I am going to try my hand at this style next and have a few ponderings. First, the recipe.
6.00lbs American Munich 10L
6.00lbs Rye Malt
0.13lbs British Pale Chocolate 0.5 4.2
1oz Hallertau
WLP300
6 gallons
1. I am going to use this opportunity to try my hand at a stepped mash with a rest @90-95F and another @153-154. I am doing the step as a precationary measure having done a pumpkin wheat and reading of the sticky rye. Could I use a decoction to get to mash out temp? Do you think there are any benefits? I usually do simple single infusion with no mashout and a 165-180 sparge.
2.How do you think an oz of late hops might work. Perhaps an oz of Hallertau or Cascade:fro:
3. Rice hulls, will I need them?
6.00lbs American Munich 10L
6.00lbs Rye Malt
0.13lbs British Pale Chocolate 0.5 4.2
1oz Hallertau
WLP300
6 gallons
1. I am going to use this opportunity to try my hand at a stepped mash with a rest @90-95F and another @153-154. I am doing the step as a precationary measure having done a pumpkin wheat and reading of the sticky rye. Could I use a decoction to get to mash out temp? Do you think there are any benefits? I usually do simple single infusion with no mashout and a 165-180 sparge.
2.How do you think an oz of late hops might work. Perhaps an oz of Hallertau or Cascade:fro:
3. Rice hulls, will I need them?