This sounds like it would be a great winter warmer/holiday brew. I'm subbed and I'll contemplate brewing someday, along with all the other great recipes on here.
Hmmm...I just placed a fairly large order with AIH (2 5G kegs and some other oddities) as I’m still rounding out my kit having started brewing just this past year...dang it. I’ve got..I think two other LHBSs that I haven’t tried yet. Perhaps a small adventure is in order.I have tried subbing out the CaraAroma and will avoid that as much as possible from ever doing again. My LHBS also doesn't carry so i order from Adventures In Homebrewing. It surprises me how much of a difference that grain makes. Also as J1 stated, dark and light brown don't seem to have an impact as i have used both based on what I had on hand.
That...is freekin awesome.
This is awesome. I am looking forward to hearing about how it tastes!I recently picked up a small barrel from a local distillery that was freshly dumped of rum so figured I'd brew up a batch of this and then transfer over to the barrel. I had to make a few substitutions along the way but happy with the results so far. The beer finished at about 8.8% abv and I just moved it into the barrel today.
Thanks for sharing the recipe, I'm excited for the final product!
View attachment 699911
Awesome!!!!!......just seeing this now....keep us posted how it turns out!!!!I recently picked up a small barrel from a local distillery that was freshly dumped of rum so figured I'd brew up a batch of this and then transfer over to the barrel. I had to make a few substitutions along the way but happy with the results so far. The beer finished at about 8.8% abv and I just moved it into the barrel today.
Thanks for sharing the recipe, I'm excited for the final product!
View attachment 699911
Awesome!!!!!......just seeing this now....keep us posted how it turns out!!!!
Almost 8 gal at 1.061 into the kettle...right on target. I think I'm going to call it "Tropical Shipwreck". LHBS was out of citra so subbing in an oz each of cascade and motueka. Also holding the pineapple over to the secondary.
View attachment 687904
Yep....10oz pours!Wow this was a while ago. Been pulling on this keg for a while now, but it's really come around the last few weeks. It ended up around 9%, the kveiking yeast was a beast. Not a ton of yeast character even after fermenting hot and fast, but definitely on the boozy side. It's mellowed out some now and the oak and booze lets the vanilla and pineapple come through now. One and done though, drinking this stuff.
This thread has helped me a lot with the basics of water treatment. A Brewing Water Chemistry PrimerWater adjustments are probably the single most confusing part of the "basic" brewing process for me right now. I use brewer's friend and just kinda guess from a baseline of RO water.
I like AJ's simple idea of a tsp of both CA Cloride and one of Gypsum for a balanced beer and add more of either based on hop/malt profile of the beer. For me that makes it simple. I'm looking to brew a xmas beer based on SA's Old Fezziwig Ale and I'll use just a little more CACL that gypsum and that will help bring out the malt.Thanks..I've actually read through that thread before. I like a fairly recent piece of advice in there though. Pick one expert, and follow their advice. Ingesting multiple sources, to include the interweb is going to drive you crazy.
I use brewer's friend, so the math is already done for me. Where I think I'm lacking is the lack of a guide into what is recommended for a particular style. I won't, or just don't want to fall into the trap of trying to emulate a specific city's profile. All I'd really like is....maybe the recommended numbers for recommended BJCP styles. Maybe I just need to find different software.
Also just stumbled on what looks like a fairly good read, on HBT of course. Which I feel like I've also found before..but didn't understand WTH I was looking at, at that time...
https://www.homebrewtalk.com/threads/the-importance-of-brewing-water.679095/
Just collected the ingredients for this recipe and plan to brew it this weekend so it can mellow until winter. The only variations are canned pineapple and dark brown sugar. Thought I had some Bacardi Black Label but the only rum I have is Sailor Jerry’s spiced. Anybody used spiced rum with this recipe? I didn’t see that covered in the thread, but I admit I didn’t read every post. I’m probably going back for Myers dark, a fresh pineapple and light brown sugar. I should know better than to mod a recipe on the first attempt.
Your dark brown sugar is fine; I use it all te time. Fresh pineapple is better, I think, but canned probably is equally good; I just don't remember using before. The rum...first, I would suggest a change to Black Seal if you were up for it. I switched for price and taste from Meyer's. I am really curious about Captain Morgan spiced being used here and if it works well, I would be willing to try it myself!Just collected the ingredients for this recipe and plan to brew it this weekend so it can mellow until winter. The only variations are canned pineapple and dark brown sugar. Thought I had some Bacardi Black Label but the only rum I have is Sailor Jerry’s spiced. Anybody used spiced rum with this recipe? I didn’t see that covered in the thread, but I admit I didn’t read every post. I’m probably going back for Myers dark, a fresh pineapple and light brown sugar. I should know better than to mod a recipe on the first attempt.
Sounds like it would be good. What about the vanilla? Was it enough with one bean? I had seen posts where someone was saying they were going to add another bean next time because the vanilla was not that noticeable. If I use spiced rum, I think it would enhance that vanilla kind of flavor. And I have 2 beans on hand I'd like to use up. Don't want vanilla overload tho. Did you go with the whole 4oz of oak? Seems like a lot... I'm kind of skittish about oak. I've ruined a couple of beers with it in the past. Easy to go too far. I am planning on this going at least 3 months before I serve it to anyone - other than samples here and there.I think spiced rum like Captain Morgan’s or whatever would be good in this recipe. Never did it but it would be good if that’s what you like. All my bottles have been drank. I think I liked this better around 2-3 month mark, it had a nice tropical pineapple taste to it, over time the pineapple faded and took more of a rum/woody flavor but that probably my fault when I made it. Good luck, it is a tasty beer, all my friends liked it.
Good to know! I think I will go with the ingredients I have and use the spiced rum. I need to comb back thru this thread and see if anybody else has done that. Any sweet or spicy flavors I can get from it should be good in a big beer like this. I am going to add both vanilla beans too. Screw it. Go big or go home, right? Gonna need an eye patch to keep from seeing double around Thanksgiving.Your dark brown sugar is fine; I use it all te time. Fresh pineapple is better, I think, but canned probably is equally good; I just don't remember using before. The rum...first, I would suggest a change to Black Seal if you were up for it. I switched for price and taste from Meyer's. I am really curious about Captain Morgan spiced being used here and if it works well, I would be willing to try it myself!
I can answer the vanilla question - 2 beans is awesome if you LOVE vanilla. I do. But, almost all others that have tried that version preferred the 1 bean. 4oz of oak is fine if you stick to the time requirement. If you leave too long or much longer than called for, you will be less satisfied with the results. I have also done 3 oz with very good results.Sounds like it would be good. What about the vanilla? Was it enough with one bean? I had seen posts where someone was saying they were going to add another bean next time because the vanilla was not that noticeable. If I use spiced rum, I think it would enhance that vanilla kind of flavor. And I have 2 beans on hand I'd like to use up. Don't want vanilla overload tho. Did you go with the whole 4oz of oak? Seems like a lot... I'm kind of skittish about oak. I've ruined a couple of beers with it in the past. Easy to go too far. I am planning on this going at least 3 months before I serve it to anyone - other than samples here and there.
I've read some more here and I think I will keep the beans to 1. I like the vanilla but don't want it to overpower the rest of the flavors. Gonna have to get some regular dark rum too, I guess. Sailor Jerry's may add too much spice. I will save that for batch 2. Consensus is to not pour in the rum after soaking the oak because it pulls the harsh out of the chips. Glad I went back and checked cause I would probably have just dumped it in. I'm going back to the original recipe with the exception of dark brown sugar and canned pineapple. Thanks for the feedback.I can answer the vanilla question - 2 beans is awesome if you LOVE vanilla. I do. But, almost all others that have tried that version preferred the 1 bean. 4oz of oak is fine if you stick to the time requirement. If you leave too long or much longer than called for, you will be less satisfied with the results. I have also done 3 oz with very good results.
I can answer the vanilla question - 2 beans is awesome if you LOVE vanilla. I do. But, almost all others that have tried that version preferred the 1 bean. 4oz of oak is fine if you stick to the time requirement. If you leave too long or much longer than called for, you will be less satisfied with the results. I have also done 3 oz with very good results.
I have 2 vanilla beans and I'm not sure when I will get around to brewing this recipe again - or any that uses vanilla. I may just split and scrape both and then toss them into the secondary. Pineapple flavor is not going to be my primary concern with this beer. Or cinnamon either. I just want a smooth blend in there somewhere. With that oaky rum hint. Hoping the hops aren't too in-your-face either.With vanilla beans it depends if you can actually find some good plump vanilla beans, seems all I can find are dried up skinny ones so I have to use 2 but 2 beans seems to be the norm for 5 gallon beer batches. Vanilla Beans are expensive so you could use a 2 ounce bottle of pure vanilla extract instead.
If you don’t want a “woody” taste just don’t soak it that long in your rum, cut the time in half from the recipe.
I used fresh pineapple and I think that’s better, definitely more pineapple flavor than can.
I think the original is the tried and true method and still stands. Variation in some components but the core recipe is proclaimed solid.Dumb question, but since there are thirteen pages of comments, I didn't read through every one.
Are people still primarily using the original first-post recipe or has there been a shift to a newer version of the recipe? I'm wondering if the original (8+ years later) is still the agreed-upon option.
Dumb question, but since there are thirteen pages of comments, I didn't read through every one.
Are people still primarily using the original first-post recipe or has there been a shift to a newer version of the recipe? I'm wondering if the original (8+ years later) is still the agreed-upon option.
Dumb question, but since there are thirteen pages of comments, I didn't read through every one.
Are people still primarily using the original first-post recipe or has there been a shift to a newer version of the recipe? I'm wondering if the original (8+ years later) is still the agreed-upon option.
I have sat and read, re-read, and talked myself into and out of making this beer for the past 6 months since I stumbled upon this thread. Ingredients are bought and this weekend starts the journey to see what all the fuss is about. I kept thinking that if there's a 9 year old recipe thread that people are still raving over, it has to be tried. And who doesn't like the taste of pineapple and rum reminding you of clear Caribbean waters!
I guess my biggest concern is how intense the cinnamon is. Throwing in sticks instead of a measured amount makes it a little harder to guesstimate. I think I am going to go pretty sparingly this time and ramp up on the next batch if necessary. How prevalent is the cinnamon flavor?I made this beer last year per direction and it’s a solid beer plus it has a different taste than probably any other beer you’ve made. When I made mine I remember month 2-3 it had a nice pineapple taste and as it aged more the pineapple faded some and the wood/rum flavors became more dominant. It’s a very good beer, my friends liked it and I’m thinking about making it again.
Enter your email address to join: