TheZymurgist
Well-Known Member
Ok, I did some research, and this is what I've come up with for the Rye Barleywine. I'm borrowing the idea of a 1:1 ration of Rye to 2-Row, based on this recipe for Roggenbier, unless someone has experience with using that much rye, and says not to. I think this should end up with a nice ruby hue, and good earthy tones.
Batch size: 5.25 gallons
OG: 1.107
SRM: 16
Boil time: 120 minutes
Mash temp: 149
Fermentables:
10 lb Rye Malt
10 lb 2-Row
1 lb Rice Hulls
8 oz Carared
8 oz Crystal 80
4 oz Roasted Barley
1 lb Clear Candi Sugar
Hops:
1 oz Progress - First Wort Hop
1 oz Pilgrim - 60 min
1 oz Progress - 15 min
1 oz Pilgrim - 15 min
2 oz Progress - Dry Hop
2 oz Pilgrim - Dry Hop
Yeast: White Labs WLP099 Super High Gravity Yeast
What do you guys think? If you really think this is to much rye, let me know. The Roggenbier recipe looks pretty neat, but I don't have that much experience using rye, only drinking it.
I'd like this to be on the drier end, which is why I picked the WLP099 yeast, but if there's a better choice that will add complexity, while drying it out and emphasizing the rye, I'm open to it.
Thanks for the input!!
Batch size: 5.25 gallons
OG: 1.107
SRM: 16
Boil time: 120 minutes
Mash temp: 149
Fermentables:
10 lb Rye Malt
10 lb 2-Row
1 lb Rice Hulls
8 oz Carared
8 oz Crystal 80
4 oz Roasted Barley
1 lb Clear Candi Sugar
Hops:
1 oz Progress - First Wort Hop
1 oz Pilgrim - 60 min
1 oz Progress - 15 min
1 oz Pilgrim - 15 min
2 oz Progress - Dry Hop
2 oz Pilgrim - Dry Hop
Yeast: White Labs WLP099 Super High Gravity Yeast
What do you guys think? If you really think this is to much rye, let me know. The Roggenbier recipe looks pretty neat, but I don't have that much experience using rye, only drinking it.
I'd like this to be on the drier end, which is why I picked the WLP099 yeast, but if there's a better choice that will add complexity, while drying it out and emphasizing the rye, I'm open to it.
Thanks for the input!!