Sour Rye (STOUT?)

I've never brewed anything like this, so take my advice with a grain of salt, but:

I think that's a lot of roasted barley. I guess it's only 10%, but I don't think it scales linearly. If I were brewing this I would cut back on it. Also, what is "roasted pale 2 row"? Are you planning on browning 2 row malt up in your oven?

It's also obviously a lot of rye (malted, I hope). Depending on how you plan on mashing, that could be a very painful runoff/sparge, since rye is notoriously gummy.

You don't need (or want) a starter with dry yeast. Just rehydrate. I also doubt you need 4 packs, but I haven't done the math.

Your title indicates that you think this will be a sour beer, but Brett brux. will not make a beer very sour on its own. Funky maybe. If you want significant sourness you need bacteria.

Here is a Mad Fermentation post on brewing with beets. Not the same style, but maybe helpful anyway.

I'll say it even though it's exactly the kind of advice no one wants to follow (including me, if I'm being honest): if you're new to brewing, or new to recipe design, maybe be a little less adventurous until you've got a few similar batches under your belt. Why not try brewing a more mainstream RIS and then tweak it bit by bit when you know it works? Here's a recipe for an American stout (not an RIS) that this forum generated collectively, and I think it's regarded as being pretty good.

 

WTF . . . I mean . . . Jesus.

What do you want with this beer? What's your goal from an aroma and flavor standpoint? There's WAY too much going on for me to determine that myself.

 

Is it possible you flipped the amounts of Rye (malt?) and Maris Otter?

 

Better add rice hulls then.

 

Yes, to keep your runoff from getting stuck.

 

Basically yes. You could use the term "acrid" or whatever instead of "bitter," but in any case my concern would be too much character from the roasted barley.

The Brett is maybe the most interesting and historically authentic part of the recipe. (It feels as though the recipe is aiming to be very Russian, but to my knowledge RIS would not have traditionally been brewed with either rye or beets.) It should push the final gravity down a bit, add some funkiness, and scavenge oxygen, helping the beer age more gracefully. Pedio would definitely make this a sour beer, so it's a question of what you want.

Incidentally are you planning on adding hops?

 

There's a window on editing posts, maybe 10 or 15 minutes, I believe. Obviously it is long gone for your original one.

 

I know nothing on sour beers, but have made many beet beers so, concerning beets, be sure you peel them well or you will get some nasty tastes in your beer.

As brother rip asked, I will advise swaping marris and rye amounts. Also cut the roasted barley and 120 in half. Otherwise I fear it will be a dump.

Good luck in your desicions

 

Just when you think you know someone...

 

...Even more Jesus!

 

Something like a sour rye wine sounds much more interesting here. But then again, I’ve had some sour stouts that are pretty tasty. Either way, I’d cut out the beets. Age on cherries instead perhaps? My two cents

 

Sure, but can you answer the messiah's question, i.e.what do you want with this beer. IOW, what's the goal(s)? If it's just to throw semi-random ingredients together to see what happens, more power to you, but without context there's not much useful anyone can offer.