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jackwhite · 03-21-2011, 04:55 AM

.5 lbs. Roasted Barley info
1 lbs. Rye Malt info
.5 lbs. Crystal Malt 120°L info
.25 lbs. American Black Roast info
1 lbs. American Chocolate Malt info
.25 lbs. Cara-Pils® Malt info
6 lbs. Liquid Amber Extract info
1 lbs. Dry Light Extract info
.25 lbs. Rye Raw info
.25 lbs. Oats Flaked info
1 oz. Amarillo (Pellets, 8.50 %AA) boiled 60 min. info
1 oz. Amarillo (Pellets, 8.50 %AA) boiled 30 min. info
.5 oz. Amarillo (Pellets, 8.50 %AA) boiled 15 min. info
Yeast : White Labs WLP004 Irish Stout info

Using beertools but on the fence regarding "chocolate Rye" vs a "Malted rye/chocolate malt" mix. Also, looking for good hop flavor and bitterness but light on the aroma. What about california yeast vs irish stout yeast. How does the recipe look so far.

Oldsock · 03-21-2011, 12:51 PM

I think you could stand to simplify the recipe a bit, for example I would replace the oats and carapils with more rye malt. Is the raw rye flaked? Rye (malted or otherwise) needs to be mashed to convert their starches to sugar, I’d probably do that separately from the other steeping grains since they don’t need conversion. Hop bill sounds good for what you are aiming for, a bit of citrus/fruit will go nicely with the rye.

Hope that helps, good luck.

boostsr20 · 03-21-2011, 02:27 PM

I'd do the cal ale yeast as extract doesn't tend to be as fermentable as a well controlled mash.

jackwhite · 03-22-2011, 03:00 AM

Quote:

Originally Posted by Oldsock

I think you could stand to simplify the recipe a bit, for example I would replace the oats and carapils with more rye malt. Is the raw rye flaked? Rye (malted or otherwise) needs to be mashed to convert their starches to sugar, I’d probably do that separately from the other steeping grains since they don’t need conversion. Hop bill sounds good for what you are aiming for, a bit of citrus/fruit will go nicely with the rye.

Hope that helps, good luck.

Simplifying is always good. Wanting to add body and get the spicyness from the rye. Originally planned to use chocolate rye don't think I am quite ready for partial mash. This will be my second batch (thus simple is even better.) Thought about using both flaked and raw rye though for some body and spice.

jackwhite · 03-22-2011, 03:15 AM

1.5 lbs. Chocolate Rye Malt info
.5 lbs. Roasted Barley info
.5 lbs. Weyermann CaraMunich® II info
.25 lbs. American Black Roast info
6 lbs. Liquid Amber Extract info
1 lbs. Dry Light Extract info
.25 lbs. Rye Raw info
.25 lbs. Rye Flaked info
1 oz. Amarillo (Pellets, 8.50 %AA) boiled 60 min. info
1 oz. Amarillo (Pellets, 8.50 %AA) boiled 30 min. info
.5 oz. Amarillo (Pellets, 8.50 %AA) boiled 15 min. info
Yeast : White Labs WLP001 California Ale info

Does this look better?

Oldsock · 03-22-2011, 12:24 PM

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.

jackwhite · 03-23-2011, 07:22 PM

Quote:

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.

jackwhite · 04-13-2011, 06:42 AM

Quote:

Originally Posted by jackwhite

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.

So bottling soon. took a taste of my minibrew fermenter and wow. Could almost drink this off the fermenter. Actually i am tempted and drink this like a "realBeer." Any thoughts.