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- 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 Yield 5 Gallons Recipe and Instructions Click Here for Rye Stout Extract Kit Brewing Instructions Regional Style USA Original Gravity 1044 Total Time to Make 4 weeks
- 4.8 / 5.034 ReviewsGood, not greatIt 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.January 3, 2018Not a hitI 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.February 23, 2017Think "Rye Stout meets Brown Ale" with this brewThis 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.April 30, 2016Session stout with great flavor!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.March 9, 2016Everything I want in a stoutHave 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.September 30, 2014Another Great StoutI 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.May 18, 2014Excellent BrewFollowing 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, 2014Awesome Starter RyeThis 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.March 30, 2014Incredible complexityThis 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.March 19, 2014
- Browse 2 questions Browse 2 questions and 3 answersWhat 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.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.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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