Robust Rye Porter

I recently made this
http://hopville.com/recipe/1643169
The yeast flocc'ed too quickly and I ended up with overcarbed bottles. Anyway. It had a great earthy, spicy malt character, but could definitely have used a bit more roast flavor. I'd up the black patent if I were you.

 

I've never used rye in anything other than fairly pale beers, so I don't really want to guess what this would taste like. But I will say that you seem to be one type of rye short of your goal of at least 5 types of rye.

 

This.

Plus I can't really comment heavily on the recipe. However, if nobody has any major objections, I'd just brew it (with one more type of rye).

Hops wise, I'd go with something that would compliment rye and it's spiciness well. I had a beer hopped (apparently somewhat heavily) with hallertau today. I loved it. Very spicy.

Probably use rice hulls too with that much rye.

I think I need to make a rye beer. Upcoming thread shortly.

 

You guys missed the rye whiskey soaked oak cubes.

 

The most important ingredient you left out was an assload of rice hulls unless you BIAB.

With that much rye I'd be inclined to go easy on the hops because you'll get a lot of spicy character from the rye and you'll just want the hops to compliment the rye rather than clash. I'd think about EKG or a US variant of a noble hop for flavor addition. You could even get away with just a bittering charge if you wanted. Make sure you have a decent balance on the BU:GU with your bittering charge.

 

Put me down for a light touch with UK Fuggles or Styrian Goldings.

 

I think the recipe looks interesting. If I were to consider changes...

• I'd be concerned that the special B is cover up the crystal rye contributions. I'd eliminate to let the rye shine more without the dark fruit of special B. I might bump up the crystal rye or just use a lighter cyrstal (e.g. C40) to add some sweetness. I used crystal rye once, 8 oz in a 2-rye beer and did not think it over powering or all that sweet.
• My guess is that choc rye does not add much roastiness (huskless). You could just run with that or you could use regular black malt to try to bring the roast level up. Either way, at only 2 oz, it won't be much. I used 13 oz of choc wheat (Briess Midnight wheat; also huskless) in a recent beer and it gives a slight kiss of chocolate suitable, IMO, for a dark IPA-type, but not for a stout-porter type. I would think the choc rye behaves similarly. I probably would keep the grist as is (gives more chance for rye to come through?), recognizing that it might not seem very porterlike in flavor.
• Oak cubes in rye whiskey does not sound like my thing. YMMV.

I used the West Yorkshire strain for the first time 10 days ago in a bitter. Tonight might be a good time to take a hydrometer reading and taste sample. I have high hopes.

 

I have a rye stout on tap right now that was a normal stout recipe with rye malt about 30% of the fermentables.

 

I think Simpson's Medium Crystal or Simpson's Dark Crystal would be good. IIRC, they are ~55 and 75 L, respectively. I used the medium in a recent oatmeal stout and the dark in a couple porters in the last couple years. Good stuff for sure.