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:


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:


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


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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