BeerSmith™ Recipes and Web Editor

Notes

Add 2 pounds of lactose at the end of boil. Wow!  This is awesome!  That was my rum raisin stout I served at the hotel party with the hopheads that you enjoyed.  I'm so glad you enjoyed it.  I could give you the full recipe if you want.  But it seems you already have the stout base you want and just want to know how I added the rum and raisin.  Take a big mason jar and pack it full of raisins then cover it with dark rum.  Not spiced rum, just dark rum.  One mason jar of those raisins soaking for a week or so, then throw em in a blender.  Put that in a hop bag and add to secondary and also pour all the rum from the mason jar in the 5 gallon batch too.  So, one mason jar of rum soaked raisins per 5 gallons.   I attempted on another batch to add rum soaked oak chips and this really made the beer less desireable.  As for the vanilla, one scraped bean to the secondary will be plenty.  You are on the right track with the special B in your recipe.  My stout was simpler and started with a base of Marris Otter.  It had roast, chocolate, special B, crystal 40, oatmeal and lactose.