Wednesday, October 7, 2009

Recipe: Rye Stout

Brewed this one on Monday as part of the "Bridges Brewery" project. This recipe seems so tasty, i may have to re brew it for my self. Nothing out of the ordinary, just borrowed form a few of my favorite Stout recipe's and replaced a portion of the base grain with Rye malt. I will use a small amount of Rice Hulls next brew as the mash bed drained awfully slow.

OG: 1.061
FG: 1.016
ABV: 6%
IBU: 39
SRM: 38
EFF: 75%
BOIL: 90
(Note: Reduced the first gallon of wort down to .5 gallon. Compensated in water volume. I have not figured out how this impacts my OG/FG)

7.5 lb Marris Otter
3 lb Rye Malt (Note: Mill at the lowest gap setting to get a fine crush)
8 oz UK Chocolate Malt
8 oz UK Roasted Barley
6 oz Caramel 40
6 oz Caramel 80
2 oz Caramel 120

2 oz Fuggles 90 min

Used 2 packs of Safale US-04 as I am fermenting this one cooler than normal, 60 - 62F. Aerated for 30 minutes with aeration stone.

1 comment:

Jez said...

Nice recipe. I just had a Bell's Rye Stout last night and I thought that was great. Smelled like rye toast. Really smooth stout. Have you ever used chocolate rye? I used a third pound in a red ale last year and it imparted a slightly mocha taste.