Kicked up rye wit experiment

I am considering an experiment with some odds-n-ends supplies. Please tell me what you think about the following hypothetical wit:

6 lbs. wheat extract

Grain to malt:
1/2 lb. munich
1/2 lb. crystal 40
1/2 lb. victory
1/2 lb. brumalt
1/2 to 1 lb. rye

Hops undecided, but I will hop it in a complex fashion similar to a rye pale ale

California ale yeast.

Crazy or worth a try?

hrmm- I think if you are going to experiment bump it to 2lbs of rye

I fear with too much rye it would be like sparging thick wallpaper paste. Plus I dont want to overpower the maltiness from the other grains.

Not really a Wit beer, with the cali ale yeast. Also as much as I like rye in beers, im not really sure it would go good in a Wit. Sounds like you could do an American wheat with that stuff.

two words

RICE HULLS

I have to agree with Ryanh1801 that it is not a wit with that yeast,,,,,,,,,,,,,,,,,,,,,,,,, but I disagree that it will not taste good in a wit.

So I went searching for an old recipe I remember.
This is a Denny Conn recipe, and it is good!

Here is the recipe as published in BYO:

WIT - Rye Wit

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.052 Plato: 12.89
Anticipated SRM: 4.2
Anticipated IBU: 24.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.040 SG 10.09 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
27.5 2.75 lbs. Pale Malt(2-row) America 36.00 2
22.5 2.25 lbs. Rye Malt America 30.00 4
22.5 2.25 lbs. Flaked Soft White Wheat America 34.00 2
27.5 2.75 lbs. Wheat Malt America 38.00 2

Potential represented as Points per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Sterling Pellet 6.30 14.0 90 min.
0.50 oz. Sterling Pellet 6.30 10.1 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.45 Oz Corriander Seed Spice 5 Min.(boil)
0.91 Oz Bitter Orange Peel Spice 15 Min.(boil)
0.05 Oz Grains of Paradise Spice 5 Days(boil)
0.05 Oz White Flour Other 0 Days(boil)


Yeast
-----




Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 10.00
Total Water Qts: 12.91 - Before Additional Infusions
Total Water Gal: 3.23 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 60.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
1 5 60 153 153 Infuse 167 12.91 1.29


Total Water Qts: 12.91 - After Additional Infusions
Total Water Gal: 3.23 - After Additional Infusions
Total Mash Volume Gal: 4.03 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Fair enough. Wit may be an unfair name. I like the versatility of the CA yeast, especially with the variance in fermentable carbs in my concoction, but I am open to suggestions. Which yeast would you use for this particular application?

Thanks for the rye wit recipe. I have made (and drank) alot of standard orange, corriander wit over the last year, and wanted to move away from that particular taste.

I guess my basic question is, does anyone out there have any experience with combining 1. wheat 2. rye 3. specialty barley grains (as I listed) and hops, and if so, was it a) nasty, b) fairly pleasant or , c) a wonderful suprize

Why the comment about rice hulls?

Do you do Partial mash or just steep the grains? That will make a big difference in the results.

Rice hulls to prevent stuck sparge

Partial mash in this case, 30 minutes with all specialty grains in 3 gallons of water. So the rice hulls keep the water flowing eh? Wish I had some

Dry T-58 will do well for a Wit. I myself have not had a stuck sparge with rye, wheat on the other hand

i think you need more base malt. the munich won't be able to convert itself, the rye, and the brumalt.

i think that would be a very malty, semi-sweet wheat beer, with a little spice from the rye. you won't get much flavor from the rye, though, i'd agree you would probably have to up the quantity to really taste it.

might be good. i love leftovers brewing

so, what do you think? 1/ 2 lb. of 2 row (or more?) and increase the rye to 2 lbs.?

Id put a pound or 2 of 6 row in with 2lbs or Rye.

6 row can convert better than 2 row from what ive read

yeah, if you increase the rye to 2 lbs, throw in 2 lbs of 2-row with it. i've never used 6-row, but it does have great diastic power! like heman.

At that point I had better back off of the wheat extract dont you think? My gravity would be pretty high with 6 lbs of extract plus 6 ibs. of grain.

How much rice hulls would you use?

That 40L crystal seems to clash with the other ingredients. I fear it may muddy up the beer.


TL

i agree. i would never use crystal in a weizen.

1/2 lb rice hulls should be fine.

How did this turn out? I am looking at something similar.