Prior to taking a vacation, I decided it was a good idea to get a batch into my fermenters. That way, I could bottle it the day I return. Convenient timing!
What better recipe to follow up on pumpkin cider with than Rye Stout? Using the same
recipe as before, I set out to buy some grain.
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| New mash tun setup |
Unfortunately, when I arrived at the brew shop, they were nearly out of Rye Malt. I had to settle for using half the normal quantity of rye malt (1 lb instead of 2 lb) in my grain bill. A pound of Munich malt was substituted in its place.
The setup otherwise was very similar to my old one. Mash went for 90 minutes and the grains were malted successfully.
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| No issues here
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| Delicious stout wort |
I accumulated about 8 gallons of wort to boil up for my brew. Since my stove could only hold 2 kettles maximum, I did a 90 minute boil and topped up my kettles with remaining wort.
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| Small stove in action |
Other changes to the recipe today, the hop additions were doubled since I did not wish to save extra hops around in my fridge. When putting the wort into my kettle, I also had to top up the wort with some tap water as I had boiled off too much!
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| Portable fermenter containment! |
After topping up the brew, the gravity reading was 1.055, which has been pretty standard for this recipe. I expect this to finish at around 6% ABV.
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| Adding yeast
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| Keeping it simple |
Rye Stout Modified (6 Gallons)
11.5 lb 2 Row
1.0 lb Rye Malt
1.0 lb Munich Malt
0.75 lb Roasted Barley
1.25 lb Crystal 40
0.25 lb Chocolate Malt
0.25 lb Brown Malt
2 oz East Kent Golding (60 min)
2 oz Willamette (30 min)
Safale US-05
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