[erockrph]

What would be your recommendation for the length of time this sits on the cookies?  It will not be presented until our October meeting which will be near the end of October.

Would you carbonate at a normal dunkelweizen level when it is bottled?

I think you're going to have to let taste determine how long to let it sit. You will probably get a secondary fermentation from the sugars in the cookies, so once that settles down start tasting every couple of days.

As far as carbonation levels go, I'm on the fence on that one. For all my weizens I carb to 3 volumes (and I'm starting to slowly stockpile proper german hefe bottles so I can push that even higher in the future). But this is sort of at the crossroads of a spiced ale and a dunkelweizen. For a spiced ale, I'd probably want to shoot for the lower 2's. Are you carbing off a keg or in bottles? Maybe try some at like 2.2 and some at 3 volumes to see which you like better.

[travjohn92]

Normally I carb of a keg, but since I am only going to rack over about 1 1/2 - 2 gallons of the dunkel onto the cookies I am going to bottle carb.  As I mentioned in an earlier post, I don't want to have a lot of this stuff just in case it is horrendous, but want just enough so if it is good I can pull it out on special occassions. 

I'll probably shoot for mid 2's on the carb level.

Thanks for the help!

[gmac]

Not sure if you've done this yet but I'd go for a wit.  Mash the cookies with the malt to extract what fermentables you can but the cloudiness of the wit would hide the haze you'll likely get from any flour that sneaks through.  Go heavy on the rice hulls.  The spices could work in a wit too.

[AmandaK]

Basic Brewing Radio has an interview with Jeff Britton, then president of the O'Fallon Garage Brewers Society, about this very subject. That club has called it the "Iron Brewer".

His Oatmeal Cookie ale is one of his rotating taps now at his new brewery. Might be a good listen.

http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2010 Second from the bottom of the page.