By request from the Tubinator
Jamaican vintage porter (with a twist)
Pale Malt 5 EBC 5000 grams 74.9%
Amber Malt 60 EBC 500 grams 7.5%
Brown Malt 150 EBC 500 grams 7.5%
Black Malt 1300 EBC 250 grams 3.7%
Crystal Malt 130 EBC 100 grams 1.5%
Sugar, dark muscavado 0 EBC 330 grams 4.9%
Hops
Challenger Whole 6.8 % 60 mins 30 grams 25%
Fuggle Whole 4.8 % 60 mins 30 grams 25%
Challenger Whole 6.8 % 15 mins 20 grams 16.7%
Fuggle Whole 4.8 % 15 mins grams 16.7%
Challenger Whole 6.8 % 5 mins 10 grams 8.3%
Fuggle Whole 4.8 % 5 mins 10 grams 8.3%
Final Volume: 25 Litres
Original Gravity: 1.066
Final Gravity: 1.013
Alcohol Content: 7% ABV
Total Liquor: 36.9 Litres
Mash Liquor: 15.9 Litres
Bitterness:41 EBU
Colour: 140 EBC
Fermented with Nottingham ale yeast at 20C
What makes it Jamaican you may ask?
That would be the 100ml of Rum added before bottling, needed more Rum to really get it coming through.
And for the twist I added 10g of freshly ground black pepper to the rum, this is good now but took a long time to mellow enough to be good. To be honest I'd halve the pepper addition at least
Looks tasty Spud. If you decide to do this recipe again, you could try coarsely cracking the peppercorns and getting rid of the dusty centre. This is the hot bit of the peppercorn. It's the outer husk/shell that's the aromatic bit. It might give you a mellower result.
I suppose you could grind the husk further and add to the beer or you could "dry-hop" with the un-ground husk using a muslin bag.
Interesting Paddy, I'll keep that in mind, I also use pepper in other beers
Yes, a tip I got from Gordon Ramsay - but it was for a recipe for a pepper-crusted steak, not beer. Same principle I guess?! :)