Dry Rye Stout

Classification: stout, dry stout, rye, all-grain

Source: Carlo Fusco (g1400023@nickel.laurentian.ca), 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.

Ingredients:

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[1028]--starter made from new packet

Procedure:

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).

Specifics:

O.G.: 1.060
F.G.: 1.020
Primary Ferment: 10-14 days