RPB’s Doodle

(5 gallon/19 L, all-grain)
OG = 1.052 FG = 1.022 IBU = 3 SRM = 10 ABV = 4%
One of the fun things about the RPB is the ability to brew very unique beers. This recipe is Brewmaster Rod Read’s attempt to brew a beer that tastes like a snickerdoodle cookie.

Ingredients

7.75 lbs. (3.5 kg) 2-row pale malt
3.25 lbs. (1.5 kg) Briess Victory® malt
0.1 oz. (3 g) Saaz hop pellets (60 min.)
3.5 oz. (10 g) ground cinnamon (5 min.)
Wyeast 2035 (American Lager) or White Labs WLP840 (American Lager) yeast
1⁄2 cup corn sugar (if priming)

Step by Step

Ramp the mash temperature through conversion. You will probably want a very short or high temperature mash in order to conserve residual starches and help the breadiness (58% RDF). Boil the wort for 60 minutes adding just a few hops at the beginning of the boil. Cold ferment the wort at 50 °F (10 °C) for 7–14 days or until the gravity stabilizes. Chill to 45 °F (7 °C) over 24 hours to drop yeast, then bottle or keg. Add corn sugar (if priming) and bottle or keg as normal.

Tips for Success: Fresh Victory® malt will help give that biscuity/bready note that you need to accentuate the “cookie-ness”. We added the hops just to control the boil, but not for bittering. Fermentation should take seven days at 50 °F (10 °C) with no mat-uration time (you want elevated diacetyl to give a buttery aroma, reminiscent of a cookie). A-B packaged Doodle unfiltered with low CO2 (2.3%v/v).