Thoughts? First time attempting anything like this...
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Batch Size (fermenter): 10.50 gal
Estimated OG: 1.048 SG
Estimated Color: 5.3 SRM
Estimated IBU: 13.2 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
2.00 lb Rice Hulls (0.0 SRM) Adjunct 1 9.1 %
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 2 45.5 %
10.00 lb Rye Malt (4.7 SRM) Grain 3 45.5 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 4 11.0 IBUs
1.00 oz Willamette [5.50 %] - Boil 5.0 min Hop 5 2.2 IBUs
2.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06) [50 Yeast 6 -
Mash In Add 38.00 qt of water at 162.6 F 154.0 F 60 min
HefeRyezen (i.e. Roggenbier)
Moderator: Post Moderators
Re: HefeRyezen (i.e. Roggenbier)
I doubt you'll need 2 pounds of rice hulls, but it won't hurt if it makes you feel better. 
For my 10G batches of 50% rye malt beers I typically use about 1/2 - 3/4 of a pound. I've never had lautering issues with 50% rye. For some reason I've only had problems when rye was about 20%.
I'm curious how this comes out for you. I've found that this much rye can lend a strange viscous mouthfeel to a beer and I'm interested to see if this happens for you. I'd like to see if you get the same result. It's not bad at lower gravities, but I did a 1.080 beer with 50% rye and it was a very odd sensation.
For my 10G batches of 50% rye malt beers I typically use about 1/2 - 3/4 of a pound. I've never had lautering issues with 50% rye. For some reason I've only had problems when rye was about 20%.
I'm curious how this comes out for you. I've found that this much rye can lend a strange viscous mouthfeel to a beer and I'm interested to see if this happens for you. I'd like to see if you get the same result. It's not bad at lower gravities, but I did a 1.080 beer with 50% rye and it was a very odd sensation.