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Gentilly Imperial Oatmeal Chocolate Cream Cookie Stout

Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 300 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)

Created: Friday December 17th 2021

Original Gravity:

1.091

Final Gravity:

1.014

ABV (standard):

10.1%

IBU (tinseth):

21.6

SRM (morey):

29.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Viking - Pale Ale Malt13 lb Pale Ale Malt	37	2.5	68.4%
1 lb	Viking - Dark Chocolate Malt1 lb Dark Chocolate Malt	30.8	325	5.3%
2 lb	Viking - Cookie Malt2 lb Cookie Malt	37	25.4	10.5%
3 lb	Rolled Oats3 lb Rolled Oats	33	2.2	15.8%
0 lb	Lactose (Milk Sugar)0.001 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	0%
19 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Sterling1 oz Sterling Hops		Pellet	8.7	Boil	45 min	21.62	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Sterling (Pellet)		21.62	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal		Infusion	152 °F	150 °F	90 min
2 gal		Sparge	150 °F	150 °F	30 min

Yeast

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	2 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	73 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 159 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

A No-Chill BIAB big ale, meant to be very mouthy, creamy, and filling.

Extra half gallon strike water to ensure there is enough wort to completely fill 5 gallon HDPE cube jug with the longer boil time.

Boil time extended to 90 minutes to boil off DMS precursors. Hops reduced by 20 minutes from normal

Hot wort at 180f goes straight to 5 gallon jug filled to top with all air squeezed out, to sit overnight. Overage is canned in quart mason jars for starter base for future batch

Fermenter is Big Mouth Bubbler. Yeast is a one quart starter of harvested yeast from previous batch. Mother is BE-256 and HotHead but over several generations the BE-256 has become dominant due to temperature range.

Fermentation is at room temperature, about 72 or 73 degrees except when it is cold outside, then around 69 degrees.

Optional, add raspberry, mint, espresso, cocoa, etc flavorings within reason near the end of the boil.

Calculator says 1.020 FG but it usually finishes around 1.026 instead.

Last Updated and Sharing

459

Views

Brews

Public: Yup, Shared
Last Updated: 2022-01-12 02:00 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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