Oatmeal cookie Beer - Beer Recipe - Brewer's Friend

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Oatmeal cookie Beer

311 calories 37.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Kent Steinhaus
Calories: 311 calories (Per 12oz)
Carbs: 37.6 g (Per 12oz)
Created: Tuesday August 29th 2017
1.092
1.031
8.1%
36.7
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb United Kingdom - Maris Otter Pale22 lb Maris Otter Pale 38 3.75 64.7%
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 7.4%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 8.8%
1.50 lb United Kingdom - Extra Dark Crystal 120L1.5 lb Extra Dark Crystal 120L 33 120 4.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.9%
2 lb Turbinado2 lb Turbinado - (late boil kettle addition) 44 10 5.9%
2 lb Toasted Coconut2 lb Toasted Coconut 15 1 5.9%
34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 6.4 Boil 60 min 36.67 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Bean Spice Kegging --
1 tsp Cinnamon Spice Kegging --
6 oz Bourbon Spice Kegging --
0.50 tsp Nutmeg Spice Kegging --
 
Yeast
Inland Island Yeast - English Ale V INIS-315
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 687 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Denver - Moffat Supply System
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 3 5 6 28 36
1 tsp phosphoric acid for mash ph
1.5 tsp cacl- for 2:1 Cl/SO4 balance
Carbon Filtered Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infuse at 165 F Infusion -- 154 °F 60 min
7 gal Infuse at 180 F Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 11.77 gal (47.08 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.56 gal (50.22 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 0.56 gal (2.22 qt) sparge/top-off. 10.08 40.3  
Strike water volume at mash thickness of 1.3 qt/lb 10.08 40.3  
Mash volume with grains 12.56 50.2  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 6.47 g | 25.9 qt) 6.55 26.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.42 g | 49.7 qt) 12.5 50  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes

Yeast Starter Needed = 3.5 L for 2 Vials

Toast Oats in Oven till toasted not burnt 1-2 days before, add to mash.

Soak Vanilla and Spices in bourbon, dump into keg after straining out the vanilla beans.
Make Turbinado Sugar syrup with 1 cup water or so - add to secondary.

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  • Last Updated: 2017-09-04 04:59 UTC