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Rye Stout Extract Kit w/ Specialty Grains


SKU# U0620

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An American-style stout brewed with NB’s exclusive rye malt syrup, plus chocolate rye in the specialty grain blend - think oatmeal stout, but with an oilier mouthfeel and pumpernickel-bread overtones thanks to the spicy, earthy character of rye.

We strongly recommend ordering dry yeast in the summer months. We do include complimentary Cold Ice Packs with all liquid yeasts. However, it is difficult to guarantee that the ice packs will survive the trip, given transit times and particularly hot temperatures.

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Rye Stout Recipe Kit Extract w/ Specialty Grains

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  • Rye Stout Recipe Kit Extract w/ Specialty Grains
Product Details
An American-style stout brewed with NB’s exclusive rye malt syrup, plus chocolate rye in the specialty grain blend - think oatmeal stout, but with an oilier mouthfeel and pumpernickel-bread overtones thanks to the spicy, earthy character of rye. The combination of balanced bitterness, no late hopping, and a malt-forward yeast lets the character of the grain show in the glass. Assertive roast malt presence keeps this hefty ale from sagging in the mid-palate and sends it sailing into a long, bittersweet finish.
Additional Information
Beer Kit Yield5 Gallons
Recipe and InstructionsClick Here for Rye Stout Extract Kit Brewing Instructions
Regional StyleUSA
Original Gravity1044
Total Time to Make4 weeks
4.8 / 5.0
33 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
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.
November 29, 2011
Fun Experiment
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.
January 9, 2012
great stout
A really tasty stout. The rye adds a nice touch of spicy character.
April 5, 2012
A truly beautiful stout
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.
December 4, 2011
Would order out, would brew again!
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.
March 28, 2013
have extra pants handy
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
August 27, 2012
Easy to brew, ready in a hurry and tastes fantastic. I'll be making another soon.
January 20, 2012
Excellent Brew
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.
April 18, 2014
Give it time
Give this beer 4 weeks or so to bottle condition, and it's even better!!!
December 8, 2011
Good clean stout!
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!
November 22, 2011
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Browse 2 questions Browse 2 questions and 3 answers
What should the FG and ABV be for this Rye Stout? I started out with the correct OG but after fermentation I'm at about 4 ABV, which seems very week for a stout, and it does taste a tad watery.
M E on Jan 22, 2016
BEST ANSWER: I brewed this a while back (still have a few bottles)... I don't take readings, but I'd be surprised if mine wasn't 6%+. I wouldn't say it tasted boozy, but it was full bodied very early on, definitely not watery.

It's a 5 gal recipe... Could you have added too much water (like if you filled a 6 1/2 gal carboy)? Did you get almost all of the LME out of the containers? (I usually run some hot water in there multiple times to get as much of the sugar as possible.) I also had a nice vigorous fermentation from ~12hrs post pitch, done in about a week, then put in secondary for another week without losing too much volume. How did your fermentation go?
I keg my beer and normally cold condition. The instructions suggest warm conditioning for two weeks. How important is warm conditioning? I only have one regulator, with a three way inside a kegerator, which would be used to condition this beer while two other beers are already on draft.
N G on Jun 24, 2016
BEST ANSWER: When kegging, you will need it cold to carbonate. Feel free to extend a secondary or store the keg for a week or two warm to get that full affect. In most cases, the beer turns out awesome without any conditioning and after a secondary, go ahead keg, carb, and drink. The two week is mostly so the beer will carbonate and it needs to be at room temp for this when bottling.

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