BUGEATER OATMEAL COOKIE

A couple folks asked me to post this recipe. It took a second place in public voting at a local brewery competition for experimental beers this past weekend. It got beat by a Hawaiian Porter (Kona coffee, chocolate, and toasted coconut). Who can compete with that combination?

Anyway here is my beer which tastes exactly like an oatmeal raisin cookie. I plan to do a winter warmer version of it soon for next winter.
( i'm not him lol . This is modified version for a small partial mash that someone can do in an apt. or something. The beer has already won 2 awards.)

Brewer:	BERGCO		Email:	-
Beer:	BUGEATER OATMEAL COOKIE		Style:	Oatmeal Stout
Type:	Partial mash		Size:	22 liters
Color:	17 HCU (~10 SRM)		Bitterness:	21 IBU
OG:	1.046		FG:	1.011
Alcohol:	4.6% v/v (3.6% w/w)
Water:	2 weeks before the boil Prepare the spiced bourbon, and the toasted oats. SPICED BOURBON: 0.50 Tsp Cinnamon Spice 0 Days(fermenter) 0.25 Tsp Nutmeg Spice 0 Days(fermenter) 0.25 Tsp Cloves Spice 0 Days(fermenter) 1.00 Unit(s)Vanilla Bean Other 0 Days(fermenter) 6.00 Oz Bourbon Other 0 Days(fermenter) Steep 1/2 tsp ground cinnamon, 1/4 tsp fresh grated nutmeg, 1/4 tsp whole cloves, and 1 split and scraped vanilla bean in 6 ounces bourbon until time to pit in keg(or bottling bucket). Strain bourbon and add to keg to taste. TOASTED OATS: Toast the flaked oats at 325° F in a convection oven for 30min - 1 hours to achieve a light brown toast. WATCH THEM like you do your t.v. . . . you want them perfect. Store them in a paper bag or something.you want all the volitile aroma's to not be there.
Grain:	4 oz. American 2-row 12 oz. American Munich(light) 8 oz. crystal 120L(can be steeped 8 oz. Flaked oats 2 oz. (Cara-Pils)(optional for more body)
Mash:	70% efficiency
	Mash Type: Single Infusion Batch Sparge Saccharification Rest Temp: 154F Time: 60 Sparge Temp: 180F Time: 45 min
Boil:	60 minutes	SG 1.102	10 liters
	1 lb. Raw sugar. added to secondary 5 lb. Light malt extract
	Steep the crystal 120 if there is no room in the mash tun.( i've got a 2L tun)Do not add raw sugar to boil it goes into secondary.
Hops:	1.5 oz. Kent Goldings (5% AA, 60 min.)
Yeast:	White Labs WLP002 English Ale I fermented this one at 67F degrees.
Log:	Raw sugar addition will go into secondary fermenter. Invert the sugar by mixing the sugar in ratio of 3:1 by weight with water. Bring to a boil until sugar completely disolved. Add 1 tsp lemon juice and simmer until sugar solution turns clear.
Carbonation:	2.5 volumes	Corn Sugar: 5.08 oz. for 21 liters @ 23°C
	add spiced bourbon first, then bottling sugar, then beer.
Tasting:	Turbinado sugar is probably not necessary. I used it because I had a bunch of it sitting in the kitchen cupboard. I got the idea of using the inverted sugar syrup from a fellow brewer who does this with regular white sugar. Another factor that led me to use the turbinado was that I wanted a bit more caramel/molasses flavor. Most brown sugar in this country is simply white sugar with a bit of molasses added to it. Turbinado is semi-refined sugar that is still brown instead of brown added back. Brown sugar would probably work a bit better than white sugar. I would avoid actual molasses as most varieties are much too strongly flavored. Piloncillo or any other semi-refined sugars would also work as would belgian candi syrup.

Recipe posted 05/07/11.