Cookie brown ale / stout

[Queequeg]

I am contemplating how one might go about making a cookie flavoured brown ale or stout.

There are obvious candidates, biscuit malt, victory malt and brown malt. As well as crystal malt 20-80L.

I other obvious option is to mash low fat cookies into the tun with the grist or source a cookie extract to add post fermentation.

A third less obvious option would be to added a significant amount of baked wheat, maybe flakes in combination with a grist to create a cookie like flavour.

Has anyone else made a cookie brown or stout before? All suggestions and ideas welcome.

 

[Queequeg]

No one got any thoughts on this?

 

[SanPancho]

What kind of cookie? Oreos? Snickerdoodles? Oatmeal? Shortbread? Youve not really given enough info for folks to help i think.

But i will say that for me, the things you’re talking about adding dont say cookie, they say cracker.

 

[Queequeg]

I'm not sure how you would get a particular cookie flavor without using said cookie, but for argument sake lets say a crisp backed chocolate chip.

 

[SanPancho]

Using the actual cookies isn’t always necessary. Its the ingredients and their respective flavors you’re after. Mint chocolate chip means mint and chocolate (cholaca) or cacao nibs in a dark (not roasty) base beer. Snickerdoodles means cinnamon with a sweet bready flavor like maybe a light crystal, uk crystal, etc. You’re not copying it exactly, you’re just trying to incorporate the main flavors.

But if you’re looking for a regular chocolate chip cookie, you may in fact be better off using actual cookies. I could tell you about a mint choc beer, a toffee caramel bar, a snickerdoodles type beer, and a graham cracker type. But regular choco chip i can’t give much advice. To me it really only has two flavors- the chocolate and the batter. Chocolate is easy, but im not sure how to approach the batter. Thats why in your case, you may just wanna use crushed cookies.

Wish i had better advice. Keep posting, somebody out there might have a good idea for you.

 

[FunkedOut]

Lets break down a chocolate chip cookie while my mash sits...
(i'm a few brews in so apologies in advance)

chocolate chips & batter like mentioned above.
chocolate chips = chocolate
batter = brown sugar, butter, eggs and flour

trying to keep away from extracts for a minute...

chocolate = pale chocolate malt & light crystal for sweetness
brown sugar = brown sugar or dark invert sugar & light crystal for sweetness
butter = diacetyl
eggs = i'm drawing a blank. high protein malt?
flour = pale wheat malt. kinda lines up with the high protein malt thing.


let's put it all together now...

vienna base malt
10-15% pale wheat
10-15% light crystal
5% pale chocolate malt
5-10% dark invert sugar

15-20 IBU @ 60min (Fuggle?)

ferment with lager yeast cold and cold crash / rack as soon as you hit FG.

 

[S-Met]

You don't need to replicate eggs. They are used for an emulsifier between the ingredients in a cookie. The fat, protein and water help give structure so the cookie can rise and be moist. This assumes they are not overcooked.

And search the forum, there was a thread on a Cupcake Stout recipe that used real cupcakes and scored well in a competition.

Edited for spelling.

 

[FunkedOut]

And search the forum, there was a thread on a Cupcake Stout recipe that used real cupcakes and sxored well in a competition.

wasn't that the same guy that smells weird and had sewage in his kettle?

 

[Numsquat]

I have a recipe for a oatmeal raisin cookie amber. I can post the recipe in an hour or so when I get home if interested, it would at least give you an idea how the flavors come about. Most people who had it said it was dead on. It's been a few years since I made it so can't remember the recipe details but do remember it uses a titration for much of the cookie flavor.

 

[gunhaver]

Add vanilla and cinnamon, but not too much of either. The two together definitely make you think cookies.

 

[Queequeg]

Some great replies, thanks guys.

Numsquat it would be really handy if you could post the recipe.

I was thinking that maybe to get the batter flavour you might use wheat flakes and toast them and combine that with some light crystal.

 

[Numsquat]

ORCA-Oatmeal Raisin Cookie Amber
American Amber Ale (6 B)
Type: All Grain
Batch Size: 11.00 gal
Boil Size: 13.95 gal
Boil Time: 60 min
End of Boil Vol: 11.85 gal
Final Bottling Vol: 10.00 gal
Fermentation: Ale, Single Stage
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 20.7 IBUs
Est Color: 10.6 SRM
Mash Name: Single Infusion, Medium Body
Sparge Water: 8.07 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.53
Measured Mash PH: 5.20

Equipment: 15 Gallon BoilerMakerâ„¢
(10 gal/ 38 L)
Efficiency: 75.00 %
Est Mash Efficiency: 77.6 %

Taste Notes: Original recipe by Bugeater (Wayne)
55.3% (20 of 38) named oatmeal raisin cookie as the primary flavor w/o hints.
28.9% (11 of 38) named oatmeal raisin cookie as the primary flavor w/hint of "think of a cookie".
10.5% (4 of 38) said they could taste oatmeal raisin cookie after being told that was the flavor.
7.8% (3 of 38) never got the cookie flavor.

Ingredients
Amt Name Type # %/IBU Volume
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 55.6 % 0.78 gal
3 lbs Munich Malt (9.0 SRM) Grain 2 16.7 % 0.23 gal
2 lbs Oats, Flaked (1.0 SRM) Grain 3 11.1 % 0.16 gal
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 5.6 % 0.08 gal
2.35 oz Goldings, B.C. [5.00 %] - Boil 60.0 min Hop 5 20.7 IBUs -
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 - -
2 lbs Turbinado [Boil] [Boil for 15 min](10.0 SRM) Sugar 7 11.1 % 0.15 gal
2.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 8 - -

Mash Profile
Total Grain Weight: 18 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Mash In Add 20.76 qt of water at 167.8 F 154.0 F 60 min
Mash Out Add 11.20 qt of water at 198.6 F 168.0 F 10 min
Sparge: Fly sparge with 8.07 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 8.20 PSI
Keg/Bottling Temperature: 36.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Est: Keg with 8.20 PSI
Carbonation (from Meas Vol): Keg with
8.20 PSI
Age for: 5.00 days
Storage Temperature: 36.0 F

Notes

Toast oats 325F for 1 hour. Put in paper bag 4 days to de-gas.

Titration (per keg)
0.5t cinnamon (grind)
0.25t nutmeg (grind)
0.25t clove (whole, don't grind)
1 vanilla bean
6oz bourban
Split/scrape/chop vanilla bean and add with seasonings to the bourbon 13 days. Strain in cheese cloth or coffee
filter before adding liquid to keg (flavor to taste).

Winter version

Add 0.25lb crystal 60, 1lb light munich and 2-row to get to 1.070-1.075. Increase hops to same IBU goal 20.5.
Same titration, maybe double but increase to keg slowly to flavor.

Other notes
Use a spiced rum instead of bourbon for titration.
Add titration to a porter.

Created with BeerSmith

 

[Queequeg]

Thank you.

 

[Numsquat]

No problem. Actually is an old recipe I had in Promash, gave me a reason to put it in Beersmith. Haven't brewed it in years but now have the urge to do it again.

 

[MikeMetroka]

Google Drew Beechums cookie recipe from Experimental Brewing.