Welcome, Guest. Please login or register.

Author Topic: Rye Stout  (Read 2242 times)

Offline pliny

  • NBCBA
  • Senior Poster
  • ***
  • Posts: 796
  • Liked:
  • Likes Given: 248
Rye Stout
« on: May 10, 2012, 02:53:48 PM »
Style: Dry Stout
TYPE: All Grain
Boil Time: 60 Minutes

Ingredients:
------------
11.00 g               Gypsum (Calcium Sulfate)              
7 lbs 8.0 oz          Pale Malt, Maris Otter (3.0 SRM)   65.9 %        
2 lbs                 Rye Malt (Weyermann) (3.0 SRM)17.6 %        
14.1 oz               Roasted Barley (300.0 SRM)   7.7 %        
8.0 oz                Caramel/Crystal Malt -120L 4.4 %        
4.0 oz                Caramel/Crystal Malt - 60L  2.2 %        
4.0 oz                Chocolate Malt (350.0 SRM)  2.2 %        
0.75 oz               Centennial [9.50 %] - Boil 60.0 min   24.1 IBUs    
1.00 oz               Fuggles [4.50 %] - Boil 15.0 min  7.6 IBUs      
1.0 pkg               Irish Ale (Wyeast Labs #1084)              

Total Grain Weight: 11 lbs 6.1 oz
----------------------------
Mash In    >        Add 14.22 qt of water at 163.7 F    >    152.0 F   >    60 min        
Mash Out (infusion, whatever) >  Add 7.96 qt of water at 200.7 F   >      168.0 F  >     10 min        
Sparge: Batch sparge with 1 steps (3.27gal) of 168.0 F water

Notes:
------
OG: 1.056, FG: 1.022
Not too happy with FG but the fact it's a stout is not that big a deal to me.
This was a funny beer. Some days I felt it tasted very good, some days it tasted ok.
I think it tasted a bit better, smoother when served slightly cooler than cellar temp. (8C-10C)
Guys from the club tried it at a meeting and had favorable reviews.
However, I'm not sure I would make it again.