Salty Caramel Marzen recipe, please look over

German Marzen Recipe

6 lbs Pilsner malt
4 lbs Munich malt
1/2 lb Caramel malt
1/4 lb Rye or Roasted Barley?
3 tsp Salt --- what kind I don't know
1 oz Hallertauer hops or possibly northern brewer or my hood
German Ale yeast
3/4 cup corn sugar at bottling

OG 1.052-1.056. FG 1.012-1.016
20 IBU
Color 10 SRM

Please people take a look

Which Caramel Malt are you going to use, i.e., Crystal 10, Crystal 120?

AS far as the salt, use sea salt. That's what is traditionally used in salted beers, like Gose. Most Gose recipes would call for about 0.75 oz of sea salt in a 5 gallon batch. You'll want to add the salt with about 10 minutes left in the boil.

If you are going for a sweet and salty taste, definitely don't use the roasted barley. It'll overwhelm the softer carmel/salt flavors. The rye will add a spicy pepperish flavor. Kinda sounds like that would compete with the sweet and salty too, so I might leave that out as well, unless you want a salted peppered caramel beer.

I have both but was leaning towards the 10 because it's a lighter malt.

Dude, sounds awesome. Would love to know how this turns out! If you get around to it, please leave us some thoughts/tasting notes when it's finished 😉

+2 on this one. Would love to know how it turns out.

I'll let you all know in 3 weeks