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Rum and Raisin Stout


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Rum and Raisin Stout



1 x Coopers Special Old Stout Brewprint

300g Raisins or Dates

1/2 Vanilla pod

175ml of a Dark of Spiced Rum (Kraken Rum used in this recipe)

200g Lactose

40g Dutch Cocoa Powder

50g Cacao Nibs

1 tsp Vanilla Paste

11.5g Fermentis US05 yeast



1) In 1L water bring to boil Lactose, Cocoa Powder and Vanilla Paste and simmer for 5 mins.

2) Allow liquid to cool and add to sanitised Brewdroid.

3) Set Brewdroid up for Coopers Special Old Stout recipe add ingredients to Lactose, Cocoa, and Vanilla solution and Brew as per Brewprint instructions

4) Steep raisins and 1/2 Vanilla pod in a Sanitised Jar with Dark Rum until Brewdroid reaches End of Fermentation notification. Between 9 to 15 days.

5) Once Brewdroid has reached End of Fermentation notification set Brewdroid to Store mode at 3° celsius for 24 to 48 hours.

6) With a sanitised strainer, strain Rum and Raisin solution to Brewdroid.

7) Keg or Bottle as per usual Brewdroid practises.



This is a brew that benefits greatly from conditioning. Anywhere from 6 to 12 months in the bottle or keg is highly recommended. Drink sparingly. This is a brew to be savoured and drank slowly. Your favourite Cuban cigar pairs perfectly.

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