Derivation Blend #10 shares the same recipe as Blend #5, it is an Imperial Oatmeal Stout that started as a recipe that I created almost 7 years ago. After fermenting in stainless with an American yeast strain, this recipe (we call it “Oats/D5" on the recipe sheets) was racked to freshly dumped Rum Barrels and aged for 14 months before we moved it to our brite tank to be finished on a new coffee, a Kaldi’s El Manzano Honey Processed Coffee from El Salvador, and also copious amounts of Madagascar Vanilla Beans.