Dry Rye Stout
stout, dry stout, rye, all-grain
Source: Carlo Fusco (email@example.com),
HBD Issue #1100, 3/18/93
This has got to be the best stout I have ever made. Since I have made
the move to all-grain, this will be the only stout recipe for me. The
flavour is dry and what you would expect from a stout. The rye and the
cara-pils has made it very thick, just like Guiness. If I have to adjust
anything, I would add more hops...say about another 1/2 oz of Fuggles
for the 1 hour boil. This stout is thick, very dark, overly smooth and
won't stay in my glass for very long.
- 8 lbs 2 row malt
- 1.1 lbs flaked rye
- 1/2 lb cara-pils malt
- 3/4 lb roast barley
- 1/4 lb black patent malt
- 1/4 lb chocolate malt
- 1/4 lb crystal malt [80L]
- 3 oz Fuggles leaf hops [4.2%- for 60 min. ->12.6 HBU]
- 1 oz Goldings leaf hops [5.2%- for 10 min.->0 HBU]
- pinch Irish moss
- WYeast London Ale--starter made from new packet
Grind all grains and place them into the mash.
Mash in at 71C (160F). Temperature should drop to 66C (152F).
Mash for 2.5 hrs at 66C (152F). Mash out for 5 min at 76C (169F).
Sparge 6gal @71-76C (160F-169F). Boil for 1 hour. 3 oz of Fuggles
for 60 minutes. 1 oz of Goldings and Irish moss for last 10 minutes
Cool, remove trub, and pitch.
Ferment at room temperature 20C (68F) until fermentation ceases. About
10 days. A single stage fermentation was used. Then bottle or keg as
desired (I kegged it).
- O.G.: 1.060
- F.G.: 1.020
- Primary Ferment: 10-14 days