10 replies to this topic

[OhioMurb]

Inspired by hearing someone the BN talk about Bell's Rye Stout, so I want to give it a shot but I've never brewed with rye.I've got the stout recipe down - just going to add rye - but what percentage? 10%? 20%? I don't want over power this thing, but I also don't want it to be just my normal house stout.Anyone have an experience with a rye stout?

[djinkc]

I like to brew with rye. Assuming you have a lot of roasted/black malt in there I'd start with 20 - 25% here and maybe push 30%. Just so you know, there is roasted and carmel rye out there.

[ncbeerbrewer]

When I brewed one last year I used 25% Rye Malt or 3.5lbs in in 13.75lb recipe. It was a great beer. Hope that helps, I love brewing with Rye as well. Cheers!!

[jayb151]

I make an American Rye that is 50% rye, it's still not overpowering. I think in a rye stout you could easily go that high, but I would recommend about 25-30% the first time. I don't think flaked rye would work the same way though...

[djinkc]

I make an American Rye that is 50% rye, it's still not overpowering. I think in a rye stout you could easily go that high, but I would recommend about 25-30% the first time. I don't think flaked rye would work the same way though...

I forget to add that all the time. I ditched flaked a couple years ago - nice, but just not the same.

[ChefLamont]

I like rye to a point. For me it can become overwhelming and bad at higher levels. I would agree at starting at the 25% level and then evaluating. I would also think you would want the rest of your grain to consider the rye too and not put too much roast or black patent in there to overwhelm it.

[orudis]

Put me down for 25% to 33% rye, all species- flaked, malt, chocolate, etc.

[EWW]

Put me down for 25% to 33% rye, all species- flaked, malt, chocolate, etc.

This, i don't tend to go over 1/3 of the grist. Also pay attention to the hops you use. In most cases I find that many American c-type hops clash with rye. Go spicy over citrus.

[BarelyBrews]

I've got the stout recipe down - just going to add rye - but what percentage? 10%? 20%? I don't want over power this thing, but I also don't want it to be just my normal house stout.

I have used around 30% rye , Never made a rye stout yet.I doubt it would over-power the roasted grains.Like some of the hops suggestions im seeing on here .

[djinkc]

........... In most cases I find that many American c-type hops clash with rye. .........

Just different tastes I guess but I like the C-Hops in my RyePAs.

[EWW]

Just different tastes I guess but I like the C-Hops in my RyePAs.

Probably, I can take light handed late boil/dry hop with c-type hops but for bittering and aroma they don't work for me.Eta if you can get it try yazoo sly rye

Edited by EWW, 07 July 2010 - 07:13 PM.