Experimental Chocolate Chip Cookie Stout - Page 3

**Chriso** · 12-05-2008, 08:56 PM

Some people say 0.5 lb Biscuit is a little strong, and to use 0.25 lb instead. I can't say, as I've only used 0.25 lb in a recipe before. BUT - This would help keep the flavor more "cookie-y" than biscuity.

**nukebrewer** · 12-05-2008, 09:10 PM

Cool, thanks. I will add .25 lb of biscuit to the recipe.

Pelikan · 12-06-2008, 03:28 AM

Just checked out your finished recipe up top...one thing to consider: 12 oz of malto is a lot, perhaps too much. The most I've seen used is about 8 oz in a given recipe, although I have heard of up to a pound being used, so you may be alright. You may want to work some lactose in there.

Regarding the yeast: American Ale will give you a crisp finish, but tends to impart some citrus notes, which are not really welcome in a sweet stout. Indeed, a sweet stout is one of the few brews Wyeast does not recommend for 1056.

Whitbread has some mild fruitiness if you ferment it above 70*F, but that fruitiness is just a hint of banana, which would arguably compliment this brew. If you leave it in the primary for the recommended 3 weeks on the cake, the yeast will clean out any of the residual fruitiness. Otherwise, Whitbread emphasizes and compliments the malt component of the brew, and does not attenuate as fully as 1056. Indeed, 1056 will leave you too dry for a sweet stout of this nature, with the OG you have listed above.

Just food for thought.

EDIT: You may want to check your OG. 5 pounds of DME + the other stuff seems like it would start out in the 50's, perhaps higher. Could most certainly be wrong though.

**nukebrewer** · 12-06-2008, 03:35 AM

Thank you for your advice. I think I am going to keep the maltodextrine where it is, but I agree about the yeast. I do not want it to finish too dry. Since I'm using the biscuit, it'll need to be a PM, so maybe I can mash at 156 F or so to make sure. I'm going to keep looking at yeast options, but I will be sure to keep the Whitebread in mind.

Pelikan · 12-06-2008, 03:41 AM

Quote:

Originally Posted by nukebrewer

Thank you for your advice. I think I am going to keep the maltodextrine where it is, but I agree about the yeast. I do not want it to finish too dry. Since I'm using the biscuit, it'll need to be a PM, so maybe I can mash at 156 F or so to make sure. I'm going to keep looking at yeast options, but I will be sure to keep the Whitebread in mind.

There are a lot of fantastic British and Irish strains out there, Whitbread just happens to be a favorite of mine. Others are the London III, British II, Irish Ale. The White Labs Burton Ale is awesome, and I've heard it makes a fantastic sweet stout.

I just ran your figures through software, and with the DME, molasses, and malto (which is 12% fermentable), you're looking at 1.53 OG. Whitbread will finish you off around 1.016. I like sweet stouts finishing at around 1.018-1.020, so you may want to consider upping some or all of the fermentation. How much will be based upon the attenuation of the yeast you choose.

Godspeed, sir. I'm eager to hear how this one turns out. I love chocolate stouts, and this one seems very interesting with the addition of the biscuit.

**Chriso** · 12-06-2008, 03:45 AM

I, too, am a major fan and promoter of white labs Burton Ale. It makes the best Hobgoblin clone ever, so smooooth!

**nukebrewer** · 12-06-2008, 03:54 AM

After looking at the different yeast strains, particularly those recommended for sweet stouts, I think the 1099 will be my best bet. It has a lower attenuation than the other options, which will leave me at a slightly higher FG and I think you're right about a gentle banana aroma complimenting the beer. Like a banana split made with chocolate chip cookies.

PHBalanced · 03-15-2011, 08:00 PM

So, how did it turn out?

sfrisby · 05-06-2011, 12:44 AM

I second that. You out there nukebrewer? Would love to hear of the results.