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B-Tor’s Phat Hammer (American Rye Stout)
By BBB63

An American Rye Stout, moderate hop profile with a rye kick and nice aroma. Well balanced with a good mouth feel. You could add .5 oz of Amarillo at end of boil for a bit more hop aroma and increase the rye to 2lbs to make a bigger impact.

EstOG: 1.073 Est FG: 1.023

Measured OG: 1.070 SG Measured FG: 1.020 SG

Alcohol by Vol: 6.53 %

Bitterness: 65.5 IBU

Est Color: 41.2 SRM

7 lbs Pale Malt (2 Row) US (2.0 SRM)

3 lbs Vienna Malt (3.5 SRM)

1 lbs 8.0 oz Rye, Flaked (2.0 SRM)

1 lbs Biscuit Malt (23.0 SRM)

1 lbs Caramel/Crystal Malt -150L (150.0 SRM)

12.0 oz Roasted Barley (300.0 SRM)

8.0 oz Carafa II (412.0 SRM)

1.50 oz Amarillo Gold [8.50 %] (60 min) Hops 40.8 IBU

1.50 oz Amarillo Gold [8.50 %] (20 min) Hops 24.7 IBU

0.50 tsp Irish Moss (Boil 10.0 min) Misc

0.50 tsp Yeast Nutrient (KO) Misc

1 Pkgs English Ale (White Labs #WLP002)
Single Infusion, Full Body, Batch Sparge: Total Sparge Water: 4.01 gal Sparge Temperature: 168.0 F

45 min Mash In Add 17.19 qt of water at 170.5 F hold at 158.0 F

Boil for 60 minutes: Primary 7-14 days, Secondary up to 14 days Age for 21-28 days If bottling, I would keep the carbonation soft and I used Munton’s KreamyX Priming Agent to give this a "cask-conditioned" feel.

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