DifficultRun
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Hey guys,
I was wondering if I could get some feedback on my recipe for an Oatmeal Raisin Cookie Imperial Milk Stout. I really want to brew something similar to Wicked Weeds Milk and Cookies if that gives you an idea of the flavors Im going for. Basically, I want a beer thats full of oatmeal, raisin, vanilla, and cinnamon flavors. Ive tried searching around for a clone recipe or other milk stout/oatmeal stout recipes, but it seems like the vast majority of them feature very prominent chocolate/coffee/roast flavors, which is not really what Im going for. I want something thats a bit sweeter and chewy, like youre biting into an oatmeal raisin cookie. Ive read through my copy of Mastering Homebrew by Randy Mosher, paying close attention to his suggestions and flavor profiles of the various malts. This is what Ive come up with so far, with his tasting notes in parentheses beside each malt.
For reference, Im shooting for a volume of 30 litres in the fermenter. Plugging these into Brewers Friend gives me an OG of 1.108, an FG of 1.039, and an ABV of 9.07%.
9kg Pale 2-Row (crisp, nutty)
1kg Lactose (milky sweetness)
1kg Rolled Oats (smooth creaminess and mouthfeel)
700g Victory (biscuit, toastiness)
500g Caramel/Crystal 80L (toasted raisin, burnt sugar aromas)
500g Chocolate Malt
400g Roasted Barley
255g Golden Raisins
25g Magnum hops @ 60 (for an IBU of 21.62)
3 Vanilla Beans
4 Cinnamon Sticks
~30ml Makers Mark Bourbon
White Labs Irish Ale Yeast WLP004
Notes:
Toast oats 2-3 days before brewing. Leave in paper bag at room temperature to allow bitter compounds to dissipate.
Add lactose with 10 minutes left in boil. Puree golden raisins with two cups of wort in a food processor and add with 10 minutes left in boil. (This step is from a clone recipe I found of Dogfish Heads Raison DEtre).
Split vanilla beans with a knife and scrape out the pods. Soak the beans, pods, and cinnamon sticks in ~30ml of Maker's Mark (or similar bourbon) for one week. Add to secondary and rack beer on top for one week.
I'm not 100% sure about the roasted chocolate/barley malts as I'm not sure if they'll add too much roast flavor. I was thinking about substituting them for some Carafa but I'm not sure about the quantity to use. Thanks everyone.
I was wondering if I could get some feedback on my recipe for an Oatmeal Raisin Cookie Imperial Milk Stout. I really want to brew something similar to Wicked Weeds Milk and Cookies if that gives you an idea of the flavors Im going for. Basically, I want a beer thats full of oatmeal, raisin, vanilla, and cinnamon flavors. Ive tried searching around for a clone recipe or other milk stout/oatmeal stout recipes, but it seems like the vast majority of them feature very prominent chocolate/coffee/roast flavors, which is not really what Im going for. I want something thats a bit sweeter and chewy, like youre biting into an oatmeal raisin cookie. Ive read through my copy of Mastering Homebrew by Randy Mosher, paying close attention to his suggestions and flavor profiles of the various malts. This is what Ive come up with so far, with his tasting notes in parentheses beside each malt.
For reference, Im shooting for a volume of 30 litres in the fermenter. Plugging these into Brewers Friend gives me an OG of 1.108, an FG of 1.039, and an ABV of 9.07%.
9kg Pale 2-Row (crisp, nutty)
1kg Lactose (milky sweetness)
1kg Rolled Oats (smooth creaminess and mouthfeel)
700g Victory (biscuit, toastiness)
500g Caramel/Crystal 80L (toasted raisin, burnt sugar aromas)
500g Chocolate Malt
400g Roasted Barley
255g Golden Raisins
25g Magnum hops @ 60 (for an IBU of 21.62)
3 Vanilla Beans
4 Cinnamon Sticks
~30ml Makers Mark Bourbon
White Labs Irish Ale Yeast WLP004
Notes:
Toast oats 2-3 days before brewing. Leave in paper bag at room temperature to allow bitter compounds to dissipate.
Add lactose with 10 minutes left in boil. Puree golden raisins with two cups of wort in a food processor and add with 10 minutes left in boil. (This step is from a clone recipe I found of Dogfish Heads Raison DEtre).
Split vanilla beans with a knife and scrape out the pods. Soak the beans, pods, and cinnamon sticks in ~30ml of Maker's Mark (or similar bourbon) for one week. Add to secondary and rack beer on top for one week.
I'm not 100% sure about the roasted chocolate/barley malts as I'm not sure if they'll add too much roast flavor. I was thinking about substituting them for some Carafa but I'm not sure about the quantity to use. Thanks everyone.