[mike2002bartell]

Was looking around for a recipe or any ideas about a oatmeal raisin stout. Making the oatmeal stout is easy enough but any suggestions on how to add the raisin flavor?

[denny]

My favorite way to use raisins is to caramelize them in a super hot wok, deglaze with some of the beer from primary, then add it all to a secondary and rack the beer onto it.

[Joe Sr.]

I'm planning to do just that with some figs for my next dubbel.

I just need to find the time to brew.

[mike2002bartell]

My favorite way to use raisins is to caramelize them in a super hot wok, deglaze with some of the beer from primary, then add it all to a secondary and rack the beer onto it.

Sounds good to me. I'll give this a try. Thanks for the idea.

[benamcg]

Special B gives a nice raisin effect

[mike2002bartell]

Special B gives a nice raisin effect

What is Special B?  Sorry still a little new to this. 

[Joe Sr.]

Special B gives a nice raisin effect

What is Special B?  Sorry still a little new to this. 

Special B is a Belgian caramel malt.  http://www.northernbrewer.com/shop/belgian-special-b.html

[mike2002bartell]

Special B is a Belgian caramel malt.  http://www.northernbrewer.com/shop/belgian-special-b.html

Ah... i see. Thanks for the link.

[kylekohlmorgen]

The flavor profile of oatmeal raisin cookie might be better suited for a brown ale or porter. More chocolately, less dry/roasty.

If you're mashing, I would use toasted oats to add some oatmeal cookie flavors.

For specialty grains, a bit of C60 will give some dark sugar flavor and sweetness.

A bit of molasses at the end of the boil will add to that rummy dark brown sugar note.

Adding cinnamon at knockout or in secondary will resonate the oatmeal cookie flavor. Use cinnamon sticks. Be careful about adding to secondary - a little goes a long way, and this is only a background note!

I like Denny's method of using raisins, and I'll probably try it next time! I have also pureed raisins with hot wort and added them at knockout (this is how DFH adds raisins to Raison D'Etre)

[Joe Sr.]

A bit of molasses at the end of the boil will add to that rummy dark brown sugar note.

IME, a little molasses goes a long way so "a bit" should be interpreted literally.  I use about 4 oz in a big stout and you can taste molasses.  I'd use less than an ounce for something like this.