The Old Cookie - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

The Old Cookie

177 calories 21 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Altbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: S0rceress0
Calories: 177 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Thursday February 15th 2018
1.053
1.017
4.8%
11.9
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Light8 lb Liquid Malt Extract - Light 35 4 100%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 9.56 66.7%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 2.37 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each tea Flavor Boil 1 min.
1 each whirlfloc Fining Boil 15 min.
1 lb Ginger - sliced Flavor Boil 10 min.
0.25 lb Ginger - diced Flavor Primary --
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.13 g | 24.5 qt) 2.32 9.3  
Volume increase from sugar/extract (early additions) 0.68 2.7  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
Total: 2.32 9.3
Equipment Profile Used: System Default
 
Notes

This beer produces a spicy cookie like nature with lots of ginger flavor and just a bit of bite. Malts should be pronounced and hop bitterness very low after lager aging in low temps.
Process:
Grains steep at 165F. Add Teabags at flameout and leave for 20 minutes. Ferment as close to 69F as possible.
As soon as active fermentation is done, the beer must go into 50F or less lagering shelter. The temperature in the lagering shelter should not drop to 32F. This will produce buttery flavors and a slick texture that is not pleasant. It's fine to remove the beer from the shelter during freezing nights and return it during the warmer temps of the day.

Last Updated and Sharing
 
673
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-02-28 01:43 UTC