MMMmmmm. Very Tasty. Black in color, tan head. Aroma is light, but I can get hints of vanilla and the rum. The beer is very smooth. The flavor is full of roasty malts, vanilla and just the right hint of rum. The nice thing about it is that even though the rum is there, it's not overpowering and it still lets the meat of the recipe to come through. Very good Jeff. Thanks for sending.
As you know, I'm working on chocolate stout recipe. Do you mind sharing your recipe and process so that I can learn a little from what you've done here?
Inkleg - Rum Barrel Vanilla Stout
Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr
Inkleg - Rum Barrel Vanilla Stout
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Re: Inkleg - Rum Barrel Vanilla Stout
Glad you enjoyed it Chris, as I'm having one now. This has been a big hit with the Dark beer crowd. This is the recipe I followed from HBT, the AG conversion is on page 2.
I mashed at 155*, OG of 1.054 and FG of 1.017 so it's not a high gravity beer. I pitched a pint of White Labs WLP007 slurry(for each 5 gallons) from another beer and fermented at 64* for 21 days.
Transferred to my rum barrel with 1oz of Vanilla beans that had been soaking in almost a pint of pretty damn good Rums for two weeks. THIS WAS FOR A 11 GALLON BATCH. Don't want anyone to over rum their beer. Then kegged with 2 TBSP of Vanilla extract per 5 gallons and bottled when ready.
Oh, I subded out 3 lbs of Maris Otter just to use it up, again for 11 gallons. YMMV.
I will make this one again, it's good.
I mashed at 155*, OG of 1.054 and FG of 1.017 so it's not a high gravity beer. I pitched a pint of White Labs WLP007 slurry(for each 5 gallons) from another beer and fermented at 64* for 21 days.
Transferred to my rum barrel with 1oz of Vanilla beans that had been soaking in almost a pint of pretty damn good Rums for two weeks. THIS WAS FOR A 11 GALLON BATCH. Don't want anyone to over rum their beer. Then kegged with 2 TBSP of Vanilla extract per 5 gallons and bottled when ready.
Oh, I subded out 3 lbs of Maris Otter just to use it up, again for 11 gallons. YMMV.
I will make this one again, it's good.
Last edited by Inkleg on Thu Oct 23, 2014 7:10 pm, edited 1 time in total.
Naked Cat Brewery On Tap
Re: Inkleg - Rum Barrel Vanilla Stout
So this was a mostly extract brew or did you convert that recipe from extract to AG?
I'll be trying this soon.
I'll be trying this soon.
PABs Brewing
Re: Inkleg - Rum Barrel Vanilla Stout
Thank you sir. And I'm glad you included the amount of Vanilla extract. I was surprised to see that you used 2 oz plus the beans. It surely had a vanilla flavor, but in no way was it a vanilla bomb. I would have guessed it had a lot less vanilla in it.
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Re: Inkleg - Rum Barrel Vanilla Stout
Sorry about that, I changed the othe post to read 2 TBSP.
This is my BeerSmith recipe and I doubled it for the 11 gallons.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Oak Barrel Vanilla Stout E
Brewer: Naked Cat Brewery
Asst Brewer: Those Damn Cats
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 8.53 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 33.5 SRM
Estimated IBU: 33.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 12.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 67.2 %
2 lbs 12.8 oz Barley, Flaked (1.7 SRM) Grain 2 21.4 %
14.4 oz Black (Patent) Malt (500.0 SRM) Grain 3 6.9 %
9.6 oz Roasted Barley (300.0 SRM) Grain 4 4.6 %
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 5 20.2 IBUs
1.50 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop 6 13.1 IBUs
0.5 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 7 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 13 lbs 1.6 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 37.96 qt of water at 161.9 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
This is my BeerSmith recipe and I doubled it for the 11 gallons.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Oak Barrel Vanilla Stout E
Brewer: Naked Cat Brewery
Asst Brewer: Those Damn Cats
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 8.53 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 33.5 SRM
Estimated IBU: 33.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 12.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 67.2 %
2 lbs 12.8 oz Barley, Flaked (1.7 SRM) Grain 2 21.4 %
14.4 oz Black (Patent) Malt (500.0 SRM) Grain 3 6.9 %
9.6 oz Roasted Barley (300.0 SRM) Grain 4 4.6 %
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 5 20.2 IBUs
1.50 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop 6 13.1 IBUs
0.5 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 7 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 13 lbs 1.6 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 37.96 qt of water at 161.9 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Naked Cat Brewery On Tap
Re: Inkleg - Rum Barrel Vanilla Stout
Thanks for making the change. I'll have to give my chocolate some thought. I'm going to add some vanilla, just not sure how much yet.
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Re: Inkleg - Rum Barrel Vanilla Stout
Just popped this one open. Sadly, no head and I think the carb is almost gone. BUT.......the aroma on this makes me think I'm a pirate and the rum is definitely the first thing to hit your tongue. I get a hint of vanilla and at the very end, a mild amount of chocolate.
This is much better than my sad and weak Stout-nilla based on the same recipe. I'll bring a bomber to Nashville so you guys can see where mine failed.
Jeff, this one will age well. With this bottle, the cap was hard to get off and appeared to be slightly dented so that's why I think some gas escaped. That and I waited so long to drink it but I can honestly tell you that when I do this one again, I'm adding rum with mine.
This is much better than my sad and weak Stout-nilla based on the same recipe. I'll bring a bomber to Nashville so you guys can see where mine failed.
Jeff, this one will age well. With this bottle, the cap was hard to get off and appeared to be slightly dented so that's why I think some gas escaped. That and I waited so long to drink it but I can honestly tell you that when I do this one again, I'm adding rum with mine.
PABs Brewing
Re: Inkleg - Rum Barrel Vanilla Stout
I still have it on tap. I'll bottle a few and bring also for a side by side. Maybe we can put our heads together and improve the recipe.
Naked Cat Brewery On Tap
Re: Inkleg - Rum Barrel Vanilla Stout
My concern is that there won't be enough beer there.Inkleg wrote:I still have it on tap. I'll bottle a few and bring also for a side by side. Maybe we can put our heads together and improve the recipe.
Sounds like a plan.
PABs Brewing
Re: Inkleg - Rum Barrel Vanilla Stout
Yeah, it would be embarrassing to have to go out and buy beer. 
Naked Cat Brewery On Tap