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

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Oatmeal Cookie Brown Ale

212 calories 21.9 g 12 oz
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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.

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  • Last Updated: 2017-08-02 23:44 UTC