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Bugeater's Oatmeal Raisin Cookie Ale

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

Original Gravity:

1.042

Final Gravity:

1.012

ABV (standard):

3.9%

IBU (tinseth):

18.1

SRM (morey):

13.9

Mash pH

5.5

Cost $

n/a

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Brew Log History

Target 66°F
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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Goldings (Pellet)		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	Type	Use
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

Last Updated and Sharing

1,128

Views

Brews

Public: Yup, Shared
Last Updated: 2018-10-06 20:16 UTC

System Default

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

Discussion about this recipe:

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bhive01 • 12/27/2018 at 09:16pm

3 of 5

I didn't adjust water, but it came out really thin. We used Port for "raisin" flavor, but this was not nearly raisin-y enough. You couldn't taste it (at least I couldn't). Vanilla was weak too. I would probably not waste my money on vanilla beans and just use extract. I would also do what those people said in the thread where they cooked raisins in a hot pan and deglazed with rum or similar. This would give a more intense and distinct raisin flavor. When I roasted the oatmeal it smelled perfect; just like when cookies cook, but I didn't get much of that in the final beer.
I added some CaCl2 to a few of these and it thickened up the beer a lot and gave it much improved mouthfeel.
I will make this again, but will make some changes to intensify those flavors. The spices were at the right level though. I like the fact that this is an easy drinker at 4%, but wonder if it would improve as the winter warmer version.

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Bugeater's Oatmeal Raisin Cookie Ale

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