user 57668
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Recipe Type: All Grain
Yeast: Wyeast #1010
Yeast Starter: 2500ml
Batch Size (Gallons): 12
Original Gravity: 1.052
Final Gravity: 1.012
IBU: 15.4
Boiling Time (Minutes): 60
Color: 5.1
Primary Fermentation (# of Days & Temp): 7 days @ 68 F
Tasting Notes: Plan to brew this weekend 4/2/11.
Recipe: Rye you got a problem with Wheat Beers?
Brewer: Turning Gear Brewery
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 12.00 gal
Boil Size: 14.84 gal
Estimated OG: 1.052 SG
Estimated Color: 5.1 SRM
Estimated IBU: 15.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Wheat Malt, Ger (2.0 SRM) Grain 50.00 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 33.33 %
2.00 lb Rye Malt (Briess) (3.7 SRM) Grain 8.33 %
1.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.25 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.08 %
1.50 oz Mt. Hood [5.20 %] (60 min) Hops 11.6 IBU
1.50 oz Williamette [5.20 %] (10 min) Hops 3.8 IBU
2 Pkgs American Wheat Ale (Wyeast Labs #1010)
Mash Schedule: Single Infusion, Medium Body, Fly Sparge
Total Grain Weight: 24.00 lb
----------------------------
Single Infusion, Medium Body, Fly Sparge
Step Time Name Description Step Temp
60 min Mash In Add 30.00 qt of water at 165.9 F 154.0 F
Notes:
So, after reading a little bit of Ray Daniels' "Designing Great Beers", I decided I'd try my hand at making a good summer American Wheat beer that incorporates Rye in the mash.
I plan on brewing this on 4/2/11 using my Brutus stand, but wanted to post it here for a little critiquing before hand.
To the explain the name of the brew a little, my father hates wheat beers. I was attempting to make a wheat beer that lacked the common weissen characteristics that he doesn't like; hence the name.
Yeast: Wyeast #1010
Yeast Starter: 2500ml
Batch Size (Gallons): 12
Original Gravity: 1.052
Final Gravity: 1.012
IBU: 15.4
Boiling Time (Minutes): 60
Color: 5.1
Primary Fermentation (# of Days & Temp): 7 days @ 68 F
Tasting Notes: Plan to brew this weekend 4/2/11.
Recipe: Rye you got a problem with Wheat Beers?
Brewer: Turning Gear Brewery
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 12.00 gal
Boil Size: 14.84 gal
Estimated OG: 1.052 SG
Estimated Color: 5.1 SRM
Estimated IBU: 15.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Wheat Malt, Ger (2.0 SRM) Grain 50.00 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 33.33 %
2.00 lb Rye Malt (Briess) (3.7 SRM) Grain 8.33 %
1.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.25 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.08 %
1.50 oz Mt. Hood [5.20 %] (60 min) Hops 11.6 IBU
1.50 oz Williamette [5.20 %] (10 min) Hops 3.8 IBU
2 Pkgs American Wheat Ale (Wyeast Labs #1010)
Mash Schedule: Single Infusion, Medium Body, Fly Sparge
Total Grain Weight: 24.00 lb
----------------------------
Single Infusion, Medium Body, Fly Sparge
Step Time Name Description Step Temp
60 min Mash In Add 30.00 qt of water at 165.9 F 154.0 F
Notes:
So, after reading a little bit of Ray Daniels' "Designing Great Beers", I decided I'd try my hand at making a good summer American Wheat beer that incorporates Rye in the mash.
I plan on brewing this on 4/2/11 using my Brutus stand, but wanted to post it here for a little critiquing before hand.
To the explain the name of the brew a little, my father hates wheat beers. I was attempting to make a wheat beer that lacked the common weissen characteristics that he doesn't like; hence the name.