Cognitive-Dissonance
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- Nov 2, 2012
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I want to make a well hopped beer with a strong spicy rye backbone. I love the flavor of rye in beer, but I don't want to go over board with it. The recipe I put together has around 40 percent Rye. Anybody use this much in a Rye-PA before? Here is the recipe I am going for:
8 pounds american 2 row
4 pounds malted rye
1 pound flaked rye
1.5 pounds dextrose
4 ounces chocolate wheat
1 ounce Magnum hops 55 Min
1 ounce cascade 20 min
1 ounce Simone 15
.5 ounce Zeus 15
1 ounces Simone 5 min
.5 ounces Zeus 5 min
1 ounce Simone and 1 ounce Zeus dry hop
Wyeast 1010
Mash @150 for 1 hour
Thoughts? Should I use rice hulls in this?
8 pounds american 2 row
4 pounds malted rye
1 pound flaked rye
1.5 pounds dextrose
4 ounces chocolate wheat
1 ounce Magnum hops 55 Min
1 ounce cascade 20 min
1 ounce Simone 15
.5 ounce Zeus 15
1 ounces Simone 5 min
.5 ounces Zeus 5 min
1 ounce Simone and 1 ounce Zeus dry hop
Wyeast 1010
Mash @150 for 1 hour
Thoughts? Should I use rice hulls in this?