Hi folks, I'm thinking of brewing up a smoked red rye beer. I know that jlpred55 did this awhile ago (http://beeradvocate.com/community/threads/smoked-malt-questions.9548/#post-283371), but I'm thinking of a slightly different approach. Looking for a good smoky presence with a little bite from rye and nice red color. I'd like to do this as a lager (main difference from jlpred55's recipe), and I want to use Weyermann's smoked malt because that's what I'm most familiar with. Let me know what you think; here's what I've got for 5.5 gallons: 2 lbs Briess 2-Row 8 lbs Weyermann's Smoked Malt 3 lbs Rye Malt 0.25 lbs Weyermann's Carafa II 0.3 oz Columbus - 60 min WLP830 German Lager Yeast Probably just a single infusion mash around 154 for 60 min. I can use hard or soft water; I'm thinking soft? Thanks all.
