James Squire Rum Rebellion

[rude]

Ive drank the james squire rum rebellion a porter aged in rum barrels very nice & was wondering if any one knows how to replicate this in a homebrew style.

 

[bconnery]

Would be difficult to replicate the aging idea but if you search around for Bourbon Vanilla Porter, a recipe a few people have tried is floating around, you should be able to find ideas for using Bourbon, which would then give you an in to how to utilise Rum.
You'd want to keep the levels low though.

My impression of this beer was that the rum flavours were present but not strong or overpowering, which was good as I am not a Rum drinker, but I did enjoy this beer...

 

[bakkerman]

Some HBS stock oak barrel chips used to mellow spirits. See if there are chipped rum barrels and ad these to the fermenter.

 

[Bugglz]

I made a porter a while back with two malt shovel deep roast ales and a bit of choc grain and chucked in half a 50ml bottle of rum liquor spirit essence while i was kegging it and it came out pretty close but had quite a bit more rum flavor then JSRRP. Malt shovel don't make the deep roast ale anymore but any porter kit should do.

 

[beerguide]

When I make bourbon porters I typically soak oak chips in bourbon for a week and I then drain the chips and put the soaked chips at the bottom of a fermenter for secondary fermentation for an additional week to impart the bourbon flavours. So in total, primary fermentation about a week, then secondary with the chips for another week. Then bottle and leave the chips behind.

I can't see how using rum instead of bourbon would be any different?

Just make sure when you drain, you don't leave them to dry. They should still be wet, but you don't want your entire 750mls of rum going into the fermenter

 

[Bugglz]

When I make bourbon porters I typically soak oak chips in bourbon for a week and I then drain the chips and put the soaked chips at the bottom of a fermenter for secondary fermentation for an additional week to impart the bourbon flavours. So in total, primary fermentation about a week, then secondary with the chips for another week. Then bottle and leave the chips behind.

I can't see how using rum instead of bourbon would be any different?

Just make sure when you drain, you don't leave them to dry. They should still be wet, but you don't want your entire 750mls of rum going into the fermenter

How many chips do you typically use? a handful? do you use roasted or raw?

 

[beerguide]

I'm not sure if they are raw/roasted, just what ever is on the shelf at my LHBS in the Spirit section. Raw maybe as I don't roast em?

I typically use a handful or two depending on how strong I want them. It imparts a fairly strong flavour on all the ones I've done so far, so if you can maybe split your brew into two smaller batches to determine what works for you?

 

[Bugglz]

I recently made an ESB and aged it on a handful of raw American oak and it turned out quite nice so i may try a handful of raw American oak
soaked in some dark rum sometime soon.

And zoddy, have you seen the bourbon chips they have in some HBS? stillspirits make them i think they have them from jim beam barrels, jack barrels and wild turkey barrels, they already have the bourbon flavor so you wouldn't have to soak them. May be worth a try.

 

[beerguide]

Thanks for the tip, my local store doesn't have pre-soaked ones so I'll do a little research online. I'd love to use Wild Turkey instead of Beam for beer but the cost has limited me too date. If I can get pre-soaked chips for a decent price that would be ideal.