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Oatmeal Raisin Cookie
a stovetop beer recipe that screams "fresh out of the oven"
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BJCP Style and Style Guidelines |
52-C Cookie, Oatmeal Raisin
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Min OG: |
1.077 |
Max OG: |
1.077 |
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Min IBU: |
34.9
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Max IBU: |
34.9 |
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Min Clr: |
36.2
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Max Clr: |
36.2 |
Color in SRM, Lovibond |
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Batch Size (Gal): |
5.00 |
Wort Size (Gal): |
5.00 |
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Total Grain (Lbs): |
12.50 |
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Anticipated OG: |
1.077 |
Plato: |
18.55 |
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Anticipated SRM: |
36.2 |
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Anticipated IBU: |
34.9 |
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Brewhouse Efficiency: |
65 |
% |
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Wort Boil Time: |
60 |
Minutes |
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Evaporation Rate: |
15.00 |
Percent Per Hour |
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Pre-Boil Wort Size: |
5.88 |
Gal |
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Pre-Boil Gravity: |
1.065 |
SG |
15.92 Plato |
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 %
| % |
Amount |
Name |
Origin |
Potential |
SRM |
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48.0 |
6.00 lbs. |
Ultralight LME |
America |
1.037 |
2 |
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16.0 |
2.00 lbs. |
Pale Malt(2-row) |
Great Britain |
1.038 |
3 |
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4.0 |
0.50 lbs. |
Chocolate Wheat Malt |
America |
1.038 |
375 |
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4.0 |
0.50 lbs. |
Brown Malt |
Great Britain |
1.032 |
70 |
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4.0 |
0.50 lbs. |
Crystal 40L |
America |
1.034 |
40 |
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4.0 |
0.50 lbs. |
Biscuit Malt |
Great Britain |
1.035 |
35 |
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4.0 |
0.50 lbs. |
Carafa |
Germany |
1.030 |
400 |
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4.0 |
0.50 lbs. |
Candi Sugar (amber) |
Generic |
1.046 |
75 |
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8.0 |
1.00 lbs. |
CaraFoam |
Generic |
1.035 |
5 |
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4.0 |
0.50 lbs. |
Flaked Oats |
America |
1.033 |
2 |
Potential represented as SG per pound per gallon.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil Time |
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1.00 oz. |
Glacier |
Pellet |
6.00 |
26.1 |
60 min |
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1.00 oz. |
Glacier |
Pellet |
6.00 |
8.8 |
20 min |
White Labs WLP005 British Ale
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Profile: |
Marin County CA |
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Profile known for: |
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Calcium(Ca): |
12.0 ppm |
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Magnesium(Mg): |
10.0 ppm |
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Sodium(Na): |
15.0 ppm |
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Sulfate(SO4): |
17.0 ppm |
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Chloride(Cl): |
13.0 ppm |
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biCarbonate(HCO3): |
74.0 ppm |
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pH: |
8.31 |
Mash grains at 153F for 50 minutes
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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.
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Recipe courtesy of Pfiff! http://pfiff.robdenunzio.com
Generated with ProMash Brewing Software |