Oatmeal Rasin Cookie

All Grain Recipe

Submitted By: atekie (Shared)
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Brewer: Kevin Lott
Batch Size: 5.50 galStyle: Spice, Herb or Vegetable Beer (30A)
Boil Size: 6.63 galStyle Guide: BJCP 2015
Color: 10.8 SRMEquipment: 10G Blichmann Top Tier
Bitterness: 23.5 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
1 lbs 8.00 oz Munich 10L (Briess) (10.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
1 lbs Turbinado (10.0 SRM) Sugar 4
1.00 oz Goldings, East Kent [6.1%] - Boil 60 min Hops 5
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 6
1 lbs Oats, Flaked (1.0 SRM) Grain 7

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.

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