Rye Dunkel

[Coodgee]

Hi guys, thinking about brewing a really malty dark rye lager for something different. It's somewhat inspired by the "Thicker than water" red rye ale that was on tap at newstead brewery a while ago. It's a lot of caramel malts but I think that's what I'm going for.

3.5kg Munich II
1kg malted Rye
0.5kg carmunich II
0.5kg melanoiden

90 grams Saaz to 35 IBU

Wyeast 2206 Bavarian lager.

Thoughts?

 

[earle]

More Rye. With Munich II and rye you're close to the malt bill for a Roggenbier. I've used 2kg Munich II, 2kg Rye and 1.5kg Pale ale in a roggenbier with good effect. Similar malt bill but with Smoked malt instead of the Munich II for a smoked american rye ale. Particularly with that much crystal I reckon you'll need more rye for it to come through.

 

[Coodgee]

More Rye. With Munich II and rye you're close to the malt bill for a Roggenbier. I've used 2kg Munich II, 2kg Rye and 1.5kg Pale ale in a roggenbier with good effect. Similar malt bill but with Smoked malt instead of the Munich II for a smoked american rye ale. Particularly with that much crystal I reckon you'll need more rye for it to come through.

But I'm a little scared I'll be sparging for eternity if I go more than 18% Rye!!

 

[earle]

True, I BIAB so just a bit more squeezing required. Perhaps rice hulls are your friend?

 

[Busta]

I've been fly sparging a 30% rye session IPA with no problems