DRUNKEN DRAGON
BREWING COMPANY
Cookie Monster
STYLE: American Brown Ale
ABV: 8.41 %
OG: 1.085
FG: 1.021
IBU: 24.4
All ABV and OGs approximate


Recipe for 4 gallons US

Malts:

Malt

Amount

Units

British Crystal 65L

0.5

lb

Demerara / turbinado

1

lb

Gambrinus malt

0.25

lb

Light Dry Malt Extract

1.5

lb

Marris Otter

8

lb

Oats (Flaked)

1.5

lb

Pale Chocolate Malt

0.25

lb

Special B

0.25

lb

Hops:

Hop

Form

Amount

Units

Add

Minutes

Simcoe

Pellet

.5

oz

Boil

60

Yeast:

Wyeast 1275 Thames Valley Ale

Miscellaneous Ingredients:

Ingredient

Amount

Units

Comments

Mash:

Step Type

Temp

Method

Time (min)

Directions

alpha

153.0 F

infusion

60

Mash in with 3.1 gallons US of water at 170.0 F



Notes:


Water choice: Zephyrhills

Sugar is demerara (raw sugar) or evaporated cane sugar. This is picked up from The Baker's Catalog, or BulkFoods (http://www.bulkfoods.com/)

TOAST THE OATS -- 325F on a cookie sheet, bake for a few minutes until they smell like cookies. Air out a week.

Add at flameout: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon vanilla extract, 1 teaspoon almong extract

Ferment @ 66F.

Gambrinus malt = "honey malt"

Brew History:

Date

History

5/15/2011


OG: 1.092 FG: 1.021
CASK 2011: 29.5 / 50
ABV: 9.32%

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(C) 2006 Chad Gould