Bugeater's Oatmeal Raisin Cookie Amber

[Travisty]

I brewed this last weekend too. I just checked on it in the fridge (I fermented at 66) and it's pretty close to done. Mine never got crazy either.

[linuxelf]

Same here. I fermented mine at about 68, and there was almost no krausen. I've got my spices soaking in bourbon, and will be kegging and adding the bourbon this weekend. It's looking good so far.

[Travisty]

Hey Bug, what is your FG on this one? I'm at 1.015 right now but I'm going to give a few more days before I do anything. Just wanted to see how it compares to yours.

[Bugeater]

Hey Bug, what is your FG on this one? I'm at 1.015 right now but I'm going to give a few more days before I do anything. Just wanted to see how it compares to yours.

Mine dropped to 1.011 from an OG of 1.044. My thought is that mine was a bit lower than I would like. It seemed to lack a bit of the body I wanted. 1.014 or so would be just about perfect. Leaving it a few extra days never hurts, especially if you are bottle conditioning.

Wayne

[Travisty]

My OG was 1.045. I did use an extra half pound of munich too. I couldn't buy munich in anything less than 1 lb increments and when I went to mill I got lazy and didn't feel like weighing out a half pound. I don't know how much that matters in the body though.

[Bugeater]

I think adding another half pound of munich sounds like a good idea. You will have to let me know how it comes out.

Wayne

[Weenie Boy]

Thanks Bug,
You say
To toast the rolled oats in the oven @325... The Grain/Extract/Sugar section has 1. Lbs of "Flaked Oats".
I am assuming that the Promash template did not have the option of "rolled oats" and you put the closest thing you could find?
Also in your sugar inversion, you say 3:1 ratio by weight of sugar to water. I am assuming that it is 3 sugar and 1 water?
Thanks,
You rock.
Weenie Boy

[Bugeater]

Flaked oats is right as is your assumption of 3 parts sugar to 1 part water.

Wayne