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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwbjy5jnJ-qt9hgX5JvW5qqhEzPwLJWtH7uUANhV9AX6Yz-7sYdT0PlqbDxxI5rRNYouxCLgfxaDx-jNafNdoYWM2tD6OGjjnuZUbiIs9BNKucndei0BgqIzF4WvQ5TP-cz1ze45qsh1i/s640/002+--+Mash+Tun+Setup.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVm3VMIITY0GSHxpXHDJlYJ9HZaZP9aTYckeCnH1PJRzAh0XyhrTnyuMjuLEy9g0nGwkDs0K9I1P0tjaq-L4rAU8jFlhMM2tZAstPLIAAKoiiClcWiI2mgwtb2aGgXLAIQeZ1VTrsL3C3d/s640/006+--+Draining+the+wort.jpg) |
No issues here
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zMckMzW85dQMIH6iXFuwFMmUHu9bqYNwHIGFUDo5KBRe6UfkmHFn6anku4Xhws9PG85MWpcHkAIBU-Fg4I6M3QhxbBqiyDGSJ54adwYowJvO_iJ0obT1G5nQI-xBrajjuwlvhr6XIbbp/s640/007+--+Wort+2.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlP1sBAMc18izWP2Ed7YvvPGV_iZAduq-Hs8_9s79WZ3xEqBfsAn27Wh9wcNOCGxpQfTNJmr_-uxSQgSsykPvucywHMpGysvb56q9SUdSIuBYcEihUCiO8K073OE4FTCpppB-UPz74ws0/s640/008+--+Boiling.jpg) |
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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4e7oTEenJNW8p6ud5PBuf1LahC4qeinA3_y1e1ftAH-aR5rbOwpLyu71ppoW50CUr-CWPb0iPtmDfsFkI6UDwhmNtjyD9Oq_HiSS5etiKq5yFy3OBJHG7sgHsudBjEqZFCjE-3BJC5u0/s640/009+--+Fermenters.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoOOjM3EQMbYE2wG_ATAvFQL0p214Ii5kb3eacyYYxyoF_W4zK_NgxMox3ibjxrDho78HqSld48YrM_oAsn4U15OeNXu1PEviSbzfmSrkXMYUmDeP0Z_j9Xkv0BkxmedYCQ5g6YqiVuPz/s640/010+--+Yeast.jpg) |
Adding yeast
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeH_LNpmwNDgV42LH6QxjgUIzDrhyphenhyphenljuIl9Wo3Q56JJot9-ngyhxrJbLwcDjukO00qTsNIz2GpfbQOrBCReGAlygbz2d1kQnDB0cSNg1Gd-_7EepY12fsDL7lW6S6GEuFOmhVTnTIz4nGB/s640/011+--+Rye+Stout+not+meth.jpg) |
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)
Safale US-05
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