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The Lord's Favorite Homebrew Club

GRRRRL Scout Brown.

Alan Maschek

Project Description

So Girl Scout cookies are about to reek havoc on all of our belly’s so what better time to share this Samoa Cookie Beer clone from Alan Maschek? The idea for this recipe first came from a late night drinking session with Zach Belles and talking about how fantastic Samoa Girl Scout Cookies are. Alan then took Michael Pezely’s recipe for Janet’s Brown Ale that he really dug, tweaked it a little and then borrowed Ryan Buxton’s toasted coconut regimen. There are also a few recipes scattered about the inter-webs that he may have taken a few ideas from as well.

Notes on water: Alan used a 3:1 ratio of Reverse Osmosis:Salt Lake tap water. You don’t have to boil for two hours, but Alan believes it helps with caramelization. Also, you’ll have to add additional water if you go that route or you’ll probably get too high of a gravity. Alan also added a package of graham crackers and some Samoa Cookies for nuance. The final gravity was 1010, though Alan was shooting for 1012-1014.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 120 min 48.9 IBUs 23.3 SRM 1.058 1.017 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Brown Ale 10 C 1.045 - 1.06 1.01 - 1.016 20 - 40 18 - 35 2 - 2.6 4.3 - 6.2 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 7.907 lbs 65
Brown Malt (Simpsons) 1.581 lbs 13
Crystal 40, 2-Row, (Great Western) 15.57 oz 8
Carapils (Briess) 13.62 oz 7
White Wheat Malt 13.62 oz 7

Hops

Name Amount Time Use Form Alpha %
Nugget 0.5 oz 60 min Boil Pellet 13
Nugget 0.5 oz 30 min Boil Pellet 13
Cascade 1 oz 10 min Boil Pellet 5.5

Miscs

Name Amount Time Use Type
Toasted Coconut 10.00 oz 0 min Mash Flavor
Caramels 8.00 oz 20 min Boil Flavor
Irish Moss 0.25 tsp 10 min Boil Fining
Toasted Coconut 10.00 oz 0 min Boil Flavor
Cacoa Nibs 1.00 oz 0 min Secondary Flavor

Yeast

Name Lab Attenuation Temperature
British Ale (WLP005) White Labs 71% 67°F - 74°F

Mash

Step Temperature Time
Mash In 154°F 60 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Project Details

  • Client Alan Maschek
  • Date March 1, 2016
  • Tags Member Recipe

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