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Rye-rish Stout

130 calories 12.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 2.75 gallons (ending kettle volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Tyson Schindler
Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Monday November 6th 2023
1.040
1.008
4.2%
33.9
29.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Crisp Malting - No.19 Floor Malt Maris Otter2 lb No.19 Floor Malt Maris Otter $ 0.00 / lb
$ 0.00 		37 3 44.4%
1 lb German - Rye1 lb Rye $ 0.00 / lb
$ 0.00 		38 3.5 22.2%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 22.2%
4 oz German - Chocolate Rye4 oz German - Chocolate Rye $ 0.00 / oz
$ 0.00 		31 240 5.6%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley $ 0.00 / oz
$ 0.00 		29 550 5.6%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Willamette0.5 oz Willamette Hops Pellet 7.7 First Wort 60 min 33.91 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
2.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
1.10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.65 gal BIAB; no sparge Strike -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.06 16.3  
Mash volume with grains 4.42 17.7  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 1.73 g | 6.9 qt) 2.75 11  
Estimated amount in fermentor 2.75 11  
Total: 4.06 16.3
Equipment Profile Used: System Default
 
Notes

Similar to Irish Dry Stout, but with rye. I’m using malted, flaked, and chocolate, making up approximately 50% of the grain bill ( while still keep close to the classic 70/20/10 total ratio of malted/flaked/roasted).

Can use many yeasts - clean American, or any British, Irish, or Scottish strain. I'm going with the Verdant IPA (supposedly same strain as Wyeast 1318 - London III; I have it on hand, and want to use this smaller beer to grow up the yeast to use in a Hazy IPA next...). Most hops will work for bittering addition, also - I'm using Willamette, as is similar to an American version of Fuggles.

Serve on nitro, if possible!

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  • Public: Yup, Shared
  • Last Updated: 2023-12-05 18:36 UTC