Crossroads Rye Stout

This beer is like your average Guinness-clone recipe, except that it replaces half the base malt with pale rye malt, and replaces the roasted/flaked barley with roasted/flaked rye.

If you can find roasted rye/rye malt, good luck to you. I roasted mine at home (unmalted rye takes a LONG time to darken) with good results.

Brewer:	Stuart Grant		Email:	grants@netspace.net.au
Beer:	Crossroads Rye Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	16.0 liters
Color:	100 HCU (~35 SRM)		Bitterness:	38 IBU
OG:	1.047		FG:	1.012
Alcohol:	4.5% v/v (3.5% w/w)
Water:	My water is very soft: I added Gypsum and CaCl2 to achieve ~50ppm Calcium, and added some carbonates for pH.
Grain:	1300g British Pale 1000g British Pale Rye Malt 300g Flaked Rye 300g Roasted Rye 100g Carafa Special III
Mash:	85% efficiency
	Use a glucanase rest if your malt will do it, or at least a protein rest. Rye is even stickier than wheat, so up to 3 cups of rice/oat hulls may be used. Saccrification at 67ºC (153ºF). No mash out
Boil:	75 minutes	SG 1.037	20.4 liters
	10g Irish Moss
Hops:	5g Cluster (8% AA, 60 min.) 10g Kent Goldings (4.5% AA, 60 min.) 5g Challenger (7% AA, 60 min.) 10g Cluster (8% AA, 20 min.) 10g Challenger (7% AA, 20 min.) 5g Challenger (7% AA, 5 min.)
Yeast:	Wyeast Irish Ale (1084)
Log:	Not brewed yet.
Carbonation:	Low (something like 1.5 vol. CO2)

Recipe posted 12/02/03.