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rye stout

rye stout

American Stout • Extract • 3.5 gal

Joules

inspired by full pint

October 18, 2014  03:32pm

0.0/5.0 0 ratings

Ingredients (Extract3.5 gal)

  • 0.5 lbs Aromatic Malt;Briess

    Aromatic Malt;Briess

    Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.1 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.2 lbs Rye Malt;Briess

    Rye Malt;Briess

    Deep red color with a distinctive earthy flavor. Characteristics & Applications: • Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. • Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Over 20% a slow lautering time may be experience. Add rice hulls when using more than 20%.

  • 0.1 lbs Chocolate Rye Malt

    Chocolate Rye Malt

    Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.

  • 7 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 0.1 lbs Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • 1 oz Chinook -13.0 AA% whole; boiled 50 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 0.5 oz Tettnanger -6.3 AA% whole; boiled 10 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 0.5 oz Tettnanger -6.3 AA% whole; boiled 5 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • FermentisUS-05Safale US-05

    FermentisUS-05Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Victory+vienna 1+1 RB+cw 3/4 3/4

Style (BJCP)

Category: 13 -Stout

Subcategory: E -American Stout

Range for this Style
Original Gravity: 1.095 1.050 -1.075
Terminal Gravity: 1.023 1.010 -1.022
Color: 15.3 SRM 30 -40
Alcohol: 9.5% ABV 5% -7%
Bitterness: 56.4 IBU 35 -75

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