Chocolate Chip Cookie Lager - Beer Recipe - Brewer's Friend

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Chocolate Chip Cookie Lager

176 calories 20.2 g 12 oz
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Beer Stats
Method: Extract
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: ElectroWizard
Calories: 176 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Sunday January 29th 2017
1.053
1.016
5.0%
10.2
27.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Dark6 lb Liquid Malt Extract - Dark 35 30 73.8%
0.75 lb Brown Sugar0.75 lb Brown Sugar 45 15 9.2%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.1%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 3.1%
0.25 lb American - Wheat0.25 lb Wheat 38 1.8 3.1%
0.50 lb United Kingdom - Oat Malt0.5 lb Oat Malt 28 2 6.2%
0.13 lb United Kingdom - Black Patent0.125 lb Black Patent 27 525 1.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 5.23 33.3%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 3.38 33.3%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 5 min 1.57 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
0.13 lb Coco Powder (unsweet) Spice Primary --
2 oz Vanilla Extract Flavor Primary --
1 oz Vanilla Extract Flavor Secondary --
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.7 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87 0 14 75 75 78
Generic Mid Dark Ale - your mileage may vary.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.11 g | 24.4 qt) 3.88 15.5  
Mash volume with grains (equipment estimates 6.11 g | 24.4 qt) 3.97 15.9  
Grain absorption losses (steeping) -0.14 -0.6  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 6.54 g | 26.1 qt) 4.3 17.2  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.88 15.5
Equipment Profile Used: System Default
 
Notes

Mash, Boil, cool wort then in a separate pot boil a small amount of wort and add the coco powder. The coco is partly hydrophobic so you need to boil it to get it mixed properly, watch out for boil over because the coco makes a foamy mess. Dont boil for longer than necessary for coco to mix into solution, longer will result in bitter taste. Add the coco mixture to the cooled wort.

Vanilla beans may be a substitute for extract, take care to note that the bean has much more flavor than the extract.

ferm at 60F, rest at 70 after 4 weeks for about a week. Drop to lager temp to get coco and haze out. Not all coco will fall out.

Ive brewed this a few times and its on par with the flavor of a New Belgian Ben and Jerry's Chocolate Chip cookie dough with a little more mouth feel and much darker color.

Cheers!

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  • Last Updated: 2017-01-29 04:11 UTC