Looks like it should turn out tasty! If you want to get real adventurous, you could throw cookies in the mash. I know it's not quite the same, but my friend Geoff at Middleton Brewing does a Cookie Crisp Stout as his flagship, and the Cookie Crisp flavor comes through really well.
Have you had good luck with 1084? It usually ferments fine, but with all the beers we've used it on at the brewery, it tends to produce a subtle yeast tanginess that's slightly off-putting. I suppose that tanginess might not show up with everything else going on in your beer! I was thinking 1056 or even 1728 would work, as it tends to ferment clean and flocculate out well.
In any event, I wish you a successful brew day and I hope the beer hits all the notes your taste buds desire!
Jason, thanks for reaching out. I love to connect with brewers. I really aspire to work at a brewery at some point, not even necessarily as brewer but just be able to be part of a great project.
I want to toss in some actual cookies but have some qualms. Store brand cookies like Chips Ahoy have a lot of extra artificial additives and was hesitant about adding it and have it create off-tastes or mess with the beer. I was considering baking some cookies from scratch, but even then the butter may not translate well in the brewing process. Is there a way to get some cookie taste from them but filter out butter and additives? I figured that with vanilla, lactose, chocolate, I can piece together some "cookieness" but I will consider adding actual cookie if it can help.
Some great yeast recos....I mean 1084 seems like the "go-to" but I am intrigued about trying 1728. You got the wheels turning! I am still a week out and may make some revisions!
I got a chance to check out Outlander online....I would really love to stop when I around there! Beer brewed with Horny Goat Weed and the Peanut Butter Stout would be something I would immediately gravitate towards.
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Of course! I enjoy talking beer with everyone that has a passion for it. I'm sure you'll be able to make your aspiration happen if you keep working at it - most of the brewers I know started as homebrewers too (myself included).
I haven't used cookies in beer before, but I have used cake (with no frosting) and I didn't have any issues with it. I think you can skip actual cookies, but a little biscuit malt might add a little more cookie flavor.
Yeah, one of the local brewers uses 1728 on a lot of his beers and he gets great clarity. He also has a really tasty coffee porter that I'm pretty sure he uses 1728 on as well.
Definitely stop by whenever you make it to Seattle - I'd be happy to give you a tour of the brewery! It's been a long while since I've used horny goat weed in a beer, but Peanut Butter Stout gets made pretty regularly - people ask about it a lot when it's not on tap.
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