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Old 04-03-2008, 02:14 PM   #1
Tim Rhoads
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Default 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?


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Old 04-03-2008, 02:18 PM   #2
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hrmm- I think if you are going to experiment bump it to 2lbs of rye


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Old 04-03-2008, 02:21 PM   #3
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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.
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Old 04-03-2008, 02:26 PM   #4
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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.
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Old 04-03-2008, 02:32 PM   #5
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two words

RICE HULLS
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Old 04-03-2008, 02:49 PM   #6
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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.
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Old 04-03-2008, 02:58 PM   #7
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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?
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Old 04-03-2008, 03:28 PM   #8
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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
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Old 04-03-2008, 03:31 PM   #9
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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
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Old 04-03-2008, 04:34 PM   #10
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Dry T-58 will do well for a Wit. I myself have not had a stuck sparge with rye, wheat on the other hand


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