- Recipe Type
- All Grain
- Yeast
- WLP 060
- Yeast Starter
- 1.5L
- Additional Yeast or Yeast Starter
- 1 tbsp of yeast nutrient
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.080-1.086
- Final Gravity
- 1.010-1.014
- Boiling Time (Minutes)
- 60
- IBU
- 37
- Color
- 12.2(?)
- Primary Fermentation (# of Days & Temp)
- 21 @ 68
- Secondary Fermentation (# of Days & Temp)
- 7-10 @ 68
- Tasting Notes
- A mixed blend of Mango, Citrus dark rum, oak, cinnamon and vanilla
I swear this is a bit darker than 12.2 but I used the calculator. Also, credit where it's due - the original version of this beer posted by j1laskey is located here: https://www.homebrewtalk.com/f74/partial-pirate-strong-ale-318340/
This version is different enough to stand on its own, I think...pirate wars have ensued betwixt the people that have had both and chosen one o'er the other
First Step! Soak Hungarian oak chips/shavings http://brewgadgets.com/p-798-hungarian-oak-shavings.aspx in Captain Morgan Tattoo Rum (on Brew Day) they will soak for the entire 3 week primary fermentation. Side note, I have found this is the only use for this rum....ever.
Ingredients
0.5 lb Weyermann CaraAroma®; Weyermann (I used Crystal 120 before...but I am convinced it's way different and will not sub in the future if I can avoid it.)
1 lb Torrified Wheat
14 lbs American 2-row
1 lbs Light Brown Sugar
0.5 oz Galena boiled 60 min.
1 oz Citra boiled 5 min.
1 ea. Cinnamon (stick) (15 min boil)
2 Ripe Mangoes sliced up (fresh) (15 min boil)
1 tbsp. Yeast Nutrient (AKA Fermax) (15 min boil)
4 oz. Oak Wood Chips soaked in Capt Morgan Tattoo Dark Rum (French Oak secondary)
2 ea. Vanilla (whole bean) (Secondary) use grade B extract beans if you can
Yeast : White Labs WLP060 American Ale Yeast Blend
Brewday
Start the soaking of the oak chips in the rum
Mash grains @ 154-156 for 60 mins. Use your preferred method to sparge; I try to fly sparge over the course of an hour; still working on that technique.
Add Light Brown Sugar to kettle while sparging; I find that it helps it dissolve during the process
Follow addition times for hops, mango, cinnamon, etc, above.
Cool wort to 70 degrees, add H2O for final volume of 5 gallons if needed. Aerate, and pitch yeast
Ferment @ ~65 - 68 degrees for 3 weeks.
Secondary: Add Hungarian oak chips that have been soaked in Capt Morgan Tattoo Dark Rum. Add 2 vanilla beans that have been cut open lengthwise exposing the inner seeds. **I have made this many times and I dont bother with transferring any more. I simply pop open my bucket and chuck in the sanitized vanilla beans (basically cut open, dipped in star-san) and sanitized nylon bag with oak chips. DO NOT PUT THE RUM IN THE BEER. Save it for another recipe/soaking.
Bottle/Keg After 7-10 of secondary transfer to bottles or keg. I like the level of vanilla in this beer but understand if it may be overpowering for others. If so, cut it to a single bean.
This version is different enough to stand on its own, I think...pirate wars have ensued betwixt the people that have had both and chosen one o'er the other
First Step! Soak Hungarian oak chips/shavings http://brewgadgets.com/p-798-hungarian-oak-shavings.aspx in Captain Morgan Tattoo Rum (on Brew Day) they will soak for the entire 3 week primary fermentation. Side note, I have found this is the only use for this rum....ever.
Ingredients
0.5 lb Weyermann CaraAroma®; Weyermann (I used Crystal 120 before...but I am convinced it's way different and will not sub in the future if I can avoid it.)
1 lb Torrified Wheat
14 lbs American 2-row
1 lbs Light Brown Sugar
0.5 oz Galena boiled 60 min.
1 oz Citra boiled 5 min.
1 ea. Cinnamon (stick) (15 min boil)
2 Ripe Mangoes sliced up (fresh) (15 min boil)
1 tbsp. Yeast Nutrient (AKA Fermax) (15 min boil)
4 oz. Oak Wood Chips soaked in Capt Morgan Tattoo Dark Rum (French Oak secondary)
2 ea. Vanilla (whole bean) (Secondary) use grade B extract beans if you can
Yeast : White Labs WLP060 American Ale Yeast Blend
Brewday
Start the soaking of the oak chips in the rum
Mash grains @ 154-156 for 60 mins. Use your preferred method to sparge; I try to fly sparge over the course of an hour; still working on that technique.
Add Light Brown Sugar to kettle while sparging; I find that it helps it dissolve during the process
Follow addition times for hops, mango, cinnamon, etc, above.
Cool wort to 70 degrees, add H2O for final volume of 5 gallons if needed. Aerate, and pitch yeast
Ferment @ ~65 - 68 degrees for 3 weeks.
Secondary: Add Hungarian oak chips that have been soaked in Capt Morgan Tattoo Dark Rum. Add 2 vanilla beans that have been cut open lengthwise exposing the inner seeds. **I have made this many times and I dont bother with transferring any more. I simply pop open my bucket and chuck in the sanitized vanilla beans (basically cut open, dipped in star-san) and sanitized nylon bag with oak chips. DO NOT PUT THE RUM IN THE BEER. Save it for another recipe/soaking.
Bottle/Keg After 7-10 of secondary transfer to bottles or keg. I like the level of vanilla in this beer but understand if it may be overpowering for others. If so, cut it to a single bean.
