Toasted Rye Revolting Wisconsinite Porter

In honor of worker solidarity in Wisconsin, I brewed a robust porter and in addition to the typical malty & chocolaty grain that one would expect I have added a pound of rye grain, 1/2 flaked and 1/2 whole rye nuts. What I am looking for in this brew is a typical porter, a bit beefed up with the addition of some brown sugar and a hint of spiciness that one would expect from the addition of rye into the mix. This could be considered an experiment of sorts as I have never indulged in a dark stout/porter with rye grain. The OG was dead on with what the recipator sugested around 1.060. I am fermenting this with a good old Mutton's Ale yeast packet, which produced a vigorous fermentation after about 12 hours in the carboy. Way to go Mutton's! I intend on fermenting this around 65 degrees for a week in primary and a week or 2 in secondary, although I might rack to secondary sooner if the fermentation drops off soon and produces a nice flocculation quickly. We'll see when the time comes. For now it is burbling away.

On the right is the rye pale ale that was bottled the same day and the left is our Revolting Wisconsinite Rye Porter.

Beer:	Toasted Rye Revolting Wisconsinite Porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	93 HCU (~33 SRM)		Bitterness:	52 IBU
OG:	1.059		FG:	1.012
Alcohol:	6.0% v/v (4.7% w/w)
Grain:	8 oz. American crystal 60L 8 oz. American chocolate 8 oz. Flaked rye 8 oz. Rye (raw)
Boil:	minutes	SG 1.073	4 gallons
	6 lb. Dark malt extract 1 lb. Brown sugar
Hops:	1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 30 min.)

This table generated by The Beer Recipator.