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.
Tasting Notes:
Aroma: Slightly roasty nose with no hop aroma. Scents of vanilla, cinnamon and raisins are prominent
Appearance: 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.
Flavor: 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.
Mouthfeel: Medium body with moderate carbonation. Low alcohol warmth with smooth creaminess and no astringency.
Overall Impression: A complexly flavored stout with surprising flavors of freshly baked oatmeal raisin cookies.
Really does convey the sense of oatmeal-raisin cookies, with what is otherwise a dark ale somewhere between a porter and a stout. I used bourbon rather than rum for the raisins and the cinnamon sticks, which gave a hint of barrel aging. I used only half the vanilla and cinnamon, so as to not overwhelm the ale. If you want that all-out cookie experience, definitely use it all. Fermented well, ended up at 5.5% ABV.
P
Paul D.
Nice stout, a little strong on the vanilla
This was a fun stout to make with the rum, raisins, vanilla, and cinnamon additions. It turned out quite well. It's not as black as I typically think of oatmeal stouts, more of a dark brown than black. The rum, raisin, and cinnamon flavors are well-balanced and add a lot to the flavor. I would give it five stars, but the vanilla flavor was just a little strong for me. I like vanilla, so it's certainly not bad, but I would prefer it a little more subtle. I'd like to make this again with half or three-quarters of the vanilla added.
D
Diane J.
Not bottled
Haven’t bottled yet
M
Mike S.
Bottled last Monday. Wort tasted like an oatmeal cookie.
A
Art N.
This turned out very clean with hardly any sediment. I did not use a secondary fermenter. I did not have rum and substituted Kahlua to soak the raisins and then used fireball whiskey with the cinnamon and vanilla. First time that I have ever used two packages of yeast in a brew, but Northern brewer quickly responded to my email concerning the amount of yeast to use. Overall it was one of the best results I have ever had. Great flavors and my neighbors really enjoyed it
Really does convey the sense of oatmeal-raisin cookies, with what is otherwise a dark ale somewhere between a porter and a stout. I used bourbon rather than rum for the raisins and the cinnamon sticks, which gave a hint of barrel aging. I used only half the vanilla and cinnamon, so as to not overwhelm the ale. If you want that all-out cookie experience, definitely use it all. Fermented well, ended up at 5.5% ABV.
P
Paul D.
Nice stout, a little strong on the vanilla
This was a fun stout to make with the rum, raisins, vanilla, and cinnamon additions. It turned out quite well. It's not as black as I typically think of oatmeal stouts, more of a dark brown than black. The rum, raisin, and cinnamon flavors are well-balanced and add a lot to the flavor. I would give it five stars, but the vanilla flavor was just a little strong for me. I like vanilla, so it's certainly not bad, but I would prefer it a little more subtle. I'd like to make this again with half or three-quarters of the vanilla added.
D
Diane J.
Not bottled
Haven’t bottled yet
M
Mike S.
Bottled last Monday. Wort tasted like an oatmeal cookie.
A
Art N.
This turned out very clean with hardly any sediment. I did not use a secondary fermenter. I did not have rum and substituted Kahlua to soak the raisins and then used fireball whiskey with the cinnamon and vanilla. First time that I have ever used two packages of yeast in a brew, but Northern brewer quickly responded to my email concerning the amount of yeast to use. Overall it was one of the best results I have ever had. Great flavors and my neighbors really enjoyed it
Click here for recipe kit instructions
