After settling on the general profile and base style of the beer, a recipe quickly came together for a lightly hopped oatmeal stout, with generous amounts of chocolate and crystal malts, to which lactose, caramelized sugar, toasted coconut, cocoa nibs/powder, and vanilla beans would be added for the quintessential flavors of a Samoa cookie.
The lactose and cocoa powder were added with about 10 minutes left in the boil, while the coconut, nibs, and vanilla beans will be added to secondary.
Enjoy some more photos from the brew day - and the recipe - after the break.
PS: Thanks to NOLA Brewing for such a clever name - I had to use it!
|Vorlauf and sparge.|
|Halfway through the boil.|
|Into the carboy.|
|Tons of break material.|