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Old 12-31-2010, 04:47 PM   #1
KyleWolf
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Default Chocolate Rye Stout

Hey Everyone.

So, my first attempt at a stout despite my best efforts, turned into a Robust Porter. So before I attempt a stout again, I thought I would throw this recipe up and see what people had to say on it. Let me know what you think if you don't mind. I am normally a belgian and IPA type guy so darker beers are a bit out of my comfort zone.

11.00 lbs American two-row
01.50 lbs Chocolate Rye Malt (250L)
00.75 lbs Roasted Barley (300L)
00.50 lbs Crystal 80L
00.25 lbs Black Barley (500L)

0.75oz Columbus 45min
1.00oz Willamette 10min
1.00oz Willamette 05min
1.00oz Cascade 05min

WLP013 London Ale

Estimated OG- 1.067
Estimated FG- 1.014
Estimated ABV- 7.0%
Estatimed SRM- 45
Estimated IBU- 44

I would really appreciate any feedback. As a disclaimer/reasoning, I recently had someone brew a dark Chocolate Rye Porter, and I don't think I have ever smelled a more delicious wort. So I am going to give it a shot.

Looking forward to your ideas.

Thanks, and happy new years!
Kyle

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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
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Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 12-31-2010, 05:12 PM   #2
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How dark is the roasted barley? If it is the "light" variety you might not have enough roast for a big stout.

If you want some rye character I'd add a few pounds of rye malt in place of some of your base malt. Say ~20% of the grist.

I like the combo of Willamette and Cascade, should be nice in a dark beer.

Otherwise looks good. Hope it turns out to your liking.

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Old 12-31-2010, 05:51 PM   #3
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I added the lovibond to the first post. The Chocolate Rye has a really unique flavor/aroma...its hard to explain. It is like the rye brings out a more distinct sweet cocoa character and that is why I was interested. A little more rye probably couldn't hurt though. Let me know what you think now with the lovibond added. I still have room to play so I can always add more body if needed. I fear maybe that was my problem with my first stout, I probably failed to get enough body in the wort. Thanks!

Kyle

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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 12-31-2010, 09:10 PM   #4
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I'd probably do 1 lb of chocolate rye and .75 lbs of black barley. I was really disappointed in the lack of roast character I got from the 300L roasted barley I used from Briess. As is you will be closer to a porter roast level than a stout, although the difference between the two is difficult to pin down.

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Old 12-31-2010, 10:16 PM   #5
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Thanks for the suggestion. I was very curious as to why my original stout didn't go as I expected. How does this look?

11.75 lbs American two-row
01.50 lbs Chocolate Rye Malt (250L)
00.75 lbs Roasted Barley (300L)
00.50 lbs Crystal 80L
00.75 lbs Black Barley (500L)

I really want to keep as much chocolate rye as possible, so wanting to keep that, I decreased the base a bit and just settled for a point or two increase in OG. I am thinking about mashing in around 153-154. I appreciate the thoughts, and I think you helped me understand why my original beer backfired.

Thanks
Kyle

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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 12-31-2010, 10:24 PM   #6
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3 lbs of dark malt/grain is on the high side, but it sounds like you'll have enough sweetness to back it up. Let me know how it turns out.

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Old 12-31-2010, 10:30 PM   #7
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perhaps you're right. I will look to make some trades. I will be brewing it in a week or two. I will post the final recipe. I appreciate the advice.

Kyle

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Quote:
Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 01-01-2011, 06:01 AM   #8
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Flaked barley/torrefied wheat can give you the added body without resorting to a boatload of crystal malts or mashing higher.

Also, black barley is pretty potent. A little goes a long way, especially paired with other roasted malts. If I were you, I'd keep the chocolate rye the same and use a mix of RB and black barley to get up to 28-29 SRM and call it a day.

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Old 01-03-2011, 06:39 PM   #9
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So, brewmasters warehouse has two different roasted barleys, one at 300 and one at 550. Do you think I should dump both the 300 roasted and 500 black barley and just go with a smaller amount of the 550? Or would keeping both be better for more complexity?

I would likely be substituting the .75lb RB (300) and .25-.50lb Black (500) for .75lb of RB (550). Maybe throw in a some flaked rye for flare.

Thanks
Kyle

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Quote:
Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 01-03-2011, 07:21 PM   #10
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Quote:
Originally Posted by KyleWolf View Post
So, brewmasters warehouse has two different roasted barleys, one at 300 and one at 550. Do you think I should dump both the 300 roasted and 500 black barley and just go with a smaller amount of the 550? Or would keeping both be better for more complexity?

I would likely be substituting the .75lb RB (300) and .25-.50lb Black (500) for .75lb of RB (550). Maybe throw in a some flaked rye for flare.

Thanks
Kyle
That's what I would do. I really like flaked rye for added body without added sweetness.
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