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January 2017 competition 3rd place porter:

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strange-steve

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Recipe for the 3rd place porter:

Oak and Rum Porter

Recipe Specs
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Batch Size (L): 20
Total Grain (kg): 5.88
Total Hops (g): 61
Original Gravity (OG): 1.062
Final Gravity (FG): 1.014
Alcohol by Volume (ABV): 6.3 % after rum addition 7.9%
Colour (SRM): 32
Bitterness (IBU): 33
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
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4.500 kg Pale Malt (77%)
0.550 kg Munich I (9%)
0.430 kg Caramunich II (7%)
0.300 kg Chocolate (5%)
0.100 kg Roasted Barley (2%)

Hop Bill
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16 g Challenger Leaf (11.5% Alpha) @ 90 Minutes
20 g Challenger Leaf (11.5% Alpha) @ 15 Minutes
25 g East Kent Golding Leaf (7% Alpha) @ 0 Minutes

Misc Bill
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30 g French Oak Chips for 11 Days (Secondary)
800 ml Spiced Rum @ Bottling

Notes
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Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with Danstar Nottingham
 

strange-steve

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Hi Steve, I’ve got a porter in the primary. Really interested on how the spiced rum worked out at bottling in this batch, any good would you recommend ?
The spiced rum addition was lovely but I overdid the oak chips which sort of overpowered a little. I'd probably leave them out entirely if I were to rebrew this.
 
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