A Rye Smile an American Stout.
A bit of an user upper.
Planned for the weekend.
I am also adding 300grams of roasted rye that will be cold extracted ,just for the colour.
Comments welcome.
Grain Bill
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3.000 kg Maris Otter Malt (59.41%)
1.000 kg Wheat Malt (19.8%)
0.400 kg Flaked Oats (7.92%)
0.300 kg Crystal Rye Malt (5.94%)
0.250 kg Special-B (4.95%)
0.100 kg Roasted Rye Malt (1.98%)
Hop Bill
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40.0 g Magnum Leaf (12.7% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with WLP060 - American Ale Yeast Blend
A rye smile.An American stout
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seymour
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Re: A rye smile.An American stout
Very cool idea. Of course, you know me: you've got the oats and the rye, where's the juniper?
Is this your first time pitching the American yeast blend? Sierra Nevada, Anchor Liberty and Anchor Steam. I imagine each of the strains becomes a different percentage of the whole each subsequent generation, and I've wondered how much the combined fermentation characteristics change over time?
Is this your first time pitching the American yeast blend? Sierra Nevada, Anchor Liberty and Anchor Steam. I imagine each of the strains becomes a different percentage of the whole each subsequent generation, and I've wondered how much the combined fermentation characteristics change over time?