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Recipe help

This is my first attempt at making my own recipe…so please critique my recipe and let me know how to improve…

Traditional Rye Bock
9 lb Munich LME
3lb Rye LME
.75lb Briess Caramel 90L
.25 Wyerman Chocolate Rye
1.5 oz German Hallertau Hops (60 mins.)

Wyeast 2206 Bavarian Lager Yeast
Or
White Labs WLP820

Please let me know how this looks…my first attempt so be kind :slight_smile:

So i think im going with 6lbs of munich not 9 and am going to use 2 packets of saflager w-34/70 dry yeast

Looks good. I’m not sure how much rye character you will get. I think the extract is only 20% rye. I think it needs more munich too. Almost have to do a partial mash to get it closer to where I’d want it (pretty much just munich, rye, some caramunich and something else just for color.) I’ve never had rye in a bock before.

Version 2

6lb Munich LME
3.3lb Rye LME
1lb German Munich Grain
.75lb Belgian Caramunich
.25lb Chocolate Rye
1.5 oz German Hallertau Hops (60 mins.)
2 packets of Saflager W-34/70 dry yeast

Looks tasty! Let us know how it turns out.

Have you had any experience with adding sugars to add body? Like maltodextrin (only 5% fermentable) or lactose powder?

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