So, I've traded for a bit of rye malt. I've done a little reading about rye style beers. I was thinking about a roggenweisse, or a dunkel weisse, but I want to split the rye bill with wheat. Kinda like a dunkel roggenweisse. Thoughts?
No reason not too. Consider rice hulls to help with the sparge. But don't listen to me. I know nothing, Schultzie.
Most commercial roggenbiers include some wheat nowadays so you will be right on the mark for a standard roggen.
If you are brewing all-grain with rye and wheat, both grains are prone to causing a stuck sparge, thus the rice hulls that pweis909 recommended should be on your list to add to the mash.
I'm using saf ale wb-06. All grain 4 lbs rye, 2.25 red wheat, 2.5#Munich10L, 2.5# Vienna, .5 cry60, .25 pale chocolate. 3 lbs pre soaked rice hulls. 5.5gal finish. Target OG is 52 mash 154 for 75 min 90 min boil 1oz. Mittelfruh 60, .5oz. Mittelfruh 10. Dumbkopf dunkel roggenweisse
Only if they're laced with wood chips...seriously, some rice hulls are used for gardening and some are meant for direct human consumption. If you are using good food grade ones (that have probably been rinsed already), you can use directly.
Have not bought them thru Briess...but I imagine they look pretty clean. I used to get some from my brew buddy who was hauling them somewhere for who knows what...they had a lot of telephone poles/ wood chips in them...and I probably should have rinsed them...didn't...and the beer still tasted OK : )
