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Bell's Rye Stoue Clone?

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Does anyone have a good recipe for Bell's Rye Stout?

Pawtucket Patriot:
I've got one on tap right now.  It's very close, IMO.

Here's my recipe for a 5.15 gallon batch -- the key is harvesting Bell's Ale yeast:

Bell's Rye Stout Clone
13-E American Stout

Size: 5.15 gal
Efficiency: 80.0%
Attenuation: 71.0%
Calories: 235.62 kcal per 12.0 fl oz

Original Gravity: 1.070 (1.050 - 1.075)
Terminal Gravity: 1.020 (1.010 - 1.022)
Color: 29.97 (30.0 - 40.0)
Alcohol: 6.55% (5.0% - 7.0%)
Bitterness: 43.8 (35.0 - 75.0)

10 lb 2-Row
1.5 lb Rye Flaked
.50 lb Roasted Barley
.50 lb Chocolate Malt
.50 lb Caramel Malt 80L
1 oz Magnum (12.1%) - added during boil, boiled 60 min
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
2 L starter Bell's Ale Yeast

Single infusion batch sparge
- Saccharafication @ 154 [60 min]
- Mashout @ 165 [10 min]
- Sparge @ 170 [10 min]


Thanks for the recipe... but if the key ingredient is some of Bell's yeast, I'm outta luck.  Our beer selection where I'm stationed (Seoul, South Korea) is pathetic.  The wife is from southwestern Michigan and we're thinking of moving to that area when we leave here.  I'll get plenty of Bell's yeast then... haha.


Pawtucket Patriot:
Then just use something clean like 1056/US-05/WLP001.  You'll get very close.  Seoul, wow!  It's great that you can brew while you're there.


I'm very lucky that the military provides us with an ability to receive homebrew supplies via the military postal service.  I can't imagine what it must be like for the homebrewers living on the local economy.  I have a red IPA sitting in a fermenter for the last week that has WLP-001 in it.  I guess I could pull off a quart of that for a yeast starter.

Take care and thanks again for the info.



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