This is more of a concept than anything at this point but I'd like some feedback. We've all heard of barleywine and wheatwine, but what about ryewine? I looked on BeerAdvocate and found that it's been done by three different breweries, but all were one-offs. I'm thinking along the lines of a hybrid imperial roggenbier/english barleywine. Here's what I have at the moment:
10lb Rye Malt (45.5%)
7lb Munich (31.8%)
4lb Pilsner (18.2%)
1lb CaraMunich (4.5%)
1lb Rice Hulls
1.5oz Nugget @60min
1oz Fuggle @30min
1oz Fuggle @15min
1oz Fuggle @10min
OG: 1.102
FG: 1.026
IBU: 67.5
I'm definitely going to do a protein rest, then a sacch rest at 150 maybe? I'm assuming 70% efficiency but I've never done a beer this big before so I might bump everything a bit. For yeast I'm thinking of pitching on a cake of US-04. Thoughts???
10lb Rye Malt (45.5%)
7lb Munich (31.8%)
4lb Pilsner (18.2%)
1lb CaraMunich (4.5%)
1lb Rice Hulls
1.5oz Nugget @60min
1oz Fuggle @30min
1oz Fuggle @15min
1oz Fuggle @10min
OG: 1.102
FG: 1.026
IBU: 67.5
I'm definitely going to do a protein rest, then a sacch rest at 150 maybe? I'm assuming 70% efficiency but I've never done a beer this big before so I might bump everything a bit. For yeast I'm thinking of pitching on a cake of US-04. Thoughts???