Chocolate Rye Stout

All Grain Recipe

Submitted By: chezteth (Shared)
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Brewer: Brandon Kolbe
Batch Size: 6.08 galStyle: Foreign Extra Stout (13D)
Boil Size: 8.20 galStyle Guide: BJCP 2008
Color: 36.8 SRMEquipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Bitterness: 66.9 IBUsBoil Time: 90 min
Est OG: 1.068 (16.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Single Stage
ABV: 6.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
4.90 g Calcium Chloride (Mash 60 min) Misc 1
3.10 g Chalk (Mash 60 min) Misc 2
3.00 ml Phosphoric Acid (Mash 5 min) Misc 3
1.90 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
9 lbs 4.15 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 5
3 lbs 1.38 oz Rye Malt (Briess) (3.7 SRM) Grain 6
1 lbs 1.64 oz Chocolate Rye (Weyermann) (245.0 SRM) Grain 7
9.88 oz Roasted Barley (Briess) (300.0 SRM) Grain 8
8.82 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 9
8.82 oz Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) Grain 10
3.88 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 11
2.07 oz Hallertau [3.8%] - Boil 60 min Hops 12
1.00 oz Nugget [13.7%] - Boil 30 min Hops 13
1.00 oz Nugget [13.7%] - Boil 15 min Hops 14
1.00 oz Hallertau [3.8%] - Boil 5 min Hops 15
1 pkgs SafAle American Ale (DCL Yeast #S-05) Yeast 16

Notes

Add 1.9g gypsum and 3.9g calcium chloride and 3ml phosphoric acid to sparge water. Add 1.0g calcium chloride and 3.1g chalk to strike water.