The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Weisenheimer Wheat-Rye Ale

Brewer: Andy Strodtman Email: astrodtman@gmail.com
Beer: Weisenheimer Wheat-Rye Ale Style: American Wheat
Type: All grain Size: 6 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 21 IBU
OG: 1.055 FG: 1.015
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 3.5 lb. American 6-row
3.5 lb. Wheat malt
1.5 lb. American crystal 60L
3 lb. Rye (raw)
Mash: 80% efficiency
Step mash it starting at 122 degrees, then go to 150 degrees, then 168 degrees.
Boil: 120 minutes SG 1.047 7 gallons
Hops: .25 oz. Centennial (10.5% AA, 60 min.)
.25 oz. Chinook (12% AA, 60 min.)
.25 oz. Saaz (3.75% AA, 30 min.)
.25 oz. Tettnanger (4.5% AA, 30 min.)
.25 oz. Centennial (aroma)
.25 oz. Chinook (aroma)
.25 oz. Saaz (aroma)
.25 oz. Tettnanger (aroma)
Yeast: Wyeast 3333 German Wheat yeast

Recipe posted 03/30/08.