Oatmeal Rasin Cookie
All Grain Recipe
Submitted By: atekie (Shared)
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Brewer: Kevin Lott | |
Batch Size: 5.50 gal | Style: Spice, Herb or Vegetable Beer (30A) |
Boil Size: 6.63 gal | Style Guide: BJCP 2015 |
Color: 10.8 SRM | Equipment: 10G Blichmann Top Tier |
Bitterness: 23.5 IBUs | Boil 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.
This Recipe Has Not Been Rated