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Oatmeal Raisin Cookie Celebration Ale

Drew Beechum's picture
Submitted by Drew Beechum on Sun, 02/19/2012 - 21:17
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.
Recipe Stats
Brewed By: 
Nicholai Abrahamson, Drew Beechum, Michael Grynick, Kent Fletcher, Chris Moon, Rob Nakashian
Brew Date: 
02/19/2012
Classic Style: 
Brown Ale
Original Gravity: 
1.072 O.G.
Batch Size: 
31.0 gallons
IBUs: 
20.0 IBUs
SRM: 
16.6 SRM
ABV: 
7.90% ABV
Boil Time: 
90 minutes
Pre-Boil
Malt/Grain/Sugar/Extract: 

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

Hops: 

2.5 oz Magnum Pellets 13.1%AA for 60 minutes

Extra Ingredients: 

0.25 oz Powdered Ginger - 10 minutes in the boil

Yeast: 

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.

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