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Old 11-06-2007, 06:37 AM   #1
Nov 2006
Fresno, CA
Posts: 123
Liked 5 Times on 3 Posts

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 :
OG 1.045-1.050
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) .[email protected], .[email protected], .[email protected] = 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.

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