Masterful Dunk Oreo Stout - Extract - Beer Recipe - Brewer's Friend

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Masterful Dunk Oreo Stout - Extract

343 calories 37.5 g 12 oz
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Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.169 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 343 calories (Per 12oz)
Carbs: 37.5 g (Per 12oz)
Created: Tuesday December 26th 2017
1.102
1.029
9.5%
45.0
30.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.20 lb Liquid Malt Extract - Light13.2 lb Liquid Malt Extract - Light 35 4 76.7%
13.20 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.8%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 43.38 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 1.64 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz lactose Flavor Boil 5 min.
1 each Double Stuft Oreo cookies (1 whole package) Flavor Boil 20 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 573 B cells required
WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 573 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.94 g | 23.7 qt) 2.38 9.5  
Mash volume with grains (equipment estimates 5.94 g | 23.7 qt) 2.7 10.8  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 1.12 4.5  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 3 12  
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: 2.38 9.5
Equipment Profile Used: System Default
 
Notes

Original Recipe:
https://www.brewersfriend.com/homebrew/recipe/view/457958/masterful-dunk-oreo-stout

Converted to extract because i am not setup for all-grain. Few alterations to the grain bill to accommodate the liquid malt in place of 2 row, and lowered the flaked oats to be more proportionate. Not making an oatmeal stout here...

chose an irish ale yeast because i was familiar with it from FRIZ, enjoy the flavor profile.

SPECIAL INSTRUCTIONS FOR OREOS:

(To be amended)

separate the cookies, scrape out the cream. liquefy the cream. Uncrushed cookies go in the boil at 20. Liquid cream (at room temp) goes in at 10. May amend to 5 to be with lactose.

I was warned the oils in the cookies may affect my head, so will have to watch for that. in future may look in to a way around this. was told simply not to use the cream, but we know that's not an option ;)

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  • Last Updated: 2018-01-20 02:53 UTC