SeraW
she/her
Anyone tried this? Been looking more at Munich as a base malt and interested in a Roggenbier style. I love baking with rye and almost never think to brew with it. Yes, I am aware of its stickiness and flavor.
5.5 gal All Grain BIAB
7 lb Rye Malt - Briess
5.5 lb Munich - Briess Bonlander 10L
1.5 lb Caramel Munich - Briess 60L
1oz Hallertau Mittelfrüh - 60min (13IBU)
WLP300 Hefeweizen Ale Yeast. Not sure temp yet, feel like cooler would probably help here, so 60F? Slurry from my last Weissbier, woken up in a vitality starter made from 2nd runnings.
I'm thinking from some posts on here that 8oz of Rice Hulls might still be helpful for lautering. Targeting a 2 qt/lb mash and sparging the rest as is typical for my system. I can still adjust ratios a bit if needed, but otherwise I'll probably brew this next weekend. Anything glaringly wrong with this as is?
5.5 gal All Grain BIAB
7 lb Rye Malt - Briess
5.5 lb Munich - Briess Bonlander 10L
1.5 lb Caramel Munich - Briess 60L
1oz Hallertau Mittelfrüh - 60min (13IBU)
WLP300 Hefeweizen Ale Yeast. Not sure temp yet, feel like cooler would probably help here, so 60F? Slurry from my last Weissbier, woken up in a vitality starter made from 2nd runnings.
I'm thinking from some posts on here that 8oz of Rice Hulls might still be helpful for lautering. Targeting a 2 qt/lb mash and sparging the rest as is typical for my system. I can still adjust ratios a bit if needed, but otherwise I'll probably brew this next weekend. Anything glaringly wrong with this as is?