Ranger's "Oak Rum" Stout

Extract Recipe

Submitted By: lancetay (Shared)
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Brewer: Lance Taylor
Batch Size: 5.00 galStyle: Foreign Extra Stout (13D)
Boil Size: 4.46 galStyle Guide: BJCP 2008
Color: 32.0 SRMEquipment: *** 5 Galllon Cooler with Top Up
Bitterness: 56.2 IBUsBoil Time: 60 min
Est OG: 1.073 (17.6° P)
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 1.64 oz Barley, Flaked (1.7 SRM) Grain 1
10.58 oz Coffee Malt (150.0 SRM) Grain 2
10.58 oz Oats, Flaked (1.0 SRM) Grain 3
1.63 oz Chocolate Malt (450.0 SRM) Grain 4
2 lbs 3.27 oz Dark Dry Extract (17.5 SRM) Dry Extract 5
2 lbs 3.27 oz Liquid Brewing Sugar (1.0 SRM) Sugar 6
1 lbs 1.64 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7
3.53 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 8
1.06 oz Goldings, East Kent [5.0%] - Boil 45 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
0.71 oz Fuggles [4.5%] - Boil 10 min Hops 11
3 lbs 11.97 oz Irish Stout Extract (Coopers) [Boil for 1 min] (69.0 SRM) Extract 12
2.0 pkgs Windsor Yeast - British Ale (Lallemand #-) Yeast 13
3.00 oz Cacao Beans (Soaked in 6 Oz. Rum During Primary Fermentation) (Secondary 7 days) Misc 14
1.00 oz Oak Chips (Soaked In 2 Oz. Rum During Primary Fermentation) (Secondary 7 days) Misc 15

Taste Notes

Going for a Coffee / Dark Chocolate and Casked Rum Stout Flavor.

Notes

Oak Chips (1oz) soaked in Meyers Dark Rum beginning on brewing day. to be added to secondary fermenter. As well as the Cacao in (6 oz) of Rum. Steep grains at 156 F for 60 minutes. Actually mashed for 90 minutes as I had temperature control issues.

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