Rum Rebellion is fermenting just fine. Although I was at work for the start, I am confident that as always the bubbles started within 12 hours of pitching the yeast. The only time I get faster start ups is when I repitch yeast from batch to batch (which I will most likely be doing with the yeast from this beer). And now the purpose of this post…
Here is the recipe for Rum Rebellion (at least the recipe I used to brew this batch)…
10 lbs Marris Otter
2 lbs Vienna
.5 lbs Wheat malt
2 oz Roasted barley
1oz EK Goldings 5.8AA (60 min)
1 oz Czech Saaz 3AA (20 min)
1 oz Czech Saaz 3 AA(5 min)
1 liter of WLP 013 London ale yeast from white labs.
110 degrees for 30 min
148 degrees for 45 min
156 degrees for 15 min
When I go to secondary I will be using .5 oz of oak chips that have been soaked in Capt Morgan’s spiced rum for 1 week. The beer will sit on these for 2 weeks.
There have been a few changes from the time I originally brewed this beer, but this gives me an opportunity to evaluate different ways this beer can be improved.