More Rye Experimentation

December 3, 2011

A couple of days ago I finally got the rye pale ale keg carbonated and tapped. It’s got a dark gold color with a light haze from the dry hops. The aroma is a combo of grapefruit and pineapple. The bitterness is aggressive up front with a decent amount of resin character. Its body is dry with a spicy and resinous flavor with some pineapple in the background. Overall it came out pretty nice. I kinda want to reduce the Simcoe in the bittering and flavoring additions to knock the resin character down a bit.

Today I brewed up an Irish stout. It’s based on a previous recipe, but I replaced the flaked barley with a bunch of rye to reduce how chewy it gets. I’m using Challenger hops for the first time in this beer because they have a spicy character that should go well with the dry character of the stout.

Dry Stout (Rye)

Boil Volume: 8.27 gallons

Batch Volume: 6.57 gallons

Fermenter Volumer: 5.00 gallons

Original Gravity: 1.048

Boil: 70 minutes

Efficiency: 88%


  • 7.50 lb Maris Otter
  • 1.25 lb Rye Malt
  • 0.50 lb Carafa II Special
  • 0.50 lb Roasted Malt


  • 0.65 oz Galena (60 minutes, 11% Alpha Acid)
  • 1.00 oz Challenger (15 minutes, 5.6%Alpha Acid)
  • 1.50 oz Challenger (End of Boil)

Water Additions

  • 2 gm Calcium Sulfate
  • 6 gm Calcium Carbonate
  • 6 gm Calcium Chloride


Wyeast 1098 British Ale Yeast


  • Strike with 3 gallons at 170F
  • Mash at 150F for 60 minutes
  • Sparge with 7 gallons at 180F

2 Responses to “More Rye Experimentation”

  1. Bill Says:

    Funky… Ryerish Stout!

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