Cookie and Cream Stout Recipe

Recipe Info

Recipe Image

Cookie and Cream Stout

by on
All Grain
6 Gallon(s)
6.5 Gallon(s)
60 min
80%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Flaked Oats - US, Chocolate Wheat Malt - DE, Carapils - DE, Black Patent Malt - UK, Caramel/Crystal 60 - US, Pale Chocolate - UK, Special B - BE, Lactose - Milk Sugar - US, Fuggles Hops, White Labs Irish Ale WLP004 Homebrew Yeast.

Fermentables

59% - Maris Otter Pale - UK
9
38
3
Mash
10% - Flaked Oats - US
1.5
37
1
Mash
7% - Chocolate Wheat Malt - DE
1
33
400
Mash
5% - Carapils - DE
0.75
33
2
Mash
3% - Black Patent Malt - UK
0.5
25
500
Mash
3% - Caramel/Crystal 60 - US
0.5
36
60
Mash
3% - Pale Chocolate - UK
0.5
32
200
Mash
3% - Special B - BE
0.5
30
180
Mash
7% - Lactose - Milk Sugar - US
1
41
1
Late

Hops

Fuggles
1.5
Pellet
Boil
60 min(s)
4.8
18.1
Fuggles
1.5
Pellet
Boil
15 min(s)
4.8
9.0

Yeast

White Labs Irish Ale WLP004
76%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Direct Heat
154
60 min
Mash-Out
Direct Heat
170
10 min

Special Instructions

1.
Mash: 5.5 Gallons; 0.5 grams Gypsum; 3.5 grams Calcium Chloride; 2.2 grams Epsom Salt; 3 grams Baking Soda
2.
Sparge: 2.4 Gallons; 0.2 grams Gypsum; 1.5 grams Calcium Chloride; 1 gram Epsom Salt
3.
Add 2 oz Land-O-Lakes white chocolate coco powder to boil at 10 min
4.
Soak 6 oz Cacao Nibs and 3 Vanillia beans split/scraped in Vodka and toss in fermenter after primary fermentation is completed
5.
Ferment at 68f

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Cookie and Cream Stout
  • 6.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.076 OG
  • 1.018 FG
  • 27.1 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 47.3° SRM Color
  • 80% Efficiency
  • 7.4% ABV Alcohol
  • 260 per 12oz Calories
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