fredthecat
The original homebrewer™.
- Recipe Type
- All Grain
- Yeast
- S-05
- Yeast Starter
- yes please
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.049
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 37
- Color
- 36
- Primary Fermentation (# of Days & Temp)
- 24
- Tasting Notes
- Strong dark roast coffee, a little rye character, dry
Rye Stout - size - ~20 litres
1. ingredients
3kg pale malt
500g roasted barley (around 430SRM)
250g rye flakes
125g crystal80
100g quick oats
1oz columbus hops (14%AA)
s05 yeast
2. method
-add 12 litres of 165F water to grain, mash at 150 for 60 min
-add 1/2 level tsp Gypsum and 2/5 level tsp CaChloride during mash
-NOTE- ADDED 12 LITRES OF WATER AT 165-168 AND HIT 150-151
-mash out with boiling water to reach 168F
-sparge at 168 for 15 min
boil for 60 minutes, adding 1/2 columbus at 60 min, whirfloc at 20min and 1/2oz columbus at 10 min.
cool down and add s-05, wait at least 3 weeks. the FG on it was relatively high, in my experience lots of flaked grains really keep up the final gravity. bottle with 110grammes of cane sugar or equivalent dextrose
tried it over the past several months since bottling and even after a month the high percentage of roasted grain was not just manageable but very good. after 4 months the roast mellows out even more. its just up front tough, grainy and especially coffeeish. i wouldnt change it a bit when i make it again, balanced IBUs and everything.
i bottled two bottles with homemade vanilla extract, tried them after a month and they were too strangely sweet and perfumy for my liking. i should have tried some with oak as it could work well.
sadly no picture but its got a pale and strong head with a very very dark body.
1. ingredients
3kg pale malt
500g roasted barley (around 430SRM)
250g rye flakes
125g crystal80
100g quick oats
1oz columbus hops (14%AA)
s05 yeast
2. method
-add 12 litres of 165F water to grain, mash at 150 for 60 min
-add 1/2 level tsp Gypsum and 2/5 level tsp CaChloride during mash
-NOTE- ADDED 12 LITRES OF WATER AT 165-168 AND HIT 150-151
-mash out with boiling water to reach 168F
-sparge at 168 for 15 min
boil for 60 minutes, adding 1/2 columbus at 60 min, whirfloc at 20min and 1/2oz columbus at 10 min.
cool down and add s-05, wait at least 3 weeks. the FG on it was relatively high, in my experience lots of flaked grains really keep up the final gravity. bottle with 110grammes of cane sugar or equivalent dextrose
tried it over the past several months since bottling and even after a month the high percentage of roasted grain was not just manageable but very good. after 4 months the roast mellows out even more. its just up front tough, grainy and especially coffeeish. i wouldnt change it a bit when i make it again, balanced IBUs and everything.
i bottled two bottles with homemade vanilla extract, tried them after a month and they were too strangely sweet and perfumy for my liking. i should have tried some with oak as it could work well.
sadly no picture but its got a pale and strong head with a very very dark body.
