Bugeater's Oatmeal Raisin Cookie Amber

[Dirk McLargeHuge]

Kegged and somewhat carbed. Tastes good. A bit cinnamony for me.

Let it age. But not too long! Drink it fresh.

[snowcapt]

Kegged and somewhat carbed. Tastes good. A bit cinnamony for me.

Let it age. But not too long! Drink it fresh.

Yes, yes.
Its was barely even cold when I tried it out.
Also, nice green letters, boog.

[snowcapt]

Carbed and cold. We have a winner!
Holy sheep shit, that's good!
I used Munich dry yeast and fermented at 60 degrees, then brought it up to 68 for the last 2 days. The lady LOVES it!
Thanks for sharing, boog!

[Dirk McLargeHuge]

Carbed and cold. We have a winner!
Holy sheep shit, that's good!
I used Munich dry yeast and fermented at 60 degrees, then brought it up to 68you for the last 2request days. The lady LOVES it!
Thanks for sharing, boog!

And Bugeater helps another one of us charm a lady.

[Chris in Kc]

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

[summy]

I have been running aground collecting the spices and bourbon to make this. Finally got em all, and added spices to the bourbon earlier today. Was rereading the posts today and noticed that Bug has "whole cloves" listed in his post. I completely missed this and ground them instead... I added 1/4 tsp. Will it make much/any difference? Will the clove dominate? Also, can't get my hands on maris otter by Thursday, but I do have Golden Promise and Briess 2-row. Would either be an acceptable sub.? I would think the GP would be.

[snowcapt]

Go with the golden promise.
As far as the ground clove, its hard to speculate on it. Dried spices have such a range of potency.
You could make another tincture of vanilla, cin and nutmeg. Then you could add both to taste. Just an idea.
one mans spicy is different from anothers, too.
Its a great beer, just be careful and use a light hand when adding the spice. You can always add more, but you cant take any of it out.
Hth

[summy]

The cloves were whole, I ground them just before I added them to the bourbon. I ended up using Makers Mark. Also, just toasted the oats for a bit less than an hour. I set the oven to 325* (we don't have a convection oven) and put the oats in on a cookie sheet. Set the timer for 15 minutes and left them. Checked on them after 15 and they seemed to moving a bit too quickly, so I stirred and set the timer for 10 minutes. Did this several times, but after the 10 min., started setting for every 5 minutes. Stirred each time. Lowered temp at some point to 315*. They are a nice medium brown, and I managed not to burn them. I put them in a brown paper bag as per Bug, and will be brewing on Thursday.