Back in the Saddle

All Grain Recipe

Submitted By: stocktrader01 (Shared)
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Brewer: Matt Stephens
Batch Size: 5.50 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 7.43 galStyle Guide: BJCP 2008
Color: 4.6 SRMEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 19.6 IBUsBoil Time: 60 min
Est OG: 1.060 (14.6° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.2° P)Fermentation: My Aging Profile
ABV: 6.2%Taste Rating: 30.0

Amount Name Type #
4.00 g Calcium Chloride (Mash 60 min) Misc 1
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8.00 oz Rice Hulls (0.0 SRM) Adjunct 3
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4
3 lbs 12.00 oz German Rye Malt (2.5 SRM) Grain 5
3 lbs White Wheat Malt (2.0 SRM) Grain 6
1.00 oz Williamette [4.7%] - Boil 60 min Hops 7
0.50 oz Centennial [8.7%] - Boil 15 min Hops 8
0.50 oz Centennial [8.7%] - Boil 0 min Hops 9
1.0 pkgs American Wheat Ale (Wyeast Labs #1010) Yeast 10

Taste Notes

At time of carbonation, SO2 strong in aroma, otherwise pleasant flavor, feels a little thick and bitterness is obvious despite only being 21 IBU. All that said, without the SO2 will be good. Recommend reducing SG next time and switching to 1056 chico


Previous try at american wheat was "undrinkable" lets try it again, but no, this time, its rye-ee. Sparge - 4.75 gal @ 170°F ----Notes---- Prep - Spilled a couple ounces of primarily wheat malt while gristing. Olive is enjoying it. Mash - Initial temp 154.5°F, stirred to get down to target. At 10m in, temp now 151°F. Stirred at 35m in temp still around 151°F. Primary - Initial temp 64°F for 3 days, then 66° for next 4. Racked to secondary carboy, FG 1.018 but still active fermentation. Taste slightly phenolic although nothing like that first beer, but otherwise pleasant, some SO2 present and yeast present. Hope these characteristics re-absorb in secondary. Secondary - Room temp ~72°F for 7 days, wrapped in a towel. Crash chill after 7 days to 35° for 7 days. FG Kegged

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