After (a somewhat explosive) primary and secondary fermentation, the
second batch of Rye Stout was ready for bottling 3.5 weeks after brew day.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9G7oXw0TVpw4FNnA8uJz8bDY4VLIAROGhwIjkxd_gKHh_lIzSRuDplZX2WH0widatE5LIDinXm71pQt764hosoYABIRWz-CUhjtMU4Ou66I99JeUz8bL1ex4F6aLpMDjz1ASmP9wncCr/s640/001+--+Siphoning+to+Bottling+bucketX.jpg) |
Setting up to bottle this batch of Rye Stout |
This brew finished at 1.010, corresponding to an ABV of
6.0%. It's slightly lower alcohol content than the
first batch of this brew, but I knew it could be fine with a little dilution due to it's malty character.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70MjgAhtap8QY-ouyaLGJQc3UXcI4PxSSU2gBKfVzUZDRAksTbbJQWayZYFdBdMy8_3mAYKrFCZltXBo7q5ExgQjaqfIFnFGQqiprFnu4paITEyvnFEmvB7iqnX7MymN046sO4-I6I5qn/s640/003+--+Bottling+operations.jpg) |
"Factory sealed" |
From this batch, I was able to bottle 53 12 oz bottles and 3 22 oz bottles, a total liquid volume of 5.5 gallons. The flavor was on point; malty with a slightly roasted character. The rye malt does wonders to balance out the flavor profile.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXvErqNY-8M64cNKvLJ3PJsjDCy3fbvxHhIAosvPJmpmrI1nqZSctlNf8GV9o6xmw3qAeCOisiT4xnDISPu0UT3Bp6JNEXzxsfvSpDv5icW0u_gbRYMbPh27t3zEUfeYg1sKUoWqtA68-/s640/004+--+total+Yield.jpg) |
Lots of beer to drink! |
Although I don't usually make the same recipe twice, this beer is definitely one I will likely make annually because of how much I like it. Cheers!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bgwHDt1dl8c_yzq7zklGBohyphenhyphenFj06rPbSf6ylQ98duQUVuKJyPm_4tq7zZDl6XeyfnNT6y80LXjHMzUe1NjKrv7L1XLXjN_g2-VJa8LjnRZs5sEB_agWrX7m4ksBIxwa98cZsQocffZgi/s640/002+--+Color+Up+close.jpg) |
A closer view of the color |
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