Knoopster's Belgian Rye Stout

Belgian Rye Stout
Brew Type: All Grain Date: 7/2/2007
Style: Oatmeal Stout Brewer: knipknup
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 7.00 gal Boil Time: 60 min
Brewhouse Efficiency: 72.0 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 71.3 %
Taste Rating (50 possible points): 44.0

Ingredients Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 8.2 %
6 lbs Pale Malt (2 Row) UK (2.5 SRM) Grain 49.0 %
2 lbs Rye Malt (4.7 SRM) Grain 16.3 %
1 lbs Chocolate Malt (350.0 SRM) Grain 8.2 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 8.2 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4.1 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4.1 %
4.0 oz Special B Malt (180.0 SRM) Grain 2.0 %
1.00 oz Styrian Goldings [5.40%] (60 min) Hops 18.7 IBU
1.00 oz Styrian Goldings [5.40%] (30 min) Hops 14.4 IBU
0.50 oz Fuggles [4.50%] (10 min) Hops 2.8 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 tsp Cinnamon (Mash 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
10.00 gal Boise, ID Water
1 Pkgs Belgian Ale (White Labs #WLP550) [Starter 1000 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.049 SG (1.048-1.065 SG) Measured Original Gravity: 1.049 SG
Estimated Final Gravity: 1.012 SG (1.010-1.018 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 40.3 SRM (22.0-45.0 SRM) Color [Color]
Bitterness: 35.8 IBU (25.0-45.0 IBU) Alpha Acid Units: 2.0 AAU
Estimated Alcohol by Volume: 4.9 % (4.2-5.9 %) Actual Alcohol by Volume: 4.8 %
Actual Calories: 217 cal/pint


Mash Profile Name: Single Infusion, Full Body Mash Tun Weight: 9.00 lb
Mash Grain Weight: 12.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 3.36 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 15.31 qt of water at 177.8 F 158.0 F 60 min
Mash Out Add 6.13 qt of water at 199.4 F 168.0 F 10 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.3 (1.9-2.5 vols)
Estimated Pressure: 10.6 PSI Kegging Temperature: 41.0 F
Pressure Used: - Age for: 2.0 Weeks
Storage Temperature: 41.0 F


Notes
Attempt at a Belgian Stout. Should be ready for the cold months.

<deleted> Reply in thread

how'd this turn out?

I ended up using smoked malt instead of choc due to a labeling mishap at the HBS so it wasn't too good. It probably would have been pretty good with choc malt.