I love rye and my new favorite style is the wee heavy. I was thinking about modifying the BYO recipe for Oskar Blue Old Chub.
14# 2 row (change to Maris?)
18 oz eng dark crystal
12 oz Munich 10
3.5 chocolate (pale?)
3 # rye malt
Challenger @ 60 for 35 ibu (northern brewer? )
Mash 155 60 min
Wyeastlab 1728( repotted to give smoke undertones compared to wl029?)
Ferment at 62
Want the rye but don't want it to steal the show? Also challenger can give spicy but feel at 60 should give to much flavor(some say bitter still gives some flavor? Also was hoping the rye to add mouth feel to the old chub seems slightly thin to me?
Thanks for any thoughts