Rye Imperial

[shacked]

Interested in making a rye focused imperial stout.

I lose a stack of efficiency on higher gravity beers (BIAB in a crown urn), so I was going to replace some of the base malt with 2kg of DME.

I'm planning on adding the DME and dex at flameout and have calculated IBU's based on the lower gravity wort (80 odd).

Any thoughts on my recipe below? I've read that rye in larger proportions dries beer out, so I'm trying to adjust with more crystal (8% total) and a higher mash temp.




Rye Imperial Stout
Imperial Stout

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 9.400
Total Hops (g): 140.00
Original Gravity (OG): 1.094 (°P): 22.4
Final Gravity (FG): 1.023 (°P): 5.8
Alcohol by Volume (ABV): 9.35 %
Colour (SRM): 54.9 (EBC): 108.2
Bitterness (IBU): 63.5 (Average - No Chill Adjusted) 80 IBU
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Maris Otter Malt (37.23%)
2.000 kg Dry Malt Extract - Light (21.28%)
2.000 kg Rye Malt (21.28%)
0.600 kg Roasted Barley (6.38%)
0.450 kg Caraaroma (4.79%)
0.350 kg Chocolate (3.72%)
0.300 kg Crystal 60 (3.19%)
0.200 kg Dextrose (2.13%)

Hop Bill
----------------
40.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (1.8 g/L)
50.0 g East Kent Golding Pellet (4.7% Alpha) @ 0 Minutes (Boil) (2.3 g/L)
50.0 g East Kent Golding Pellet (4.7% Alpha) @ 0 Minutes (Aroma) (2.3 g/L)

Misc Bill
----------------

Single step Infusion at 68°C for 60 Minutes.
Fermented at 20°C with WLP001 - California Ale

 

[mofox1]

That's a lot of caraaroma... I've found a little goes a very long way. I'd be tempted to reduce it down to 1% or drop it completely. I used a bit over 3% in my last RyeIPA and I reckon I should have replaced it with a 60L, as I got a lot of raisin/toffee type flavours coming through.

Also haven't really noticed the "dry" taste, I get a slightly sharper spicy character.... but then again maybe I used enough crystal there to counter.

 

[earle]

I've used 2kg of rye in a number of batches and haven't found that it dries it out. If anything larger proportions of rye contribute a thick, slick mouthfeel.

 

[Grainer]

Awesome_Fury is an expert at these.. ask him how.