Roggenbier with spices

[Oda NoBREWnaga]

I’m thinking about giving the following recipe a try. I’m going for something to really accentuate some spicy notes.

Vitals
Original Gravity: 1.056
Final Gravity: 1.009
IBU (Tinseth): 18
BU/GU: 0.33
Color: 17 SRM

Malts (12 lb 8 oz)
5 lb (40%) — Briess Rye Malt — Grain — 3.7 °L
5 lb (40%) — Weyermann Vienna Malt — Grain — 2.8 °L
1 lb (8%) — Weyermann Carawheat — Grain — 45.5 °L
1 lb (8%) — Briess Rye, Flaked — Grain — 4 °L
8 oz (4%) — Weyermann Chocolate Rye — Grain — 244.1 °L

Hops (1 oz)
0.5 oz (12 IBU) — Zappa 8% — Boil — 60 min
0.5 oz (6 IBU) — Zappa 8% — Boil — 15 min
1 oz — Grains of paradise — Boil — 5 min

Yeast
1 pkg — Lallemand (LalBrew) Munich Classic 83%

I was also debating that Bananza yeast from Omega to maximize the fruit and then maybe add some more spicy using a tincture of more grains of paradise or perhaps one of mace or allspice.

Any and all help and advice much appreciated.

 

[Oda NoBREWnaga]

Bump

 

[dmtaylor]

A spiced roggenbier with Zappa, eh? Sounds interesting. Far more experimental than historical.

Don't forget the rice hulls.

 

[Oda NoBREWnaga]

A spiced roggenbier with Zappa, eh? Sounds interesting. Far more experimental than historical.

Don't forget the rice hulls.

Yes! Rice hulls!

I wanted to use Mandarina Bavaria but they are out of stock on NB