Recipe Type: All Grain
Yeast: WLP002
Yeast Starter: Yes
Additional Yeast or Yeast Starter: 1liter starter
Batch Size (Gallons): 5.5
Original Gravity: 1.046
Final Gravity: 1.011
IBU: 23
Boiling Time (Minutes): 60
Color: 14.05
Primary Fermentation (# of Days & Temp): 14 days 65
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 4 weeks 65-70
Tasting Notes: Bourbon, cinnamon, vanilla, oak. It's Christmas in a bottle!

This is inspired by bugeaters oatmeal raisin cookie beer. I changed some things and added some others so at this point I'm going to start calling this recipe mine Thanks to Bug for the inspiration!

Oak'dmeal raisin beer!!
21-A Spice, Herb, or Vegetable Beer

Size: 5.50 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 151.65 kcal per 12.0 fl oz

Original Gravity: 1.046 (1.026 - 1.120)
Terminal Gravity: 1.011 (0.995 - 1.035)
Color: 14.05 (1.0 - 50.0)
Alcohol: 4.48% (2.5% - 14.5%)
Bitterness: 23.0 (0.0 - 100.0)

Ingredients:
5.0 lb 2-Row Brewers Malt
1.0 lb Light Munich Malt
.5 lb Crystal Malt 120°L
.5 lb Caramel Malt 60L
1.0 lb Oats Flaked
1.5 oz East Kent Goldings (4.5%) - added during boil, boiled 60 min
.5 lb Raisins - added during boil, boiled 15.0 min
1.0 lb Invert Sugar
.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
1.0 ea 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 ea White Labs WLP002 English Ale

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


Notes
Infusion mash at 154 for 1 hour. Sparge w/ 180 f water to reach your preboil water level.

Toast the rolled oats at 325° F in a convection oven for 1 hours to achieve
a light brown toast.

Turbinado sugar addition will go into secondary fe
rmenter. Invert the sugar by mixing the sugar in ratio of 3:1 by weight wi
th water. Bring to a boil until sugar completely disolved. Add 1 tsp lemo
n juice and simmer until sugar solution turns clear.

Add 3 oz of sanitized oak cubes (I steamed them for 10 minutes) to secondary and allow to sit for at least 4 weeks. I let mine sit for 6 weeks on the oak cubes.

Steep 1/2 tsp gro
und cinnamon, 1/4 tsp fresh grated nutmeg, 1/4 tsp whole cloves, and 1 spli
t and scraped vanilla bean in 6 ounces bourbon until time to keg. Strain
bourbon and add to keg to taste.

Results generated by BeerTools Pro 1.5.17