Author Topic: Rye stout  (Read 1522 times)

Offline morticaixavier

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Rye stout
« on: March 12, 2012, 09:31:32 PM »
Hey all,

I am planning to brew a 10 gallon batch of rye stout because I over ordered so why the heck not.

The recipe

10 lbs gambrinus pale malt
6 lbs flaked rye
.75 lbs Carafa II
.5 lbs black patent malt
.5 lbs c120

1.1 oz belgian goldings pellets at 60 (or FWH)
1 oz centennial pellets at 30
1 oz ivanhoe whole at 10 minutes

growing stage one of a two stage starter of WLP007.

"so what's the question jonathan?" you may be asking

okay here're the questions.

I have an additional .25 lbs of black patent malt should I use it?

I already have the goldings and ivanhoe but I have not yet picked up the centennial. I was thinking it's earthy spicey character would go well with the earthy spicey from the goldings and it's citrus and spicey would go nicely with the tropical fruit from the ivanhoe. and I am planting a couple rhyzomes of centennial this spring so I figured I should get to know it. I should buy like a lb of it and make a smash but for now...

"okay... okay what IS you second questions already jonathan?"

Right... sorry... so how's the hop bill look?


wow that was easy.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline tschmidlin

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Re: Rye stout
« Reply #1 on: March 13, 2012, 12:02:22 AM »
What kind of stout are we talking about?  That seems pretty low gravity for an American stout, and pretty high hopping for an Irish.

For my tastes, it's a bit light on the dark malt so I would definitely include the extra black patent.  I'd also be looking for a pound or so of black barley or bump up the carafa II, but again, that's me.  Not just the flavor, but the color seems light with what you have.

Hops . . . depends on what you're going for.
Tom Schmidlin

Offline morticaixavier

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Re: Rye stout
« Reply #2 on: March 13, 2012, 12:15:02 AM »
I am thinking dry stout 13A sort of a dRye stout  :o

I just checked the freezer and it's actually roasted barley not black patent. which does put it a little close to the low end color wise. so I will pick up an extra pound of black patent then.

the hoping rate and projects og is more or less in line with dry stout though.

I think I will put 5 gallons in the rum barrel for a week or two as well.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline tschmidlin

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Re: Rye stout
« Reply #3 on: March 13, 2012, 12:29:41 AM »
For a rye dry stout (drye stout is good :) ) I would:

Get another pound or so of black barley (color really depends on the maltster)
Use no black patent
Eliminate the C120
Leave out the flavor and aroma hops

But that's my taste, I prefer my dry stouts without a hoppy aroma/flavor.  I might have to try the next batch of Seamus with rye though, I usually use oats.

I wouldn't use 007 either, but that's fine.  I'd go with WY1084 or even WY1056, and I often use S-04 or US-05.  It all works.
Tom Schmidlin

Offline morticaixavier

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Re: Rye stout
« Reply #4 on: March 13, 2012, 07:46:58 AM »
For a rye dry stout (drye stout is good :) ) I would:

Get another pound or so of black barley (color really depends on the maltster)
Use no black patent
Eliminate the C120
Leave out the flavor and aroma hops

But that's my taste, I prefer my dry stouts without a hoppy aroma/flavor.  I might have to try the next batch of Seamus with rye though, I usually use oats.

I wouldn't use 007 either, but that's fine.  I'd go with WY1084 or even WY1056, and I often use S-04 or US-05.  It all works.

I don't want to go over the top roasty with this one either as the wife, who swears she doesn't like stout, seems to mean that she doesn't like really roasty beers. skipping the flavour and aroma hops saves me buying any more hops right now so I can spend that 2 bucks on grain. is 1.75 lbs of roasted barley going to make it really roasty?

I do have a packet of us05 in the fridge but the 007 is just about ready for a step up so I think I will go with that this time around. What are your reasons for denegrating the 007 in this case? I used us05 for the first time on a rye IPA that came out very nicely. I think that yeast is going to have a place in my fridge from now on for sure even if it isn't really much cheaper than liquid yeast at this point.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline jmcamerlengo

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Re: Rye stout
« Reply #5 on: March 13, 2012, 07:59:22 AM »
Im brewing 10 gallons of rye stout next weekend as well.

Doing something like

12 lbs 2-row
2 lbs chocolate rye
4 lbs rye malt
1 lb chocolate 450L added at mashout
1 lb english black barley @ mashout
1 lb C-80 @ mashout

Nugget for bittering and Tettnang @ 10 min.

Splitting the pitch between WY1450 and WLP002.

Its something like 39 SRM and 41 IBU.

I agree with Tom about the black malt!
Jason
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.

Offline tschmidlin

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Re: Rye stout
« Reply #6 on: March 13, 2012, 09:36:18 AM »
I use 1.75 lbs of roasted barley for 10 gallons of Seamus, it has only slightly more roast flavor than Guinness.

I wouldn't use WLP007 because I don't use WL stuff :)  So when I read WLP007 I thought German Ale (WY1007).
Tom Schmidlin

Offline morticaixavier

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Re: Rye stout
« Reply #7 on: March 13, 2012, 09:38:51 AM »
I use 1.75 lbs of roasted barley for 10 gallons of Seamus, it has only slightly more roast flavor than Guinness.

I wouldn't use WLP007 because I don't use WL stuff :)  So when I read WLP007 I thought German Ale (WY1007).

cool, slightly more roast than guiness sounds perfect.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline tschmidlin

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Re: Rye stout
« Reply #8 on: March 13, 2012, 09:49:20 AM »
I think it'll be delicious :)
Tom Schmidlin