Dry Stout with crystal rye

[Clibit]

I brewed this on Monday night, hoping the crystal rye will provide a nice twist of rye spice, it's down to 1018 today:

DRY STOUT

Batch Size (L): 8.0
Original Gravity (OG): 1.047
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.7 %
Colour (SRM): 36.6 (EBC): 72.1
Bitterness (IBU): 42.3 (Average)

1.300 kg Maris Otter Malt (83.6%)
0.125 kg Roasted Barley (8.04%)
0.080 kg Crystal Rye (5.14%)
0.050 kg Chocolate, Pale (3.22%)

8.0 g Chinook Pellet (12.5% Alpha) @ 60 Minutes
10.0 g Progress Leaf (7.5% Alpha) @ 10 Minutes

Mash at 67°C for 60 Minutes.
Ferment at 18-20°C with Safale US-05 (had a half packet)

[seymour]

A crystal rye stout with Chinook and Progress?! Baby, where you been all my life?

I cannot wait to hear how this turns out!

[Clibit]

Cheers. It's currently cold crashing. I was a bit freaked by the FG being 1015, struggling to understand the low attenuation. But looks and tastes good nonetheless.

[seymour]

...I was a bit freaked by the FG being 1015, struggling to understand the low attenuation. But looks and tastes good nonetheless.

You'll upgrade to the good English ale strains eventually

[Clibit]

I'm on the verge, my yeast frenzy will begin very soon. I do like clean strains in stouts though. I've previously used WLP002 and Wyeast 1469 in several brews each. I'm going to culture some Marble yeast hopefully, and some Young's, from bottles, and attempt to grab some Holts yeast from Buxton or Thornbridge bottles, will have to check them out in the shop for yeast! Might visit the breweries if it doesn't work out. I emailed Marble but got no reply.

I also have some old vials of Sussex, Fullers and Thwaites yeast that a friend gave me, presumably from Brewlabs, which I will attempt to bring back to life. And some top cropped 1469, which I used a few months ago. And was lovely. May buy some liquid yeast too, 1187, 1028, 1728 are all possibles. And 006, if I can find it.

I just bottled this stout, tastes great, crystal clear, with a nice red tinge - the roast and the Chinook combat any sweetness very well - it's not sweet.

[Clibit]

It's taken nearly six weeks for this to carb up, cold crashing seems to slow things down a lot, but now it's there I'm really chuffed with it. Tons of flavour, plenty of spice, I'm really loving it. I've really enjoyed every AG stout I've made, this is particularly good.

[seymour]

It's taken nearly six weeks for this to carb up, cold crashing seems to slow things down a lot, but now it's there I'm really chuffed with it. Tons of flavour, plenty of spice, I'm really loving it. I've really enjoyed every AG stout I've made, this is particularly good.

I believe you, nice work!