Rye in a stout?

[shacked]

I ordered some malt for an APA but with the weather getting colder and some leftovers, I was wondering if I can convert this into a stout of sorts (American or Oatmeal).

The original grist is:

5.5KG Maris
0.3KG Rye
0.2KG Caramunich I

I have:

220g of Chocolate
400g of Roast (2x 200g)
a box of oats.

I was thinking of adding the Choc, RB and 200g of oats, mashing at 67-odd degrees ( BIAB ) and doing a bittering addition of some sort (got Magnum, EKG, Challenger, Ella, Cascade and Columbus). For yeast I have WLP009, WLP002, WLP001 and notto.

Any ideas on how this will go?

Also the choc and half the RB has not been milled. Can I do this in a coffee grinder?

 

[bconnery]

Rye goes nicely in a stout, I've got one on tap right now.
I'd use the EKG and Challenger myself
Yeast, any nice English yeast, Nottingham I only really like in dark beers personally so that could work nicely.

Can't comment from experience on using the coffee grinder but I believe a few people have done it for small amounts of grain.
You might be able to find some info on here.
Alternatively you could see if there is someone close bu who could mill it for you...

 

[sponge]

If the original grist is already milled and mixed, I'd just use that along with all your RB and chocolate, with the roasted grains making up ~10% of the total grist.

It could be a bit much having both rye and oats so would be leaving the oats, although I've never tried adding both to one brew so can't comment.

Use the WLP002 with it being an English yeast, similarly using EKG and challenger for hops.

I'd look at lowering mash temps to 65/66, but that's just me. You can always go lower next time..

As for milling, being is Sydney there's a good chance you're near a friendly homebrewer with access to a grain mill. Are you part of any of the Sydney homebrew clubs?


EDIT: What he (^^^^) said.

 

[labels]

I'd be 100% sure that Dr Smurto has a recipe for stout with rye floating around on this forum somewhere, he tends to put rye in just about everything well, ales at least.

 

[drsmurto]

You say it like it's a bad thing Labels. Rye is a standard base malt in my brewery and yes, definitely works in a stout.

That said i don't understand why people use 5% in a beer. I start at 20%

I'd add in the roast and choc but not bother with the oats. Bconnery's suggestion of EKG and Challenger is awesome. Any of the whitelabs yeast.

American hops are very good in stouts too. I'm enjoying homegrown chinook in my stout right now. Jaffas.

 

[manticle]

Rosat malts you can grind to flour and add to last 10 mins of mash. Even better, steep in cold water (pot, lid, fridge) overnight, add the lot to mash end.

 

[shacked]

Thanks guys, appreciate the input.

I'm going to go with EKG for bittering (60m for about 35-40 IBU) and 002 for yeast. Mash at 66.

Cheers!

 

[labels]

You say it like it's a bad thing Labels. Rye is a standard base malt in my brewery and yes, definitely works in a stout.

That said i don't understand why people use 5% in a beer. I start at 20%

I'd add in the roast and choc but not bother with the oats. Bconnery's suggestion of EKG and Challenger is awesome. Any of the whitelabs yeast.

American hops are very good in stouts too. I'm enjoying homegrown chinook in my stout right now. Jaffas.

Never said as a bad thing. I do know that you know more about the contributions of Rye in beer than just about anyone else, both in flavor and texture so That is why I suggested yourself. Never tested it yet myself but it has to happen. Have you ever tried it in a light lager?

 

[earle]

You say it like it's a bad thing Labels. Rye is a standard base malt in my brewery and yes, definitely works in a stout.

That said i don't understand why people use 5% in a beer. I start at 20%

Agree, a lot of American recipes seem to use only a dash of rye or smoked malts and expect to get flavour from them. Are their malts actually that different? I reckon if you're going to put them in make it enough to make a difference to the flavour. I love rye.

 

[shacked]

Cubed this last night. Hit my numbers and did a bittering addition of EKG and Northdown to 38 IBU.

Actually had a little bit more roast so it was more like 430g of roast.

Looking forward to fermenting and tasting; will use second generation 002

 

[shacked]

Finally got around to fermenting this and force carbed it this morning.

Recipe was:

83% Maris
6.5% Roast
4.5% Rye
3% Chocolate
3% Caramunich I

OG: 1.052, FG: 1.016

66 mash in for 60m
76 mash out for 10m

EKG and Northdown at 60m for 38 IBU.

I used WLP013 at 20 for 9 days and cold crashed for 3.

Tastes great! I think the rye gets a little lost in all the roasted malts and next time I'll bump it up to ~10%. I may also add a touch more crystal and perhaps swap the Caramunich out for a darker crystal.

Definitely a fan of rye in a stout now!!