I was curious how would rye impact this otherwise refreshing german style. To achieve a noticeable impact, I used both rye malt and flaked rye, with a combined 18.8% of the total grist.

I planned to use Mangrove Jack’s M20 yeast, which has a much higher temperature tolerance. When I started the brewday and checked for the yeast, I was surprised that it was nowhere to be found. This never happened to me, but I guess there's a first time for everything. I quickly checked my fridge to find an alternative strain, and this is when I found WB-06. I always wanted, but never actually used this yeast. With my hands tied, this looked like just the perfect opportunity to finally try it out.