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Otis Spunkmeyer Stout

269 calories
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 6.75 gallons
Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Dr. Beech
Calories: 269 calories (Per 12oz)
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Fermentation History

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

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Amount Fermentable PPG °L Bill %
7 lb United Kingdom - Golden Promise7 lb Golden Promise 37 3 41.2%
3 lb Belgian - Biscuit3 lb Biscuit 35 23 17.6%
2 lb American - Chocolate2 lb Chocolate 29 350 11.8%
1.75 lb Canadian - Honey Malt1.75 lb Honey Malt 37 25 10.3%
1 lb Brown Sugar1 lb Brown Sugar 45 15 5.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
1 lb Molasses1 lb Molasses 36 80 5.9%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) 41 1 1.5%
17 lb Total      
Amount Variety Type AA Use Time IBU
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil 60 min 56.84
0.5 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 5 min 1.34
0.5 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Hopback 0 min 2.68
Mash Guidelines
Amount Description Type Temp Time
18.4 qtStrike/Mash In @ 150FInfusion165.1 °F60 min
8.7 qtMash Out @ 170Infusion212 °F10 min
7.2 qtBatch SpargeSparge170 °F60 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Type Use Time
1 each Vanilla Bean Flavor Secondary 7 days
16 oz Ghirardelli Syrup Flavor Kegging 0 min.
Attenuation (custom):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
Pitch Rate:
0.75 (M cells / ml / ° P) 319 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: 18967
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
If you're not from USA, and the northeast at that, Otis Spunkmeyer used to be a brand of cookies found in various locations. The idea was your store would get the dough, and a little oven, and with little effort you could pump out the most amazing Chocolate Chip Cookies, all warm and gooey. This beer is a love letter to those days. Shooting for warm, biscuity, bready malt body, with notes of sweet chocolate, vanilla, and a bit of coffee/toffee/other "dessert" notes from the secret weapon, Black Treacle. Speaking of which, for the wort, DON'T actually use American or Black Strap molasses, but instead Lyle's Black Treacle, from Amazon. Crazy good stuff. Loads of flavors.

Let the primary fermentation run it's course (shoot for 14 days on the trub), and then let it sit for seven days on a slit open vanilla bean in a secondary vessel. At packaging (I'm using a corny keg), add 16 oz. of Ghirardelli chocolate syrup. Dark beers being mysterious, you'll get a bang for your buck aging and conditioning this, the longer the better. That said, that treacle works wonders, and after only one week (21 days in primary and secondary, and 7 to condition) you'll still have a surprisingly complex dark treat. Between that, the chocolate malt grain, and the lactose sugar to leave residual sweetness, you should get a nice chocolate effect to go with the malt. Hops should balance this malty, chocolatey treat for these last chilly days before summer and its sours, wheats, and IPAs...
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View Count: 289
Brew Count: 1
Last Updated: 2019-04-11 17:29 UTC
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