Oatmeal Cookie Brown Ale - Beer Recipe - Brewer's Friend

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Oatmeal Cookie Brown Ale

239 calories 29.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Mild
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)
Created: Saturday October 3rd 2015
1.071
1.024
6.2%
25.0
15.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 54.7%
3 lb American - Victory3 lb Victory 34 28 20.5%
18 oz Rolled Oats18 oz Rolled Oats 33 2.2 7.7%
1 lb Brown Sugar1 lb Brown Sugar 45 15 6.8%
1 lb German - Munich Light1 lb Munich Light 37 6 6.8%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 3.4%
14.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 9.4 Boil 60 min 15.91 50%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.9 Boil 20 min 9.12 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 each Cinammon Stick Spice Secondary --
1 each Vanilla Bean (split) Spice Secondary --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2 tsp calcium chloride and 1 tsp gypsum per 5 gal
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 157 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.92 g | 35.7 qt) 9.38 37.5  
Mash volume with grains (equipment estimates 10.01 g | 40 qt) 10.47 41.9  
Grain absorption losses -1.7 -6.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Based on Randy Mosher's recipe from Radical Brewing.

  • "Mild Ale Malt" substitution - 90% Maris Otter, 10% Munich

    Toast rolled oats at 300 degrees until they start to smell like cookies (probably like 15-20 mins). "It’s best to let the toasted oats sit for a few days before brewing"

    Carbonation should be light.
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  • Last Updated: 2015-10-19 11:10 UTC