Just racked my most recent brew to secondary and that reminded me that I had put off posting the recipe and tips. So here I am to correct that lack.
Our homebrew club sets a style calendar a year at a time, giving everyone a schedule for brewing anything we plan to bring to a meeting in the future. For our June meeting we are all supposed to brew a clone of a commercial beer and bring in both our clone and the original, to be tasted side-by-side. Looking around the brewing closet, I remembered a jar full of oak cubes soaking in dark rum. This was back in January, around the time of our annual Burns Night party. I had laid in a stock of good Scottish beers for the evening, one of which was Innis & Gunn’s Rum Aged Ale. That was easy!
Innis & Gunn Rum Aged Clone – 3 gallons, all grain
- 6-1/4 lbs. Simpson’s Golden Promise malt
- 1/2 lb. 60°L crystal malt
- 1/4 lb. Simpson’s Brown malt
- 1 cup, dark brown sugar
- 2 oz. Fuggles hop pellets (3.7% aa)
- Imperial Organic Tartan yeast
- 4 oz. oak cubes, soaked in dark rum
Crush grains. Mash in 18 quarts of water at 154°F for 60 minutes. No sparge required, runoff all liquid. Bring to a boil and add Fuggles pellets. Boil 60 minutes. Chill, pitch Tartan yeast. Ferment at 62 – 65°F for ten days. Rack to secondary with the oak cubes (leave out any remaining rum). Condition cool (50°F) for three weeks. Prime with 1/2 cup brown sugar and bottle condition for three to four weeks.
The day before brewing this at home, I had staged a brewing demonstration at the Lebanon Brew Shop to show Ben, our General Manager, how an all-grain brew worked. We also wanted to test-drive a new piece of equipment, the Catalyst Fermenter from Craft-A-Brew. Ben wanted to do an Imperial Stout, so we worked out a nice big dark recipe and met at the Shop on Saturday morning. The brew went fine, the Catalyst was easy to set up and sanitize, and so far has been everything we had hoped – an all-in-one conical system, making unnecessary racking to secondary or to bottling bucket – you remove the trub and the yeast and bottle directly from the bottom of the fermenter! Ben wanted to add oak to this, so he soaked oak chips in rum and added some natural hazelnut flavoring. That will be added to the batch later this week, by attaching the jar of oak chips to the bottom where the trub/yeast trap are at the moment…
Obi-Wan’s Imperial – 5 gallons, all-grain
- 10 lbs. Malting Co. of Ireland Stout Malt
- 1 lb. 150°L crystal malt
- 1/2 lb. Chocolate malt
- 1/2 lb. roasted barley
- 1/2 lb. Brown malt
- 1 lb. flaked barley
- 2 lbs. corn sugar
- 1 oz. Horizon hop pellets (12.5% aa)
- 1 oz. Challenger hop pellets (9.6% aa)
- 1 oz. Cluster hop pellets (7.0% aa)
- Imperial Organic Darkness yeast
- 4 oz. light toast oak chips soaked in rum with Brewer’s Best Natural Hazelnut flavoring essence (2 oz.)
- 2 oz. Brewer’s Best Natural Hazelnut flavoring essence
- Mangrove Jack’s Carbonation drops for priming (1 per bottle)
Crush grains. Mash for 45 minutes in 18 quarts at 154°F. Begin runoff and sparge with 12 quarts at 170°F. Bring to a boil, add corn sugar to kettle. Add Horizon hop pellets, boil 30 minutes. Add Challenger and Cluster pellets, boil another 15 minutes. Chill, pour into Catalyst. Let settle 20 minutes and remove trub from the bottom (see Craft-A-Brew’s website and various YouTube videos to see this procedure!), then pitch yeast with a new clean jar attached and the valve open. Remove yeast after 12 days, add oak chips and the rest of the hazelnut flavoring (swap jars). Bottle after 3 weeks of aging, priming with one carbonation drop per bottle.