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%
Soak Raisins and Cinnamon in Whiskey for 48hours before Secondary

Fermentables

40% - Maillard Malts Gold Malt Extract
6
36
4
Extract
20% - Dry Malt Extract - Light - US
3
44
8
Late
13% - CaraMunich - BE
2
34
56
Steep
7% - Flaked Oats - US
1
37
1
Steep
3% - Caramel/Crystal 40 - US
0.5
35
40
Steep
3% - Honey Malt - CA
0.5
37
25
Steep
3% - Black Malt - US
0.5
28
500
Steep
2% - Chocolate Malt - US
0.25
34
350
Steep
2% - Roasted Barley - US
0.25
25
300
Steep
7% - Molasses - US
1
36
80
Late

Hops

Willamette
1.5
Pellet
Boil
60 min(s)
5
19.2
Willamette
1
Pellet
Boil
30 min(s)
5
9.9

Yeast

White Labs Irish Ale WLP004
76%
White Labs Irish Ale WLP004
76%

Other Stuff

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

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Oatmeal Raisin Cookie
Eisbock
  • 5.00 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.094 OG
  • 1.023 FG
  • 29.1 IBU (tinseth) Bitterness
  • 0.31 BG:GU
  • 44.5° SRM Color
  • 75% Efficiency
  • 9.2% ABV Alcohol
  • 328 per 12oz Calories
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