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Spotted Tongue GR Viking Cookie Monster

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  10:50pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 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

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • .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

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