Just starting to work out a christmas stout, havn't even entered the recipe in beersmith yet so everything is pretty rough at this point. I am working under one major restriction in that I want to use only organic ingredients so here goes sub first draft:
Tipsy Santa Oatmeal Raisin Cookie Stout (I was going to make it a milk stout but apparently organic lactose does not exist)
For 20 liters
12 lbs Munich Malt (10L)
1 lbs C120
1 lbs roasted barley
1 lbs chocolate malt
3 lbs rolled oats (toasted)
1 lbs molasses at end of boil
2 lbs raisins caramelized in a HOT pan, deglazed with a little beer and added to primary after bulk of fermentation is over (per Denny's suggestion)
Bravo hops FWH to get ~20-25 IBU
Goldings at 30 minutes and 15 minutes (is this a good idea?)
dried Ginger, Ceylon Cinnamon (true cinnemon) tincture to taste at kegging.
so I wanted to use Lactose but not available organically
I wanted to use some biscuit malt and some special B as well but again, not available organically.
I am not totally sure of the spices. I think the cinnamon will be really nice, not totally sure about the ginger though. I know there has been discussion about raw spice tincture vs adding spices to the boil for a more cooked spice flavour and I thought I might try toasting the spices before soaking them in vodka
I am also considering adding some cocoa nibs but I don't want to overdo the ingredients. I do know that my idea of a perfect oatmeal cookie has both raisins and chocolate chips though.
Alright have at.