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

Brewer's Friend

Print

Oatmeal Cookie Brown Ale

212 calories 21.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Wednesday August 2nd 2017
1.064
1.016
6.3%
45.4
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Ashbourne Mild9 lb Ashbourne Mild 30 5.3 60%
3 lb United Kingdom - Amber3 lb Amber 32 27 20%
1 lb United Kingdom - Brown1 lb Brown 32 65 6.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.7%
1 lb Brown Sugar1 lb Brown Sugar 45 15 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northdown1 oz Northdown Hops Pellet 8.6 Boil 60 min 37.07 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 8.34 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Toasted almonds Other Mash --
12 oz Toasted almonds Other Mash --
2 each Cinnamon sticks Spice Boil --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Virginia Beach, Virginia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 0 12 17 26 27
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 153 °F 60 min
3 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.38 17.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.63 g | 14.5 qt) 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.08 g | 24.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

Oats are toasted at 300 degrees for approximately 10 minutes. Almonds and walnuts are toasted at 350 degrees for approximately 10 minutes.

Last Updated and Sharing
 
902
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-02 23:44 UTC