Originally Posted by bobbrews
Some tweaks if you should decide to make them:
-Cut the Crystal Rye to 2 or 3 lbs. and add some regular Rye Malt.
-Use a more characterful yeast that will accentuate the malt.
-Mash around 153 F
-Bitter to 20 IBUs with the first addition.
-Add the rest of your hops (as necessary) at 15 min followed by a 2 oz. flameout of Simcoe. No dryhop.
Thanks for the suggestions!
Thoughts on WLP041? I was going back forth between the two.