Rye Bread Stout

Source: Brian Florom
Recipe added: 05/05/01
Email: florom@fiberpipe.net

As the O.G. indicates this is a lighter than normal stout. It tastes like a slice of light rye bread (sans the butter).

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.039
Finishing Gravity: 1.004
Time in Boil: 90 min
Primary Fermentation: 10 days at 58 degrees
Secondary Fermentation: 5 days at 58 degrees

Ingredients:

8 lbs. 2 row pale malt
1 1/2 lbs flaked rye
1 lb. roasted malt
1/2 crystal malt 90L
1 tsp caraway seeds
1 pkg wyeast 1056
1/2 oz chinook pellets
1 oz cascade whole flowers

Procedure:

Mash at 155 degrees for 90 minutes or until conversion. Mash out, sparge, and boil for 90 minutes. Add chinook hops for 60 minutes, add cascade for 30 minutes.

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