I'm looking to make a thick chewy 6% alcohol beer that captures all the breadiness of beer.
I'm thinking
Marris Otter 50%
Bisquit 25%
Malted wheat 12.5%
Malted rye 12.5%
Mash for 30 minutes at 160. Hoping to create lots of unfermentables, and wanting some starch still.
Pitch WLP099 It's supposedly very bready at low ABV.
Think it will work? Will I be close to the flavor profile I want?
I'm thinking
Marris Otter 50%
Bisquit 25%
Malted wheat 12.5%
Malted rye 12.5%
Mash for 30 minutes at 160. Hoping to create lots of unfermentables, and wanting some starch still.
Pitch WLP099 It's supposedly very bready at low ABV.
Think it will work? Will I be close to the flavor profile I want?