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)

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