Rye Wit
Posted: Wed Jun 04, 2008 8:49 am
by Taboot
If you have seen this other places, then I am sorry, but I need to get my starter going for a potential brewday of Saturday. I am worried about getting the conversion I am looking for from the Rye.
Do you think this will work? I do the countertop partial mash from BYO.
2 lbs Flaked Rye
1 lb Belgian Pale
.5 lb Belgian Aromatic
.5 lb Flaked Wheat
Mash for 45 minutes at 152 or so
3 lbs Wheat DME @ 15 to go
1 lb Extra Light DME @ 15 to go
.75 oz Styrian Goldings @ 60 Substitution? Too much?
.5 oz Styrian Goldings @ 15
Wyeast 3944 Belgian Witbier
OG 1.054
ABV 5.7%
IBU 20, but will probably be higher with the lower gravity boil for the first 45 mintues.
Posted: Wed Jun 04, 2008 10:31 am
by Taboot
I made some changes and I left off the spices on the original post
2 lbs. Belgian Pale
1 lbs. Rye Malt
.5 lbs. Belgian Wheat Malt
.5 lbs. Rye Flaked
3 lbs. Muntons Dry Wheat
1 lbs. Dry Extra Light Extract
.5 oz. Styrian Goldings (Pellet, 6.00 %AA) boiled 60 min.
.5 oz. Styrian Goldings (Pellet, 6.00 %AA) boiled 15 min.
1 ounces Corriander (not included in calculations)
1 ounces Orange Peel (not included in calculations)
Yeast : WYeast 3944 Belgian Witbier info
Posted: Wed Jun 04, 2008 12:56 pm
by crazymonkey15
what mash temp are you looking at?
Posted: Wed Jun 04, 2008 1:43 pm
by siwelwerd
Definitely go with the second one there, you need that much base malt to convert the rye/wheat.
Posted: Wed Jun 04, 2008 5:00 pm
by Taboot
I am shooting for 152. I am not sure where I was going with all of the flaked adjuncts. I should probably just keep it more simple and go with JZ's witbier recipe and try to convert it to my partial mash system, but I really want to give rye a shot.
Posted: Wed Jun 04, 2008 7:27 pm
by siwelwerd
Taboot wrote:I am shooting for 152. I am not sure where I was going with all of the flaked adjuncts. I should probably just keep it more simple and go with JZ's witbier recipe and try to convert it to my partial mash system, but I really want to give rye a shot.
Well, I've never brewed with rye, but I can tell you partial mashing JZ's wit recipe makes a damn tasty beer.
Posted: Thu Jun 05, 2008 3:59 am
by crazymonkey15
I think your second recipe will be just fine. Go w/ Jamil's wit if you want but there's no rye there.
Why not pull a double header? Do both in one day then they'll ferment side -by-side and you can decide which you like better.
Posted: Thu Jun 05, 2008 5:18 am
by Taboot
I am going to go ahead and roll with the one in the second post, so I will let you know. I swaped out the flaked rye with rye malt and I am off to the LHBS at lunch.