Friday, 10 December 2010

46. Rye Stout - More Suggestions Please

The 52 brews project is a little behind so I am going to have to double up on brews for the sprint to the end of 2010. I am also out of brews so can I please request that you provide me with some more outlandish suggestions. Remember, there are no stupid suggestions.

This week’s beer will be a rye stout where the only special malt is crystal rye. Crystal malt for the uninitiated is malt which is modified to greater extent than normal malt and then kilned at high moisture levels. This process is designed to produce as high as concentration of flavour and colour as possible by creating conditions which favour the Maillard reaction or non enzymic browning. For more information of malt modification please read my bit on malt which will be published in the next BEER magazine. Rye gives a red colour and sharp rye bread tartness to beer. This beer should be tarter than a bright orange single mother called Chelsea from Basildon.

Tech Spec:

Malt: Pale ale, rye crystal

Hops: Glacier, Pilgrim

Yeast: Belgian Strong Ale

OG: 1086

19 comments:

Adrian Tierney-Jones said...

How about a bubblegum tripel and a spearmint IPA

Jos said...

What a superb blog. Wel.... What about taking a chip off the Japanese block. Seaweed (contains lots of MSG) and plum. Sort of Chinese stout.

Tim said...

I've been toying with the idea of doing a Lapsang Souchong Rauschbier for a while - however, am not sure how to balance the smokiness of the tea with the smoke from the malt - (Smoked malt can be pretty overpowering IMO). Perhaps this could be one for someone with far greater brewing acumen than I to attempt?

Jos said...

You could call it lava beer. If you do so you must send me some over here in hong kong. :-)

the Toss said...

Lashings of ginger beer!

Velky Al said...

How about a Belgian Dampfrauchbier? Rauchbier, fermented with a Belgian wit yeast.

Stuart Howe said...

Tim hi,
I made a lapsang beer. The problem with lapsang is that you get a tarry flavour rather than a smoky one.

I like the idea of a Hoi Sin beer Jos.

The Dampfrauchbier is worthwhile for the name alone Al!

ChrisM said...

How about a Bloody Mary Tomato Lambic?

Terry Hulme said...

A Cheese Beer? I believe in Kentucky you can actually get a Beer Cheese spread.

Tim said...

Aah! Sorry Stuart, I can't have been reading your blog back in August. Interesting that the smoke doesn't come through in the taste- I might still give that a go, with more smoked malt than I first thought!

Beard Beer Blogger said...

How about a Green Tea Pilsner, Venison Old Ale, Top Ramen IPA (do people in the UK eat top ramen?), Banana Bread Kvass, Habanero Mead, ceviche lambic. Not sure if any sound good, if you don't make any of these I might have to.

Ghost Drinker said...

A few crazy ideas;Imperial bock would be nice. Sweet potatoe porter? Double IPA aged in calvados barrels? Dandillion bitter? Nut brown ale aged on mahogany wood chips? My collegue also reccommends carling kriek - "someone has to do it" I would suggest a redcurret pilsner though.

BeerReviewsAndy said...

how about a chilli lambic? weetabix beer? mushroom stout? something with sloes in???

ZakAvery said...

Atholl Brose Porter.
Beetroot Stout.
Sage & Onion Saison (lovely with the turkey, that one).
St Clements Weissebock (orange and lemon)
Mace Bock (English spice, not the incapacitant spray)
Fig and Date Barley Wine

Tim said...

@ZakAvery - I've attempted a Fig and Date barley wine actually, and am currently drinking it - am really rather pleased with it, although I was probably a bit too generous with the date and figs - they overpower the malt a bit.

ZakAvery said...

Tim - I'll bet it's damn tasty.

Zandy said...

How about a hedgerow beer? Using dandelions, nettles and goosegrass to replace (or perhaps just supplement) the bitterness usually provided by hops.

ChrisM said...

Roadkill Porter? Whatever you run over on the way to work ends up in the FV...!

Stuart Howe said...

There are some sensational suggestions there team. It's almost a shame that I have only 6 brews left to go. I'll post the final selection on Monday. Thanks once again.

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