One of my wife's favorite beers came from this Brew Your Own article. His first recipe is a straight wheat beer. His second recipe uses a blend of wheat and rye.
http://byo.com/stories/issue/item/2007-american-wheat-style-profile
The recipe as written has about 45% 2-row as a base with a blend of 30% wheat malt and 25% Rye malt. I've played with malt percentages and yeast strains on this over the years. I like the taste rye imparts and usually swap the percentages and go a little heavier on the rye than the wheat. I especially like the higher % of rye malt if I am using a cleaner yeast (i.e., an American wheat vs. a German Hefe). With the more neutral yeast, the extra rye gives it a little more character.
One really tasty interpretation I made was hopped all the way through with Sorachi Ace. The lemony character of that hop played really well with the wheat and rye.
I can't say enough how important it is to use rice hulls if you're an AG brewer. With over 50% huskless malt in this beer, you're just asking for a stuck sparge.
With spring on the way, I am looking at dusting this recipe off again. I recently listened to an old Jamil podcast in which he talks about using Kolsch yeast as a key to making really crisp wheat beers. I am considering going back to this recipe as written and using a Kolsch yeast at 60-62% for a nice easy-drinking beer to serve when company drops in.
Hey all,
Just wanted to see if anyone has done a beer with 50% wheat malt and 50% rye malt.
I have been searching the net for a recipe but most people mix rye with barley malt,
Cheers for the help
Actually it's a beta glucan rest between 98 and 113°F that helps with the gumminess of rye, not a protein rest.[...] you can combat this by doing a protein rest ive heard, but I just stay at 30 or below[...]
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