Oatmeal Cookie Stout - Recipe

Oatmeal Cookie Stout (3 ratings)

All Grain Recipe

Submitted By: PUBS (Shared)
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Brewer: Tim Dozier
Batch Size: 6.00 gal	Style: Oatmeal Stout (13C)
Boil Size: 8.38 gal	Style Guide: BJCP 2008
Color: 30.0 SRM	Equipment: My Equipment
Bitterness: 32.1 IBUs	Boil Time: 90 min
Est OG: 1.057 (14.0° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.7° P)	Fermentation: Ale, Single Stage
ABV: 5.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
4 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
1 lbs 4.00 oz	Oats, Flaked (1.0 SRM)	Grain	3
12.00 oz	Chocolate Malt (350.0 SRM)	Grain	4
12.00 oz	Victory Malt (25.0 SRM)	Grain	5
8.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	6
8.00 oz	Roasted Barley (300.0 SRM)	Grain	7
1.50 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	8
0.50 oz	Hallertauer [4.8%] - Boil 60 min	Hops	9
1.0 pkgs	Irish Ale Yeast (White Labs #WLP004)	Yeast	10

Taste Notes

Toast oats in oven until golden brown. 4 ounces of Raisins soaked in spiced rum for 10 days, drained and added at 15 minutes remaining. Cinnamon extract: 2 sticks soaked in approx 6 oz of rum for two weeks, added to taste to finished beer in keg. Vanilla extract: 2 beans soaked in approx. 6 oz of vodka for three weeks, added taste to finished beer in keg.