I'm brewing Oatmeal Cookie Ale from Randy Mosher's "Radical Brewing" today. Toasting the oats as I write:
3 gal. batch – Christmas 2010 release
Looking for OG 1.056, FG 1.012, 5.5 ABV, 22 IBU
Ingredients:4# Maris Otter Pale Ale Malt [64%]
1# Oats Raw (Toasted) [16%]
10 oz. English Brown Malt [10%]
10 oz. Dark Brown Sugar [10%]
0.25 oz Northern Brewer (9.8%) - added during boil, boiled 90.0 min
0.5 oz East Kent Goldings (5.0%) - added during boil, boiled 15.0 min
1 White Labs WLP006 Bedford British Ale
0.25 cup Raisins - added post boil
0.05 tsp Vanilla (extract) - added dry to secondary fermenter
0.75 tsp Cinnamon (ground) - added dry to secondary fermenter
Mash-in-a-Bag:00:24:49 Mash in -
Liquor: 1.41 gal; Strike: 172.87 °F; Target: 157.0 °F01:09:49 Sacch Rest -
Rest: 45 min; Final: 157 °F01:10:49 Mash-Out Infusion -
Liquor: 1.27 gal; Temperature: 196.6 °F; Target: 170 °F01:40:49 Rest -
Rest: 30 min; Final: 169 °F02:10:49 Batch Sparge -
Batch Sparge: 2.0 gal sparge @ 168.0 °F, 30.0 min; Total Runoff: 3.98 galNotes:
- • Based on Randy Mosher's recipe in "Radical Brewing" page 93 and 149
- • Toast the raw oats in the oven at 300ºF (for around +/- an hour) until it becomes golden brown and smells like cookies.
- • Use boil-in-a-bag method for grist and oatmeal mash
- • Add raisins to post kettle boil to soften and plump
- • Light carbonation. 48 g of candi sugar for priming