- Product Details
- Just like grandma used to do, stash some of this delicious treat out of view and hoard it for yourself. The intoxicating aromas and flavors of freshly baked oatmeal raisin cookies is surely a fond memory, and now that we are all grown up, why not craft a stout to reminisce? Pleasant, subtle aromas and flavors of raisin, cinnamon and vanilla engage with the velvety body of a traditional oatmeal stout to create an immensely pleasing and highly elaborate sipping experience.
Slightly roasty nose with no hop aroma. Scents of vanilla, cinnamon and raisins are prominent.
Nearly jet black in color with deep garnet and ruby highlights, good clarity. Firm and persistent khaki-tan head forms easily and laces down the glass well.
Clean malt background flavors with a faint nutty and biscuity character are layered with a slightly chocolaty and roasty flavor. Moderate-low hop bitterness. Clean fermentation with subtle fruity esters. Flavors of cinnamon, raisin and vanilla persist in the finish.
Medium body with moderate carbonation. Low alcohol warmth with smooth creaminess and no astringency.
A complexly flavored stout with surprising flavors of freshly baked oatmeal raisin cookies.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Grandma's Secret Stash All-Grain Kit Brewing Instructions Regional Style USA Original Gravity 1065 Total Time to Make 6 weeks
- 4.7 / 5.06 ReviewsTrip to Grandma'sI was really excited when I saw the grain bill in this kit. I will admit, some of the kits have an easy grain bill and I buy local but this one was too complex to do that. Some notes: Do a traditional mash and keep it around 152° for the 60 minutes. If you can, salt the water to resemble a malty profile (English, Irish Stout, etc) Everything was included in the kit except the rum and raisins. Vanilla beans are very high quality - split them down the middle, scrape out the vanilla extract and then add it to a container with Myers Dark Rum. 4 snack pack boxes of raisins are all thats called for and I didn't bother soaking them in rum but boiled them separately in a small sauce pan with a small amount of water for 10 minutes. Smelled amazing. After they boiled, I mixed in the cinnamon, covered, and allowedito cool while I brought my wort down to 70°. Rack the beer to a fermenter and in a disposable hop bag, pour in the raisins and ganilla beans. The rum, of course will pour through into the beer. I'm only a week in the secondary at this point so no tasting notes yet but my OG and FG ended up spot on. I think this kit will be a staple to my brewing routine as the holiday seasons come around. I hope NB will keep this one for years to come!October 4, 2016Great kitHeavily tweaked this kit to my liking. Added an additional ounce of hops, 3 lbs. honey, cocoa nibs, med oak spiral soaked in bourbon, jalapenos and didn't use the raisins. Split into 2 fermenters with 2 yeast packs split, heavy fermentation for 1 1/2 days and was done after 4. OG 1.086 FG 1.016. Definitely buying this one again and aging in a barrel, maybe a few tweaks here and there. All around great kit for the price!June 16, 2016slow deliveryexcellent brewing supply, slow deliverySeptember 27, 2016It's just a little tooIt's just a little too early to tell. Contact me in 6 monthsJuly 23, 2016great kit, smells nicethe kit arrived on time, and brewed as planned. I'll let you know when I taste it from the keg.September 26, 2016
- Browse 2 questions Browse 2 questions and 2 answersHi NB, the recipe calls for 8 oz rum, but only indicates 4 oz with raisins and 1 tsp w the cinnamon and vanilla bean. Are the vanilla and cinnamon supposed to be soaked separately to make up the additional 4 oz of rum?BEST ANSWER: The vanilla beans and the cinnamon would be soaked in the other 4 oz of the rum, before adding them into the secondary fermenter. See steps 20 and 21. The "1 Tsp " notation is the amount of ground cinnamon, and not the amount of the rum used. You'll soak the beans and ground cinnamon in rum, and then add the mixture to the carboy. -Mike W, Northern BrewerJust ordered this all grain kit and am really excited to brew it next weekend. My question is regarding the soaked rasins added to the boil. I understand the purpose of adding in the last 5 min to kill any rogue "bugs" on them but when racking to the primary fermenter, should I allow the rasins to also transfer or just leave them behind in the boil kettle?
If they don't gravity transfer, should I manually relocate them to the primary fermenter?
What about just racking the chilled wort on top of the soaked rasins & remnant rum in the primary?
ThanksBEST ANSWER: Either of those methods will work well. You do want the raisins in the primary so that the flavors and sugars can be fully extracted. I find it is easier to sanitize them in rum/vodka, then add the to the primary.