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Spotted Tongue GR Viking Cookie Monster

Experimental Beer • All Grain • 5.5 gal

Old Man Stan

Gluten Reduced attempt to make a beer somewhat like oatmeal cookies.

April 22, 2020 pm 10:50pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

5 lbs Golden Ale Malt; Viking Malt

Golden Ale Malt; Viking Malt

Viking Golden Ale Malt is made from 2-row spring barley. Malting process parameters have been chosen to promote high degree of modification for easy processing. Viking Golden Ale Malt has reduced enzymatic potential. Strong flavor contributes malty, cookie, sweet and nutty notes with great balance of those. Golden Ale Malt is ideal for ales and special lagers. The coloring power of Golden Ale Malt is not too high, which makes it also suitable for subtle color correction of regular lagers giving noticeably hue towards gold. Applications: For all kind of beers but specially golden color ales and lagers. Usage rate up to 50%.
2 lbs Oat Malt; Thomas Fawcett

Oat Malt; Thomas Fawcett
2 lbs Toasted Pale Malt

Toasted Pale Malt

Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
1 lbs Enzyme Malt; Viking Malt

Enzyme Malt; Viking Malt

Enzyme Malt is produced either from 2-row or 6-row spring barley. The steeping and germination conditions are chosen to promote enzyme release and synthesis. The kilning program is designed to preserve enzyme activity as possible. Applications: Enzyme Malt is recommended to use when high portion of adjuncts is used in a brewing process. It is also suitable for production of quality grain whisky and pure alcohol. It can also be used for adjusting the Falling Number of baking flour. In order to optimize ethanol yield, Enzyme Malt can be delivered as blends of varieties with different enzyme spectra.
2 lbs Oats Raw

Oats Raw

Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
1 lbs Honey

Honey

Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
1 lbs Light Brown Sugar

Light Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
.3 oz Magnum - 12.1 AA% pellets; boiled 60 min

Magnum

Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
.5 oz Tettnanger - 4.5 AA% pellets; boiled 30 min

Tettnanger

Mild, slightly spicy. 'Noble'.
.5 oz Tettnanger - 4.5 AA% pellets; boiled 15 min

Tettnanger

Mild, slightly spicy. 'Noble'.
White Labs WLP004 Irish Stout

White Labs WLP004 Irish Stout

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Notes

Attempting to make a beer that tastes somewhat like oatmeal cookies. Gluten Reduced via 10 ml of White Labs Clarity Ferm. Raw oats are Coaches Oats, toasted till aromatic. Oat malt is Breiss Blonde RoastOat malt. Toasted Pale Malt is Viking Cookie Malt.

Style (BJCP)

Category: 34 - Specialty Beer

Subcategory: C - Experimental Beer

		Range for this Style
Original Gravity:	1.061	1.025 - 1.120
Terminal Gravity:	1.012	0.995 - 1.035
Color:	15.1 SRM	0 - 50
Alcohol:	6.4% ABV	2.5% - 14.5%
Bitterness:	24.4 IBU	0 - 120

	Apparent	Real
Original Extract:	14.84 P	14.84 P
Terminal Extract:	3.07 P	5.31 P
Attenuation:	79.3%	64.2%
	% by Volume	% by Weight
Alcohol:	6.4%	5.0%

	Weight	Calories
Alcohol:	17.9 g	123.8
Carbs:	18.7 g	71.1
Protein:	1.3 g	5.2
		Total Calories
		200.2

Fermentables

Total: 14.00 lbs

Efficiency: 65%

	Quantity	Proportion	Gravity	Color
Golden Ale Malt Golden Ale Malt; Viking Malt Viking Golden Ale Malt is made from 2-row spring barley. Malting process parameters have been chosen to promote high degree of modification for easy processing. Viking Golden Ale Malt has reduced enzymatic potential. Strong flavor contributes malty, cookie, sweet and nutty notes with great balance of those. Golden Ale Malt is ideal for ales and special lagers. The coloring power of Golden Ale Malt is not too high, which makes it also suitable for subtle color correction of regular lagers giving noticeably hue towards gold. Applications: For all kind of beers but specially golden color ales and lagers. Usage rate up to 50%.	5 lbs
Oat Malt Oat Malt; Thomas Fawcett	2 lbs
Toasted Pale Malt Toasted Pale Malt Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.	2 lbs
Enzyme Malt Enzyme Malt; Viking Malt Enzyme Malt is produced either from 2-row or 6-row spring barley. The steeping and germination conditions are chosen to promote enzyme release and synthesis. The kilning program is designed to preserve enzyme activity as possible. Applications: Enzyme Malt is recommended to use when high portion of adjuncts is used in a brewing process. It is also suitable for production of quality grain whisky and pure alcohol. It can also be used for adjusting the Falling Number of baking flour. In order to optimize ethanol yield, Enzyme Malt can be delivered as blends of varieties with different enzyme spectra.	1 lbs
Oats Raw Oats Raw Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.	2 lbs
Honey Honey Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.	1 lbs
Light Brown Sugar Light Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	1 lbs

	Quantity	Boiled
Magnum (12.1%) Magnum Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.	.3 oz	60 min
Tettnanger (4.50%) Tettnanger Mild, slightly spicy. 'Noble'.	.5 oz	30 min
Tettnanger (4.50%) Tettnanger Mild, slightly spicy. 'Noble'.	.5 oz	15 min

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Products

Spotted Tongue GR Viking Cookie Monster

Ingredients (All Grain, 5.5 gal)

Golden Ale Malt; Viking Malt

Oat Malt; Thomas Fawcett

Toasted Pale Malt

Enzyme Malt; Viking Malt

Oats Raw

Honey

Light Brown Sugar

Magnum

Tettnanger

Tettnanger

White Labs WLP004 Irish Stout

Notes

Style (BJCP)

Analysis

Fermentables

Golden Ale Malt; Viking Malt

Oat Malt; Thomas Fawcett

Toasted Pale Malt

Enzyme Malt; Viking Malt

Oats Raw

Honey

Light Brown Sugar

Hops

Magnum

Tettnanger

Tettnanger

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Spotted Tongue GR Viking Cookie Monster

Ingredients (All Grain, 5.5 gal)

Golden Ale Malt; Viking Malt

Oat Malt; Thomas Fawcett

Toasted Pale Malt

Enzyme Malt; Viking Malt

Oats Raw

Honey

Light Brown Sugar

Magnum

Tettnanger

Tettnanger

White Labs WLP004 Irish Stout

Notes

Style (BJCP)

Analysis

Fermentables

Golden Ale Malt; Viking Malt

Oat Malt; Thomas Fawcett

Toasted Pale Malt

Enzyme Malt; Viking Malt

Oats Raw

Honey

Light Brown Sugar

Hops

Magnum

Tettnanger

Tettnanger

Discussion

Post a Comment

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