Home Brew Forum

After some initially good feedback from testers, I have marked this in for the weekend in preparation for this years 4th annual charity beer festival in support of The East Anglian Air Ambulance.

The beer carries a good combination of light roast flavours, chocolate, spice from the rum and oak from the barrel chunks, I have switched the hops around as I didn't read properly that the Endeavour hops carry the dark fruit aromas when used as an aroma hop, I have used my blended Styrian Goldings to bitter before so I'm sorted there.

Time is getting a little tight but until I shift my GA Black IPA from the fermenter I'm stuck, As it goes this beer actually makes quite a suitable winter mild, here is the amended recipe:

Smugglers Rum Mild
13A. Dark Mild

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.100
Total Hops (g): 46.00
Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.28 % (4.60% after rum addition).
Colour (SRM): 30.2 (EBC): 59.5
Bitterness (IBU): 20.6 (Tinseth)
Balance (BU:GU): 0.48
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
3.588 kg Pale Malt (87.5%)
0.205 kg Chocolate (5%)
0.205 kg Special-B (5%)
0.102 kg Carafa III malt (2.5%)

Hop Bill
----------------
34.0 g Styrian Golding (Blended) Leaf (4.5% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
12.0 g Endeavour Leaf (7.3% Alpha) @ 15 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
½ Protofloc Tablet @ 15 Minutes (Boil)
284.0 ml Dark Rum @ 7 Days (Cask)
500.0 g Sherry Oak Chunks @ 7 Days (Cask)

Step Mash for 125 Minutes.

Mash Profile:

Step 1: 55°C @ 5 Minutes.
Step 2: 65°C @ 30 Minutes.
Step 3: 67°C @ 60 Minutes.
Step 4: 78°C @ 30 Minutes.

Fermented at 21°C with Wibblers yeast for 4 days.
Lower to 13°C 24 hours after skimming yeast.
Lower to 10°C 24 hours before racking.

Recipe Generated with BrewMate

I will more than likely catalogue this one closely as it uses rum and oak additions to the cask and involves a slightly longer preparation process. I'll update on brew day.

This sounds like a handsome pint - have to try it sometime

A couple of slight tweaks and this is todays brew:

Smugglers Rum Mk II
13A. Dark Mild

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.000
Total Hops (g): 45.00
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.16 % Pre Rum (4.62 % Post Rum)
Colour (SRM): 29.7 (EBC): 58.5
Bitterness (IBU): 20.0 (Tinseth)
Balance (BU:GU): 0.48
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Malt (87.5%)
0.200 kg Chocolate (5%)
0.200 kg Special-B (5%)
0.100 kg Carafa III malt (2.5%)

Hop Bill
----------------
30.0 g Styrian Golding Leaf (4.5% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
15.0 g Endeavour Leaf (7.3% Alpha) @ 15 Minutes (Boil) (0.7 g/L)

Misc Bill
-----------------
½ Protofloc Tablet @ 15 Minutes (Boil)
350.0 ml Dark Rum @ 7 Days (Cask)
500.0 g Sherry Oak Chunks @ 7 Days (Cask)

Step Mash for 125 Minutes.

Mash Profile:

Step 1: 60°C @ 5 Minutes.
Step 2: 65°C @ 30 Minutes.
Step 3: 67°C @ 60 Minutes.
Step 4: 78°C @ 30 Minutes.

Fermented at 21°C with Wibblers yeast for 4 days.
Lower to 13°C 24 hours after skimming yeast.
Lower to 10°C 24 hours before racking.

Recipe Generated with BrewMate