Oatmeal Raisin Cookie
a stovetop beer recipe that screams "fresh out of the oven"


BJCP Style and Style Guidelines
52-C Cookie, Oatmeal Raisin

Min OG: 1.077 Max OG: 1.077   
Min IBU: 34.9
Max IBU: 34.9   
Min Clr: 36.2
Max Clr: 36.2  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.50      
Anticipated OG: 1.077 Plato: 18.55
Anticipated SRM: 36.2        
Anticipated IBU: 34.9      
Brewhouse Efficiency: 65  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 5.88  Gal   
Pre-Boil Gravity: 1.065  SG 15.92 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
48.0 6.00 lbs.  Ultralight LME America 1.037 2
16.0 2.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
4.0 0.50 lbs.  Chocolate Wheat Malt America 1.038 375
4.0 0.50 lbs.  Brown Malt Great Britain 1.032 70
4.0 0.50 lbs.  Crystal 40L America 1.034 40
4.0 0.50 lbs.  Biscuit Malt Great Britain 1.035 35
4.0 0.50 lbs.  Carafa Germany 1.030 400
4.0 0.50 lbs.  Candi Sugar (amber) Generic 1.046 75
8.0 1.00 lbs.  CaraFoam Generic 1.035 5
4.0 0.50 lbs.  Flaked Oats America 1.033 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Glacier Pellet 6.00 26.1 60 min
1.00 oz.  Glacier Pellet 6.00 8.8 20 min


Yeast
White Labs WLP005 British Ale


Water Profile
Profile: Marin County CA
Profile known for:   
Calcium(Ca): 12.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 13.0 ppm
biCarbonate(HCO3): 74.0 ppm
pH: 8.31





Mash grains at 153F for 50 minutes



Notes

Raisins! Likely upping the OG a little bit (but as they're not in the ProMash database, eff it), place 8 oz of raisins along with a cup of wort into a blender and frappe into mush. Add to the last 10 minutes of the boil, along with your Whirlfloc and Servomyces.

Also, ahead of time! Bring out the cookie in your oats by toasting them in an oven at 300F until they smell right, then let them sit for a few days to de-gas the more unpleasant chemical compounds.



Recipe courtesy of Pfiff! http://pfiff.robdenunzio.com

Generated with ProMash Brewing Software