12 September 2010

Bugeater's Winter Warmerized Oatmeal Raisin Cookie Amber

There are only a couple of rules for BN Army Soldiers: 1. Don't Be a dick, and 2. Always brew Bugeater's recipes.

A few months ago, he posted his recipe for Oatmeal Raisin Cookie Amber, and added his tips for making it a Winter Warmer. So here's what I came up with, to fit my system:

Bugeater's Oatmeal Raisin Cookie Amber
6 gal | 60% eff. | OG 1.073 | 13.6 SRM | 34.8 IBUs

14# Marris Otter Malt
2.5# Munich Malt
1# flaked Oats
1/2# Crystal 120
1/4# Crystal 60L
2.75 oz Kent Goldings 5%/60 min
1# Turbinado sugar
WLP002 English ALe

Toast the rolled oats at 325° F in a convection oven for 1 hours to achieve a light brown toast.

Turbinado sugar addition will go into secondary fermenter. Invert the sugar by mixing the sugar in ratio of 3:1 by weight with water. Bring to a boil until sugar completely disolved. Add 1 tsp lemon juice and simmer until sugar solution turns clear. Add another vial of yeast.

Steep 1/2 tsp ground cinnamon, 1/4 tsp fresh grated nutmeg, 1/4 tsp whole cloves, and 1 split and scraped vanilla bean in 6 ounces bourbon until time to keg. Strain bourbon and add to keg to taste.

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posted by Jeff Holt at 10:01


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