Black No. 1 - Rye Stout - Beer Recipe - Brewer's Friend

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Black No. 1 - Rye Stout

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.18 gallons
Post Boil Size: 5.93 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: DTN
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday September 6th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 59.6%
2 lb Briess - Rye Malt2 lb Rye Malt 36.8 3.7 17%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 4.3%
1 lb Briess - Roasted Barley1 lb Roasted Barley 33.1 300 8.5%
0.75 lb German - Chocolate Rye0.75 lb Chocolate Rye 31 240 6.4%
0.50 lb German - CaraRye0.5 lb CaraRye 34 67 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior (16 AA)0.5 oz Warrior (16 AA) Hops Pellet 14.2 Boil 60 min 25.51 11.1%
0.50 oz Mount Hood (4.8 AA)0.5 oz Mount Hood (4.8 AA) Hops Pellet 4.8 Boil 10 min 3.13 11.1%
0.50 oz Willamette (4.5 AA)0.5 oz Willamette (4.5 AA) Hops Pellet 4.5 Boil 10 min 2.93 11.1%
1.50 oz Mount Hood (4.8 AA)1.5 oz Mount Hood (4.8 AA) Hops Pellet 4.8 Boil 5 min 5.16 33.3%
1.50 oz Willamette (4.5 AA)1.5 oz Willamette (4.5 AA) Hops Pellet 4.5 Boil 5 min 4.83 33.3%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Water Agt Mash 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 lb Rice Hulls Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - CL-50 Ale OYL-041
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
New York City tap 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 1 12 19 5 22
Fairly balanced water profile. The adjustments aren't aiming for a specific BF target, they're just what tastes good with my water for this style. Mash pH is fine, no need for acidification w/ my water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 159 °F 152 °F 60 min
2.64 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.88 23.5  
Mash volume with grains 6.82 27.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 2.76 g | 11.1 qt) 3.02 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 7.18 28.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.93 23.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.93 g | 23.7 qt) 5.25 21  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

Dark, rye-based, American stout coming in at 6% ABV.

Changed the original hops from Fuggles and EKG to Mt. Hood and Willammette to make it more of an American stout with a more profound hop character for balance (the last batch was very malty) without going all-in on fruity/piny/resinous C-hops.

USE RICE HULLS.

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  • Last Updated: 2021-02-20 18:16 UTC