Wheat on Rye American Ale

All Grain Recipe

Submitted By: bmarchand (Shared)
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Brewer: Brian Marchand
Batch Size: 5.00 galStyle: Specialty Beer (23A)
Boil Size: 6.78 galStyle Guide: BJCP 2008
Color: 5.0 SRMEquipment: Brian's Equipment
Bitterness: 19.4 IBUsBoil Time: 60 min
Est OG: 1.045 (11.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: Brian's Fermentation
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs Pale Ale Malt 2-Row (Briess - Valley) (3.5 SRM) Grain 1
3 lbs Wheat - Red Malt (Briess - Valley) (2.3 SRM) Grain 2
8.00 oz Rye, Flaked (Briess) (3.0 SRM) Grain 3
8.00 oz Wheat, Flaked (1.6 SRM) Grain 4
4.00 oz Aromatic Malt (NB) (26.0 SRM) Grain 5
4.00 oz Biscuit Malt (NB) (23.0 SRM) Grain 6
0.50 oz Palisade [7.5%] - Boil 60 min Hops 7
1.00 tsp Irish Moss (Boil 15 min) Misc 8
0.50 oz Palisade [7.5%] - Boil 15 min Hops 9
1 pkgs American Ale Yeast Blend (White Labs #WLP060) Yeast 10

Notes

6/2/12 - Had problems keeping mash temp high enough. Added 1 quart of c160* water to raise temp. Added 1 gallon of top-off water through grains into the kettle to reach 6.75-gallon boil volume. Pre-boil gravity = 1.038. Lost about 2 gallons to boil off. Seems high. 6/3/12 - Good yeast activity today. Air lock is bubbling away. 6/9/12 - Racked to secondary. Gravity = 1.008. Taste test: Nice flavor for coming out of primary. Good wheat base with a hint of rye near the end. No real sense of hop bitterness. 6/22/12 - Bottled with about 4.25oz priming sugar boiled in 2 cups of water. Yield = 50 12oz bottles. Beer has beautiful straw-yellow color, cloudy. Final gravity = 1.010 (not sure why it went up from last reading - may have gotten other one wrong). At this stage, beer has nice, light aroma, no noticeable hot presence. Taste varies greatly with temperature: light with little body when just out of the fridge; bead/biscuit flavor develops as beer warms. May want to consider boosting IBUs and stronger malt flavor even when cold.