Oreo Cookie Stout - Beer Recipe - Brewer's Friend

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Oreo Cookie Stout

221 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Friday October 4th 2019
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OG: 1.062 FG: 1.015 ABV: 6.1% IBU: 30

1.066
1.020
6.0%
26.6
31.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 81.6%
8 oz Briess - Extra Special Malt8 oz Extra Special Malt 33.5 130 4.1%
8 oz United Kingdom - Pale Chocolate8 oz Pale Chocolate 33 207 4.1%
12 oz American - Chocolate12 oz Chocolate 29 350 6.1%
8 oz United Kingdom - Golden Naked Oats8 oz Golden Naked Oats 33 10 4.1%
196 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Cluster1 oz Cluster Hops Pellet 7.8 Boil 60 min 26.57 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocoa Nibs Spice Kegging 7 days
5 oz Chocolate Cookie Flavoring Flavor Boil 10 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Philadelphia, PA - Baxter Water/Queen Lane Blend
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 6 33 48 15 140.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion 167 °F 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
"Oreo Cookie Stout" Robust Porter beer recipe by charbrew371. All Grain, ABV 6.03%, IBU 26.57, SRM 31.7, Fermentables: (Maris Otter Pale, Extra Special Malt, Pale Chocolate, Chocolate, Golden Naked Oats) Hops: (Cluster) Other: (Cocoa Nibs, Chocolate Cookie Flavoring)
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  • Last Updated: 2020-02-16 00:08 UTC