RYE STOUT:
A crisp hint of rye in a classic stout
7 lbs Light Extract
12 oz Rye Malt
1 lb Roasted Barley
4 oz Wheat Malt
4 oz Dextrin Malt
4 oz Flaked Wheat
2 oz Northern Brewer hops total:
1.5 oz @ 60 minutes
.5 oz @ 10 minutes
1 tsp Irish Moss, added at beginning of boil
1st choice Wyeast 1056 American Ale; 2nd choice Wyeast 1098 British Ale Yeast. Dry yeast options: Windsor Ale or Safale S-04
3/4-cup dextrose for bottle priming
Starting Gravity:1.050-1.052 ABV: 5.4-5.7% SRM: 26-29 IBU: 28-30
Full recipe (in MS word format):
RYE STOUT.doc (41.50 kb)