Oatmeal Cookie Ale - Beer Recipe - Brewer's Friend

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Oatmeal Cookie Ale

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 3.1 gallons (fermentor volume)
Pre Boil Size: 3.98 gallons
Efficiency: 73% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Monday February 21st 2011
1.056
1.014
5.5%
20.8
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Maris Otter4 lb Maris Otter 38 3 64%
1 lb Malted Oats1 lb Malted Oats 37 1 16%
0.63 lb Brown Malt0.625 lb Brown Malt 32 65 10%
0.63 lb Dark brown sugar0.625 lb Dark brown sugar 0 0 10%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz east kent goldings0.5 oz east kent goldings Hops Pellet 5.2 Boil 5 min 62.5%
0.30 oz Northern Brewer (U.S.)0.3 oz Northern Brewer (U.S.) Hops Pellet 9.8 Boil 90 min 37.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.38 lb Raisins Other Boil 90 min.
0.01 lb Irish Moss Other Boil 90 min.
0.01 lb Vanilla extract Other Boil 90 min.
0.12 lb Cinnamon Other Boil 90 min.
 
Yeast
White Labs - Bedford British WLP006
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Saccharification Rest Infusion -- 157 °F 45 min
Mash out Infusion -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.73 10.9  
Mash volume with grains 3.23 12.9  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 2.28 9.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.38 g | 21.5 qt) 3.98 15.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.1 12.4  
Going into fermentor 3.1 12.4  
Total: 5.01 20
Equipment Profile Used: System Default
 
Notes

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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  • Last Updated: 2011-02-21 20:24 UTC