So wanting to make a small high gravity farmhouse ale with rye this weekend I went with:
1lb Rye malt
1/2 lb Carmel 15L
1/2 lb special roast
2lb pils DME
1/2oz Amarill. @ 60
1/2oz Amarill @ 30
1oz Amarill. @ 15
1gal batch
148-150 for 60
DME at the last 10 minutes
Wyeast French Sasion, pitched at 75 fermenting at 80-85 (garage temp)
1lb Rye malt
1/2 lb Carmel 15L
1/2 lb special roast
2lb pils DME
1/2oz Amarill. @ 60
1/2oz Amarill @ 30
1oz Amarill. @ 15
1gal batch
148-150 for 60
DME at the last 10 minutes
Wyeast French Sasion, pitched at 75 fermenting at 80-85 (garage temp)
