So I decided to make my first extract recipe. This recipe is based off the American Rye recipe from NB and I tried to German it up a little bit:
5 gallon recipe (Partial boil - 2.5 gallons water)
6 lbs Rye malt syrup
1 oz. German Tettnang hop pellets (60 min.)
1 oz. German Hallertau hop pellets (15 min.)
Safale US-05 Ale yeast
Are those hops appropriate and should I finish up with the Hallertau for aroma? Noble hops are appropriate for the German rye style. The only thing I'm on the fence about is the US-05. I want to go with a dry yeast this time and US-05 has very low diacetyl, which is to style. I'm not too familiar with ryes but would a wheat beer yeast like Danstar Munich be inappropriate?
Thanks!
5 gallon recipe (Partial boil - 2.5 gallons water)
6 lbs Rye malt syrup
1 oz. German Tettnang hop pellets (60 min.)
1 oz. German Hallertau hop pellets (15 min.)
Safale US-05 Ale yeast
Are those hops appropriate and should I finish up with the Hallertau for aroma? Noble hops are appropriate for the German rye style. The only thing I'm on the fence about is the US-05. I want to go with a dry yeast this time and US-05 has very low diacetyl, which is to style. I'm not too familiar with ryes but would a wheat beer yeast like Danstar Munich be inappropriate?
Thanks!
