ao125
Well-Known Member
Recenly I brewed an Old(e) Ale style beer...
I have both 3oz of medium toast oak cubes sitting in 8yr dark rum and 3oz of the same cubes, sitting in Maker's Mark.
I'm not sure if I should go with the rum or the Mark for the secondary... I'm also not sure how long I should leave the oak in there for... or if I should package the whole thing up into a keg and let it sit a year.
Thoughts?
Anyone done a dark rum old ale before?
10gal -
82% Pale Malt (Maris Otter)
9% Caramel/Crystal Malt - 80L
4% Dark Muscovado Sugar
4% Molasses
1% Organic Chocolate Malt
120min boil
60 min - 3.0oz Fuggles
15 min - 1.5oz Fuggles
Wyeast (9097) - Old Ale Blend
@1.133 OG
I have both 3oz of medium toast oak cubes sitting in 8yr dark rum and 3oz of the same cubes, sitting in Maker's Mark.
I'm not sure if I should go with the rum or the Mark for the secondary... I'm also not sure how long I should leave the oak in there for... or if I should package the whole thing up into a keg and let it sit a year.
Thoughts?
Anyone done a dark rum old ale before?