Eisbock Recipe - Oatmeal Raisin Cookie

Recipe Info

Recipe Image

Oatmeal Raisin Cookie

by on
Extract
5 Gallon(s)
3.5 Gallon(s)
60 min
75%
Comments  Brew Sessions (0)
Soak Raisins and Cinnamon in Whiskey for 48hours before Secondary

Fermentables

% lb fermentable ppg   L   usage  
40% 6 Maillard Malts Gold Malt Extract 36
Extract
20% 3 Dry Malt Extract - Light - US 44
Late
13% 2 CaraMunich - BE 34
56°
Steep
7% 1 Flaked Oats - US 37
Steep
3% 0.5 Caramel/Crystal 40 - US 35
40°
Steep
3% 0.5 Honey Malt - CA 37
25°
Steep
3% 0.5 Black Malt - US 28
500°
Steep
2% 0.25 Chocolate Malt - US 34
350°
Steep
2% 0.25 Roasted Barley - US 25
300°
Steep
7% 1 Molasses - US 36
80°
Late
15 lb

Hops

oz variety type usage time AA   IBU  
1.5 Willamette Pellet Boil 60 minutes 5.0 19.2
1 Willamette Pellet Boil 30 minutes 5.0 9.9
2.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Irish Ale WLP004 76%
White Labs Irish Ale WLP004 76%
 

Other Stuff

amount unit name usage
1 lb Molasses Boil
8 oz Cocoa Powder (10min Boil) Boil
8 oz Raisins Secondary
2 each Vanilla Bean Secondary
3 each Cinnamon Secondary
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Oatmeal Raisin Cookie
Eisbock
5.00 Gallons Liters
3.50 Gallons Liters  @  60  min
1.094
1.023
44.5° SRM
75%
29.1 IBU (tinseth)
0.31
9.2% ABV
328 per 12oz
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