Hey folks ive heard all good things about this beer but unfortunately i can never seem to find it in my locals and to be quite honest im just to lazy to go searching for it.
Has anyone tried brewing it? If so how good did it turn out as HB and what recipes can you guys put forward? I know someone in here will know how to do it as ive never been dissapointed in here before
Oh well hopefully someone pops up!
Maybe ill just rack a nice porter onto a bottle of bundy
That was a joke by the way, but now i have myself intrigued
lethaldog wrote:Oh well hopefully someone pops up!
Maybe ill just rack a nice porter onto a bottle of bundy
That was a joke by the way, but now i have myself intrigued
I have believe it or not been pondering this idea and although i still want recipes i was wondering what you guys think the effect of this would be on the beer, wiil there be any bad side effects? i did a few calculations and came up with the fact that if i racked onto a 700ml bottle of rum it would only add 1-1.5% alc to the brew which is not a concern, bassically i want to know if its possible and what sort of effects it would have?
Lethal,
I reckon you mighta seen the other thread about the Rum Rebellion porter.
I think you can go close to whats in the porters by using the MSB Deep Roast Ale kits, or mash with chocolate malt, caramalt and crystal malt as per the MSB description.
They're only an 11L kit, so if you want to make a half batch to dip your toe in the water, its all too easy.
As was also said, its got some toasty/roasty and vanilla characteristics (that's the rum barrels). You could get that by using Oak chips.
Either steep them in vodka and add that before bottling or sterilise them with a quick boil and add them after racking.
Try the Deep Roast Ale. You won't be disappointed.
I made one a couple of months back. Had one the other night with a 5cm thick fillet steak and mushrooms that I'd done on the barbie.
Magic!
"Ask most people to name a Mexican beer and they'll name Corona. Coincidentally, if you ask most people to name a bodily fluid, they'll name urine."
- John Carroll explaining why Dos Equis > Corona.
MrDave wrote:Lethal,
I reckon you mighta seen the other thread about the Rum Rebellion porter.
I think you can go close to whats in the porters by using the MSB Deep Roast Ale kits, or mash with chocolate malt, caramalt and crystal malt as per the MSB description.
They're only an 11L kit, so if you want to make a half batch to dip your toe in the water, its all too easy.
As was also said, its got some toasty/roasty and vanilla characteristics (that's the rum barrels). You could get that by using Oak chips.
Either steep them in vodka and add that before bottling or sterilise them with a quick boil and add them after racking.
Try the Deep Roast Ale. You won't be disappointed.
I made one a couple of months back. Had one the other night with a 5cm thick fillet steak and mushrooms that I'd done on the barbie.
Magic!
Cheers dave, Ill deffinately give that one a go soon, and im now drooling over you steak and mushys too so when i brew it ill recreate the whole cenario
Lebowski wrote:Have also been looking to try the rum porter but havent had any luck finding it around my neck of the woods.
Like I said in the other thread, IBS had some a couple of weeks ago.
They're the sort of place in Perth that would keep it in stock.
Happy hunting.
"Ask most people to name a Mexican beer and they'll name Corona. Coincidentally, if you ask most people to name a bodily fluid, they'll name urine."
- John Carroll explaining why Dos Equis > Corona.
500g Choc malt
250g Caramalt
150-200g Crystal
150-200g Carapils or Wheat malt
Enough LDME for an OG of 1.055
Bittered to around 25-30IBU with a 60min addition of Fuggles or Styrian Goldings
10-15g of Fuggles or Styrian Goldings at 15mins & again at flameout.
I think I'd try soaking some steamed oak chips in rum for a few days then racking onto them for a week or so. & adding rum essence at bottling if need be.
Last edited by chris. on Sunday Oct 07, 2007 3:06 pm, edited 1 time in total.
chris. wrote:At a guess, for an extract batch, I'd try
500g Choc malt
250g Caramalt
150-200g Crystal
150-200g Carapils or Wheat malt
Enough LDME for an OG of 1.055
Bittered to around 25-30IBU with a 60min addition of Fuggles or Styrian Goldings
10-15g of Fuggles or Styrian Goldings at 15mins & again at flameout.
I think I'd try soaking some steamed oak chips in rum for a few days then racking onto them for a week or so. & adding rum essence at bottling if need be.
Jesus m8 That one sounds interesting enough to try even if it tastes nothing like JSRRP Ill deffinately put this one in the recipe book for near future makings
I had a look at the james squire website and it seems that they get the rum flavour into the porter by ageing in used rum barrels, i guess being a homebrewer this is hard to mimic but we can only try
