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- Jan 12, 2019
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hey dudes I got a rye whiskey barrel and I immediately thought of my favorite recipe
https://www.brewersfriend.com/homebrew/recipe/view/841816/chocolate-rye-stout
but it is too low abv and would probably sour so I I tried to upscale it to a imperial stout
https://www.brewersfriend.com/homebrew/recipe/view/1070035/imperial-rye-chocolate-stout
there are small changes due to my brew kettle i'm already stretching it with this recipe when it comes to space in the mash that is why there is dme in the recipe just asking for basic thoughts on the upscale and things that would work in barrel aging things that wont work in barrel aging also how long you would age it thank you for your feedback
https://www.brewersfriend.com/homebrew/recipe/view/841816/chocolate-rye-stout
but it is too low abv and would probably sour so I I tried to upscale it to a imperial stout
https://www.brewersfriend.com/homebrew/recipe/view/1070035/imperial-rye-chocolate-stout
there are small changes due to my brew kettle i'm already stretching it with this recipe when it comes to space in the mash that is why there is dme in the recipe just asking for basic thoughts on the upscale and things that would work in barrel aging things that wont work in barrel aging also how long you would age it thank you for your feedback
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