Hop Rod Rye Clone / BIAB question

[FreshZ]

I am going to make this Hop Rod Rye clone tomorrow:

malt & fermentables
4 lbs American Two-row Pale
3 lbs Rye Malt
2 lbs Briess Dark DME
1.25 lbs Flaked Rye
1.125 lbs Munich Malt
10 oz Wheat Malt
10 oz Cara-Pils
2 oz Chocolate Rye
2 oz Black Malt

Batch size: 5.0 gallons

Original Gravity 1.074
Final Gravity 1.020
Color 18° SRM

hops
1.0 oz Columbus 12.2 60 mins
1.0 oz Centennial 9.1 30 mins
1.0 oz Columbus 12.2 20 mins
1.0 oz Chinook 11.7 10 mins
1.0 oz Columbus 12.2 5 mins
1.0 oz Amarillo 8.6 dry hop
1.0 oz Centennial 9.1 dry hop
Boil: 4.0 avg gallons for 60 minutes

yeast
Safale US-05 Dry Yeast


I've never made a beer with this much grain before. I am doing BIAB. Should I mash the 2 row and munich separate from the other grains? Are those just specialty grains that only need steeping? I have a 5 gal pot and a 3 gal pot a the moment (10 gal on order). What do you think? procedure or recipe?

 

[mxpx5678]

You should only steep grains if you are doing an extract and just want some of the color / flavor of the grains. If you want the fermentables of the grain you will want to mash it. I would reccomend mashing.

Where did you get this recipe from?

 

[FreshZ]

You should only steep grains if you are doing an extract and just want some of the color / flavor of the grains. If you want the fermentables of the grain you will want to mash it. I would reccomend mashing.

Where did you get this recipe from?

I used a few clone recipes I saw on here and other places online and plugged them into Hopville until I got what I think I want. Do you see something terribly wrong?

 

[mxpx5678]

Nothing looks too crazy, that is about 32% Rye though which is quite a bit, I also think you are going to end up with a pretty dark beer using all the dark grain and malt.

If it was me I would scale back the rye to about 20% of the bill and then I wouldnt do any 30 or 20 minute hop additions, I would take care of your bittering with your 60 and use the later hop additions for aromatics.

I recently did a Rye IPA and it came out pretty good. I was at about 22 % for Rye and then just 1% of chocolate malt for slight color and I probably didnt even need that much.

 

[BradleyBrew]

watch mashing rye in a bag. Those husk are sharp and tore holes through my bag and I ended up with a little grain in the boil. Double Bag it!!

 

[Genjin]

I would do the light or golden DME also. You don't really know what is in there and if you are doing a mash it is nice to have full control over the malt flavor. I agree on dropping the rye to 20%. You will get plenty of that distinctive flavor. Good luck. Mashing is addicting, I started partial mashing and quickly figured out my capacity for grains. Since then I have been mashing the 9-11 lbs that my system can handle and adding lme when I am making a bigger beer.