Forrest
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- Oct 4, 2005
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Ok, I have tweaked my Rye Stout Recipe and am now ready to post it for everyones review. This is the first time I have ever attempted to create my own recipe so please be brutally honest and pick it apart and tell me why or why not you think it will work. First let me explain that I have looked over several recipes for Rye stouts on the Internet and they all have one thing in common, they are pretty much just shouts with shaved rye added to it. This was true in all but one recipe I found. I really love the taste of rye and i really want the flavor of the rye to be in the foreground of this beer. That is why I have tried to use Rye as much as possible in this recipe. Any advise as always will be greatly appreciated.
5 Gallon Batch
12 oz Roasted Rye
4 oz Black Patent Malt
4 oz Black Barley
4 oz Chocolate Malt
4 oz CaraRye
2 oz Dark Crystal Malt
8 lbs British Pale Malt Extract
2 oz Kent Golding Hops (Bittering)
2 oz Fuggles Hops (Flavor)
2 oz Willamette Hops (Aroma)
1 tsp Irish Moss
1 package English Ale Yeast
3/4 cup Corn sugar (for priming)
5 Gallon Batch
12 oz Roasted Rye
4 oz Black Patent Malt
4 oz Black Barley
4 oz Chocolate Malt
4 oz CaraRye
2 oz Dark Crystal Malt
8 lbs British Pale Malt Extract
2 oz Kent Golding Hops (Bittering)
2 oz Fuggles Hops (Flavor)
2 oz Willamette Hops (Aroma)
1 tsp Irish Moss
1 package English Ale Yeast
3/4 cup Corn sugar (for priming)