Cookies & Creme Milk Stout 
All Grain Recipe
Submitted By: glanguell (Shared)
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| Brewer: Gene | |
| Batch Size: 5.50 gal | Style: American Stout (20B) |
| Boil Size: 7.07 gal | Style Guide: BJCP 2021 |
| Color: 59.5 SRM | Equipment: ANVIL Foundry 10.5 (5 gal batch) Sparge Method |
| Bitterness: 60.8 IBUs | Boil Time: 60 min |
| Est OG: 1.075 (18.3° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.022 SG (5.6° P) | Fermentation: Ale, Two Stage |
| ABV: 7.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.10 gal |
LB&R RO Water |
Water |
1 |
| 1.00 tbsp |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 13.28 oz |
Oreo Cookies (50.0 SRM) |
Adjunct |
3 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
4 |
| 10 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
5 |
| 1 lbs 10.00 oz |
Chocolate Malt (337.0 SRM) |
Grain |
6 |
| 1 lbs 10.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
7 |
| 11.00 oz |
Roasted Barley (487.7 SRM) |
Grain |
8 |
| 8.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
9 |
| 8.00 oz |
Debittered Black Malt or BlackPrinz Malt (500.0 SRM) |
Grain |
10 |
| 1.00 oz |
Nugget [12.8%] - Boil 60 min |
Hops |
11 |
| 1.00 oz |
Willamette [4.9%] - Boil 25 min |
Hops |
12 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
13 |
| 1 lbs |
Milk Sugar (Lactose) [Boil for 15 min] [Boil] (0.0 SRM) |
Sugar |
14 |
| 1.00 oz |
Willamette [4.9%] - Boil 10 min |
Hops |
15 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
16 |
Notes
Had Anvil set to 160 Degree for a start time of 8:30AM 01/08/24. With all grains, oats and cookies in, mash temp stablized at 150 degrees. I had to increase the boil kettle to 166 to get to the desired mash temp of 153. I stirred and stirred until mash temp of 153 was reached. Reset kettle temp back down to 156 and put the lid on it.
Kegged on 1/21/24. Kegged 5-gallons plus three bombers.
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