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 Post subject: Rye Stout for St. Paddy's Day
PostPosted: Mon Feb 13, 2012 4:56 pm 
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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

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 Post subject: Re: Rye Stout for St. Paddy's Day
PostPosted: Mon Feb 20, 2012 12:16 am 
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I think the grain part is fine. Hops are overboard though. Stouts usually don't have much alcohol. Unless it's imperial :) or Irish :)


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 Post subject: Re: Rye Stout for St. Paddy's Day
PostPosted: Mon Feb 20, 2012 1:46 am 
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madchemist83 wrote:
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!

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 Post subject: Re: Rye Stout for St. Paddy's Day
PostPosted: Mon Feb 20, 2012 5:41 am 
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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!

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 Post subject: Re: Rye Stout for St. Paddy's Day
PostPosted: Mon Feb 20, 2012 6:17 am 
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mabrungard wrote:
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.

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 Post subject: Re: Rye Stout for St. Paddy's Day
PostPosted: Tue Feb 21, 2012 9:03 am 
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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.

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 Post subject: Re: Rye Stout for St. Paddy's Day
PostPosted: Wed Feb 22, 2012 12:16 pm 
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What mash temp(s) were you planning on?


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 Post subject: Re: Rye Stout for St. Paddy's Day
PostPosted: Wed Feb 22, 2012 3:09 pm 
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brewinhard wrote:
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.

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