Hi All.
For some inexplicable reason I have been invited to supply a beer for a winter beer expo. Don't know why as I've constantly been in 11th or 12th place in the home brew comps for the past year.
However, I feel I have a good recipe here for something strong and dark. I've replaced my original wheat with rye but I'm not sure if it's going to suit. I'm also using lager yeast as I won't be able to get above 12C with any consistency in temperature. My beer fridge can stick at a constant 12.
Any thoughts on the inclusion of rye and the use of lager yeast?
Amount Item Type
5.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 70.06 %
1.00 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.74 %
0.45 kg Brown Malt (65.0 SRM) Grain 5.73 %
0.45 kg Rye, Flaked (2.0 SRM) Grain 5.73 %
0.25 kg Chocolate Malt (350.0 SRM) Grain 3.18 %
0.20 kg Roasted Barley (300.0 SRM) Grain 2.55 %
68.00 gm Williamette [5.50 %] (90 min) Hops 44.8 IBU
2 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager
