Rye Imperial Stout

Source: Sean White
Recipe added: 03/25/04
Email: seanywonton@hotmail.com

Brew this one early this summer for a heavenly winter stout. A powerful beer that's sleek and dark, roasty and bitter, offset by a high residual sweetness and velvety mouthfeel. Go organic with the grains if you can.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.090
Finishing Gravity:
Time in Boil: 75 minutes
Primary Fermentation: 5-7 days
Secondary Fermentation: 2 weeks
Additional Fermentation: bottle condition at least four months

Ingredients:

12 lbs 2-row pale (organic if possible!)
1 lb Crystal 120
12 oz black patent
12 oz chocolate malt
4 oz roasted barley
1.5 lbs flaked rye
1 oz Yakima Magnum Hops (whole, 16%) 75 minutes
.5 oz Cascade (7%) 15 minutes
2 cups honey 10 minutes
.5 oz Cascade 2 minutes

Procedure:

This Beer is amazing... don't short yourself by drinking it all before it's well aged! You are going to need a big mash/lauter tun, I use a modified keg with an EZ masher. Here we go>>> Mash in 3.75 gal H2O plus 1 Tbsp. gypsum at 122 20 minutes. Add 1.75 gal hot H2O and bring to 152 20-30 minutes. Raise heat to 158 for 10 minutes. Sparge with 170 degree H2O to collect 6.25-6.5 gallons of wort. Boil Schedule (75 minutes): Yakima Magnum hops 75 min. Cascade (flavor)and a dash of irish moss 15 min. Honey 10 minutes Cascade (aroma) 2 minutes Chill, aerate, and take a gravity reading. You should be around 1085-1090. Pitch yeast, I used Whitelabs 007 "high gravity english ale" Use a blow-off tube with the primary fermenter. This one's a monster!

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