Girl Scout Cookie Stout/Porter

[Pupowupo]

Pretty new to home brewing, but am catching on very quickly. I had the idea of infusing my favorite Girl Scout Cookie, Samoas, into my next stout or porter.

I've never incorporated an ingredient such as this into any of my batches, so right off the top I have a few questions.

1. Would I put the cookies into the boil? Primary fermenter? Secondary?
   
2. Do I need to sanitize the Samoas in any way?
   
3. If you have done this before, is there a certain amount of cookies you have, or would, throw into a 5 gallon batch? I'd want the flavor to stand out but not be too overwhelming.

Any ideas, advice or suggestions would be greatly appreciated. Thanks!

 

[loveofrose]

You horrible, wonderful brewer you.
Now all I can think about is a thin mint stout!

 

[DaBorg]

I'm pretty new too so I have no advice, but you are one think-outside-the-box dude! Right on. You have to post the results of this one!


Sent from my iPhone using Home Brew

 

[thealmightydejus]

Oh you evil jerk. I had the same idea and have been working on the concept lately but just started thinking in terms of recipe. I figures a milk stout concept. The things to consider would definitely be saccharine content. So I would never put cookies into the primary because yeast will flock to it. Maybe into secondary, but even still I'd try to strain yeast or even do a tertiary after top racking and just use possibly two pounds or so chopped into quarter inch or 1inch squared size chunks so you can separate easier on bottling (itll likely dissolve and leave residue to be removed either way) then allow to sit about a week. If I get to try this soon, ill post my trials and tribulations (im also thinking about creating a recipe without using the actual cookie but just ingrediants...terrifying to me), so please do the same! Good luck!