Rye Stout

[IMperry9]

Hey Guys it has been too long! I have been super busy and haven’t been able to brew but I finally got back into the mash. This recipe was designed by my two friends who I have been teaching to brew and most ingredients were picked because that’s what we had available but I have high hopes.

The aim of beer was a dark heavy body with strong coffee and roast chocolate notes. We wanted some spicy/pine notes from the hops.
What are your thoughts?

Rye the Hell Not Stout
-10lbs Avangard Vienna
-1lb Weyerman Rye Malt
-1lb Swaen Coffee Malt
-6oz Carafa III De-husked
-2oz Briess Roasted Barley

-1oz Chinook AA 11.6%@ 60 minutes
-1oz Hallertau AA 3% @ 5 minutes
-WLP008 East Coast Ale Yeast sitting at 66F

Thoughts?

[dmtaylor (Dave Taylor)]

Double the rye, and then now you’re talking. 

[Pope_of_Dope]

Yes I second the Rye doubling suggestion.

[majorvices]

I agree. You need to double the rye. Wouldn’t go over that though. I “over-ryed” a stout last year and I didn’t enjoy it much.

[dmtaylor (Dave Taylor)]

I’ve made a rye porter with 40% rye that was in my Top 3 homebrews of all time.  You can take it as high as you dare, it will be great.

[majorvices]

@dmtaylor

I’ve made a rye porter with 40% rye that was in my Top 3 homebrews of all time.  You can take it as high as you dare, it will be great.

Interesting, must just be my taste… although most tasting room people that sampled the two also agreed that the higher level of Rye in the stout I brewed last year was not as much to their liking so I did have a decent sample group. But regardless everyone has different tastes!

[dmtaylor (Dave Taylor)]

Indeed we do!  Taste is subjective.

[IMperry9]

I definitely agree with more rye. I love rye so much I even enjoyed my 100% rye pale ale. Thanks for the feedback!

[goschman (Iliff Ave)]

How about some chocalate rye?

[IMperry9]

@goschman

How about some chocalate rye?

That was my first thought, maybe get rid of the Carafa and Roasted Barley in place of it?

[Visor]

@IMperry9

I definitely agree with more rye. I love rye so much I even enjoyed my 100% rye pale ale. Thanks for the feedback!

I’ve been wanting to try a 100% Rye beer for some time now, any chance you’d share your recipe for the RPA you mentioned? Any input on special mashing requirements would also be appreciated.

[goschman (Iliff Ave)]

@IMperry9

@goschman

How about some chocalate rye?

That was my first thought, maybe get rid of the Carafa and Roasted Barley in place of it?

If you are doing a stout I would recommend keeping the roasted barley. Chocolate rye is also lighter than most roasted malts so you might need more of it if you are subbing.

[IMperry9]

@Visor

@IMperry9

I definitely agree with more rye. I love rye so much I even enjoyed my 100% rye pale ale. Thanks for the feedback!

I’ve been wanting to try a 100% Rye beer for some time now, any chance you’d share your recipe for the RPA you mentioned? Any input on special mashing requirements would also be appreciated.

https://www.homebrewersassociation.org/forum/index.php?topic=26389.msg341711#msg341711

That is the link to the thread I posted on it. Should be helpful let me know if you have any other questions!