I have plans for a fairly big Belgain Grand Cru (~1.080+ OG), and want to brew a smaller beer to repitch from. I have never brewed a rye beer, and am thinking of a roggenbier, but using Belgain yeast. I am thinking of using Jamil's recipe, scaled down a tad and rounded off to make :
Belgain Pils 23% 2 lbs
Munich 23% 2 lbs
Rye malt 45% 4 lbs
CaraMunich 8% 0.75 lbs
Carafa Special 1% 0.13 lbs
Note - this is a 4 gallon batch, as that fits my current equipment.
Either WLP500 or WLP530, depending on LHBS inventory.
Mildly hopped with Sterling (in freezer) .5@60, .25@30, .25@5 = 18IBU
Anybody try anything like this? How does the rye go with the Belgain yeasts? I assume should be OK, as weizen yeasts get fruity / phenolic also.