b-glucanase 35 °C 45 °C 15 min
15 L Protein 45 °C 52 °C 30 min
15 L a-amylase (Iodprobe) 52 °C 68 °C 60 min
15 L Enyzm (Iodprobe) 68 °C 72 °C 20 min
15 L 72 °C 78 °C 20 min
15 L Abmaischen 78 °C 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 12.6 L) 8.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 23.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 25.1  
Equipment Profile Used: System Default
"Cookie Cream Stout" Oatmeal Stout beer recipe by hinoon. All Grain, ABV 5.74%, IBU 32.58, SRM 36.11, Fermentables: (Pale 2-Row, Chocolate, Brown, Flaked Oats, Cookie Malt, Maris Otter Pale, Flaked Wheat) Hops: (Northern Brewer, Fuggles, Cascade) Other: (Irish Moss)
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  • Last Updated: 2020-11-22 10:54 UTC