Rye in a Stout

[BrewMasterBrad]

I am thinking about brewing 2 batches of beer on Thursday. I have the day off work and it will be the first day without rain in quite a while. I have two pitches of yeast ready to go that I have harvested from previous batches. I have some WLP940 Mexican Lager yeast that has already produced a fine Vienna and a Standard American Lager. I am going use that to ferment a Schwarzbier.

The second yeast is WLP001 which most recently fermented the Brown Porter that I served at the Christmas party. It has also been used on a Blonde Ale and the Sedona Harvest Ale. I am thinking about using the WLP001 in a Dry Stout. I have about 2 lbs. of Rye Malt that I was thinking of using. I also have some Flaked Barley that I would like to use. Any recipe suggestions? I am formulating a recipe now so any feedback would be appreciated.

[brahn]

I really like rye in a stout, but I've only done it in a RIS. I'd go with 15-20% rye to let the rye character come through.

[BrewMasterBrad]

I have exactly 2 lbs. of Rye left, so that should work out well. Here is my recipe:

Recipe: Drye Stout
Brewer: Brad Nixon
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.25 gal
Boil Size: 13.50 gal
Estimated OG: 1.048 SG
Estimated Color: 28.8 SRM
Estimated IBU: 35.7 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
2 lbs Rye Malt (4.7 SRM) Grain 10.00 %
1 lbs Barley, Flaked (1.7 SRM) Grain 5.00 %
1 lbs Roasted Barley (300.0 SRM) Grain 5.00 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.50 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 2.50 %
2.00 oz Goldings, U.S. [4.50 %] (60 min) Hops 19.7 IBU
2.00 oz Perle [7.20 %] (30 min) Hops 16.0 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

[brahn]

Very clever name Brad. Looks good.