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 |
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 |
| 1.0 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.This Recipe Has Not Been Rated
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