So, I've traded for a bit of rye malt. I've done a little reading about rye style beers. I was thinking about a roggenweisse, but I want to split the rye bill with wheat. Kinda like a dunkel roggenweisse. Thoughts?
I used the same technique, as referenced above. Give or take a day or two. My pilsner came out super clear, no off flavors, I'm going to use this with my current batch
I have the same mash tun. I started using a copper manifold instead of the stainless braid. My efficiency went up. I also started to stir the mash every 20 min or so.