Author Topic: Rye Espresso Stout - hmmm, not sure.  (Read 934 times)

Offline edred

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Rye Espresso Stout - hmmm, not sure.
« on: August 02, 2017, 04:26:36 AM »
Saw this recipe from a reputable brewer & I have a couple questions:

Is using Munich as the base malt ok?
11% crystal rye sounds a lot, too sweet?

Cheers.
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OG 1.037
IBU 20
ABV <4%

67% Munich malt
11% Crystal rye
9% Invert No3
8% Roasted Barley
5% Chocolate Rye
12g/L Lactose – whirlpool
3g/L Coffee, ground – Knockout. 5min. Pull. Then whirlpool.

Mash: 156F x 30min @ 1.15qt/lb

Hops: 20 IBU of any variety @ FWH

Yeast: Dry S-04

Offline reverseapachemaster

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Re: Rye Espresso Stout - hmmm, not sure.
« Reply #1 on: August 02, 2017, 02:58:25 PM »
Seems like it would make a ridiculously sweet beer for my tastes; but if the goal is to recreate a Starbucks drink in a beer then that's pretty much what you have to do.

I dunno, it seems like the goal with a lot of beers these days is to make them super sweet--pastry stouts, BA barleywines, milkshake IPAs, over-fruited sours, etc.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing

Offline piersonm

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Re: Rye Espresso Stout - hmmm, not sure.
« Reply #2 on: August 02, 2017, 06:53:47 PM »
Nothing wrong with using Munich malt as a base, tho is has lower enzymatic power than your typical base malt.
He who buys good ale buys nothing else.

Offline edred

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Re: Rye Espresso Stout - hmmm, not sure.
« Reply #3 on: August 04, 2017, 05:38:21 AM »
Think I'll reduce the crystal & give it a go. I've never done anything like that before & I feel like it's time for an experiment.

Oh, the link: http://chopandbrew.com/recipes/rse-rye-stout-espresso-homebrew-recipe/

Cheers.
« Last Edit: August 04, 2017, 05:41:07 AM by edred »