Oatmeal Cookie Brown Ale

This was another popular one with the club, so here is the recipe.

Oatmeal Cookie Brown
American Brown Ale

Type: All Grain Date: 11/16/2012
Batch Size: 5.00 gal Brewer: Barn Burner
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
1.6 oz Rice Hulls (0.0 SRM) Adjunct 0.83 %
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 49.59 %
2 lbs Light Munich (7.0 SRM) Grain 16.53 %
1 lbs Oats, Flaked (1.0 SRM) Grain 8.26 %
1 lbs Special B Malt (180.0 SRM) Grain 8.26 %
1 lbs Special Roast (50.0 SRM) Grain 8.26 %
8.0 oz Brown Malt (65.0 SRM) Grain 4.13 %
8.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 4.13 %
1.00 oz Bramling Cross [6.00 %] (60 min) Hops 19.8 IBU
1.00 oz Styrian Goldings [5.40 %] (10 min) Hops 6.5 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

Beer Profile

Est Original Gravity: 1.064 SG Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.64 % Actual Alcohol by Vol: 5.87 %
Bitterness: 26.3 IBU Calories: 243 cal/pint
Est Color: 25.3 SRM Color:

Color

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.10 lb
Sparge Water: 4.33 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.13 qt of water at 165.9 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used:
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Add one stick of cinnamon broken in half to the last ten minutes of the boil with one scraped vanilla bean. Add another stick of cinnamon broken in half with a scraped vanilla bean to the primary fermentation.
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