Bugeater's Oatmeal Raisin Cookie Amber

[DonMoleon]

This recipe sounds awesome! I would like to try and brew this...unfourtunatly I'm not set up to do all grain. Does anybody have an extract recipe for it?

I didn't notice any replies to this question regarding an extract recipe, so I thought I'd give it a bump. I'm not setup for all grain either, but I'd love to make something similar to this with extract...

Anyone have some recipe ideas?

[Dirk McLargeHuge]

This recipe sounds awesome! I would like to try and brew this...unfourtunatly I'm not set up to do all grain. Does anybody have an extract recipe for it?

I didn't notice any replies to this question regarding an extract recipe, so I thought I'd give it a bump. I'm not setup for all grain either, but I'd love to make something similar to this with extract...

Anyone have some recipe ideas?

I would replace the two row with 4 pounds of pale malt LME, and the Munich malt with 1 pound of Munich LME. I would steep the flaked oats and Crystal malt at 170F for a half hour (?). It's been a long time since I steeped grain, so I don't remember how I used to do it. Then just follow the recipe.

Let us know how it turns out.

[spiderwrangler]

I would steep the flaked oats and Crystal malt at 170F for a half hour (?). It's been a long time since I steeped grain, so I don't remember how I used to do it.

Not gonna get much besides starch from the flaked oats just steeping them. Look up how to do a mini mash, it's a small step towards all grain, but doesn't require a bunch of new equipment. Basically you'd want a pound or so of the base malt, the flaked and crystal, put them in a mesh bag in ~1 gallon of water at the mash temp for an hour, then pull the bag out and go from there.

[Dirk McLargeHuge]

I would steep the flaked oats and Crystal malt at 170F for a half hour (?). It's been a long time since I steeped grain, so I don't remember how I used to do it.

Not gonna get much besides starch from the flaked oats just steeping them. Look up how to do a mini mash, it's a small step towards all grain, but doesn't require a bunch of new equipment. Basically you'd want a pound or so of the base malt, the flaked and crystal, put them in a mesh bag in ~1 gallon of water at the mash temp for an hour, then pull the bag out and go from there.

That's true. And now that I think about it, steeping is a baby step partial mash. Where were you when I was starting out?

[spiderwrangler]

Right here, waiting for you.

[BDawg]

To make this easy, just like what spidey said. For a mash temp, 152 is about perfect.

That's all a mash really is. It's just like steeping, but you are much more particular about the temperature and pH.

[DonMoleon]

To make this easy, just like what spidey said. For a mash temp, 152 is about perfect.

That's all a mash really is. It's just like steeping, but you are much more particular about the temperature and pH.

I've steeped grains before for some stouts, and the mini mash doesn't sound much different, so I'm happy to take my next step towards all-grain. I think this beer is a great excuse for me to do so...

Thanks guys

[DonMoleon]

One final question...

I don't have access to liquid yeast, so what dry yeast should I use as a substitute?