BA Rye Stout - Beer Recipe - Brewer's Friend

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BA Rye Stout

372 calories 42.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 240 min
Batch Size: 26 gallons (fermentor volume)
Pre Boil Size: 30.5 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 63.5% (brew house)
Source: Holzy
Rating:
5.00 (1 Review)

Calories: 372 calories (Per 12oz)
Carbs: 42.5 g (Per 12oz)
Created: Wednesday June 28th 2017
1.110
1.034
11.3%
47.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
84 lb American - Pale 2-Row84 lb Pale 2-Row 37 1.8 66.7%
4 lb Belgian - Special B4 lb Special B 34 115 3.2%
8 lb German - Rye8 lb Rye 38 3.5 6.3%
4 lb United Kingdom - Dark Crystal 80L4 lb Dark Crystal 80L 33 80 3.2%
10 lb Flaked Oats10 lb Flaked Oats 33 2.2 7.9%
4 lb United Kingdom - Roasted Barley4 lb Roasted Barley 29 550 3.2%
8 lb German - Chocolate Rye8 lb Chocolate Rye 31 240 6.3%
4 lb American - Midnight Wheat Malt4 lb Midnight Wheat Malt 33 550 3.2%
126 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Warrior4 oz Warrior Hops Pellet 16 Boil 60 min 31.55 50%
4 oz Warrior4 oz Warrior Hops Pellet 16 Boil 15 min 15.66 50%
8 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 2552 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.3 gal (129.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.3 gal (81.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 52.61 gal (210.42 qt). Suggest reducing strike water volume to 1.92 gal (7.68 qt) and adding 40.61 gal (162.42 qt) sparge/top-off. 42.53 170.1  
Strike water volume at mash thickness of 1.35 qt/lb 42.53 170.1  
Mash volume with grains 52.61 210.4  
Grain absorption losses -15.75 -63  
Remaining sparge water volume (equipment estimates 5.77 g | 23.1 qt) 3.98 15.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 32.3 g | 129.2 qt) 30.5 122  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 26 104  
Going into fermentor 26 104  
Total: 46.5 186
Equipment Profile Used: System Default
 
Notes

Mashed in via two 10g coolers and and 20g mash tun. Cooler sparges got stuck and efficiency was abysmal. Goal was 1.128 OG at 65% eff. but we ended up closer to 50% and OG at 1.100.

After fermentation transferred 15g to a freshly dumped FEW Bourbon Barrel. Aged for ~4 months before transferring out to carboys. Finished beer is very thick and has a high amount of rye spice but not overpowering. Works very well as a blending component or with the addition of adjunct flavoring (coffee, fruit, etc.)

If we made this again we would definitely BIAB or add rice hulls to the mash to avoid sparge issues, I would also dial back the rye by a couple of pounds.

4g of this beer was kegged with 3 oz of whole cracked coffee beans for a couple of weeks.

4g was secondaried on ~3# of raspberries and marion blackberries + an oz of cocoa nibs.

4g was kegged and bottled plain

2g was saved as a blending component for future beers.

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  • Last Updated: 2018-02-27 22:37 UTC