Oatmeal Raisin Brown Ale 
All Grain Recipe
Submitted By: andrewtherooster (Shared)
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| Brewer: Andrew De Haan | |
| Batch Size: 5.00 gal | Style: American Brown Ale (10C) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 20.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 30.0 IBUs | Boil 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 |
| 1.0 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.This Recipe Has Not Been Rated
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