I'm developing a rye-inspired American Barleywine and would like some feedback on my recipe so far. I'd like the spice of the rye to come through but also leaving just a little residual sweetness and noticeable hop character to shine through. I haven't had any experience with Crystal Rye, but if I don't use it, I'd probably throw in some C-80. For lautering purposes, I set my max proportion of rye to 40%.
BATCH SIZE: 20 GALLONS
Target OG: 21 Plato
Target FG: 5.3 Plato
ABV: 8.9%
IBU: 59
34.7# 2-Row (55.1%)
21.9# Rye (34.8%)
3.2# Crystal Rye (5%)
2.5# Bonlander Munich (4%)
3# Rice Hulls
B-glucan @ 110
Mash @ 150
Mashout @ 168
3oz. Warrior (20.2AA) @ 90
0.6# Molasses @ 10
4oz. Cascade (7.8AA) @ Whirlpool
Wyeast 1272-American Ale II at around 64F
BATCH SIZE: 20 GALLONS
Target OG: 21 Plato
Target FG: 5.3 Plato
ABV: 8.9%
IBU: 59
34.7# 2-Row (55.1%)
21.9# Rye (34.8%)
3.2# Crystal Rye (5%)
2.5# Bonlander Munich (4%)
3# Rice Hulls
B-glucan @ 110
Mash @ 150
Mashout @ 168
3oz. Warrior (20.2AA) @ 90
0.6# Molasses @ 10
4oz. Cascade (7.8AA) @ Whirlpool
Wyeast 1272-American Ale II at around 64F