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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: 
02/19/2012
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.
ABV: 
7.9% ABV
IBUs: 
20.0 IBUs
SRM: 
16.6 SRM
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.

Comments

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

Grain:
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%)

Sugars:
1lb Dark Brown Sugar (5.6%)

Hops:
1oz Bravo 15.2% 60min

Yeast:
1.8L starter WYeast 1968 London ESB

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

 
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