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Grandma's Cookies
My first extract/grain batch. Used recipe similar to friend's method. Decided to add some Special B for slight raisin characteristic.
| Brewer: | Timothy "the Stout" Marriott | Email: | tmarriott@excite.com | |||||
| Beer: | Grandma's Cookies | Style: | Oatmeal Stout | |||||
| Type: | Extract w/grain | Size: | 2 gallons | |||||
| Color: |
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Bitterness: | 29 IBU | |||||
| OG: | 1.101 | FG: | 1.016 | |||||
| Alcohol: | 11.0% v/v (8.7% w/w) | |||||||
| Grain: | 2 oz. Belgian Special B 4 oz. British black patent 6 oz. Roasted barley 4 oz. Flaked oats |
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| Steep: | Steep oats for 20 minutes at 155 degrees. Remove and sparge. | |||||||
| Boil: | 60 minutes | SG 1.081 | 2.5 gallons | |||||
| 3 lb. Light malt extract 1 lb. Dark malt extract 4 oz. Brown sugar |
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| Add brown sugar for last 30 minutes of boil. Malts added for full boil. | ||||||||
| Hops: | .5 oz. Northern Brewer (9.4% AA, 55 min.) .5 oz. Fuggles (4.6% AA, 3 min.) |
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| Yeast: | Wyeast Irish Ale Yeast (# 1084) | |||||||
| Log: | Ferment for 1 week in primary. Rack and ferment for 14 days in secondary. | |||||||
| Carbonation: | Add 3/4 cup of corn sugar for priming. | |||||||
| Tasting: | Soon to follow... | |||||||
Recipe posted 02/07/00.
