Rye Stout Extract Kit w/ Specialty Grains

It has been a while since I brewed this, in fact I think it was a new kit when I did so they may have changed the recipe since. It was a good stout, but falls short when you compare it to the Oatmeal Stout partial mash kit. Nothing wrong with it, just tastes pretty generic.

I brewed the extract version of this kit in December 2015. It is a decent beer, but nothing to write home about. I regularly have friends over to drink my brews. This has been the least favorite. Indeed, a year later, I still have several bombers left.

This is a very mild stout. If I tasted it blind, I would think it was a brown ale. If you are looking for a mild, toned-down stout flavor, you should try this batch.

OG: 1.041 - FG: 1.011 = 3.9% ABV. Re-hydrated Nottingham attenuation 73.1% Fermented 68-73F. 15 days in carboy. Slightly crisp from the rye, a decent amount of bitterness from the Warrior hops and a slight chocolate taste. Give at least 3 weeks in the bottle, but anything beyond that and this really shines. Just had an 8 week bottle and was outstanding.

Have made this many times. Everytime its been perfect. The last bottle is always the best. I need to learn to wait. Give it several weeks of conditioning, it just gets better. Goes perfect with smokey bbq.

I didn't do anything special other than follow the recipe, but I'm very proud of this beer. Folks are impressed by the pumpernickel aroma and complex taste. I enjoy drinking it as much as showing it off.

Following suggestions from a couple of other brewers' reviews here, I added about a half-cup of molasses to the secondary, everything else was by the book other than using a little less priming sugar than suggested because I've had a couple of over-carbonated batches. It was still pretty flat after two weeks, but after four in the bottle it's reminiscent of a cask-conditioned stout with a great complex flavor profile. Used Nottingham yeast, which performed wonderfully in my sub-70-degree basement. Highly recommended.

This was my first rye beer and I really wanted to get as much rye flavor as possible. Did a full boil. I added 2oz of hungarian chunks med char that i soaked in rye whiskey (templeton rye). I soaked the chunks while the beer fermented. After fermentation i added the chunks to secondary and waited two weeks to bottle.Appearance: Dark but not pitch black, could see some light through the beer. Slightly tan head.Aroma: Like in a field of ryeTaste: All rye in the front end finishing with hints of oak and chocolate. Comes off a little bitter at the end.If i were to do anything i may adjust the hop schedule for less bitterness.

This turned out fantastic. 2 weeks each in primary and secondary. I used 1/2 cup table sugar for priming and the carb is perfect. Very complex flavors. Very tasty.

2 wks primary 1 wk secondary 1 and a half in bottle so far pretty good stout but not ready yet.

I have been brewing for 8+ years. Tried this adding oak chips soaked in Makers Mark. Turned out great. Some of my friend that are not in to dark beer really thought this was a great beer. I didn't tell them it was home brew and the wanted to know where I got it and what it was so they could go and buy some. Need less to say they all want me to brew some more of it.

I recently brewed this kit after taking a brief hiatus from brewing. This kit sat in my hot garage in Macon, GA for an entire year, and it still came out delicious. The keg was empty after 3 weeks. I can't imagine how good it would have been if my ingredients were fresh. I will definitely be brewing this one again, and I may try the all grain version next time.

My wife and I both love this beer! It's so drinkable, looks great, too. And it's inexpensive and quicker than most from brewing to drinking. Nice!

I decided to brew this Rye Stout because it was cheap, highly rated, and a Rye beer (which I hadn't brewed any yet). It turned out great! Dark black beer, that's amazingly crisp clean and bitter in the Rye way. I've got it on tap and I'm sure it won't last long (sadly). I don't know how to describe a Rye beer other than it's got a little different bitter to it (not exactly like a hoppy, but somewhat similar), and I for one really liked it (along with everyone who I've let try it)! Buy it already!

I'm really loving rye beers. I also made the red ryePA from Midwest and that one and this rye stout are far and above my favorites of the 6 batches I've made so far in my brewing career. One thing I'd say about this one is to give it time. It was good after 2 weeks in the bottle but it got even better after 4-5 weeks.

Brewed with the suggested liquid yeast, had a really fast fermentation, and it's carbonated after a week or so. Absolutely delicious beer, best stout/dark beer kit I've brewed so far.

I enjoyed this brew, it was very flavorful and the rye adds a delightful side to a stout. That being said, the one critique would be that it seems fairly thin, almost felt sessionable. I'd prefer to have a stout with a thicker mouthfeel, more body and better head retention. Flavor however, is a treat.

I've brewed about 8 extract kits, and this one was by far my best. I used a yeast starter and did 3 weeks primary fermentation with temperature control.After 3 weeks of bottle conditioning, it was good, but after 5 weeks it was great.

don't trust four weeks to make. wait a extra week or two with either a secondary or extra time in the bottle. but when it's done unless you have good self control it will be gone so fast. delicious. best stout ive ever made

Stout and Rye...Oh yes! A huge hit with my taster and the family's as well. I tried one after 2 weeks and was impressed with the aroma and thick head...ended up even better after 4 weeks. Only a few bottles left now of this and I know I will be craving more when it's gone.

This is one of my favorite kits so far. I love the bready undertones and the perfect balance of hops. It's also not sweet at all, not heavy like some of the ryePA's. Not that it's a thin beer, but it's drinkable even in summer. Can't wait to do this one again!

This is in the top 3 beers I've brewed. I used the Wyeast 1450 and fermented around 63-65, had no real issues other than it finished up about 5 points higher than I was aiming for. Sat in the primary for a couple of weeks and then right to the bottle for another 3 weeks. The aroma is roasty as you would expect, as is the taste with a nice bite from the hops and silky mouthfeel. In the month that I've been drinking it, it's got better and better. However, I'm really not convinced that the rye extract really adds anything to the beer and would be interested in tasting a version made with gold or pilsen extract. I can't really taste the spicy character rye can bring and I'm unsure if the slick mouthfeel is down to the rye or if it's the yeast.I've brewed a lot of kits as well as personal recipes over about a 15 year period and never brewed the same recipe twice. I'm pretty sure that I'll brew this one again.

I loved this beer! The only change I made was that I added 1/4 Cup of molasses along with the malt. Everyone who drank it agreed that it was really good. This definitely goes on the "to do again" list.

A really tasty stout. The rye adds a nice touch of spicy character.

Easy to brew, ready in a hurry and tastes fantastic. I'll be making another soon.

I brewed this as my third batch from NB and I was not disappointed. My brother-in-law was in town just before Christmas this last year and he was interested in homebrewing. We brewed this stout together and he is now hooked like me. 2 Weeks primary, 2 weeks secondary and 2 weeks in the bottle. I took a few bottles to some friends and they gave it two thumbs up. I am holding a few bottles back to take with me on a hunting trip this fall. Anxious to see how it ages. I will brew this one again for sure! I would like to try some of the other stout extract kits so it might be a while. My goal is to move to all-grain this year. i ahve to admit I'm a little intimidated but excited at the same time. My understanding is that my beer will take on more complexity and character! Only time will tell.Cheers!

Brewed on 10/22/2011. Two weeks in the primary, transferred to 3 two gallon secondary fermenters. One was left as the base kit; one was dry spiced on caraway seeds; and one was aged on oak and Bulleit rye whiskey. All three were in the secondary for 3 weeks, with the caraway added after 2 Weeks. I let them age for 6 Weeks in the bottle. Had a tasting with family on 01/07/2012. The base or kit version was very complex with a nice bite from the rye and warrior hops. The oak aged one was awesome. The rye whiskey added another depth of rye and the oak gave it a really nice velvety texture and all the rich flavors associated with oak. The caraway version had that really pungent anise-like flavor that gave the crispness you find in fresh rye bread. While the kit is a fantastic beer the other two stole the show. I will definitely be ordering this kit again for my rye experiment base.

I brewed this " Catcher in the Rye Stout" as per the instructions using the wyeast Denny's favorite. It's has been kegged for 4 weeks on tap for two. It's dark , it's rich, it has a bitter bite on the back of the throut. Dark tan head, beautiful aroma, and the Rye malt really adds a different aspect to this stout. Please don't let my lack of 5 stars deter you from this kit, it's probably more a reflection on my preferences and expectations. I'm hoping time will mellow it out a bit.

Give this beer 4 weeks or so to bottle condition, and it's even better!!!

After kegging I pulled a glass to check the carbonation, and not wanting to put good beer down the drain, gave it a taste. After just a couple days its shown itself to be a very complex and drinkable stout. I'm not a huge fan of overly hopped beer but the spice provided by the rye keeps things dancing along without getting bogged down. The head forms beautifully, as if pulled with nitrous. Couldn't ask for more for a winter stout.

I recently brewed this kit using a dry yeast, 3 weeks in the primary @ 65F, and then bottled it. Surprisingly, it was already carbonated after a week. As far as taste goes, it has the same smoothness of a Guiness along with the same upfront taste, but then it adds to it. The rye flavor really makes this beer stand out, and I actually prefer it to Guiness.I'll definitely be making this beer again!

3 weeks in the primary and only 3 days in the bottle so far - had to try one last night. It was AWESOME. A perfect, subtle chocolate taste with a creamy, oily mouth-feel. I found it to be slightly bready as well. I'd recommend a light carbonation as mine was perfect as it was at only 3 days in the bottle.

Great 1st NB stout and last extract brew...just switched to AG and would love to try this again with grains. Easy drinking, nice light chocolate taste at the finish. 1 week primary, 1 week secondary and good carbonation at only 2 weeks in the bottle. Cheers!

My first review, on my first kit from NB. There is nothing subtle about this stout! Black as night with a creamy, carmel colored head with great lacing. Nose is definite coffee and hops. The taste is very complex, that starts off heavy and bitter, strong black coffee, then surprisingly disappears for a second, only to return as dark, semi-bitter, "bakers" chocolate aftertaste and creamy, oily mouth-feel. I am a Guinness fan, but this has SEVERAL TIMES more flavor! 6%ABV.The only down side, in my opinion, was the yeast. The Denny's Favorite 50 did not produce a single bubble from the airlock, and took 2 full weeks to reach final gravity. After that, I racked for another 2 weeks in a secondary, and 2 weeks in the bottle.This beer is best served cool, not cold to fully appreciate all the flavor and aroma, like most complex dark beers.I will definitely make this one again!!!!