Fri Jul 17, 2009 2:10 pm
So one of my very first brew sessions was a stuck sparge disaster involving 50% rye and 50% 2-row (accidentally) bumped up to around 1.080... All the protein made sparging a nightmare and gave the final beer a milk-shake-like thickness. Here's the rub: I loved the flavor. The beer actually fermented well and completely (1.016) and despite the horrendous mouthfeel, had a great big, straightforward, spicy malt flavor. So I'm looking to give it an honest go two years later. I'm thinking along the lines of denny's RyePA recipe with a lot more rye. So I'm thinking a rest at 122, maybe even a rest at 98, a nice long 170 degree mashout to the brim of my tun and a lot of whirlfloc. Thoughts?
Boulevard Saison does funny things to ones mind...
