Tag Archives: February

Recipe of the Month: Oatmeal Raisin Cookie Stout

In January of 2014 the Sons of Liberty were one of several home brew clubs invited to

Stout

Stout

participate in The Arbor Brewing Company’s Annual Rat Fest. The Sons of Liberty ended up cleaning up in the awards with Overall Favorite Group of Beers, Best Beer Challenge (Sour Beer), Most Unique Beer, and Overall Best Beer which happens to be the Oatmeal Raisin Cookie Stout brewed by Bob Schoenborn and Danyal Cetin. This is a great recipe that we are passing along to all of you! Enjoy and Cheers!

At the bottom of this recipe is a downloadable version that is compatible with BeerSmith, QBrew and several other home brewing applications that recognize the XML file format.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 38.0 IBUs 36.2 SRM 1.056 1.017 5.1 %
Actuals 0 0 0.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Oatmeal Stout 13 C 1.048 - 1.065 1.01 - 1.018 25 - 40 22 - 40 1.9 - 2.5 4.2 - 5.9 %

Fermentables

Name Amount %
Pale Malt, Superior 17 lbs 67.66
Oats, Flaked and Roasted 2 lbs 7.96
Munich 10L (Canada Malting) 1.375 lbs 5.47
Special B Malt 1.375 lbs 5.47
Victory Malt (biscuit) (Briess) 1.375 lbs 5.47
Chocolate Malt; Dark English 1 lbs 3.98
Roasted Barley ~ UnMalted ~500 (Stout) 1 lbs 3.98

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent ~ HopUnion (Label Peelers) 3.81 oz 60 min First Wort Pellet 5.8

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 2.00 tsp 60 min Mash Water Agent
Yeast Nutrient ~ Wyeast 2.00 tsp 10 min Boil Other
Cinnamon Stick 0.00 oz 5 min Bottling Spice
Vanilla extract 0.00 oz 0 min Bottling Spice

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Mash

Step Temperature Time
Mash In 156°F 45 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

Notes

Download

Download this recipe's BeerXML file