Into the Brew Pot

A brewing journal and some recipes. Most of these recipes use extract with steeped grains, but a couple are mini-mash recipes that mash a few pounds of grains. Unless stated otherwise, I boil bittering hops for an hour, flavoring hops for 15 minutes, and aroma hops for a minute or less. I use whole-flower hops, unless otherwise stated. I always use either 1 oz. of Irish moss, or a Whirfloc tablet as a clarifying agent, added during the last 15 minutes of the boil.

April 10, 2006

Rye Stout

I saw a rye stout recipe in one of my favorite books, The Brewmaster's Bible, and adapted it for my own use. This mini-mash recipe makes a very dark stout (despite using pale LME as a base) with strong roasted flavors and a dry finish. As I drink this keg, it has become one of my favorite homebrews.

Grain bill (steep for 60 min at 155°F)
1 lb Crystal (75°L)
8 oz Black Roasted
8 oz Chocolate
5 oz Rye Malt
4 oz Flaked Wheat

Extract/fermentables
7 lb Pale LME

Hop schedule

Bittering 0.5 oz Magnum pellets (14.4%AA)
1 oz Willamette (4.4%AA)
Flavoring 1 oz Willamette (20 min.)
0.5 oz Hallertauer Pellet (4.5%AA) (10 min)


Yeast
White Labs English Ale (WLP002)

O.G. = 1.056
F.G. = 1.017

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posted by Jae @ 6:11 PM