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Crossroads Rye Stout

This beer is like your average Guinness-clone recipe, except that it replaces half the base malt with pale rye malt, and replaces the roasted/flaked barley with roasted/flaked rye.

If you can find roasted rye/rye malt, good luck to you. I roasted mine at home (unmalted rye takes a LONG time to darken) with good results.

Brewer: Stuart Grant Email: grants@netspace.net.au
Beer: Crossroads Rye Stout Style: Irish Dry Stout
Type: All grain Size: 16.0 liters
Color:
100 HCU (~35 SRM)
Bitterness: 38 IBU
OG: 1.047 FG: 1.012
Alcohol: 4.5% v/v (3.5% w/w)
Water: My water is very soft: I added Gypsum and CaCl2 to achieve ~50ppm Calcium, and added some carbonates for pH.
Grain: 1300g British Pale
1000g British Pale Rye Malt
300g Flaked Rye
300g Roasted Rye
100g Carafa Special III
Mash: 85% efficiency
Use a glucanase rest if your malt will do it, or at least a protein rest. Rye is even stickier than wheat, so up to 3 cups of rice/oat hulls may be used.
Saccrification at 67ºC (153ºF). No mash out
Boil: 75 minutes SG 1.037 20.4 liters
10g Irish Moss
Hops: 5g Cluster (8% AA, 60 min.)
10g Kent Goldings (4.5% AA, 60 min.)
5g Challenger (7% AA, 60 min.)
10g Cluster (8% AA, 20 min.)
10g Challenger (7% AA, 20 min.)
5g Challenger (7% AA, 5 min.)
Yeast: Wyeast Irish Ale (1084)
Log: Not brewed yet.
Carbonation: Low (something like 1.5 vol. CO2)

Recipe posted 12/02/03.