Experimental tweaking based loosely off past recipes. Not sure what it is, maybe you can tell me. (Roggenbier/Alt, perhaps?)
15% Red-X (dark munich, sort of)
3% CaraMunich III
approx 36 IBUs, from Adeena & Mandarina Bavariana, about 3/4 of those IBUs @FWH (so, 50 minutes worth of boiling), 1/4 of the IBUs from @10 minutes
Mashed 90 minutes at 149F; [edit:] boiled 50 minutes. OG = 1.052
Whirlpooled the leftovers of Mandarina Bav at 145F during cooldown (I was hoping to go in at 180F but I missed it). Not enough leftover to save for another brew.
Will ferment most of it with 3rd generation slurry of Koln yeast at 68F (current basement temp).
Fermenting the remainder with Verdant slurry (it's a split-batch).