Brewster2256
Well-Known Member
Raisin oatmeal ale
Christmas/Winter Specialty Spice Beer
Type: All Grain
Date: 9/19/2009
Batch Size: 5.00 gal
Boil Size: 5.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
Grain
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 27.03 %
3.00 lb Munich Malt (9.0 SRM) Grain 16.22 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 10.81 %
2.00 lb Toasted Oats (25.0 SRM) Grain 10.81 %
2.00 lb Vienna Malt (3.5 SRM) Grain 10.81 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.41 %
1.00 lb Victory Malt (25.0 SRM) Grain 5.41 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.70 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.70 %
Hops
1.00 oz Northdown [8.50 %] (60 min) Hops 17.9 IBU
Adjuncts
1.50 lb Invert Sugar (0.0 SRM) Sugar 8.11 %
Misc
0.50 lb shredded Carmelized raisins (secondary)
1.00 tsp Nutmeg (Secondary 5.0 min)
1.00 tsp Powdered Cinnamon (Secondary 5.0 min)
Yeast
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.104 SG
Est Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 10.09 %
Bitterness: 17.9 IBU
Est Color: 32.0 SRM
I know the ingredient list is long, but I'll let my LHBS worry about that.
My thought behind this is a creamy spiced Christmas ale with some roasted/toasted dark grain flavors without them becoming too dominate. The caramelized raisin flavor are also expected to remain secondary to the creaminess and flavor from the oatmeal and wheat. The raisins will be caramelized via torch. The added sugar will likely be added during fermentation, and will inverted and in a water solution before added for the extra umpph without more maltiness or having to increase the grain bill
I suppose the overall sensation I'm seeking is that yum factor from hot chocolate or a raisin oatmeal cookie during winter time.
Any suggestions and/or thoughts would be greatly appreciated. I'll be brewing this Saturday.
Christmas/Winter Specialty Spice Beer
Type: All Grain
Date: 9/19/2009
Batch Size: 5.00 gal
Boil Size: 5.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
Grain
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 27.03 %
3.00 lb Munich Malt (9.0 SRM) Grain 16.22 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 10.81 %
2.00 lb Toasted Oats (25.0 SRM) Grain 10.81 %
2.00 lb Vienna Malt (3.5 SRM) Grain 10.81 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.41 %
1.00 lb Victory Malt (25.0 SRM) Grain 5.41 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.70 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.70 %
Hops
1.00 oz Northdown [8.50 %] (60 min) Hops 17.9 IBU
Adjuncts
1.50 lb Invert Sugar (0.0 SRM) Sugar 8.11 %
Misc
0.50 lb shredded Carmelized raisins (secondary)
1.00 tsp Nutmeg (Secondary 5.0 min)
1.00 tsp Powdered Cinnamon (Secondary 5.0 min)
Yeast
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.104 SG
Est Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 10.09 %
Bitterness: 17.9 IBU
Est Color: 32.0 SRM
I know the ingredient list is long, but I'll let my LHBS worry about that.
My thought behind this is a creamy spiced Christmas ale with some roasted/toasted dark grain flavors without them becoming too dominate. The caramelized raisin flavor are also expected to remain secondary to the creaminess and flavor from the oatmeal and wheat. The raisins will be caramelized via torch. The added sugar will likely be added during fermentation, and will inverted and in a water solution before added for the extra umpph without more maltiness or having to increase the grain bill
I suppose the overall sensation I'm seeking is that yum factor from hot chocolate or a raisin oatmeal cookie during winter time.
Any suggestions and/or thoughts would be greatly appreciated. I'll be brewing this Saturday.