Brewday365
Member
I am trying to design a Bock recipe that stands out from my Munich Dunkel and Doppelbock. Essentially, I want each to have their own "bent," so I leaned towards some rye in this. Thoughts please:
5.5 lb Weyermann Munich II
5 lb Weyermann Munich I
2 lb Rye malt
3/4 lb Carawheat (32 L)
1/2 lb Weyermann Chocolate Rye
First Wort -- 1.5 oz Hallertau
20 Minute -- 1 oz Hallertau
2124 Bohemian Lager
75% Efficiency
1.068 OG/ 1.016 FG
SRM 20/IBU 21
My questions are such:
Should I remove some of the diversity in the Munich Malts?
Would a cara or dark roasted rye be better utilized?
Would this recipe benefit from a single decoction? I do tend to run a very hard first wort boil in order to drive some melanoidins.
5.5 lb Weyermann Munich II
5 lb Weyermann Munich I
2 lb Rye malt
3/4 lb Carawheat (32 L)
1/2 lb Weyermann Chocolate Rye
First Wort -- 1.5 oz Hallertau
20 Minute -- 1 oz Hallertau
2124 Bohemian Lager
75% Efficiency
1.068 OG/ 1.016 FG
SRM 20/IBU 21
My questions are such:
Should I remove some of the diversity in the Munich Malts?
Would a cara or dark roasted rye be better utilized?
Would this recipe benefit from a single decoction? I do tend to run a very hard first wort boil in order to drive some melanoidins.