Originally Posted by TuffBunny
I brewed some of this on 11/11/13. I followed the recipe, but I substituted one 3.3 lb. can of Briess Rye LME for three lbs. of amber DME. The smell of this while it was fermenting was incredibly good. I can't wait to try some. It'll be ready around Christmas time.
I brewed this on 11/11/13, and used the original recipe except for the sub of Briess Rye LME, and I used Nottingham that I had on hand for the yeast. Wow. I got an O.G. of 1.064! What the heck. It only got down to 1.020, and on 12/11 I decided to bottle it and keep it cool. I was thinking that there were probably other non-fermentables keeping the S.G. higher. Maybe a minor mistake, since I had one bottle burst, but I've chilled it off, and I don't see any bulging caps and things look stable. With such a high S.G. and almost black color, this stuff is more of a porter or stout. With the rye malt, it tastes almost like a dark pumpernickel. One taster commented, "Where's the pickle?"
This stuff tastes absolutely amazing, has an incredible head, and spicy finish. This is a great easy recipe to experiment with. I might try this again and try it with some caraway seeds. Anyone have any experience with caraway seeds in a brewing recipe?