Bugeater's Oatmeal Raisin Cookie Ale - Beer Recipe - Brewer's Friend

Bugeater's Oatmeal Raisin Cookie Ale

139 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: See Notes
Rating:
3.00 (1 Review)

Calories: 139 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday October 5th 2018
1.042
1.012
3.9%
18.1
13.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 16.7%
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 50%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5.6%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 11.1%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 60 min 18.14 100%
1 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Full volume mash/boil Temperature -- 154 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Ground Cinnamon Spice Bottling --
0.25 tsp Ground Nutmeg Spice Bottling --
0.25 tsp Whole Clove Spice Bottling --
1 each Vanilla Bean (Split and scrapped, add all) Spice Bottling --
6 oz Bourbon Spice Bottling --
1.50 oz Tawny Port (Graham's 10 year) Flavor Bottling --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Forum Thread here: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=16493

Toast rolled oats in 325ºF/163ºC oven for approximately 1 hour. Some notes in thread about leaving them in a bag to cool down overnight, but some that skipped the cooling step in main forum thread.
Other threads suggest it's required: https://www.reddit.com/r/Homebrewing/comments/1s6qdi/can_i_get_help_converting_my_oatmeal_stout_recipe/

After starting fermentation, make up spice and raisin tincture. Split and scrap the vanilla bean and put all of it into the bourbon. Let soak for at least a week. Filter with coffee filter and pour into bottling bucket or keg.

Add tincture to taste. Some report that 4-5 oz is enough, others say not enough.

Added raisins to the tincture for more of a raisin kick. Cut raisins coarsely and add to bourbon with spices.

Substituted the inverted turbinado sugar for Belgian Candi Syrup D45 according to a comment that inverting didn't make a difference and someone else saying they made this sub. I think the point here is "brown" sugar that isn't molasses.

Yeast recommended WLP002, but WY1968, A09 Pub, Safale S-04, and Danstar Nottingham are all decent subs.

Don't usually pay attention to water

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Brew Count: 0
Last Updated: 2018-10-06 20:16 UTC

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