deadtrees

Recipes 

Can someone evaluate these recipes and tell me what you think? Specifically the difference between flake rye and malted rye will and the addition of cara pils vs no cara pils will add/lose to/from the end product. Also, would you rely on the carrying character of the beer to come from the barley or the sour/spice combination?


Recipe 1:

8 lbs 2 row malt
1.1 lbs flaked rye
1/2 lb cara-pils malt
3/4 lb roast barley
1/4 lb black patent malt
1/4 lb chocolate malt
1/4 lb crystal malt [80L]
3 oz Fuggles leaf hops [4.2%- for 60 min. ->12.6 HBU]
1 oz Goldings leaf hops [5.2%- for 10 min.->0 HBU]
pinch Irish moss
WYeast London Ale[1028]

Recipe 2:

8 lbs pale english (2-row from England)
2 lbs. malted rye (10% of total bill which should add the appropriate amount of spice)
1 lb. flaked barley
0.5 lb crystal (color to be determined)
0.5 choch malt
0.25 black patent

Fuggle for bittering (1 oz for 60min should give us what we need)
Kent Goldings for finishing (1 oz at 15min)

IBUs from those additions should only be 25

Wyeast 1084 which is the classic stout yeast