The recipe would look something like:
3.5 lbs Munich
6.5 lbs Rye Malt
1.0 lb Caramunich
1.0 Rauchmalz
1.0 z Saaz @ 60 min
.50 Saaz @ 10 min
Wyeast 3068 Weinstephan
This is based off the Brewing Classic Styles Roggenbier...Do you think the smoked malt will work with spicyness of the rye and the hops?
Give me your suggestions on how to change it...
3.5 lbs Munich
6.5 lbs Rye Malt
1.0 lb Caramunich
1.0 Rauchmalz
1.0 z Saaz @ 60 min
.50 Saaz @ 10 min
Wyeast 3068 Weinstephan
This is based off the Brewing Classic Styles Roggenbier...Do you think the smoked malt will work with spicyness of the rye and the hops?
Give me your suggestions on how to change it...