Chocolate Rye Stout 
All Grain Recipe
Submitted By: chezteth (Shared)
Members can download and share recipes
Brewer: Brandon Kolbe | |
Batch Size: 6.08 gal | Style: Foreign Extra Stout (13D) |
Boil Size: 8.20 gal | Style Guide: BJCP 2008 |
Color: 36.8 SRM | Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal) |
Bitterness: 66.9 IBUs | Boil 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 |
1.0 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.This Recipe Has Not Been Rated