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

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Oatmeal Raisin Cookie Stout

298 calories 32.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BrewDaddy
Calories: 298 calories (Per 12oz)
Carbs: 32.5 g (Per 12oz)
Created: Sunday December 1st 2013
1.089
1.025
8.3%
47.4
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row - Toasted10 lb Pale 2-Row - Toasted 33 30 54.1%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 10.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.4%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 2.7%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 2.7%
64 oz American - Black Malt64 oz Black Malt 28 500 21.6%
4 oz American - Chocolate4 oz Chocolate 29 350 1.4%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.4%
296 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.5 Boil 60 min 36.27 71.4%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 11.15 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Molasses Flavor Boil 1 hr.
8 oz Cocoa Powder Flavor Boil 10 min.
8 oz Raisins Flavor Secondary 0 min.
2 each Vanilla Beans Flavor Secondary 0 min.
3 each Cinammon Sticks Spice Secondary 0 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 121 °F 20 min
Infusion -- 130 °F 15 min
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 6.71 26.8  
Mash volume with grains 8.19 32.7  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 2.49 g | 10 qt) 2.36 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

60 minute boil
8 oz Cocoa Powder at last 10 minutes.
Toast 6-8 oz of oats during mash
*Step mash grains at 121F for 20 minutes then raise to 130F for 15 minutes. Raise temp to 152F for 45 minutes.

Molasses 60 minute boil
7-10 primary

Soak raisins and cinnamon in whisky (makers mark or similar) for 48 hours prior to adding to secondary. **Rack onto Raisins and Cinnamon.

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  • Last Updated: 2014-03-01 20:36 UTC