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Wheat on Rye

Brewer: Shawnn Email: eagleeye@nmt.edu
Beer: Wheat on Rye Style: American Wheat
Type: Extract w/grain Size: 5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 20 IBU
OG: 1.062 FG: 1.012
Alcohol: 6.4% v/v (5.0% w/w)
Water: I used purified bottled water.
Grain: 1 lb. Wheat malt
8 oz. American crystal 20L
8 oz. Dextrine malt (Cara-Pils)
8 oz. Flaked oats
1 lb. Flaked rye
8 oz. honey malt
Steep: Steep all of the grains for 30 min. at 165°F.
Boil: 60 minutes SG 1.077 4 gallons
7 lb. Wheat extract
1 tsp Irish Moss at 20 min from the end of the boil. after the boil add cold water to bring it up to 5 gallons.
Hops: 1.0 oz. Willamette (5% AA, 60 min.)
0.25 oz. Hallertauer (3.8% AA, 30 min.)
0.25 oz. Fuggles (4.5% AA, 15 min.)
0.4 oz. Cascade (7.2% AA, 5 min.)
Yeast: 1 pkg of Nottingham dry ale yeast.
Log: It spent 5 days in the primary, and 9 days in the secondary fermentor, both at about 65°F.
Carbonation: used 5oz corn sugar for priming
Tasting: This ale turned out great. It is very smooth and full bodied with a wheat initial flavor that turns into an almost fruity/floral aftertaste. If anyone tries this recipe, I would be interested to know how it turns out and if you made any improvementsto it.

Recipe posted 12/15/03.