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Oatmeal Cookie Bochet

Method: Partial Mash
Style: Braggot
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.124 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Harry Wilson
Hop Utilization: 97%
Calories: 411 calories (Per 22oz)
Carbs: 32.1 g (Per 22oz)

Created: Wednesday November 15th 2023

Original Gravity:

1.124

Final Gravity:

1.018

ABV (standard):

13.9%

IBU (tinseth):

0.0

SRM (morey):

23.8

Mash pH

5.7

Cost $

97.74

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
16 lb	Raw Honey16 lb Raw Honey - (late boil kettle addition)	$ 3.00 / lb $ 48.00	38	20	77.3%
20 oz	Briess - Caramel Malt - 10L20 oz Caramel Malt - 10L	$ 3.00 / lb $ 3.75	35.4	10	6%
16 oz	Briess - Blonde RoastOat Malt16 oz Blonde RoastOat Malt	$ 3.00 / lb $ 3.00	34.5	6	4.8%
16 oz	Lactose (Milk Sugar)16 oz Lactose (Milk Sugar)	$ 10.00 / lb $ 10.00	41	1	4.8%
16 oz	Raisins (dried)16 oz Raisins (dried) - (late boil kettle addition)	$ 4.00 / lb $ 4.00	29.25	0	4.8%
7 oz	Rolled Oats7 oz Rolled Oats	$ 2.00 / oz $ 14.00	33	2.2	2.1%
331 oz / $ 82.75

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2 gal	BIAB w/added enzymes.	Infusion	70 °F	150 °F	30 min
2 gal		Steeping	--	170 °F	30 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 each	Chamomile		Herb	Boil	0 min.
1 tbsp	Fermaid O		Other	Primary	4 days
6 each	Cinnamon stick		Spice	Primary	15 min.
4 tbsp	Candied Ginger		Spice	Primary	0 min.
1 tbsp	LD Carlson - Potassium Bicarbonate - 5% / 1 Pounds	$ 9.99 / lb $ 9.99	Water Agt	Primary	0 min.
1 tbsp	Fermaid K		Other	Primary	0 min.
1 tbsp	Fermaid O		Other	Primary	2 days
1 tbsp	Fermaid O		Other	Primary	0 min.
2 oz	Bentonite		Fining	Primary	0 min.
16 oz	Glycerine		Other	Secondary	0 min.
5 each	Vanilla Bean		Spice	Secondary	0 min.
5 each	Zoakers		Other	Bottling	0 min.
$ 9.99

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	1 Each	Cost:	$ 5.00 / each $ 5.00
Attenuation (avg):	88%	Flocculation:	Medium
Optimum Temp:	63 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 230 B cells required

$ 5.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Philadelphia, PA - Baxter Water/Queen Lane Blend

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
23	6	33	48	15	76.9
Mash Chemistry and Brewing Water Calculator

Notes

This is an experimental braggot to explore both bochet and oats. Initial tastings have proven my first batch won't be my last. Likely next batch will increase oats, decrease honey into the 50% range, and reduce the overall ABV to 11-12%.

Honey caramelization is light here - you can take it to higher temps/stages if desired.

Caramelized honey in (2) 8# batches (Tbsp water and lemon juice). Heated to soft ball stage for 10 min. stirring and adjusting heat constantly for boil over protection. Transferred each to gallon carboy and topped off before chilling.

Combine all ingredients in fermenter, spices and (6) Campden tabs. Top off to 6 gallons.

Nutrient, bicarbonate & bentonite after 24 hours. Aerate 20 min before pitching yeast. With nutrient additions, this will ferment to FG in less than 2 weeks.

Sorbate in secondary, 24 hours before adding glycerin. Will clarify in 1-2 weeks to a clear red color.

Age 3+ months with Zoakers (1/gallon).

Brew Date: 9-17-2023
Bottled 4 gallons on 9-29-2024 (20 bottles @ 750ml)

Recipe Photos

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Public: Yup, Shared
Last Updated: 2024-09-29 11:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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