Any one ever tried using malted rye in a stout? How much rye do you think would be needed so that it doesn’t get lost behind the roasted grains?
This is my starting point:
60% 2-Row
25% Rye
4% Black Patent
3% Crystal 60
3% Crystal 120
3% Roasted Barley
2% Flaked Barley
For what it’s worth, in my last Black Ale, I used only 1% Black and 9.5% Chocolate and got 38 SRM, and for awhile I thought it was too roasty, until it conditioned another week. And also, the roast flavor hides the yeast flavor (Abbey WLP530) so that it tastes almost like a standard Porter or Stout. I would think that one would have to back off the Roast a lot for the Rye to show at all.
I’ve found rye malt to have a pretty intense flavor, so I think it will come through nicely at 25%. The only tweak I’d suggest is substituting debittered black malt for the black patent. Your roast barley should give you plenty of bite on its own.
I have used 20% rye malt in a stout and found it to be noticeable. I would think 25% would also be a good portion.
Thanks guys. I like the debittered black malt idea - I’ll have to see if I can round some up.
Though I do like a nice roasty stout…
If it turns out, the next version will be aged on rye (Crown Royal) soaked oak cubes.
I’m drinking a Rye Stout now of which about 20% of the grist is Rye. 2/3rds was Malted Rye, the other 1/3rd is Flaked. The Rye character is definitely present - I might even pull back on it a hair an up the Crystal a bit next time around. I don’t get the spiciness from Rye that everyone else does - this just has a earthy, grainy character that I like a lot. Head is dense and tight, very nitro-esque and retention and lacing is awesome.
10# 2-Row
2# Malted Rye
1# Flaked Rye
1# Roast Barley
.5# Chocolate
.5# Crystal 120
Hopped to ~50 IBUs
Fermented on a cake of 1968, which I’m really digging. This is a good beer, though needs some tweaking to bring it into balance and make it a ‘WOW’ beer. Might try and get that ready for the local Pro-Am this year.
What kind of tweaks have you thought about doing? This recipe looks nice to me. I’d never thought about a rye stout until I came across this thread. Now, at 2:30pm on a slow Friday afternoon at work, it sounds really, really good! ;D
Mostly I just want to push the toffee and dark, fruity sweetness a bit more - it currently borders on a dry-charcoal-like flavor even though the Rye adds a lot of body. It’s reminiscent of a Ristretto, which is NOT a bad thing in my book, just drier in character than I expected. I’m thinking another half-pound of dark crystal (though whether 120 or 80, I haven’t decided) would get it where I want it.
It’s also a bit strong at about 7% - I’d like something a bit more sessionable. I mashed lower than planned (150 instead of 154-ish), so am also contemplating brewing it exactly as above with a pound less of base malt and just getting the mash temp up to see if that balances it a bit more.
You could also replace some of the flaked and/or malted rye with crystal rye.
Thanks for the tips gimmeales!
Oooh Crystal Rye - now you’re talkin! I forget about it because I don’t see it often. Thanks for the suggestion ipaguy!
If you have trouble finding it, you can get it here http://www.midwestsupplies.com/crystal-rye-simpson-s.html