Old Jamaica Oaked Rum Porter

I brewed this as a Christmas beer for 2016 using a Vanilla Bourbon Stout recipe from the Greg Hughes book as inspiration. It was pretty experimental with my first use of oak chips and an addition of rum at bottling but I am pleased to say it came out great and I have been enjoying it as it has gradually matured. It definitely a strong one and the rum addition puts it into 7% territory so one for the small bottles!

Batch size: 23 Litres
Brewhouse efficiency: 78%
OG: 1.068
FG: 1.016
IBUs: 44
ABV: 6.8%

MALT/GRAIN BILL

3.8 kg Pale Malt
1.1 kg Munich Malt
0.5 kg Brown Malt
0.35 kg Chocolate Malt
0.3 kg Caramalt
0.25 kg Special B
0.25 kg Oats
0.2 kg Crystal 120L

HOPS & ADDITIONS SCHEDULE

64g Challenger FWH at 60 minutes
20g Bramling Cross at 10 minutes

28g Medium Toast Oak Chips for 7 days (treat as per dry hop)

300ml Dark Rum at Bottling

YEAST

Fullers Ale Yeast or WLP002 etc

Mash at 68c

Ferment at 20c