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rye stout
American Stout • Extract • 3.5 gal
inspired by full pint
October 18, 2014 pm 03:32pm
0.0/5.0 0 ratings
Ingredients (Extract, 3.5 gal)
- 0.5 lbs
Aromatic Malt; Briess
Aromatic Malt; Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.2 lbs
Rye Malt; Briess
Rye Malt; Briess
Deep red color with a distinctive earthy flavor. Characteristics & Applications: • Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. • Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Over 20% a slow lautering time may be experience. Add rice hulls when using more than 20%.
- 0.1 lbs
Chocolate Rye Malt
Chocolate Rye Malt
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
- 7 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 0.1 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 1 oz
Chinook - 13.0 AA% whole; boiled 50 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.5 oz
Tettnanger - 6.3 AA% whole; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Tettnanger - 6.3 AA% whole; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Victory+vienna 1+1 RB+cw 3/4 3/4
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.095 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.023 | 1.010 - 1.022 | |
| Color: | 15.3 SRM | 30 - 40 | |
| Alcohol: | 9.5% ABV | 5% - 7% | |
| Bitterness: | 56.4 IBU | 35 - 75 | |
Discussion
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