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
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
0.25 oz Powdered Ginger - 10 minutes in the boil
WLP090 San Diego Super Ale
Wyeast 1469 West Yorkshire Ale
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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Comments
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
When do you add the brown sugar, and how did your 5.5 gallon batch turn out?