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Old 09-14-2008, 03:35 AM   #11
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Originally Posted by BerserkerBrew View Post
Yup.
I've gotten a bit jumpy with real coconut. I had a mead that kinda got sour from it, I like extract...and Malibu!
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Old 03-31-2009, 07:09 AM   #12
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What type of appleton rum did you use? Light, dark? Anyone use any other types of rum?

I want to use rum in my next beer and was wondering what types would be best. It is going to be a porter.

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Old 04-15-2009, 02:55 AM   #13
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What BJCP style does this fall under? I'm going to brew this bad boy soon. Here's the All Grain Version for my setup (Keggle & 10G Igloo):

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Brewhouse Efficiency: 73.00

Ingredients

Amount Item Type % or IBU
8.36 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.95 %
0.91 lb Black (Patent) Malt (500.0 SRM) Grain 8.28 %
0.61 lb Roasted Barley (300.0 SRM) Grain 5.52 %
0.56 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.13 %
0.56 lb Wheat, Torrified (1.7 SRM) Grain 5.13 %
1.50 oz Northern Brewer [8.50 %] (60 min) Hops 44.2 IBU
1 Pkgs Nottingham Ale Yeast (White Labs #WLP039) Yeast-Ale



Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 11.01 lb
Sparge Water: 5.50 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 3.44 gal of water at 170.1 F 154.0 F


Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 12.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 42.0 F Age for: 14.0 days
Storage Temperature: 52.0 F

Notes

Add .75 Litres of Coconut (or other) flavored rum at kegging time.

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Old 05-07-2009, 03:15 PM   #14
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I just kegged this, added .75L of Parrot Bay Coconut Rum. Normally I would let this sit for a while to let some of the flavors blend but I have a party this weekend and I need it NOW. I tasted some last night - HOLY COW, it's really good. It was great before I added the rum, now it has a little harsh alcohol note to it (but hey, real pirates don't care about that do they?).

In the future I'll use about 3/4 of a .75L bottle and let it mellow out for a few weeks in the keg before tapping. I'll definitely be making this one again!

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Old 05-08-2009, 07:06 PM   #15
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wow, that's a good amount of rum.

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Old 07-31-2009, 09:10 PM   #16
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This will definitely be the next beer I brew.

If coconut-flavored rum is used should we still be using the shaved coconut during fermentation or are the two interchangeable?

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Old 07-31-2009, 10:52 PM   #17
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I'd say interchangeable...I've got mine sitting on coconut for about 1 1/2 months since I've been so busy...lazy....

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Old 08-01-2009, 05:30 PM   #18
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Just curious how long folks let this sit in bottles before the flavors mellow? Tried a small 12oz-er last night and it was still very twangy, with a super-pronounced coconut flavor. Hoping this mellows out with time....

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Old 08-07-2009, 07:01 PM   #19
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Can you be a bit more specific with the ingredients listed in the very first post of the thread? I'm still new to brewing - I understand the roasted barley but I'm not sure about the other malt stuff. Is Black Patent malt a dry malt? Is it a specific kind of malt or just a group? Same with the Torified and Crystal stuff.

Also, what do the # signs mean? Pounds I'm guessing?

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Old 08-11-2009, 04:37 AM   #20
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edit: I tried to delete a post that was in place of this one, but I couldn't figure out how to...so this is now the post.

Heh.

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