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Rye Stout
http://www.northernbrewer.com/documenta … eStout.pdf
This is the kit put together by Northern Brewer for the Rye Stout. I've been assured it is excellent. Just put this one into the fermentor mid-week, so it will be a bit before I can give any real reviews.
Smelled great in boiling & in the carboy. Let's keep those hopes up!
Only change I made was to add about .5 # of caramalt for dextrins & head retention. If (when) I make it again, I'll play with some other ideas at that time...
Cheers!
I'm not usually big on Stouts, but this one sounds interesting, and with chocolate rye too. NB really gave extract brewers a lot more options when it came out with their Rye LME. I'm just finishing up my last bottle of my Rye IPA as I type this.
I only started brewing this year, but have come to the conclusion that I really like the flavor that a little rye adds to some beer styles. I am torn as to whether to brew another batch of this or bruguru's African Amber next. I almost think I like the Rye IPA better, and if that makes me a heretic, well burn me at the stake. 
Keep us updated on how this one turns out. I might have to pester NB into coming out with an all grain version. Or figure it out on my own, which I have to admit would be much easier than after drinking a liter of 7.5% Rye IPA. 
Yeah, I'll for sure keep people posted after it's done. Beers like this keep urging me closer to getting a nitrous cylinder for my keg. One day I'll do it - then not tell the wife about it.
I keep threatening to do all-grain batches, but I just can't seem to make the time. Working 55 hours a week leaves little enough time for anything else, honestly.
Maybe I'll have to find a Minnesota brewer or two and play apprentice for a day... I'll bring a couple growlers!
I haven't got to kegs yet, but one of these days I will probably take the plunge. For now bottles work for me. I should probably just pick up some more one litre fliptops. A lot quicker to bottle in them.
I hear you on the work hours. I had 53 hours last week and that was enough for me. Once upon a time it wouldn't have bothered me. I must be getting old............ And now I have to deal with shoveling snow.
For the most part I don't find all grain to really take that much extra time.I usually combine the brewing with other chores around the house. I get the grain mashing and mow the lawn, clean the garage or do some gardening. But I may have to switch to extract batches on the stovetop for the winter. I'm just not as used to being out in the cold as I used to be when I was farming.
Just had a taste of this one after kegging last night, and OH BOY - I think this one is going to be simply amazing once it's completely done.
Big bold malt flavors, a little spicy & smooth all rolled up into one. Can't wait to get some real carbonation into this one and drink some for real. I already have visions of nitrogen-pressure dancing in my head for next batch...
Obviously tastes a little young yet - I think the next few days or so under pressure should really mellow it out and make it about the smoothest batch I've made yet.
The fact that this could be accomplished with extract makes me quite pleased, and being this good for only a 4-week batch blows my mind a little, too. (I have issues taking 4-week stouts seriously, sorry..)
Hopefully I don't drink it all before the winter homebrew swap 
Highly recommended for any extract brewer who wants to experiment with a little rye.
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