Wheat on Rye American Ale
All Grain Recipe
Submitted By: bmarchand (Shared)
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|Brewer: Brian Marchand|| |
|Batch Size: 5.00 gal||Style: Specialty Beer (23A)|
|Boil Size: 6.78 gal||Style Guide: BJCP 2008|
|Color: 5.0 SRM||Equipment: Brian's Equipment|
|Bitterness: 19.4 IBUs||Boil 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|
||Pale Ale Malt 2-Row (Briess - Valley) (3.5 SRM)
||Wheat - Red Malt (Briess - Valley) (2.3 SRM)
||Rye, Flaked (Briess) (3.0 SRM)
||Wheat, Flaked (1.6 SRM)
||Aromatic Malt (NB) (26.0 SRM)
||Biscuit Malt (NB) (23.0 SRM)
||Palisade [7.5%] - Boil 60 min
||Irish Moss (Boil 15 min)
||Palisade [7.5%] - Boil 15 min
||American Ale Yeast Blend (White Labs #WLP060)
Notes6/2/12 - 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.