Mark's Oatmeal Raisin Cookie Stout - Beer Recipe - Brewer's Friend

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Mark's Oatmeal Raisin Cookie Stout

264 calories 28.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Mark Walley
Calories: 264 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created: Saturday June 23rd 2018
1.079
1.022
7.5%
27.8
30.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 69.7%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 18.3%
0.38 lb German - CaraBohemian0.375 lb CaraBohemian 33 75 2.8%
0.25 lb German - Carapils0.25 lb Carapils 35 1.3 1.8%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.5%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.8%
13.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.8 Boil 60 min 25.81 85.7%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 1.98 14.3%
1.75 oz / $ 0.00
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Protein rest Temperature -- 120 °F 30 min
7.5 qt Mash Temperature -- 212 °F 90 min
10 qt Mashout/Sparge Temperature -- 212 °F 20 min
7 qt Sparge Sparge -- 170 °F --
Starting Mash Thickness: 0.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.75 qt/lb 2.55 10.2  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 5.96 g | 23.9 qt) 6.4 25.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Going for an oatmeal raisin cookie flavor with smooth body, medium-high alcohol, and not much bitterness. First attempt at a stout beer.

Purchased 3 lbs. of flaked oats from LHBS, toasted in oven at 300 degrees F until they were golden brown. Stored in a paper bag for 3 days prior to brewing to allow for off-gassing any possible compounds that might cause astringency (based on what I've read on the internet).

First attempt at brewing resulted in heavy wet band-aid flavor that presented itself at transfer to secondary. Actual fermentation temperature was 84 degrees F (had no means to control fermentation temperature other than ambient air temp), which I think caused the problem. This was my first batch with the Burton Ale yeast. Since this brew, I have constructed a fermentation chiller. I will attempt another brew soon.

Second batch - MUCH BETTER!!!

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  • Last Updated: 2019-06-30 19:41 UTC