Ranger's "Oak Rum" Stout 
Extract Recipe
Submitted By: lancetay (Shared)
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| Brewer: Lance Taylor | |
| Batch Size: 5.00 gal | Style: Foreign Extra Stout (13D) |
| Boil Size: 4.46 gal | Style Guide: BJCP 2008 |
| Color: 32.0 SRM | Equipment: *** 5 Galllon Cooler with Top Up |
| Bitterness: 56.2 IBUs | Boil 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.
This Recipe Has Not Been Rated
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