Notes
A day before brewday soak the raisins in enough rum to cover.
A day before secondary soak the vanilla with the (1 tsp) ground cinnamon.
Condition for at least a month for flavors to meld.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 10.00 lb |
Pale 2-Row (US) |
Mash |
75.47% |
| 1.00 lb |
Flaked Oat (US) |
Mash |
7.55% |
| 0.50 lb |
Chocolate (US) |
Mash |
3.77% |
| 0.50 lb |
Biscuit (BE) |
Mash |
3.77% |
| 0.50 lb |
Special B (BE) |
Mash |
3.77% |
| 0.50 lb |
Roasted Barley (US) |
Mash |
3.77% |
| 0.25 lb |
Black Malt (Black Patent) (US) |
Mash |
1.89% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 1.00 oz |
Magnum - Pellet |
Boil |
60 Minute(s) |
12.0% |
43.01 |
Yeast
| Name |
Attenuation |
| Lallemand Windsor Ale Dry Yeast |
72% - 72% |
Other
| Name |
Amount |
Use |
Time |
| Whirlfloc Tablet |
1.00 each |
Boil |
15 Minute(s) |
| Raisins |
4.00 oz |
Boil |
5 Minute(s) |
| Vanilla Extract |
2.00 tbsp |
Secondary |
5 Day(s) |
| Cinnamon |
1.00 tsp |
Secondary |
5 Day(s) |
Mash Schedule
| Temperature |
Time |
| 152 F |
60 Minutes |
| 168 F |
20 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 65 F |
14 Day(s) |
| 65 F |
14 Day(s) |
Got a question? Be the first to leave a comment on this recipe.