Brew-Happy
Well-Known Member
I am putting together a future brew and wanted some advice.
I am sensitive to wheat which bites as I truly enjoyed hefe's and dunkel's
So I am thinking of sub'ing the wheat with rye. The recipe is listed below. I am trying to decide whether to use rye malt or flaked rye. Any opinions?
HefeRyezen
2gal batch
Yeast: Danstar Munich German Wheat Dry Yeast
2 lbs Extra Light DME
0.5 lbs Rye malt/flaked rye
0.5 oz Cascade @ 45mins
0.25 oz Cascade @ 5mins
Ferment 68-72*F for 5days
Bottle for 7days.
Beer Tools Output
SRM:3.67
IBU: 23.9
ABV: 5%
I am keeping things simple for now to get a good handle on the process. The dry yeast will best for me as I am using a water bath to control temps for now.
I am sensitive to wheat which bites as I truly enjoyed hefe's and dunkel's
So I am thinking of sub'ing the wheat with rye. The recipe is listed below. I am trying to decide whether to use rye malt or flaked rye. Any opinions?
HefeRyezen
2gal batch
Yeast: Danstar Munich German Wheat Dry Yeast
2 lbs Extra Light DME
0.5 lbs Rye malt/flaked rye
0.5 oz Cascade @ 45mins
0.25 oz Cascade @ 5mins
Ferment 68-72*F for 5days
Bottle for 7days.
Beer Tools Output
SRM:3.67
IBU: 23.9
ABV: 5%
I am keeping things simple for now to get a good handle on the process. The dry yeast will best for me as I am using a water bath to control temps for now.