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Good deal when you say brewed original you mean you brewed Bug's recipe?

I have used Weyerman before yes I love their malts and I usually order from the store in Belgium. I can't say for sure that WLP041 will be good for this recipe. I would suggest just changing the amount of raisins like you said and leaving the yeast alone. This beer really does turn out great...

I say go for it...The raisins definitely do not overpower in anyway. You could probably get that dark fruit flavor from simply trying a belgian yeast or something...It's hard for the raisin to compete w/ the spiced bourbon that you add to it. Go ahead and try the 1lb and let me know how you...

The real take away is going to be that of an oatmeal raisin cookie...It's a great tasting beer and you won't be dissapointed! Ferment at your average ale temperature of anywhere around 63-65 deg F should do fine.

I did brew the original recipe and I thought it was damn good. I wasn't sure if it was my processes or not but I felt it lacked in some body/mouthfeel so I tweaked the original recipe a bit to get around that. It turned out amazing. I wanted to change it even more and the name oak'd meal...

Right here with you man..I think lagering this at the end of fermentation should be a mandatory step. There is no reason to use gelatin as a last resort. It's a perfectly viable clearing method that has virtually no negative side other than it doesn't clear out chill haze. However I used...

Has anyone tried brewing this yet? This beer really was incredibly good I'd hate to be the only one who did it!

So I've let this go for about 3 weeks now. Just checked my FG and it was at 1.006 definitely drier than I wanted. I made this last year and really loved the malty-ness of it and I'm afraid this is a little too dry now. I may try to back sweeten w/ some hazelnut syrup/vanilla extract as I've...

Just brewed this for my 2nd year in a row..Last year for thanksgiving I couldn't keep people out of the keg. This year I'm not doing a huge dinner so more for the wife and I. Thanks again for a great recipe!

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...

Just brewed this tonight. Hit all my numbers spot on and it looks fantastic. Couldn't help but get a little bit of cloudy wort into the fermenter but I'm going to do some gelatin at kegging to clear it up. The mash got really really slow there towards the end but never stuck completely...

Here is what I did yesterday to make this beer really something interesting. I crushed up 2 ginger snap cookies w/ half of a honey graham cracker. Put in 1/2 a tsp of green (or whatever color you want) decorating sugar...Dipped the rim of the glass as you would w/ a margarita and dipped the...

I bought a spice grain bag and threw that in the boil the flavors all came out fine and I left all the mush in the bag.

No pampered chef stuff is not something you will find in stores you have to order it but you can easily make it yourself or probably just get away using that pumpkin pie spice mix which smells about the same *you can find this easily*.

Just pulled this from primary and racked onto spiced tea...It sat on the trub for about 2 weeks and I plan to let it sit another 2 in the secondary. Gravity was on point *I did the extract version*. Question though...Is this one of those beers that tastes amazing from the hydro sample but...