So, I had a really great Vanilla Rum Raisin Stout a couple months ago at the Emerald Coast Beerfeest. A homebrew at that. I didn't get to talk to the brewer much about the recipe but I was wondering if anyone had ever added this to a stout. I have ten gallons of a new stout, the hydro sample I tasted yesterday was really good, one lb of cherry wood smoked malt made it really complex, anyways, I want to try and add these flavors to 5 gallons of it.
I was thinking about soaking x amount of rum (what type?) in x amount of raisins, adding that mixture, and then adding x amount of vanilla extract to the keg. Anyone ever played around with these ingredients? How much is not enough, too much...etc...
This is a ten gallon batch.
Amount Item Type % or IBU
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.22 %
3.00 lb Munich Malt (9.0 SRM) Grain 12.24 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 4.08 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 4.08 %
1.00 lb Roasted Barley (300.0 SRM) Grain 4.08 %
1.00 lb Smoked Malt (Cherry Wood) (3.0 SRM) Grain 4.08 %
1.00 lb Special Roast (50.0 SRM) Grain 4.08 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.04 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 2.04 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.04 %
4.00 oz Styrian Goldings [5.40 %] (60 min) Hops 37.2 IBU
0.21 tsp Fermcap -use 2-3 drops (Boil 60.0 min) Misc
2.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.10 tsp Yeast Nutrient (Primary 3.0 days) Misc
3 Pkgs SafBrew - US 05 (Fermentis) Yeast-Ale