Chocolate Rye Stout

[j4n3zz]

Hi guys,

I am planning to brew a first Stout, so this is my grain bill below (for 5,5 gallon batch) :

3.5 kg Pale Malt (2 Row) US (2.0 SRM) - 62,5 %
0.5 kg Barley, Flaked (1.7 SRM) - 8,9 %
0.45 kg Chocolate Rye Malt (250.0 SRM) - 8,0 %
0.40 kg Caramel/Crystal Malt - 60l (60.0 SRM) - 7,1 %
0.40 kg Oats, Flaked (1.0 SRM) - 7,1 %
0.35 kg Roasted Barley (300.0 SRM) - 6,3 %

In my LHBS there is no Chocolate malt at the moment, so I am thinking to substitute it with Chocolate Rye.
I wanted it to be thicker and full bodied, so I added both flaked barley and oats.

Could you share your opinion on the malt substitution and the grain bill in general ?

Thanks in advance!

 

[HausBrauerei_Harvey]

looks pretty solid to me. I haven't used chocolate rye yet, but i do 4% malted rye in my dry stout and it adds a nice little spicyness which is great.

 

[mattdee1]

Agreed, the percentages all look like pretty reasonable places to start on a new recipe.

I have never used chocolate rye either, so I have no idea what effect that will have. I'm sure the beer will still be great, by my only concern about such a choice would be worrying that the unknown ingredient would lead to something different from what I was hoping for in a stout.

I'm kind of surprised your local shop doesn't have chocolate malt. What about brown malt? That worked well in stout I did recently, and I think it helped with the chocolatey aroma a little bit.

 

[ircbrewing]

Chocolate Rye is great! I used it in a Cascadian Dark Ale (CDA) a few months ago. I have a coffee stout that I brew that is as follows:

1. Maris Otter (55%) - 3 SRM
2. Crystal 40L (14%) - 40 SRM
3. Oats, flaked (14% - 1 SRM
4. Carafa Special II (10%) - 400 SRM (Substitute this with Chocolate Rye)
5. Barley, Flaked (7%) - 1.7 SRM

I like Maris Otter in stouts vs. Pale Malt. Just my opinion though. I like that yours has a little roasted barley in it whereas mine uses only flaked.

 

[Schreiner]

I'm another fan of chocolate rye! All of my stouts include it!

 

[j4n3zz]

Thanks for the replies, now I see I'm not alone in the chocolate rye malt usage

What kind of flavor does it add, comparing to the chocolate malt ?

I have read that it doesn't add much roastiness, but it is more chocolatey than chocolate malt.