![]() Powered by the ESHA Research Database © 2018, ESHA Research, Inc. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. ![]() Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. But this dessert stout is great for cold winter days, and it was fun to brew something out of our usual comfort zone.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Overall, I would make this one again, but after tweaking the malt a bit to get more mouthfeel and complexity, which is what I’m looking for when I seek out a stout. It is also worth noting that the projected final ABV is around 5.1%. It really does have the notes of an oatmeal raisin cookie and the cinnamon is pretty good, though I originally thought it would be overpowering when we tossed it in the boil. It adds a pleasant smoothness, especially in a very sweet stout like this one. This one made for a fun brew that gave us the opportunity to experiment with different adjuncts. The cinnamon and raisin join forces in the end for a smooth finish brought out by the oatmeal. Something to try next time.įirst Look: Deep, dark, and beautiful with little head formation.įirst Smell: Get the malt sweetness and the cinnamon and brown sugar right away, but it is not overly sweet, just like a freshly baked cookie.įirst Taste: The brown sugar is quite strong, likely made stronger with the addition of Maple Syrup for bottling, but I like it-it fits the beers like a tailored suit. Maybe adding some Special B malt would give more body to the beer while also imparting some additional raisin-like flavors to the beer. The malt bill was pretty light, but when considering the addition of brown sugar and raisins at the end it seemed appropriate for keeping the sweetness and gravity in check, though I do think it took away from the final body of the beer. Malt: 2-row, Chocolate, Flaked oats (of course), and Caramel 60.Īdditionals: Brown sugar and raisins (applied at flame-out), Cinnamon stick (used during the boil), Safale S-33 Yeast, Maple syrup for bottling. Calories: 298 calories (Per 12oz) Carbs: 32.5 g (Per 12oz) Created: Sunday December 1st 2013. ![]() Pre Boil Gravity: 1.068 (recipe based estimate) Efficiency: 75 (brew house) Source: BrewDaddy. To make that final product, we used the ingredients below: Batch Size: 5 gallons (fermentor volume) Pre Boil Size: 6.5 gallons. An interesting experience indeed, and it is exciting to taste each of these new additions and their supplemental flavors. I have experimented here and there with citrus peel, but this is the first time I’ve ever used anything beyond that. I won’t share the recipe in its entirety (I didn’t come up with it), but I will give an overview of the ingredients.īut before I do that, I must say that adding ingredients outside the big four (malt, hops, yeast, water) is new to me. The recipe we used came from the Make Some Beer book created by the owners of the Brooklyn Brew Shop. The Oatmeal Raisin Cookie Stout has arrived in a large mouthful and we are excited to share our experience brewing it. We figured, ‘What the heck, why not make something interesting for stout month?’ and here it is. ![]()
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