Sunday, December 17, 2017

Rye Stout Batch #4

Prior to taking a vacation, I decided it was a good idea to get a batch into my fermenters. That way, I could bottle it the day I return. Convenient timing!

What better recipe to follow up on pumpkin cider with than Rye Stout? Using the same recipe as before, I set out to buy some grain.

New mash tun setup
Unfortunately, when I arrived at the brew shop, they were nearly out of Rye Malt. I had to settle for using half the normal quantity of rye malt (1 lb instead of 2 lb) in my grain bill. A pound of Munich malt was substituted in its place.


The setup otherwise was very similar to my old one. Mash went for 90 minutes and the grains were malted successfully.


No issues here
Delicious stout wort
I accumulated about 8 gallons of wort to boil up for my brew. Since my stove could only hold 2 kettles maximum, I did a 90 minute boil and topped up my kettles with remaining wort.
Small stove in action
Other changes to the recipe today, the hop additions were doubled since I did not wish to save extra hops around in my fridge. When putting the wort into my kettle, I also had to top up the wort with some tap water as I had boiled off too much!
Portable fermenter containment!
After topping up the brew, the gravity reading was 1.055, which has been pretty standard for this recipe. I expect this to finish at around 6% ABV.
Adding yeast
Keeping it simple

Rye Stout Modified (6 Gallons)
11.5 lb 2 Row
1.0 lb Rye Malt
1.0 lb Munich Malt
0.75 lb Roasted Barley
1.25 lb Crystal 40
0.25 lb Chocolate Malt
0.25 lb Brown Malt

2 oz East Kent Golding (60 min)
2 oz Willamette (30 min)


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