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Bugeater's Oatmeal Raisin Cookie Ale

138.85 calories 15.48 g
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:
31

Calories: (Per )
Carbs: (Per )
Created Friday October 5th 2018
1.042
1.012
3.91%
18.14
13.86
5.52
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 lb / 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 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 min.
0.25 tsp Ground Nutmeg Spice Bottling 0 min.
0.25 tsp Whole Clove Spice Bottling 0 min.
1 each Vanilla Bean (Split and scrapped, add all) Spice Bottling 0 min.
6 oz Bourbon Spice Bottling 0 min.
1.50 oz Tawny Port (Graham's 10 year) Flavor Bottling 0 min.
 
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 7.95 31.8  
Grain absorption losses -1 -4  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Starting boil volume 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 5.5 22  
Total: 7.95 31.8
 
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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  • Last Updated: 2018-10-06 20:16 UTC