Oatmeal Raisin Cookie Stout - Beer Recipe - Brewer's Friend

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Oatmeal Raisin Cookie Stout

210 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Hart
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Tuesday September 17th 2024
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1.063
1.019
5.7%
27.5
39.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 61.8%
1.50 lb Rolled Oats1.5 lb Rolled Oats 33 2.2 10.9%
0.75 lb American - Victory0.75 lb Victory 34 28 5.5%
0.50 lb Briess - Black Barley0.5 lb Black Barley 25 550 3.6%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 3.6%
0.50 lb Briess - Caramel Malt - 80L0.5 lb Caramel Malt - 80L 35 80 3.6%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 3.6%
0.50 lb Briess - Dark Chocolate Malt0.5 lb Dark Chocolate Malt 33 420 3.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 21.86 55.6%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.91 22.2%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.74 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz raisins Other Boil 10 min.
2 each Vanilla Bean Spice Secondary 0 min.
3 oz Brandy Other Secondary 0 min.
2 oz Cinnamon stick Spice Secondary 0 min.
1 each Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 2.7 oz       Temp: 70 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0



Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Strike 152 °F 152 °F 60 min
1.2 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.8 23.2  
Mash volume with grains 6.86 27.4  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 3.15 12.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Test pH after mash to adjust to target w/ lactic acid (~5.2)

Once fermentation has dropped off, rack into secondary to avoid any off flavors from raisins. Raisins will add a bit of extra gravity, but not much.

Make tincture with Brandy, Vanilla Beans (split, scraped, & cut into pieces), and Cinnamon sticks. Add in secondary 3-4 days prior to bottling.

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  • Last Updated: 2024-09-20 14:14 UTC