(d)Evolution No. 9 Vanilla Rum Stout

All Grain Recipe

Submitted By: shubert_du (Shared)
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Brewer: Mr. Mike
Batch Size: 5.25 galStyle: Imperial Stout (13F)
Boil Size: 6.78 galStyle Guide: BJCP 2008
Color: 38.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 27.7 IBUsBoil Time: 60 min
Est OG: 1.082 (19.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 8.9%Taste Rating: 30.0

Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2
1 lbs 8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
1 lbs Brown Malt (65.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
1 lbs Chocolate Malt (350.0 SRM) Grain 6
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 7
1.00 oz Fuggles [4.5%] - Boil 15 min Hops 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
1.0 pkgs California Ale (White Labs #WLP001) Yeast 10

Taste Notes

First taste was extremely rich, toasty malt with very subtle vanilla and a evident oak "sharpness." As the beer has aged, a fruity twang has come forward, not unpleasant, and I don't believe technically an off-flavor. Each bottle has tasted slightly different, but all have been smooth and pleasant. Hence the (d)Evolution. It shall be interesting to see how they age further.


Add one vanilla bean, split, scraped and coarsely chopped @ flameout. Allow the bean to remain during primary fermentation. Roughly one week before brew day add 2oz of oak chips to approx. 12oz of spiced rum (For this batch I used half Kraken/half Captain Morgan as that's what I had on hand.) When transferring to secondary, add a second split, scraped and chopped vanilla bean to the oak/rum mixture and pour all (including the oak chips) into the secondary fermentor. For the 1lb. of brown malt I toasted a lb of of standard 2-row per online instructions. (can't recall the website so can't give proper credit.)

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