Roggenbier help

[MrManifesto]

so once again i'm asking for a little feedback on a recipe i'm messing with. this is a rye wheat/roggenbier. i try to keep my recipes very simple as you can tell. any thoughts are welcome!


4 lbs Rye Malt (Briess) (3.7 SRM) Grain 1 37.2 %
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 37.2 %
2 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3 18.6 %
12.0 oz Special B Malt (180.0 SRM) Grain 4 7.0 %

1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 18.3 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 6 1.9 IBUs

1.0 pkg American Wheat Ale (Wyeast Labs #1010) [124.21 ml] Yeast 7 -

 

[Jebu1788]

Out of curiosity why the American wheat yeast, and not a German wheat yeast? Nothing wrong with it per se, just never heard of it.

Other than that, make sure you use rice hulls to avoid a stuck sparge!

 

[MrManifesto]

i already have the rice hulls ready!

i'm looking for a less estery profile than i think the german strain will give me.