Originally Posted by Oldsock
I think you were better off with the malted rye if you want rye flavor. Chocolate rye is a fine malt, but I've never gotten much actual rye flavor out of it.
Unmalted rye (that isn't flaked) needs to be boiled and mashed, without the malted rye you won't hve the enzymes to convert those starches to sugars.
Well commited to a recipe with help from local brew shop...giving a shout out to Bald Brewer here in longmont...thanks for the advice. Here the final bill:
.5 lbs. Cara-Pils® Malt
.5 lbs. Roasted Barley
.5 lbs. Crystal Malt 120°L
.25 lbs. American Black Roast
.25 lbs. Weyermann Carafa® III
.5 lbs. Belgian Cara-Pils
.75 lbs. Rye Malt
1 lbs. American Chocolate Malt
6 lbs. Liquid Amber Extract
1 lbs. Dry Light Extract
.5 lbs. Rye Flaked
1 oz. Centennial (Pellets, 8.8 %AA) boiled 60 min.
.5 oz. East Kent Goldings (Pellets, 4.5 %AA) boiled 30 min.
.5 oz. East Kent Goldings (Pellets, 4.5 %AA) boiled 15 min.
Yeast : White Labs WLP004 Irish Stout
Less citrus more earthy with the hop bill. Going to give with Minibrew a try and let this one stand a while. Basement sits at about 62 degrees while fermenting. Plan on pitching at about 70 or so to get things going.
My only real concern at this point is the malted rye. His suggestion from his experience is steep all the grains at a bit hotter temp (170ish) and let them sit longer about 45 min. Looked at Death brewers easy partial mash and considering going that route. Thoughts and suggestions welcome.