Author Topic: Rye Stout  (Read 666 times)

Offline IMperry9

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Rye Stout
« on: January 13, 2018, 02:54:43 AM »
Hey Guys it has been too long! I have been super busy and haven't been able to brew but I finally got back into the mash. This recipe was designed by my two friends who I have been teaching to brew and most ingredients were picked because that's what we had available but I have high hopes.

The aim of beer was a dark heavy body with strong coffee and roast chocolate notes. We wanted some spicy/pine notes from the hops.
What are your thoughts?

Rye the Hell Not Stout
-10lbs Avangard Vienna
-1lb Weyerman Rye Malt
-1lb Swaen Coffee Malt
-6oz Carafa III De-husked
-2oz Briess Roasted Barley

-1oz Chinook AA 11.6%@ 60 minutes
-1oz Hallertau AA 3% @ 5 minutes
-WLP008 East Coast Ale Yeast sitting at 66F

Thoughts?
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout

Offline dmtaylor

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Re: Rye Stout
« Reply #1 on: January 13, 2018, 03:21:29 AM »
Double the rye, and then now you're talking.  :)
Dave

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Offline Pope of Dope

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Re: Rye Stout
« Reply #2 on: January 13, 2018, 05:41:18 AM »
Yes I second the Rye doubling suggestion.
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Offline majorvices

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Re: Rye Stout
« Reply #3 on: January 13, 2018, 01:34:31 PM »
I agree. You need to double the rye. Wouldn't go over that though. I "over-ryed" a stout last year and I didn't enjoy it much.

Offline dmtaylor

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Re: Rye Stout
« Reply #4 on: January 13, 2018, 01:41:17 PM »
I've made a rye porter with 40% rye that was in my Top 3 homebrews of all time.  You can take it as high as you dare, it will be great.
Dave

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Offline majorvices

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Re: Rye Stout
« Reply #5 on: January 13, 2018, 02:59:15 PM »
I've made a rye porter with 40% rye that was in my Top 3 homebrews of all time.  You can take it as high as you dare, it will be great.

Interesting, must just be my taste... although most tasting room people that sampled the two also agreed that the higher level of Rye in the stout I brewed last year was not as much to their liking so I did have a decent sample group. But regardless everyone has different tastes!

Offline dmtaylor

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Re: Rye Stout
« Reply #6 on: January 13, 2018, 03:18:00 PM »
Indeed we do!  Taste is subjective.
Dave

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Offline IMperry9

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Re: Rye Stout
« Reply #7 on: January 13, 2018, 06:20:37 PM »
I definitely agree with more rye. I love rye so much I even enjoyed my 100% rye pale ale. Thanks for the feedback!
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout

Offline gman23

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Re: Rye Stout
« Reply #8 on: January 13, 2018, 08:35:07 PM »
How about some chocalate rye?
On Tap/Bottled: Kurbis Marzen, Red Rye, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Imperial Porter, Hopfenbier
Up Next: Maibock, Braunbier

Offline IMperry9

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Re: Rye Stout
« Reply #9 on: January 14, 2018, 04:53:18 AM »
How about some chocalate rye?

That was my first thought, maybe get rid of the Carafa and Roasted Barley in place of it?
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout

Offline Visor

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Re: Rye Stout
« Reply #10 on: January 14, 2018, 03:33:54 PM »
I definitely agree with more rye. I love rye so much I even enjoyed my 100% rye pale ale. Thanks for the feedback!
   I've been wanting to try a 100% Rye beer for some time now, any chance you'd share your recipe for the RPA you mentioned? Any input on special mashing requirements would also be appreciated.
 
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Offline gman23

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Re: Rye Stout
« Reply #11 on: January 14, 2018, 04:59:23 PM »
How about some chocalate rye?

That was my first thought, maybe get rid of the Carafa and Roasted Barley in place of it?

If you are doing a stout I would recommend keeping the roasted barley. Chocolate rye is also lighter than most roasted malts so you might need more of it if you are subbing.
On Tap/Bottled: Kurbis Marzen, Red Rye, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Imperial Porter, Hopfenbier
Up Next: Maibock, Braunbier

Offline IMperry9

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Re: Rye Stout
« Reply #12 on: January 16, 2018, 02:21:24 AM »
I definitely agree with more rye. I love rye so much I even enjoyed my 100% rye pale ale. Thanks for the feedback!
   I've been wanting to try a 100% Rye beer for some time now, any chance you'd share your recipe for the RPA you mentioned? Any input on special mashing requirements would also be appreciated.
 

https://www.homebrewersassociation.org/forum/index.php?topic=26389.msg341711#msg341711

That is the link to the thread I posted on it. Should be helpful let me know if you have any other questions!
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout