Recently I began a series of stouts. The idea is to keep a big part of the recipe identical, but change only one factor, and this factor is a non-barley cereal.
Here's the base recipe, it's a kind of a Dry Stout.
75% 2 row
5% Chocolate malt
5% Black Malt
15% other cereal
Nugget and Fuggles for about 60 IBUs
Around 5% ABV
Yeast: Not defined... might change according to the cereal. It is not a really scientific test, we want to brew good beer at first
First, we brewed an Oatmeal Stout. So, the 15% was roasted oat flakes, and we pitched Whitbread Ale yeast from Wyeast.
Now, we're at next: D'rye Stout. 15% of rye might bit intense, but, hey, we stick to the game, and we'll see. My question is: Flakes or Malt? Is there a difference in flavor? First I was thinking half/half, so we keep a good mouthfeel. What do you think?
And for the yeast, what would serve well that crisp dry rye taste?