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Old 08-27-2012, 03:13 PM   #1
Mar 2010
Posts: 102
Liked 1 Times on 1 Posts


Would like some critiques of this monster before I brew. It will be going into a five gallon Rye whiskey barrel from Few Spirits in Evanston, IL. Since the focus is on the rye flavor and the oak barrel I'd like to have express it. Just afraid I'm going too heavy on the rye here. Hops are borrowed from Victory Storm King, malt base comes from Jamil's imperial stout but changed much of it to include rye as the specialty malt. Let me know what you think.



Imperial Rye Stout
13-F Russian Imperial Stout

Size: 5.0*gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 383.59*kcal per 12.0*fl oz

Original Gravity: 1.113 (1.075 - 1.115)
Terminal Gravity: 1.028 (1.018 - 1.030)
Color: 38.6 (30.0 - 40.0)
Alcohol: 11.38% (8.0% - 12.0%)
Bitterness: 87.4 (50.0 - 90.0)

10.0*lb (59.7%) CBW® Golden Light Powder (Dry Malt Extract) - added during boil
1.5*lb (9.0%) Black Roasted Barley - added during mash
2.0*lb (11.9%) Rye Malt - added during mash
1.0*lb (6.0%) Crystal Rye Malt - added during mash
1.0*lb (6.0%) Rye Flaked - added during mash
0.75*lb (4.5%) Chocolate Rye Malt - added during mash
0.5*lb (3.0%) Caramunich® TYPE III - added during mash
1.25*oz (23.8%) Chinook (13.0%) - added during boil, boiled 60.0*m
1.0*oz (19.0%) Centennial (10.0%) - added during boil, boiled 10.0*m
1.0*oz (19.0%) Cascade (5.5%) - added during boil, boiled 5.0*m
1.0*oz (19.0%) Centennial (10.0%) - added during boil, boiled 5.0*m
2.0*ea WYeast 1056 American Ale™
1.0*oz (19.0%) Cascade (5.5%) - added dry to secondary fermenter

Ambient Air: 70.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m

Results generated by BeerTools Pro 1.5.23

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Old 10-23-2013, 07:31 PM   #2
Apr 2012
Posts: 388
Liked 64 Times on 42 Posts

How did this turn out? In particular, how was the rye flavor and how did the mash go? I'm thinking of doing something similar.
"If it wasn't for bad luck, I wouldn't have no luck at all" - R.L. Burnside

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