Chocolate Rye Stout
#1
Posted 25 June 2009 - 07:03 PM
#2
Posted 26 June 2009 - 07:48 PM
#3
Posted 27 June 2009 - 05:27 PM
Where did you read/hear this? You need to mash it long enough so it converts properly. You'll get no benefit by adding it later in the mash at all. In fact, that will just be more work for you.Are you going to add the flaked rye at the end of the mash? i added mine the entire mash time and did not need too i understand.
#4
Posted 27 June 2009 - 09:44 PM
#5
Posted 28 June 2009 - 07:33 AM
#6
Posted 28 June 2009 - 06:36 PM
#7
Posted 28 June 2009 - 07:35 PM
Edited by zymot, 28 June 2009 - 07:51 PM.
#8
Posted 28 June 2009 - 07:56 PM
Edited by dj in kc, 28 June 2009 - 07:57 PM.
#9
Posted 28 June 2009 - 08:17 PM
#10
Posted 28 June 2009 - 08:17 PM
#11
Posted 28 June 2009 - 08:35 PM
#12
Posted 22 August 2009 - 08:52 AM
Got this beer carbonated and starting to drink. It turned out excellent. My homebrew club friend was over last night and thought it was excellent. Subtle Chocolate nose and flavor, nice spiciness and dryness from the Rye Malt and notes of coffee from the Roasted Barley. All in all a great beer I believe and have been told. Thanks for the feedback and if someone else brews it up let me know, love to hear others impressions. MikeGood Deal. Thanks for the additional suggestions. I was debating the use of malted vs flaked so DJ your suggestions make sense and I sure don't want the MO to work harder either. This is further changed now and I plan to brew this one in two weekends as well. I will report how it turns out as well. Zymot, I remember that toasted recipe as well. I will save that fine suggestions for brewing this batch a second time again too. Thanks!! Chocolate Rye Stout American Stout Type: All Grain Date: 7/10/2009 Batch Size: 5.25 gal Boil Size: 7.11 gal Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Taste Notes: Ingredients Amount Item Type % or IBU 8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 58.18 % 3.50 lb Rye Malt (4.7 SRM) Grain 25.45 % 1.50 lb Roasted Barley (300.0 SRM) Grain 10.91 % 0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.64 % 0.25 lb Chocolate Malt (350.0 SRM) Grain 1.82 % 1.50 oz Northern Brewer [8.50 %] (60 min) Hops 38.7 IBU 1.25 oz Williamette [4.80 %] (15 min) Hops 9.0 IBU 1.00 oz Williamette [4.80 %] (10 min) Hops 5.3 IBU 1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale Beer Profile Est Original Gravity: 1.067 SG Bitterness: 53.0 IBU Calories: 298 cal/pint Est Color: 38.4 SRM
#13
Posted 22 August 2009 - 09:11 AM
#14
Posted 22 August 2009 - 09:37 AM
Dave, I'm not gonna tell you that your perceptions are wrong, but to me, rye malt seems both spicy and dry. Tastes are funny things, huh?Hmm? I'm not trying to insult or be rude, just trying to understand and relate experiences... In my experience, rye is neither spicy nor dry. It provides for a very very full body, more of a bready flavor, and creates an enormous head. At least, that's how my rye ale with 40% rye malt turned out. Let me know if I'm way off base on this, but that's what I get out of it.
#15
Posted 22 August 2009 - 04:08 PM
#16
Posted 22 August 2009 - 04:57 PM
Thanks DJ. Yes I will brew this beer again. I was digging through my speciality grains a couple days ago and saw some Choc Rye. Round 2 for sure. Thanks for the suggestion.Next time throw some chocolate rye in too. Forgot about that when this thread had its first life. Tasty stuff.
#17
Posted 22 August 2009 - 05:40 PM
#18
Posted 23 August 2009 - 06:24 AM
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