was trying to decide between doing an american rye or roggenbier for an upcoming beer, but now I'm leaning towards just making it a rye SMASH. I'm undecided on which hop to use, but I'm thinking hersbrucker, mittelfruh, or spalt select. I do BIAB so hopefully that should at least reduce some of the difficulty with this.
OG: 1.05ish
IBU: 22ish
11lbs Rye malt
1.5oz Hersbrucker (3.2%AA) FWH
0.75oz Hersbrucker @flameout
1oz Hersbrucker @dry hop
WLP029 Kolsch yeast
Mash @110F for 20mins (beta-glucanase rest), 151F for 60mins
Ferment @62F, lager 1+ weeks
Let me know if you have any advice, suggestions, or otherwise.
OG: 1.05ish
IBU: 22ish
11lbs Rye malt
1.5oz Hersbrucker (3.2%AA) FWH
0.75oz Hersbrucker @flameout
1oz Hersbrucker @dry hop
WLP029 Kolsch yeast
Mash @110F for 20mins (beta-glucanase rest), 151F for 60mins
Ferment @62F, lager 1+ weeks
Let me know if you have any advice, suggestions, or otherwise.