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Smoked Chocolate Rye Stout Recipe

Neshaminy Creek Brewing’s Co-owner and Head Brewer Jeremy Myers shared this recipe for a “non-esoteric” stout.

Jeremy Myers July 08, 2017

Smoked Chocolate Rye Stout Recipe Primary Image

Neshaminy Creek Brewing’s Co-owner and Head Brewer Jeremy Myers shared this recipe for a “non-esoteric” stout.

ALL-GRAIN

Batch size: 6 gallons (22.7 liters) boil / 5 gallons (19 liters) knockout
Brewhouse efficiency: 75%
Attenuation: 80%
OG: 1.084
FG: 1.017
IBUs: 26
ABV: 9%

MALT/GRAIN BILL

6.7 lb (3.04 kg) 2-row malt
1.2 lb (544 g) Victory malt
0.5 lb (227 g) chocolate malt
1.2 lb (544 g) chocolate rye malt
1.2 lb (544 g) rye malt
3.8 lb (1.72 kg) smoked malt
0.5 lb (227 g) roasted barley
0.5 lb (227 g) 2-row black malt
1.2 lb (544 g) flaked oats

HOPS SCHEDULE

0.3 oz (9 g) Apollo [18%] at 90 minutes
0.4 oz (12 g) Willamette [4.5%] at 30 minutes
0.3 oz (9 g) Willamette [4.5%] at 0 minutes

YEAST

A neutral ale yeast such as Chico (Wyeast 1056 or White Labs WLP001) or a more ester-forward English strain

DIRECTIONS

Mash at 154°F (68°C). Adjust water accordingly for a more CaCl2-forward mash for a more malt-forward beer. (If you use an English yeast strain, mash at 151°F/66°C for a bit more attenuation and less residual sugar and body in your finished beer.) Ferment at 63°F (17°C) for 2 days, then ramp the temperature to 68°F (20°C) until final gravity is reached.

Cold crash for 10 days, then rack and bottle and/or keg to 2.5 volumes of CO2.

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Have you brewed this recipe? What did you think?