I'm familiar with barley and wheat wines, but not rye wines. Is there a reason for this other than the fact that so much rye would be expensive and a nightmare to lauter? I love roggenbier and rye (India) pale ales, but does anyone know if it changes character in a high-gravity "roggenwein"?
I was thinking something along the lines of:
10# Rye
6# 6-row
3# Munich
1# Caramunich
0.5-1# Rice hulls
Rests at 110 (beta-glucan), 130 (protein), 150 (saccharification). OG near 1.110. Add ~60 IBUs of a neutral high-alpha hop and 1-2 oz in late additions of Hallertauer or Saaz. Pitch a flavor-neutral yeast with the balls to get the job done, start cool, and ramp up the temperature.
I was thinking something along the lines of:
10# Rye
6# 6-row
3# Munich
1# Caramunich
0.5-1# Rice hulls
Rests at 110 (beta-glucan), 130 (protein), 150 (saccharification). OG near 1.110. Add ~60 IBUs of a neutral high-alpha hop and 1-2 oz in late additions of Hallertauer or Saaz. Pitch a flavor-neutral yeast with the balls to get the job done, start cool, and ramp up the temperature.