I liked the
Rye Stout so much, I made it for a third time. This recipe is very tasty!
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| Can't make beer without grain |
The only difference this time is that I let the mash go for a total of 2 hours instead of the usual 90 minutes. But I did at least learn that I can let the mash go longer with little consequence. I think the grain bed absorbed a bit more water, leading to a lower final volume at the end. Regardless, the beer should still be fantastic!
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| Can't make beer without getting the grain wet |
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| Lautering worked with no trouble at all |
Gravity check at the end of the boil was 1.055, which is consistent with the previous batch (6.5% ABV expected). Cheers!
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| Can't make beer without heat |
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| Can't make beer without yeast either. |
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