Oatmeal Cookie Ale
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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10-B Brown Ale, Northern Brown
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Min OG:
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1.040
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Max OG:
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1.050
|
|
|
Min IBU:
|
15
|
Max IBU:
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30
|
|
|
Min Clr:
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12
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Max Clr:
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30
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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12.00
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Wort Size (Gal):
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12.00
|
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Total Grain (Lbs):
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29.50
|
|
|
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Anticipated OG:
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1.067
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Plato:
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16.26
|
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Anticipated SRM:
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17.9
|
|
|
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Anticipated IBU:
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29.4
|
|
|
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Brewhouse Efficiency:
|
70
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%
|
|
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Wort Boil Time:
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90
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Minutes
|
|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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15.48
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Gal
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|
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Pre-Boil Gravity:
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1.052
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SG
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12.76 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
54.2
|
16.00 lbs.
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Maris Otter
|
|
1.039
|
3
|
|
23.7
|
7.00 lbs.
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Victory Malt
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America
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1.034
|
25
|
|
8.5
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2.50 lbs.
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Brown Sugar (dark)
|
Generic
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1.046
|
60
|
|
8.5
|
2.50 lbs.
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Toasted Flaked Oats
|
|
1.033
|
2
|
|
3.4
|
1.00 lbs.
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Brown Malt
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Great Britain
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1.032
|
70
|
|
1.7
|
0.50 lbs.
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Rice Hulls
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America
|
1.000
|
0
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
2.00 oz.
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Northern Brewer
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Whole
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7.60
|
23.5
|
45 min
|
|
2.00 oz.
|
Willamette
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Whole
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5.10
|
5.9
|
20 min
|
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Amount
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Name
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Type
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Time
|
|
2.00 Unit(s)
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Whirlfloc tablets
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Other
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15 Min.(boil)
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WYeast 1098 British Ale
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Profile:
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London
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Profile known for:
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Sweet Stout
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Calcium(Ca):
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90.0 ppm
|
|
Magnesium(Mg):
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4.0 ppm
|
|
Sodium(Na):
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24.0 ppm
|
|
Sulfate(SO4):
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58.0 ppm
|
|
Chloride(Cl):
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18.0 ppm
|
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biCarbonate(HCO3):
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123.0 ppm
|
|
pH:
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8.33
|
|
Mash Type:
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Single Step
|
|
|
Grain Lbs:
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27.00
|
|
|
Water Qts:
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15.93
|
Before Additional Infusions
|
|
Water Gal:
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3.98
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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0.59
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Saccharification Rest:
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157
|
45 Min
|
|
Mash-out Rest:
|
170
|
15 Min
|
|
Sparge:
|
170
|
0 Min
|
Total Mash Volume Gal: 6.14 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Add a dash of vanilla and 1 teaspoon of cinnamon to boil last 15 min. Toast the Oats at 350 till they smell like cookies, about 15 min, and age in brown paper bag 1 weeks.Toast 2 cups of pecans, grind fine, and add to mash.
Brown malt can be made by taking pale malt and toasting it a 350 deg for 15-20 min.
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Generated with ProMash Brewing Software |