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Rye AND Wheat
American Wheat or Rye Beer • All Grain • 19.50 L
An American hybrid of a rye ale and a wheat ale. I got more characteristic of a rye ale, less of a wheat ale. It was opposite to my intention. Maybe I need to use a wheat malt alone, no American 2-row.
June 30, 2009 am 01:43am
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 1.86 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.86 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.64 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.50 kg
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 14 g
Northern Brewer - 6.8 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 14 g
Tettnanger - 4.3 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 14 g
Tettnanger - 4.3 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 14 g
Czech Saaz - 3.7 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
1-step infusion mashing. The Wyeast 1056 would have been a better choice, but I could not get one, so, substituted with the Wyeast 1968 that was available to me at that time. The rye characteristic dominated the wheat one, and the beer turned out to be too dry. However, the taste was pretty good, with a strong flavor of typical rye ale. Brewed on 11/24/08. The OG was 1.056, the FG was 1.006. Bottled on 12/22/08.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 5.6 SRM | 3 - 6 | |
| Alcohol: | 5.3% ABV | 4% - 5.5% | |
| Bitterness: | 30.1 IBU | 15 - 30 | |
Discussion
Characteristics change
2009-09-21 1:22pm
The characteristics of the beer have changed over time. The rye character is still dominating, but not as much as that in several months ago. The beer becomes significantly easier to drink, since the intense yeast character is fading fast. I say, it is well-rounded. Still being very popular among my friends.
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