Need help with a Roggenbier Recipe

**Earlier I posted this on the beginner thread by accident**

Hi guys, so I've never brewed a roggenbier beer but I am very interested in the style. I came up with a recipe based on various different forums and wanted to see what you guys think.

All Grain
5 Gal
5.1% ABV
OG 1051
FG 1012
IBUs 14.9

51b 12oz Rye Malt (50%)
1lb 12oz US 2 Row (15.2%)
1lb 12oz Munich 10L (15.2%)
1lb 12oz Wheat Malt (15.2%)
8oz Crystal 40 (4.4%)

* I plan on using between 1 and 2 pounds of rice hulls, as well as some black malt added right before sparging for colour adjustment *

Mash at 152 for 60 mins

1.15 oz Hallertau at 60 mins
1.15 oz Hallertau at 10 mins

Ferment around 68 with WLP 300 or WY 3068

Would it be a good idea to swap out some of that wheat malt for some caramunich?

And also, how about using some dehusked carafa to adjust the colour?

All help is appreciated considering I have never brewed this style

This is not my recipe. It comes from a high-ranked National Beer Judge:


50% Rye
30% Munich
20% Pale or Pils
1.054 OG
16IBU of Magnum or Perle (or any other 7-12aa clean hop) 60m
.5oz per 5g of Saaz or Hallertau 20m
WLP300 (ferment at 64-68)
Lots of rice hulls

Step Mash 115/145/155 (30m each) works best but you can do a single infusion at 152 then mash out at 168 just be prepared to have to work the grain bed.