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Oatmeal Raisin Cookie Celebration Ale
American Brown Ale • All Grain • 5.5 gal
Maltose Falcons Recipe: "should be sweet, spicy and tasty with oats galore and rum soaked raisins" ( http://www.maltosefalcons.com/recipes/oatmeal-raisin-cookie-celebration-ale )
August 18, 2012 07:33pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 12 lbs
Maris Otter;Crisp
Maris Otter;Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .5 lbs
Crystal 55;Bairds Malt
Crystal 55;Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- .3125 lbs
Special B Malt;Castle Malting
Special B Malt;Castle Malting
Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.
- .5 lbs
Oat Malt;Thomas Fawcett
Oat Malt;Thomas Fawcett
- .125 lbs
Weyermann Carafa® II;Weyermann
Weyermann Carafa® II;Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 oz
Magnum -13.1 AA% pellets; boiled 60 min
Magnum
A West Coast hop with high Alpha Acid. Excellent bittering hop.
- .25lb
Raisins -soaked in rum added to secondary (omitted from calculations)
Raisins
Dried grapes. Has a sweet prune like flavor. California discovered the commercial potential of raisins quite by accident. In 1873, a freak hot spell withered the grapes on the vine. One enterprising San Francisco grocer advertised these shriveled grapes as "Peruvian Delicacies" and the rest is history. California is now the world's leading producer of raisins.
-
Wyeast1469-PCWest Yorkshire Ale
Wyeast1469-PCWest Yorkshire Ale
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Notes
+ Mash at 140F for 30 minutes + Raise to 153F for 30 minutes + Other possible additions to secondary: --> .25 oz powdered ginger; --> 2 cinnamon sticks --> Vanilla & other spice extracts as desired.
Style (BJCP)
Category: 10 -American Ale
Subcategory: C -American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.017 | 1.010 -1.016 | |
| Color: | 16.5 SRM | 18 -35 | |
| Alcohol: | 7.0% ABV | 4.3% -6.2% | |
| Bitterness: | 28.8 IBU | 20 -40 | |
Discussion
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