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Oatmeal Raisin Cookie Celebration Ale

A beer brewed in celebration of Drew's dog's recovery from spinal surgery. A beer that should be sweet, spicy and tasty with oats galore and rum soaked raisins.
Brewed By: 
Nicholai Abrahamson, Drew Beechum, Michael Grynick, Kent Fletcher, Chris Moon, Rob Nakashian
Brew Date: 
Brew Type: 
Beer Styles: 
Classic Style: 
Brown Ale
Recipe Category: 
Batch Size: 
31.0 gallons
Boil Time: 
90 minutes
Original Gravity: 
1.072 O.G.
7.9% ABV
20.0 IBUs
16.6 SRM

70.0 lbs Maris Otter
6.0 lbs Toasted Flaked Oats
3.0 lbs Oat Malt
3.0 lbs British Crystal 55L
2.0 lbs Special B Malt
0.75 lbs Carafa II (crushed and added to the sparge)
1.0 lbs Raisins (soaked overnight in 1.5 pints of Sailor Jerry Rum) - added to boil for 90 minutes in a mesh bag

Mashing Instructions: 

Mash at 140F for 30 minutes

Raise to 153F for 30 minutes

Raise to Mashout


2.5 oz Magnum Pellets 13.1%AA for 60 minutes

Extra Ingredients: 

0.25 oz Powdered Ginger - 10 minutes in the boil


WLP090 San Diego Super Ale

Wyeast 1469 West Yorkshire Ale

Special Instructions / Notes: 

Team to discuss adding cinnamon, vanilla and other spice extracts for secondary.

Basic cinnamon extract recipe -

2 sticks cinnamon, roughly cracked

4 oz Vodka

Soak cinnamon in vodka, shake routinely for ~ a week, strain and add to taste

Chris Moon brought a sample of his Yorkshire version with a full 4 oz of cinnamon extract on the 2012 LA Brewery Bus Trip and it was amazing. A little sweet, but dead on in taste like an Oatmeal Raisin Cookie!

The raisins in the boil may have been the source of a haze that stuck around for the life of the beer, but overall the beer was a real winner and needs just a little extra tweaking to be truly awesome.


TheJasonT's picture

I'll be brewing an adaptation of this tomorrow night. Here's what I came up with for a 5.5 gallon batch:

OG: 1.082
FG: 1.021 (expected)
ABV: 8%
IBU: 46
Efficiency: 77% BIAB
90 minute boil

13lbs Maris Otter (74%)
1.5lbs Toasted Flaked Oats (8.5%)
.5lbs Medium Crystal 55 (3%)
.5lbs Carapils (3%)
.5lbs Victory (3%)
.5lbs Special B (3%)
3.2oz Carafa II (1%)

1lb Dark Brown Sugar (5.6%)

1oz Bravo 15.2% 60min

1.8L starter WYeast 1968 London ESB

8oz Rum Soaked Raisins (90min Boil)
1/2 teaspoon Ginger Powder (10min Boil)
1ea Whirlfloc Tablet (10min Boil)
Cinnamon Vodka to Taste in Secondary

srung's picture

When do you add the brown sugar, and how did your 5.5 gallon batch turn out?

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