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Old 10-25-2007, 10:23 PM   #1
Ryanh1801
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Default Rye hefeweizen

Recipe Type: All Grain
Yeast: WL 300
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.012
IBU: 14
Boiling Time (Minutes): 60
Color: 4.2
Primary Fermentation (# of Days & Temp): 7 days
Secondary Fermentation (# of Days & Temp): 7 days

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.056 SG
Estimated Color: 4.2 SRM
Estimated IBU: 14.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.1 %
4.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 40.9 %
4.50 lb Wheat Malt, Ger (2.0 SRM) Grain 40.9 %
1.00 lb Rye Malt (4.7 SRM) Grain 9.1 %
1.00 oz Hallertauer Hersbrucker [4.00%] (60 min) Hops 14.0 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

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Old 10-25-2007, 10:29 PM   #2
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This is called a roggenweizen. Sounds good.

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Old 10-25-2007, 10:41 PM   #3
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Quote:
Originally Posted by Cheesefood
This is called a roggenweizen. Sounds good.
Interesting I was not sure what category it would fit under. Thanks.
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Old 04-02-2008, 12:54 PM   #4
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How is the Rye on this? I was thinking of brewing this but wanted to see if maybe bumping it to 2lbs of rye

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Old 04-03-2008, 03:19 PM   #5
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Quote:
Originally Posted by MikeFlynn74
How is the Rye on this? I was thinking of brewing this but wanted to see if maybe bumping it to 2lbs of rye
Yes, I think that would be great. Next time I brew this, which will be soon with summer coming up, im gonna bump the rye up to 2-3 pounds. I really like the rye flavor with the hefe yeast.
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Old 07-13-2009, 04:14 AM   #6
sempf
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Sorry, don't want to be a thread necro, but I did one of these with partial mash last month, and just broke open the first few bottles to try it out.

General consensus is that it is VERY drinkable, but it really has a sour tinge. Is that the rye? I didn't think it had that sour of a feel in the rye/barley bends I have tried.

S

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