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

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Oatmeal Raisin Cookie Imperial Stout

395 calories 51.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 30 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Conor Cadden
Calories: 395 calories (Per 330ml)
Carbs: 51.5 g (Per 330ml)
Created: Saturday April 22nd 2017
1.124
1.048
10.1%
26.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale 2-Row4 kg Pale 2-Row 37 1.8 69.8%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.7%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 8.7%
300 g American - Victory300 g Victory 34 28 5.2%
300 g United Kingdom - Chocolate300 g Chocolate 34 425 5.2%
133.33 g United Kingdom - Roasted Barley133.33 g Roasted Barley 29 550 2.3%
5.73 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.33 g Magnum8.33 g Magnum Hops Pellet 15 Boil 60 min 26.16 100%
8.33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.67 each Vanilla Beans Flavor Secondary 7 days
1 each Cinnamon Sticks Spice Secondary 7 days
10 ml Maker's Mark Whisky Other Secondary 7 days
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 18 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.7 L) 21.1
Mash volume with grains (equipment estimates 22.2 L) 24.6
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.6 L) 15
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 10
Volume into fermentor 10
Total: 21.1  
Equipment Profile Used: System Default
 
Notes

Toast oats 2-3 days before brewing. Leave in paper bag at room temperature to allow bitter compounds to dissipate.

Add lactose with 10 minutes left in boil. Puree golden raisins with two cups of wort in a food processor and add with 10 minutes left in boil.

Split vanilla beans with a knife and scrape out the pods. Soak the beans, pods, and cinnamon sticks in ~30ml of Maker's Mark (or similar bourbon) for one week. Add to secondary and rack beer on top.

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  • Last Updated: 2019-04-14 10:15 UTC