Rye Espresso Stout - hmmm, not sure.

Beer Recipes
1

Saw this recipe from a reputable brewer & I have a couple questions:

Is using Munich as the base malt ok?
11% crystal rye sounds a lot, too sweet?

Cheers.

OG 1.037
IBU 20
ABV <4%

67% Munich malt
11% Crystal rye
9% Invert No3
8% Roasted Barley
5% Chocolate Rye
12g/L Lactose – whirlpool
3g/L Coffee, ground – Knockout. 5min. Pull. Then whirlpool.

Mash: 156F x 30min @ 1.15qt/lb

Hops: 20 IBU of any variety @ FWH

Yeast: Dry S-04

2

Seems like it would make a ridiculously sweet beer for my tastes; but if the goal is to recreate a Starbucks drink in a beer then that’s pretty much what you have to do.

I dunno, it seems like the goal with a lot of beers these days is to make them super sweet–pastry stouts, BA barleywines, milkshake IPAs, over-fruited sours, etc.

3

Nothing wrong with using Munich malt as a base, tho is has lower enzymatic power than your typical base malt.

4

Think I’ll reduce the crystal & give it a go. I’ve never done anything like that before & I feel like it’s time for an experiment.

Oh, the link: RSE: Rye Stout + Espresso Homebrew Recipe | Chop & Brew

Cheers.