RYE WIT

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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RYE WIT

Postby DaytonaHomeBrew » Wed Feb 19, 2014 9:50 am

Not only does this brew have a catchy name, it took second place recently at the Deland (FL) Craft Beer Festival in category 16 'Belgian and French Ales'.

Grain (in lbs.):
2 row pale 5
Flaked Wheat 4
Flaked Oatmeal 1
Rye 0.5
Carapils 0.5

Hops:
German Hallertau 1oz. (4.3 Alpha) @ 6o minutes

Yeast:
Fermmentis Safbrew T-58

Mash:
4 gallons at 150 degrees 75 minutes

Sparge (batch):
5 gallons at 168 degrees

Ferment:
3 weeks primary at 64 degrees
2 weeks secondary at 64 degrees

Gravity:
OG 1.053(est) 1.042(actual)
FG 1.015(est) 1.003(actual)

Alcohol:
ABV 5.0(est) 5.1(actual)

Bottle carbonated with 5.0 oz. corn sugar
DaytonaHomeBrew
 
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