Bugeater's Oatmeal Raisin Cookie Amber

[Dirk McLargeHuge]

Just read through this thread and I can't wait to give this beer a go. I'm surprised though that there hasn't been any discussion as to what kind of bourbon people have used...I'd imagine the type and quality of bourbon could have quite an impact on the nose and taste. So what are people using? Old Crow? Beam? Makers? Pappy Van Winkle 15 Year?

I used Makers Mark, because I wanted a smoother bourbon flavor.

[Hammy2424]

I just kegged up my winter warmerized version Sunday. I ended up with over 5 gallons, so I had to force off about a pint. I dunked the coffee filter I used for the bourbon in that pint and...OH MY GOD Where has this been all my life?

Bug, you sir are a gentleman and a scholar.

I hope to have it on tap Friday night/Saturday. But it will need a little age. My notes aren't handy, but I think my OG was like 1087, I know it was over 1080, and my final was 1023. And yes right now it is booooooooozzzzy.

FWIW I used Knob Creek.

[jimbus]

Good choice with the knob creek...I think I may try it with woodford reserve for the smoothness.

[Broners&Brewbies]

I brewed this last year and myself and all my friends really loved it. I wanted to play around with it a bit this year to try and see if I could get a bit more *mouthfeel* I don't know if it was my fault or not (probably was) but last year my only complaint was that it felt a bit too thin for me (my gravities were all correct during the fermentation) What would you guys suggest to increase the mouthfeel a bit? I also wanted to set this on oak and cut back the vanilla bean in case the oak gives off too much as well. I can always add more vanilla to the bourbon if it's not coming through.I'm also brewing a nut brown ale right now so when that is done I will be tossing this onto the yeast cake to make things easy. It will be WLP001 and not the yeast used in your recipe so I'll be interested to see the difference that makes....Anyway just playing with it so far this is what I have any tips or ideas I would love to hear them!

Oatmeal raisin cookie amber
21-A Spice, Herb, or Vegetable Beer

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 176.15 kcal per 12.0 fl oz

Original Gravity: 1.053 (1.026 - 1.120)
Terminal Gravity: 1.013 (0.995 - 1.035)
Color: 14.82 (1.0 - 50.0)
Alcohol: 5.21% (2.5% - 14.5%)
Bitterness: 23.6 (0.0 - 100.0)

Ingredients:
5.0 lb 2-Row Brewers Malt
1.5 lb Light Munich Malt
.5 lb Crystal Malt 120°L
.5 lb Caramel Malt 60L
1.0 lb Oats Flaked
1 oz East Kent Goldings (4.5%) - added during boil, boiled 60 min
.5 oz Willamette (5.0%) - added during boil, boiled 30.0 min
.50 tsp Cinnamon (stick) - added dry to secondary fermenter
.25 tsp Nutmeg (ground) - added dry to secondary fermenter
.25 tsp Cloves (ground) - added dry to secondary fermenter
.5 tsp Vanilla (whole bean) - added dry to secondary fermenter
6.00 oz Bourbon - added dry to secondary fermenter
3 oz French Oak cubes med toast - added dry to secondary fermenter
1.0 lb Invert Sugar - added to secondary fermenter


Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.12

[BOSTON BREWMAN]

I got some good bourbon vanilla beans here http://www.olivenation.com/item-84/Bour ... -beans.asp

[Ozwald]

I brewed this last year and myself and all my friends really loved it. I wanted to play around with it a bit this year to try and see if I could get a bit more *mouthfeel* I don't know if it was my fault or not (probably was) but last year my only complaint was that it felt a bit too thin for me (my gravities were all correct during the fermentation) What would you guys suggest to increase the mouthfeel a bit?

What were your rests? I've never brewed this particular recipe, but I've got a couple that aren't far off. Without knowing your mash schedule, I'd say give it a go with a single infusion, 156 and mashout at 168. Tweak according to your system.

[Broners&Brewbies]

Gotcha...the first time I brewed this I shot for 154 and ended up a degree or two short. This time I got it at 156 and held strong for one hour and mashed out with 170deg. Sparged w/180 like the recipe called for.

I'll say the wort was noticeably darker (obviously with the added crystal) and it still smelled and tasted amazing....

the only goldings I was able to get in were of a smaller AA so I had to sub what I had laying around (palisade) mid boil to bump the AA back up as well. I don't think I'll grab too much hop flavor/aroma since I added them in at 45 min....

I'm going to use the jim beam black double aged bourbon this time as well.

[Ozwald]

Gotcha...the first time I brewed this I shot for 154 and ended up a degree or two short.

That would explain the thin mouthfeel. Hope the 2nd one turns out better!