I've made Midwest's dry rye roggenbier extract kit in the past and spiked it with limoncello to add a lemon flavor. Now I'm feeling confident enough to create my own recipe and find some other ways to add that lemony flavor.
I plan to make a 5gal wort and split into 1gal buckets to experiment with dry-hopping and other additions.
Here's the base I came up with:
3.3# Wheat LME
3.3# Rye LME
8oz rye malt
4oz flaked wheat
8oz flaked rye
1oz Strisselspalt (60min boil)
White Labs 320 - American Hefeweizen
The variables: lemon zest, Sorachi Ace, Hersbrucker, Citra, Centennial. Any other hops I should consider?
Trying to keep this in the parameters of BJCP 6D (American Wheat or Rye Beer) and Beersmith says I'm on the high end of color and on the low end for bitterness for the base, so I imagine I'll need several oz of hops to get it in range. One bucket will be lemon zest and hersbrucker, then mix and match the rest after I give them a sniff.
I plan to make a 5gal wort and split into 1gal buckets to experiment with dry-hopping and other additions.
Here's the base I came up with:
3.3# Wheat LME
3.3# Rye LME
8oz rye malt
4oz flaked wheat
8oz flaked rye
1oz Strisselspalt (60min boil)
White Labs 320 - American Hefeweizen
The variables: lemon zest, Sorachi Ace, Hersbrucker, Citra, Centennial. Any other hops I should consider?
Trying to keep this in the parameters of BJCP 6D (American Wheat or Rye Beer) and Beersmith says I'm on the high end of color and on the low end for bitterness for the base, so I imagine I'll need several oz of hops to get it in range. One bucket will be lemon zest and hersbrucker, then mix and match the rest after I give them a sniff.
