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Butterscotch Oatmeal Cookie Stout

Oatmeal Stout • Extract • 7 gal

jtolzman13

This recipe turned out pretty well. A little too light on the oatmeal flavor, but good complexity.

April 17, 2010 pm 12:39pm

0.0/5.0 0 ratings

Ingredients (Extract, 7 gal)

.5 lbs American Chocolate Malt

American Chocolate Malt

Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
.5 lbs Crystal Malt 90°L

Crystal Malt 90°L

Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
.5 lbs Special B - Caramel malt; Dingemans

Special B - Caramel malt; Dingemans

The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
5 lbs Dry Dark Extract

Dry Dark Extract

Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
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 Dark Brown Sugar

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
.75 lbs Light Brown Sugar

Light Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
0.5 oz Fuggle - 4.8 AA% pellets; boiled 60 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
0.50 oz Brambling Cross - 4.9 AA% pellets; boiled 30 min

Brambling Cross

Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
0.50 oz Brambling Cross - 4.9 AA% pellets; boiled 5 min

Brambling Cross

Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
2 tsp Cinnamon (ground) - (omitted from calculations)

Cinnamon (ground)

Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.
2 tsp Vanilla (extract) - (omitted from calculations)

Vanilla (extract)

Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
Wyeast 1084 Irish Ale™

Wyeast 1084 Irish Ale™

Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Notes

Turned out pretty well. Not as much oatmeal flavor as I had hoped for, but easy to drink and not too sweet.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

		Range for this Style
Original Gravity:	1.057	1.048 - 1.065
Terminal Gravity:	1.014	1.010 - 1.018
Color:	25.9 SRM	22 - 40
Alcohol:	5.7% ABV	4.2% - 5.9%
Bitterness:	13.0 IBU	25 - 40

	Apparent	Real
Original Extract:	14.04 P	14.04 P
Terminal Extract:	3.48 P	5.48 P
Attenuation:	75.2%	60.9%
	% by Volume	% by Weight
Alcohol:	5.7%	4.5%

	Weight	Calories
Alcohol:	16.1 g	110.8
Carbs:	19.4 g	73.6
Protein:	1.4 g	5.4
		Total Calories
		189.8

Fermentables

Total: 10.25 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
American Chocolate Malt American Chocolate Malt Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.	.5 lbs
Crystal Malt 90°L Crystal Malt 90°L Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.	.5 lbs
Special B - Caramel malt Special B - Caramel malt; Dingemans The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.	.5 lbs
Dry Dark Extract Dry Dark Extract Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.	5 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
Dark Brown Sugar Dark Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	2 lbs
Light Brown Sugar Light Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	.75 lbs

	Quantity	Boiled
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	0.5 oz	60 min
Brambling Cross (4.9%) Brambling Cross Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.	0.50 oz	30 min
Brambling Cross (4.9%) Brambling Cross Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.	0.50 oz	5 min

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Recipe Search

Products

Butterscotch Oatmeal Cookie Stout

Ingredients (Extract, 7 gal)

American Chocolate Malt

Crystal Malt 90°L

Special B - Caramel malt; Dingemans

Dry Dark Extract

Oats Raw

Dark Brown Sugar

Light Brown Sugar

Fuggle

Brambling Cross

Brambling Cross

Cinnamon (ground)

Vanilla (extract)

Wyeast 1084 Irish Ale™

Notes

Style (BJCP)

Analysis

Fermentables

American Chocolate Malt

Crystal Malt 90°L

Special B - Caramel malt; Dingemans

Dry Dark Extract

Oats Raw

Dark Brown Sugar

Light Brown Sugar

Hops

Fuggle

Brambling Cross

Brambling Cross

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Butterscotch Oatmeal Cookie Stout

Ingredients (Extract, 7 gal)

American Chocolate Malt

Crystal Malt 90°L

Special B - Caramel malt; Dingemans

Dry Dark Extract

Oats Raw

Dark Brown Sugar

Light Brown Sugar

Fuggle

Brambling Cross

Brambling Cross

Cinnamon (ground)

Vanilla (extract)

Wyeast 1084 Irish Ale™

Notes

Style (BJCP)

Analysis

Fermentables

American Chocolate Malt

Crystal Malt 90°L

Special B - Caramel malt; Dingemans

Dry Dark Extract

Oats Raw

Dark Brown Sugar

Light Brown Sugar

Hops

Fuggle

Brambling Cross

Brambling Cross

Discussion

Post a Comment

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