D(rye) Irish Stout

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Bearfoot

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Location
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Here's one I've been dreaming up. A fairly traditional dry stout with a few grain substitutions for complexity and character.

All Grain
11.00 US Gal
OG: 1.047
FG: 1.011


11.2# / 50.0% / UK Pale Malt
2.69# / 12% / UK Flaked Barley
2.24# / 10% / UK Roasted Barley
2.24# / 10% / UK Rye Malt
2.24# / 10% / US Victory Malt
1.79# / 8% / Corn Sugar

1.25 oz / UK Fuggle / 5.0% / FWH
4.0 oz / UK Fuggle / 5.0% / 60min
2.0 oz / Kent Golding / 5.0% / Flameout

WLP004 Irish Ale or Similar

Thoughts or suggestions?

I'm not sure if the rye and/or victory malt flavors will be present at 10%, and how they might play with one another. I've also considered switching to a beefier hop...maybe something with a small amount of citrus to compliment the rye.
 
Thinking of splitting the flaked barley / flaked rye and lowering the rye malt by a few points...looking for a subdued but apparent rye flavor.

11.2# / 52.0% / UK Pale Malt
2.69# / 6% / UK Flaked Barley
2.69# / 6% / UK Flaked Rye
2.24# / 10% / UK Roasted Barley
2.24# / 8% / UK Rye Malt
2.24# / 10% / US Victory Malt
1.79# / 8% / Corn Sugar

Brewing this on Tuesday, getting grain this evening. Any additional help would be great!
 
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