somerandomguy
Member
- Joined
- Aug 1, 2014
- Messages
- 22
- Reaction score
- 0
- Recipe Type
- All Grain
- Yeast
- US05
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.058
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 35.6
- Color
- 21.5 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days (~63F)
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- Oatmeal Cookie
This was originally a "kitchen sink" ale of sorts in that I had a bunch of milled malts laying around from previous batches that I needed to use up, and decided to try an oatmeal cookie ale as a kind of holiday season experiment.
9.00# Maris Otter
0.50# Crystal 80
0.25# Crystal 60
0.50# Flaked Oats (toasted at 350F until golden colored)
0.25# Chocolate Malt
0.10# Black patent malt (just trying to up color a tad)
0.50# Dark brown sugar (added at beginning of boil)
1oz EK Goldings (60min)
1 cup raisons (30min)
1oz EK Goldings (25min)
1oz Willamette (5min)
1 Cinnamon stick (5min)
I was surprised at how well this turned out! The raisons and cinnamon are subtle but definitely present in what seems to be the perfect amount. Not too much not too little. If I were to brew this again (and I think I will end up making it an annual thanksgiving/christmas beer) I would probably add some biscuit or victory malt to give it a bit more bread character, and maybe bump the flaked oats up to 1lb. Other than that I was very pleased.
Not sure about what other yeast I would try. I think the clean US05 ferment really lets the raisons, cinnamon, brown sugar and toasted oats shine. Not sure I would want to mask those flavors up too much with english ale esters, but I may give an english yeast a whirl in the future.
Let me know what you guys think!
Cheers.
9.00# Maris Otter
0.50# Crystal 80
0.25# Crystal 60
0.50# Flaked Oats (toasted at 350F until golden colored)
0.25# Chocolate Malt
0.10# Black patent malt (just trying to up color a tad)
0.50# Dark brown sugar (added at beginning of boil)
1oz EK Goldings (60min)
1 cup raisons (30min)
1oz EK Goldings (25min)
1oz Willamette (5min)
1 Cinnamon stick (5min)
I was surprised at how well this turned out! The raisons and cinnamon are subtle but definitely present in what seems to be the perfect amount. Not too much not too little. If I were to brew this again (and I think I will end up making it an annual thanksgiving/christmas beer) I would probably add some biscuit or victory malt to give it a bit more bread character, and maybe bump the flaked oats up to 1lb. Other than that I was very pleased.
Not sure about what other yeast I would try. I think the clean US05 ferment really lets the raisons, cinnamon, brown sugar and toasted oats shine. Not sure I would want to mask those flavors up too much with english ale esters, but I may give an english yeast a whirl in the future.
Let me know what you guys think!
Cheers.