Oatmeal Raisin Brown Ale

All Grain Recipe

Submitted By: andrewtherooster (Shared)
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Brewer: Andrew De Haan
Batch Size: 5.00 galStyle: American Brown Ale (10C)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 20.3 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 30.0 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 oz Raisins (3.0 SRM) Adjunct 1
8 lbs 8.00 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 2
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 3
1 lbs Toasted Oats (40.0 SRM) Grain 4
8.00 oz Caramunich I (Weyermann) (51.0 SRM) Grain 5
8.00 oz Special B (Dingemans) (147.5 SRM) Grain 6
4.00 oz Chocolate Malt (350.0 SRM) Grain 7
0.50 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 8
1 pkgs Denny's Favorite 50 (WYeast #1450) Yeast 9

Notes

Toast one pound of oatmeal spread out on a cookie sheet at 325F, turning every 10 minutes, until desired darkness. For added flavor, drizzle spiced rum on them as you toast them. Let them cool and store them in a paper sack for at least 2 days before brewing to avoid any astringent flavors.