17 replies to this topic

[ncbeerbrewer]

So I had been researching and looking at some microbrewery websites and I came across a beer that was a Rye Stout. I love stouts and I also enjoy the addition and spiciness that rye can bring to a recipe and beer. I thought I would try and come up with a recipe along the lines of an American Stout and try and add in an appropriate amount of Rye to get the spiciness and character of the rye. Something with a twist I would say. In general I am looking for a stout beer with a noticeable effect with the addition of rye to the recipe. Thoughts suggestions? I appreciate it. Chocolate Rye Stout American Stout Type: All Grain Date: 7/10/2009 Batch Size: 5.25 galBoil Size: 7.11 gal Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Taste Rating(out of 50): Brewhouse Efficiency: 75.00 Taste Notes: Ingredients Amount Item Type % or IBU 8.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 61.15 % 2.50 lb Rye, Flaked (2.0 SRM) Grain 17.99 % 1.50 lb Rye Malt (4.7 SRM) Grain 10.79 % 0.50 lb Munich Malt - 10L (10.0 SRM) Grain 3.60 % 0.40 lb Roasted Barley (300.0 SRM) Grain 2.88 % 0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.80 % 0.25 lb Chocolate Malt (350.0 SRM) Grain 1.80 % 1.00 oz Chinook [13.00 %] (60 min) Hops 38.0 IBU 1.00 oz Chinook [13.00 %] (20 min) Hops 23.0 IBU Wyeast 1007 German Ale yeast orUS-05 Safale Beer Profile Est Original Gravity: 1.071 SGEst Final Gravity: 1.018 SG Estimated Alcohol by Vol: 6.93 % Actual Alcohol by Vol: 5.08 % Bitterness: 61.1 IBU Est Color: 22.8 SRM Color Mash Profile Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 13.90 lb Sparge Water: 4.93 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 45 min Mash In Add 4.34 gal of water at 170.5 F 158.0 F

[BarelyBrews]

This recipe looks real tasty, i have never had too much luck getting the rye taste to come through . 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. This recipe makes me think of the 3.5 #'s of Chocolate Wheat i have, Definitely let us know how this one turns out . Thanks.

[Slainte]

I would probably increase the roasted grains significantly. I usually shoot for about 10% in stouts....otherwise I'm not sure your recipe will turn out roasty enough for the American Stout style. I think the addition of Rye is a great idea. You have quite a bit in there, but you'll need a lot in a stout to come through. I would consider adding some hops later in the boil, and fwiw, Northern Brewer works well in Rye beers. I would probably increase the Crystal Malt slightly, probably about a half pound, but I would use a lighter crystal for that (about 50-60 L). I could see dropping the Munich. You have a lot in there, and with a 0.5 lb, you're probably not going to notice much contribution from it. I would keep in mind that a lot of various specialty grains in a beer can tend to make a beer muddy. Not always though. With the high gravity, I would mash on the lower side to make sure it finishes out too. Oh, and 1007 is a great idea. Very clean (if you ferment 58-60 F), and nice and attenuative. Build up a nice pitch of yeast for this one! Just a few thoughts.

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.

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.

[Yeasty Boy]

Yeah, looks nice. I guess to echo what's been said, I'd up the roasted to 1# or maybe .5# of British 675° and also up the chocolate to about .5# or so. 1007 is such an awesome choice for this, IF you are willing to sit on it cold for a month.I would also cut the second hop addition to .5oz or switch to Cascade or Columbus.

[ncbeerbrewer]

Thanks for the responses so far. I appreciate the feedback. This beer is sorta an experiment for myself as well. I am going to switch around some of the suggestions and repost a more final recipe. The Rye I wanted to kick up and get above 20% to see if I can get some flavor contribution as well. I like the idea to add more roasted character to the beer as well. Wyeast 1007 is definitely going to be the yeast I wanna use. I have a nice slurry of this one already used to brew an ALT and then a Kolsch so this will be a good step up for that as well. I think rounding out my intentions for this beer a nice stout flavor/backbone with a nice spiciness from the rye would be perfect to me as well. Repost recipe to follow. Thanks gents!!

[ncbeerbrewer]

Reformulated recipe:Chocolate Rye Stout American Stout Type: All GrainBatch Size: 5.25 galBoil Size: 7.11 gal Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Taste Rating(out of 50): Brewhouse Efficiency: 75.00 Ingredients Amount Item Type % or IBU 8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 58.18 % 2.25 lb Rye, Flaked (2.0 SRM) Grain 16.36 % 1.50 lb Roasted Barley (300.0 SRM) Grain 10.91 % 1.25 lb Rye Malt (4.7 SRM) Grain 9.09 % 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 38.0 IBU 1.25 oz Williamette [4.80 %] (15 min) Hops 8.9 IBU 1.00 oz Williamette [4.80 %] (10 min) Hops 5.2 IBU 1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale Beer Profile Est Original Gravity: 1.069 SGBitterness: 52.1 IBU Est Color: 38.1 SRM

[zymot]

If you want to go Radical Brew: How about toasting some rye malt? Randy Mosher recommends toasting . Palmer mentions it in How To Brew. We did some toasted wheat on a community brew at the board of green. I suggest going with the soaked grains, low temp, long toast period method. Gives a nice & new dimension to the beer. Edit: PalmerToasting Malt Reference zymot

Edited by zymot, 28 June 2009 - 07:51 PM.

[djinkc]

I like the second version. 1007 will be clean but I like the choice. I would drop the flaked rye and go with all malted. While British malt can convert some unmalted adjuncts it just doesn't have the diastatic punch that American and Continental grains do - why make it work so hard? And I like the malted rye over flaked rye - and I know you lose some of the spicy character with flaked. Flaked can work and I've done the Whole Food route for flaked when I've been lazy, since it's a lot closer. I won't anymore...........I really like the basic recipe.

Edited by dj in kc, 28 June 2009 - 07:57 PM.

[Slainte]

I agree with dj in kc, and that looks like a damn fine recipe.

[Slainte]

whoops double post

[ncbeerbrewer]

Good 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 galBoil 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 SGBitterness: 53.0 IBU Calories: 298 cal/pint Est Color: 38.4 SRM

[ncbeerbrewer]

Good 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

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. Mike

[dmtaylor]

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.

[denny]

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.

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?

[djinkc]

Next time throw some chocolate rye in too. Forgot about that when this thread had its first life. Tasty stuff.

[ncbeerbrewer]

Next time throw some chocolate rye in too. Forgot about that when this thread had its first life. Tasty stuff.

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.

[drewseslu]

Crystal Rye is pretty yummy, too.

[orudis]

For me rye often adds a slickness or almost oilyness that is not "dry." But I sure do like it. I brewed an APA with about 30% malted rye a few months ago and dry hopped it with simcoe. Its pretty darn good. I will have to try this rye stout.