I was intrugued by N Brewer's extract rye stout kit. I want to make an all-grain version for St. Patrick's Day.

6.0 gallons
O.G. 1.056
F.G. (est) 1.012
SRM: 32 IBU: 41

5 lbs. Maris Otter
3.5 lbs Rye Malt
2 lbs. Dark Munich Malt
10 oz. Carafa II Malt
10 oz. Crystal 80
10 oz. Chocolate Rye Malt
8 oz. Rice Hulls
2.5 oz. Centennial (8.0% aa) 60 minutes
Wyeast 1469 Yorkshire yeast

Mash 150-152F

I'd appreciate any comments on the recipe or on using this much rye in general.

Cheers...Mark

I think the grain part is fine. Hops are overboard though. Stouts usually don't have much alcohol. Unless it's imperial or Irish

Thanks. Definitely too much hops. I'm still getting used to the new Beersmith software, and I had it set for extract rather than all-grain. About 1.5 oz of Centennial seems right. That will give me 38 IBU rather than the 64 IBU I miscalculated. Thanks again!

That grist is likely to produce a mouthfull of mouthfeel due to the beta glucans from the rye. Chewy! That is OK at modest level, but it may become distracting and slimey when overdone.

This may be a case when a beta glucan rest might be incorporated into the mashing schedule. That will allow you to retain the spicey rye flavor without going overboard with mouthfeel.

Enjoy!

I had thought of incorporating a step mash and a beta glucan rest is not a bad idea.

I brewed a 5gal Red Rye Pale not long ago with 2lbs Rye Malt and 1lb Flaked Rye with a single infusion mash and it came out fairly dry but not too dry. Nice balance in the mouthfeel. (ferm w/ 1272). Also, I shoot for 50-60 IBU's on my Irish stouts so that doesn't seem out of line to me.

What mash temp(s) were you planning on?

If I put a beta glucan rest in there, that would make it 110F and 152F. I'm not sure if I would need a protein rest. I remember Northern Brewer made a massive rye beer in one of their blogs. The beer turned out very well. I should Google that blog to see how they handled the mash.