Imperial Brown Ale (10,7%) with Sumatra Coffee beans and heavy toasted oak chips

INTRO:
This in an Imperial Brown Ale (about 11%) with Sumatra Coffee beans and heavy toasted oak chips (which have soaked in Diplomatico Rum for 10 days).

I've used the special Kveik yeast (Hornindal), which it pitched and fermented as high as 30 degrees or above! But you could use a "normal yeast" (which is fit for an imperial brown ale) and adjust accordingly.

My inspiration for this recipe was Founders "Underground Mountain Brown".

It turned out very nice. The coffee aroma is very up front, and it's very smooth (especially for a big beer like this that hasn't aged).

Would have thought that the oak and rum were more pronounced (used 15 grams of oak chips and 200 ml of rum). I may try with whisky next time and a bit more oak next time to give et more edge. I think it can take it.

Brewing notes:

- It's a double mash, but the MiniBrew will guide you on how to do that :-)

- About adding rum, coffee beans and oak chips: I used 15 grams of heavy toasted American oak chips which I briefly boiled in water about 4 minutes (to remove tannins that can taste harsh). Then I got rid of the water and put the oak chips in 200 ml. of Diplomatico Rum.

I also took 15 grams of Sumatra Coffee beans, which I coarsely chopped, and threw that in the rum as well. I did this the same day as I brewed.

When it was time for secondary fermentation, I strained the beans and oak chips out of the rum, and just put the rum in the keg.