I am interested in making a rum themed stout and I have a couple of questions...
My original idea was to use a foreign export stout as my base recipe and add a pound of blackstrap molasses and age it on dark rum soaked oak chips. I then thought, hey, why not add some spices that would be traditionally used in spiced rum?
After doing a little research, I have read a lot of things saying that rum can be a little overpowering in a beer.
I have read quite a bit that molasses can add a rummy character to beer on its own, so my question is should I just skip soaking the oak in rum? and will this give me a nice rum character?
As for spices, I am thinking things like vanilla, anise, allspice, ginger, maybe some rosemary. My question with the spices is, am I better off adding them to the end of the boil, or am I better off making an extract with some vodka and the spices to add at kegging? I am afraid of adding too much spice and would appreciate any feedback on how to really dial in spices.
Also, any ideas on yeast. My original thought was to repitch some wlp013 London yeast that I have, but I am wondering if a belgian strain or something else might give this a more piratey feel.
Primary/Secondary: Janet's Brown (AG) , Belgian Dubbel
Kegged: NB ESB (all grain)
Planned: Fat Tire clone (AG), Deschutes Obsidian Stout clone (AG)