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).


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



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.
[Back]Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the Gambrinus' Mug pages should be assumed to be in the public domain.