Rye Stout

[Doc]

The last of the holiday brew beers. Been doing my research tonight, and plan a Rye Stout tomorrow morn.
Haven't weighed the grain yet, so still open to ideas, but this is my thinking.
My only though is up'ing the bitterness, but hey ....

Doc

Doc's Rye Stout

BJCP Style and Style Guidelines
-------------------------------

13-E Stout, American Stout

Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 75
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 4.21
Anticipated OG: 1.050 Plato: 12.31
Anticipated SRM: 33.0
Anticipated IBU: 26.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.4 2.50 kg. TF Maris Otter Pale Ale Malt UK 1.037 3
14.3 0.60 kg. Rye Malt America 1.030 4
9.5 0.40 kg. JWM Wheat Malt Australia 1.040 2
8.1 0.34 kg. Weyermann Caramunich II Germany 1.035 63
5.2 0.22 kg. JWM Roast Barley Australia 1.036 711
3.6 0.15 kg. Bairds Pale Choc UK 1.030 125

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Liberty Pellet 5.00 12.1 60 min.
28.00 g. Mt. Hood Pellet 6.00 14.8 30 min.

 

[Stuster]

Personally, I'd up the bitterness to more like 40. Maybe up the RB as well, but that's up to personal taste. Rye seems like it should be good in a stout. Like to know how it turns out.

 

[Screwtop]

Sounds about spot on to me Doc, personally I love the mellowness (is that a word) of beers made using Rye. I find it works really well with wheat, takes away some of the tartness (is that a word) of the wheat.

Should work beautifully in a stout, maybe just a little oats also for creaminess (again) to balance off the Roast flavour for perfect Beeriness ( :huh: I know).

Would also be very interested to hear how this turns out.

 

[Doc]

Cheers Stuster and Screwtop.
Yep, will up the bitterness, and I was also thinking some oats would go well Screwtop.
An Oatmeal Rye Porter it will be.

Beers,
Doc

 

[Doc]

Doughed in.
Here is the final recipe. Looked like a great museli, and smells great

Beers,
Doc

Doc's Rye Oatmeal Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-E Stout, American Stout

Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 75
Min Clr: 78 Max Clr: 126 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 5.78
Anticipated OG: 1.053 Plato: 13.03
Anticipated EBC: 90.8
Anticipated IBU: 39.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
55.3 3.20 kg. TF Maris Otter Pale Ale Malt UK 1.037 7
13.0 0.75 kg. Rye Malt America 1.030 8
11.1 0.64 kg. Flaked Oats America 1.033 5
7.4 0.43 kg. Weyermann Caramunich II Germany 1.035 167
4.7 0.27 kg. JWM Roast Barley Australia 1.036 1882
3.3 0.19 kg. Bairds Pale Choc UK 1.030 330
3.1 0.18 kg. TF Crystal Rye UK 1.031 281
2.1 0.12 kg. TF Crystal Wheat UK 1.034 133

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
36.00 g. Liberty Pellet 5.00 24.3 60 min.
36.00 g. Mt. Hood Pellet 6.00 14.9 30 min.