Bugeater's Oatmeal Raisin Cookie Amber
Posted: Tue Aug 25, 2009 5:23 pm
A couple folks asked me to post this recipe. It took a second place in public voting at a local brewery competition for experimental beers this past weekend. It got beat by a Hawaiian Porter (Kona coffee, chocolate, and toasted coconut). Who can compete with that combination?
Anyway here is my beer which tastes exactly like an oatmeal raisin cookie. I plan to do a winter warmer version of it soon for next winter.
================================
06-13-2009 Bugeater Oatmeal Raisin Cookie Amber
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday June 13, 2009
Head Brewer: Wayne Faris
Asst Brewer:
Recipe: Bugeater Oatmeal Raisin Cookie Amber
BJCP Style and Style Guidelines
-------------------------------
21-A Spice/Herb/Vegetable, Spice, Herb or Vegetable Beer
Min OG: 1.020 Max OG: 1.120
Min IBU: 12 Max IBU: 100
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.048 Plato: 11.86
Anticipated SRM: 10.3
Anticipated IBU: 21.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.044 Plato: 10.97
Actual FG: 1.011 Plato: 2.82
Alc by Weight: 3.40 by Volume: 4.34 From Measured Gravities.
ADF: 74.3 RDF 61.8 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 39.41
Actual Points From Mash: 41.50
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
16.7 1.50 lbs. Munich Malt(light) America 1.033 10
55.6 5.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
11.1 1.00 lbs. Flaked Oats America 1.033 2
5.6 0.50 lbs. Crystal 120 1.033 120
11.1 1.00 lbs. Turbinado Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - B.C. Whole 5.20 21.2 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Cinnamon Spice 0 Days(fermenter)
0.25 Tsp Nutmeg Spice 0 Days(fermenter)
0.25 Tsp Cloves Spice 0 Days(fermenter)
1.00 Unit(s)Vanilla Bean Other 0 Days(fermenter)
6.00 Oz Bourbon Other 0 Days(fermenter)
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Infusion Batch Sparge
Grain Lbs: 8.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50
Tun Thermal Mass: 0.00
Grain Temp: 70 F
Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 154 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 180 Time: 5
Total Mash Volume Gal: 3.64 - After Additional Infusions
Notes
-----
Toast the rolled oats at 325° F in a convection oven for 1 hours to achieve
a light brown toast.
Turbinado sugar addition will go into secondary fermenter. Invert the sugar by mixing the sugar in ratio of 3:1 by weight with water. Bring to a boil until sugar completely dissolved. Add 1 tsp lemon juice and simmer until sugar solution turns clear.
Steep 1/2 tsp ground cinnamon, 1/4 tsp fresh grated nutmeg, 1/4 tsp whole cloves, and 1 split and scraped vanilla bean in 6 ounces bourbon until time to keg. Strain
bourbon and add to keg to taste.
Anyway here is my beer which tastes exactly like an oatmeal raisin cookie. I plan to do a winter warmer version of it soon for next winter.
================================
06-13-2009 Bugeater Oatmeal Raisin Cookie Amber
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday June 13, 2009
Head Brewer: Wayne Faris
Asst Brewer:
Recipe: Bugeater Oatmeal Raisin Cookie Amber
BJCP Style and Style Guidelines
-------------------------------
21-A Spice/Herb/Vegetable, Spice, Herb or Vegetable Beer
Min OG: 1.020 Max OG: 1.120
Min IBU: 12 Max IBU: 100
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.048 Plato: 11.86
Anticipated SRM: 10.3
Anticipated IBU: 21.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.044 Plato: 10.97
Actual FG: 1.011 Plato: 2.82
Alc by Weight: 3.40 by Volume: 4.34 From Measured Gravities.
ADF: 74.3 RDF 61.8 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 39.41
Actual Points From Mash: 41.50
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
16.7 1.50 lbs. Munich Malt(light) America 1.033 10
55.6 5.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
11.1 1.00 lbs. Flaked Oats America 1.033 2
5.6 0.50 lbs. Crystal 120 1.033 120
11.1 1.00 lbs. Turbinado Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - B.C. Whole 5.20 21.2 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Cinnamon Spice 0 Days(fermenter)
0.25 Tsp Nutmeg Spice 0 Days(fermenter)
0.25 Tsp Cloves Spice 0 Days(fermenter)
1.00 Unit(s)Vanilla Bean Other 0 Days(fermenter)
6.00 Oz Bourbon Other 0 Days(fermenter)
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Infusion Batch Sparge
Grain Lbs: 8.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50
Tun Thermal Mass: 0.00
Grain Temp: 70 F
Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 154 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 180 Time: 5
Total Mash Volume Gal: 3.64 - After Additional Infusions
Notes
-----
Toast the rolled oats at 325° F in a convection oven for 1 hours to achieve
a light brown toast.
Turbinado sugar addition will go into secondary fermenter. Invert the sugar by mixing the sugar in ratio of 3:1 by weight with water. Bring to a boil until sugar completely dissolved. Add 1 tsp lemon juice and simmer until sugar solution turns clear.
Steep 1/2 tsp ground cinnamon, 1/4 tsp fresh grated nutmeg, 1/4 tsp whole cloves, and 1 split and scraped vanilla bean in 6 ounces bourbon until time to keg. Strain
bourbon and add to keg to taste.
