Winter Rye Belgian Wit Critique

[SabresBrewer]

Hey guys would love some feed back on a recipe I had in mind to brew for the winter. I wanna use the base of my Belgian Wit beer with some small changes and spice it up with some rye and black pepper.

4.5lbs Pilsner Malt
4lbs Flaked Wheat
1lb Rye Malt
0.5lb Flaked Rye
1 1/8lb Flaked Oat
Mash at 122F for 15 minutes
Raise temp to 154F till conversion
Fly sparge to volume

90 minute boil.
60 minutes 1.20 oz Hallertau
5 minutes 0.5 oz Corriander
5 minutes 0.5 oz fresh cracked pepper
Cool and collect wort.

Ferment with Wyeast Belgian Witbier (Appropriate starter)

Any feed back or changes would be much appreciated!
Thanks!




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[giraffe]

That looks sane, with the possible exception of the amount of black pepper. I havent used that much black pepper (or grains of paradise) before in a batch. By instinct Id go with about 3 or 4 grams.