13 lbs Golden Promise (Simpsons) (2.0 SRM)
12.0 oz Crystal Dark - 77L (Crisp) (75.0 SRM)
1 lbs Candi Sugar, D-45 (45.0 SRM)
12.0 oz Molasses (80.0 SRM)
0.50 oz Magnum [12.00 %] - Boil 60.0 min
2.00 oz Motueka [7.00 %] - Boil 10.0 min
2.00 oz Motueka [7.00 %] - Steep/Whirlpool 20.0 min
1.0 pkg Klassic Ale Yeast (White Labs #WLP033)
8.00 oz Rum (Secondary 4.0 days) Is this a good amount?
2 ea. Cinnamon Stick (When should I add these?)
Looking to bring out the sweetness in the rum.
Crystal 77: rich, caramel-sweet flavor with hints of raisin and burnt sugar.
Candi Sugar: toffee & vanilla
Molasses: I read somewhere to use it with Candi sugar when attempting to achieve rum’s sweeter flavor
Is all of the above too much to help with rum flavor/sweetness?
Motueka: a very lively and lifted lemon and lime followed by a background of tropical fruit.
Klassic Yeast: Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.
I like where you’re going with this one. I think the results are going to be pretty subtle here, which is never a bad thing, especially for the first try at a recipe. Motueka is one of my favorite hops, but it’s not super-potent. It’s more like lime zest and lemongrass rather than straight-up citrus.
12 oz of Molasses will likely be noticeable, but not overpowering. It works great with English-style yeasts, in my opinion. Make sure you use unsulfured molasses.
For cinnamon, there are a few ways to handle it. If you use it at the end of the boil you get more of a cooked cinnamon flavor - think mulled cider or apple pie. In secondary you get more heat. I think the boil might be more in line with what you’re looking for.
I’d be tempted to use a darker crystal malt like Extra Dark English or Special B, as well as D-90 or D-180 instead of the D-45. They bring a raisin/fig flavor that will accentuate the rum character nicely.
This really sounds like a good recipe to me. Keep us posted if you brew it, I’d really like to hear how it turns out.
I like the idea as well. My worry would be the hops clashing with the rum but at that amount maybe it wouldn’t be an issue. You could always do some lemon and lime zest instead of trying to get that from the hops.