Rye Dry Stout Recipe

Rye

The other day, I was eating a delicious sandwich. It was  peppered turkey, pepper jack cheese, and spicy mustard, on a nice Jewish rye. At some point, I was nibbling on a rye seed, and BAM, it opened up. Utterly delicious. So much flavor in that one little seed. And I thought, “hmm, this is utterly delicious! I should make beer out of this.” And thus, a recipe has been developed.

[Note: My office just closed due to the snow, so if this seems rushed, it's because I want to get out of here]

I decided to make a Dry Stout, but a Wheat was also in the works. Let me know what you think of the following recipe, any tips you might have, etc.

• 10 lbs 2-Row
• 2 lbs Dark Munich
• 3 lbs Flaked Rye
• 1 lb Roasted Rye
• 1 lb Black Patent
• 1/4 lb Chocolate Wheat
• 1 oz Perle (8.2%) @ 60 minutes
• 1 oz Cluster (7.0%) @ 15 minutes
• White Labs WLP013 London Ale Yeast

I’m thinking a nice long mash and a 60 minute boil should do the trick. I’d like to get a slightly creamy, very slightly hoppy, dry stout with a tinge to slight rye flavor. According to Beer Tools (I’m at work, I can’t do all the math right now…), this should result in approximately 1.060 OG, 1.015 TG, a brown/black color (32.54 SRM), ABV of almost 6%, and a bitterness rating of 34.8. The image below is the actual output in Beer Tools.

For those who have played with rye before, let me know what you think! For anyone else who knows what those numbers mean, let me know your thoughts too. And for those who have no idea what I’m talking about, ask questions!

Recipe - click for full size

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