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Momma's Dry Rye Stout

Momma's Dry Rye Stout

Dry Stout • Partial Mash • 5 gal

dstumme

A complex, delicious dry stout that leaves you with the same parched-mouth feel of a strong IPA.

July 1, 2004 pm 05:19pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 3 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 2 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 1 lbs Belgian Special B

    Belgian Special B

  • .75 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .5 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • .25 lbs American Black Roast

    American Black Roast

    Adds a heavy roast flavor and dark color.

  • .5 lbs Dry Dark; Muntons

    Dry Dark; Muntons

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 1 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 lbs Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • 1 oz Columbus - 15.7 AA% whole; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Fuggle - 5.0 AA% whole; boiled 30 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz Fuggle - 5.0 AA% whole; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz Cascade - 5.5 AA% whole; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 tsp Burton salts - (omitted from calculations)

    Burton salts

  • 1 tsp Gypsum - (omitted from calculations)

    Gypsum

  • .5 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Notes

Note: the Munton's Dry Dark should be Munton's *Extra Dark* Dry Malt Extract. Mash with Burton Salts and Gypsum for 2 hours at 170-180'F. Boil for 1 hour before starting hop schedule (Total boil = 2 hours).

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

Range for this Style
Original Gravity: 1.051 1.036 - 1.050
Terminal Gravity: 1.009 1.007 - 1.011
Color: 35.9 SRM 25 - 40
Alcohol: 5.4% ABV 4% - 5%
Bitterness: 90.0 IBU 30 - 45

Discussion

dstumme

Brewer's comment.

2004-07-01 5:23pm

Being a lunatic fan of bitter beers, I grew tired of all the too-sweet stouts and porters out there. In protest, I set out to make a stout with the same satisfying dry, parched-mouth feel you get from a good IPA. This beer did the trick. Don't be fooled by the high IBUs: the dark, complex sugars actually support and balance this brew out. This was served at a friend's wedding at a low CO2 pressure; the result was a creamy head, a quickly-empty keg, and very happy guests.

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