View Full Version : Post #2: Chocolate Rye ESB
02-12-2008, 09:40 PM
Posted this in another forum.....critiques welcome.
5.5 Gallon Batch
4 lbs. Light DME
2# Marris Otter
8 oz. Munich (Ditch it?)
6 oz. Toasted Oats
6 oz. Crystal 60L
6 oz. Chocolate Rye (OR 2 oz. Chocolate and 8 oz. Rye to lighten the color a little bit?)
Start at 122 for 30 minutes
Raise to 155 for 45 minutes
1 oz. Willamette 60 min.
.5 oz. Crystal 15 min
.5 oz. EKG 5 min.
1 oz. EKG Dry Hop
Yeast: Wyeast 1968 London ESB Ale
Toast Oats 1-2 weeks ahead of time.
Should I use Rice Hulls since the Oats are taking up almost 10% of my grains?
02-12-2008, 09:45 PM
Hmm, I've yet to make an ESB myself. I really like the setup of this recipe especially with oats and rye. I think you might have just inspired my next batch! I don't have crystal or williamette though. I have fuggles and EKG as far as UK hops go, so I might have to do some substituting there.
02-12-2008, 09:52 PM
I Thinks it looks great and I would leave the Munich.
did you toast the oats or buy them toasted?
02-12-2008, 11:21 PM
Thanks guys. I toasted the oats myself. Will brew in a week.
02-13-2008, 12:02 AM
What do you guys think about using the rice hulls?
Also, what about using a little bit of chocolate and some rye as opposed to chocolate rye? My concern is keeping color to style, while still being able to get a dose of rye and chocolate.
02-13-2008, 12:12 AM
Well, you aren't using any wheat and I don't think its enough oats to clog your drain, so you probably don't need the hulls. Are you using a manifold or a steel braid?
I like the little bit of rye, little bit of chocolate idea. It won't be the same as using chocolate rye, but the difference is something you'd have to experience and would probably be hard to describe.
02-13-2008, 05:21 PM
chocolate rye is still chocolate malt. i think if you use more than 2 oz the color will be to dark for the style
02-13-2008, 10:39 PM
I hear ya, they are both "chocolate." but since that just refers to the degree at which they are roasted I think the a "dark roasted" rye might have a bit of a different taste than "dark roasted" barley. I think that the chocolate rye also has a different taste then regular malted rye, so there will most likely be subtle differences. All in my opinion, of course, but that's my thought process on the matter.
02-16-2008, 07:27 PM
Decided to go ahead and use 8 oz. regular rye and 2 oz. of "light chocolate" malt.
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