Oatmeal Cookie Ale

recipe

 
About:

Last holiday season I needed a festive beer to drink under the tannenbaum, so I moving away from any “Wassail” style of heavier bodied winter warmers with orange and clove flavors and going with a comforting favorite like oatmeal cookies which include some flavorings and spices such as: toasted oatmeal, raisins, cinnamon and vanilla.

– Toast the raw oats in the oven at 300ºF until it becomes golden brown and smells like cookies. (Takes around 1 hour)
– Use a mesh bag (aka Brew-in-a-Bag) for grist and oatmeal in the mash.
– 90 min. add Northern Brewer hops
– 15 min. add Irish moss
– 5 min. add East Kent Goldings hops
– Post boil add Raisins

Add to secondary Vanilla and cinnamon

I made homemade Dark Brown sugar made by mixing the proportions of 1 cup of cane sugar to 2 tbsp of molasses. The recipe calls for 10 oz. of dark brown sugar which is almost 2 cups loosely packed and I added 4 tbsp. of molasses plus an extra tablespoon to make it dark brown sugar.
Add raisins at the end of the boil to plump them up.
Lightly carbonated using 30.42 g. of Candi sugar at 64ºF to produce 2.0 vol of CO2

The aroma is toasty, vanilla, cinnamon and there is a big bubbled light tan head; the flavor is malty sweet, raisiny, "bourbony"; full bodied, unctuous mouthfeel; light but refreshing carbonation.

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yeast

White Labs WLP006 Bedford British Ale
3
160
1
None.

fermentables

weighttypeboil timecolorppgpoints
64%4.00 lbsMaris Otter
1
160
1
90 min3°L38.035.79
16%1.00 lbsMalted Oats
1
160
2
90 min1°L37.08.71
10%10.00 ozDark brown sugar
1
160
3
90 min0.00.00
10%10.00 ozBrown Malt
1
160
4
90 min65°L32.04.71
None.

hops

weighttypeformphasealpha acidtimeaauibu
0.30 ozNorthern Brewer (U.S.)
2
160
Boil
160
1
9.8%90 min2.9419
0.50 ozeast kent goldings
2
160
Boil
160
2
5.2%5 min2.603
None.

adjuncts/other

weighttypephase
1.92 ozCinnamon
4
160
160
1
0.17 ozIrish Moss
4
160
160
2
0.17 ozVanilla extract
4
160
160
3
6.00 ozRaisins
4
160
Boil
160
4
None.

source water

values in ppm
namevolumecalciummagnesiumalkalinitybicarbonatesodiumchloridesulfate
Distilled Water
5
160
1
3.98 gal
None.

resulting water

values in ppm
calciummagnesiumalkalinitysodiumchloridesulfate
Ideal Range50 - 15010 - 300 - 3000 - 1500 - 25050 - 350
Result
0
0
0
0
0
0
Effective Hardness as CaCO3:
0
Residual Alkalinity as CaCO3:
0
Optimal Color Range (SRM):
5
-
10
Sulfate to Chloride Ratio:
1.00 (Balanced)

brew phases

Mash

Mash efficiency: 73.0%
Water/Grist ratio (qts/lb): 1.50?
Grain temperature: 68°F
Grain in mash: 6.25 lbs?
phaseactiondurationtemperaturevolume?water:grist?strike?step #
Saccharification Rest
mash
infusion45 min157°F2.25 gal1.44169°F1160
Mash out
mash
infusion30 min170°F1.00 gal2.08203°F4160
Boil
Duration: 90 min
Fermentationstart datedurationtemperaturestep #
Primary Fermentation
fermentation
?2 weeks68°F1160
Secondary Fermentation
fermentation
2 weeks68°F4160
Conditioningstart datedurationtemperaturestep #
56.87 g of corn sugar to make 2.2 vol. CO2
conditioning
60 min68°F1160
56.87 g of corn sugar to make 2.2 vol. CO2
conditioning
60 min68°F6160
56.87 g of corn sugar to make 2.2 vol. CO2
conditioning
60 min68°F7160
56.87 g of corn sugar to make 2.2 vol. CO2
conditioning
3 weeks68°F8160

Ready to drink:?

not sure yet

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