BrewBlog: 28 - Oatmeal Cookie Stout
Specifics
General Information
Method: All Grain
Comments
Attempting to make an oatmeal raison cookie tasting beer. It will have an oatmeal cookie aroma with dark fruits. A sweet malty taste with oatmeal, raison, toffee falvors. Alcohol 4-6%. Persistant foamy head. Minimal to no hop flavors.NOTE: the oats where roasted at 350F until golden brown and it smelled like cookies. At Bottling add Captian Morgan’s Spiced Rum infused with 1/2 cup golden raisons and 1/2 cup regular raisons chopped up and left in the fridge until taste.
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
0.10 pounds Sorguhm Syrup 0.7% of grist
0.10 pounds Total Extract Weight 0.7% of grist
Reference
Malts and Grains
Adjuncts
0.10 pounds Molasses  
Non-Fermentables
3 Anise, Star @ 0 minutes (Licorice flavor)  
2 Cinnamon Stick @ 0 minutes (Holiday Beer)  
0 Cinnamon (Ground) @ 0 minutes  
Reference
Hops
1.00 ounces
Fuggles
4.2000000% Pellet @ 60 minutes
Type: Aroma
Use: Boil
4.2 AAUs
1.00 ounces
Fuggles
4.2000000% Pellet @ 0 minutes
Type: Aroma
Use: Boil
4.2 AAUs
2.00 ounces Total Hop Weight 8.4 AAUs
Reference
Yeast
Wyeast Labs London Ale Yeast — Liquid — 0
Mash
Mash Type: Infusion
Mash PH: 5.400
Efficiency: 52.0000000%
Grain Temp. 72° F
Tun Temp. 72° F
Sparge Amt. 4.4 gallons
Sparge Temp. 168° F
Equip. Adj.? FALSE
Step Description Temp. Time
Mash In Infusion 156° F 45.0000000 min.
Fermentation
Primary: 4 days @ 67° F
Secondary: 10 days @ 67° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
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