EarlyBirdBrew
Well-Known Member
So working on developing my second recipe here. This is what I have so far:
5.5lbs LME (wheat)
2lbs Munich Malt
1.75lbs Rye Malt
1.5lbs Vienna Malt
1lbs Crystal Malt
.5lbs Caramel Wheat Malt
2oz Hallertau @ 60min
.25oz East Kent Goldings @ 15min (have these left over, not sure about this)
Yeast: Wyeast 3068
First question is simply what do you think of the recipe? I am going for a red/copper color and wanted to have enough rye to taste it and it is at 14% at the above ratio.
Second Question is that I would love to lager this on account that I picked up a fridge and johnson temp control and am itching to put them to use. I know typically a wheat or possibly a bavarian yeast like 3638 is used. What would using a lagering yeast do to this and would it defeat the purpose of brewing a weizenbock?
5.5lbs LME (wheat)
2lbs Munich Malt
1.75lbs Rye Malt
1.5lbs Vienna Malt
1lbs Crystal Malt
.5lbs Caramel Wheat Malt
2oz Hallertau @ 60min
.25oz East Kent Goldings @ 15min (have these left over, not sure about this)
Yeast: Wyeast 3068
First question is simply what do you think of the recipe? I am going for a red/copper color and wanted to have enough rye to taste it and it is at 14% at the above ratio.
Second Question is that I would love to lager this on account that I picked up a fridge and johnson temp control and am itching to put them to use. I know typically a wheat or possibly a bavarian yeast like 3638 is used. What would using a lagering yeast do to this and would it defeat the purpose of brewing a weizenbock?