I imagine a nice toasty lager, slightly spicy, slightly floral, solid body, but well balanced by mid-level bitterness. I started with designing a czech lager, but couldn't resist adding rye. Couldn't choose between pilsner/vienna/munich, so did a bit of them all. I love too much. Any and all thoughts appreciated.
Here's what I'm thinking (5.5 gal):
GRAINS:
3lb pilsner
2lb vienna
2lb light Munich
1lb dark Munich
1lb malted rye
1lb flaked rye
8oz carabrown malt
2oz black malt
Single infusion mash at 154 degrees for 60 minutes.
HOPS:
1oz saaz at 45 minutes
0.5 oz Hallertau at 30 min
0.5 oz Hallertau at 15min
YEAST
Saflager 34/70
Here's what I'm thinking (5.5 gal):
GRAINS:
3lb pilsner
2lb vienna
2lb light Munich
1lb dark Munich
1lb malted rye
1lb flaked rye
8oz carabrown malt
2oz black malt
Single infusion mash at 154 degrees for 60 minutes.
HOPS:
1oz saaz at 45 minutes
0.5 oz Hallertau at 30 min
0.5 oz Hallertau at 15min
YEAST
Saflager 34/70