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Rum & Raisin Porter
Grain bill
| Gladfield Vienna Malt | 5 kg | 70.3% |
| Gladfield Pilsner Malt | 0.91 kg | 12.8% |
| Gladfield Light Crystal Malt | 0.23 kg | 3.2% |
| Gladfield Medium Crystal Malt | 0.23 kg | 3.2% |
| Gladfield Aurora Malt | 0.17 kg | 2.4% |
| Gladfield Biscuit Malt | 0.15 kg | 2.1% |
| Gladfield Dark Chocolate Malt | 0.11 kg | 1.5% |
| Gladfield Light Chocolate Malt | 0.11 kg | 1.5% |
| Gladfield Dark Crystal Malt | 0.1 kg | 1.4% |
| Gladfield Shepherds Delight Malt | 0.1 kg | 1.4% |
Adjuncts
| Vanilla Beans | 3 g |
| Raisins | 0.25 g |
| Rum Barrell Chips | 0.25 g |
| Rum | 0.25 g |
Hop schedule
| Hop | 60 min | 10 min |
|---|---|---|
| Tettnanger | 42.52g | 39.69g |
Yeast
| White Labs WLP013 London Ale | 2 packets |
Process parameters
- Mash
- 66.7 °C / 60 min
- Strike
- 18.32 L
- Sparge
- 14.38 L at 75 °C
- Pre-boil
- 24 L
- Boil
- 60 min
- Post-boil
- 17 L
Rum & Raisin Porter
Fermentation notes
Soak 250g of raisins with 250g rum barrel chips in .25L of rum for a week / during the 1st week of fermentation. Add all ingredients in a bag to fermenter for second week / secondary fermentation.