2008 SUMMER COMMUNITY BREW
Bull wrote:
I threw this together the other night.... tell me what you think.
Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.25 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
4.50 lb Wheat Dry Extract (8.0 SRM) Dry Extract 69.23 %
0.75 lb Rye Malt (4.7 SRM) Grain 11.54 %
0.75 lb Rye, Flaked (2.0 SRM) Grain 11.54 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 7.69 %
1.00 oz Tettnang [4.00 %] (60 min) Hops 12.2 IBU
0.50 oz Saaz [4.00 %] (30 min) Hops 4.7 IBU
0.50 oz Coriander Seed (Boil 5.0 min) Misc
1.0 oz Grains of Paradise (Boil 5.0 min) Misc
1.0 oz bitter orange peel
Beer Profile
Est Original Gravity: 1.041 SG Measured Original Gravity:
Est Final Gravity: 1.011 SG Measured Final Gravity:
Estimated Alcohol by Vol: 3.97 % Actual Alcohol by Vol:
Bitterness: 16.9 IBU Calories:
Est Color: 6.4 SRM Color:
May need to up the hops a bit to balance it. Just an idea.... input is greatly welcomed!
Could we just swap some of the extract for some honey in this one?
That would make it a BKB Summer Spiced Honey and Rye Ale..... that is a mouth full.,,,
It looks really good, I like the idea of some honey.
One question though, I checked the American Wheat/Rye style (catagory 6D) & it calls for up to 50% Rye or Wheat malt. We are only using 7.69% barley malt, & 92.31% Wheat & Rye.
I've never made a rye before, & all the wheat's have been 50% or less wheat, balance barlley & honey.
If i'm not mistaken the wheat extract usually is a balance of wheat and barley. Usually 55-45 or 60-40.
DC
Ok, right, forgot about that.
Looks like Munton, John Bull, & Alexander's are all 65% Wheat, 35% Barley. And anyway Roggenbier (15D) calls for, like, 60% Rye, and doesn't say much about barley. Witbier is up to 70% Wheat.
So, anyway the BKB Summer Spiced Honey and Rye Ale looks great to me.
What about Weizen yeast?
So, I'll just throw these out there as a basis for the AG version, and the extract conversion.....
feel free to make any corrections if I screwed up....AG version first, then extract conversion......suggestions or comments?.....
Brewer: BKB
Beer: BKB Summer Spiced Honey and Rye Ale Style: American Wheat
Type: All grain Size: 5 gallons
Color: 5 HCU (~4 SRM)
Bitterness: 19 IBU
OG: 1.048 FG: 1.006
Alcohol: 5.4% v/v (4.3% w/w)
Grain: 3 lb. Wheat malt
2 lb. Flaked rye
1.5 lb. Flaked wheat
8 oz. American crystal 20L
Mash: 70% efficiency
Mash however you mash.....use your own method.
Boil: 75 minutes SG 1.034 7 gallons
1 lb. 8 oz. Honey
Add Irish Moss at 20 minutes.
Add Honey at 5 minutes.
Add spices at flameout...
1oz Coriander
1oz Paradise
1oz Bitter Orange Peel
Hops: .5 oz. Tettnanger (4.5% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 45 min.)
.5 oz. Willamette (aroma)
Yeast: White labs has WLP351 Bavarian Weizen, but it is a platinum strain, available July/August only, supposedly...
Wyeast has 3056-Bavarian Wheat, 3333-German Wheat, 3638-Bavarian Wheat,and 3068-Weihenstephan Weizen
Brewer: BKB
Beer: BKB Summer Spiced Honey and Rye Ale Style: American Wheat
Type: Extract w/grain Size: 5 gallons
Color: 5 HCU (~4 SRM)
Bitterness: 18 IBU
OG: 1.042 FG: 1.006
Alcohol: 4.7% v/v (3.7% w/w)
Grain: 2 lb. Flaked rye
1.5 lb. Flaked wheat
8 oz. American crystal 20L
Steep: Crack the crystal. Add Crystal, Flaked Rye and Flaked Wheat in large muslin bag, or two if needed. Heat 2 gallons of water to 165°; kill heat, add grains and steep for 45 minutes. Remove grain bag(s). Add 1 gallon +/- to hit 3 gallons, and bring to boil. At boil, add Wheat extract and start timer.
Boil: 60 minutes SG 1.071 3 gallons
1 lb. 8 oz. Honey
2 lb. 8 oz. Wheat extract
Add Irish Moss at 20 minutes.
Add Honey at 5 minutes.
Add spices at flameout...
1oz Coriander
1oz Paradise
1oz Bitter Orange Peel
Hops: .5 oz. Tettnanger (4.5% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 45 min.)
.5 oz. Willamette (5% AA, 15 min.)
.5 oz. Willamette (aroma)
Yeast: White labs has WLP351 Bavarian Weizen, but it is a platinum strain, available July/August only, supposedly...
Wyeast has 3056-Bavarian Wheat, 3333-German Wheat, 3638-Bavarian Wheat,and 3068-Weihenstephan Weizen
Brewski wrote:
It looks really good, I like the idea of some honey.
One question though, I checked the American Wheat/Rye style (catagory 6D) & it calls for up to 50% Rye or Wheat malt. We are only using 7.69% barley malt, & 92.31% Wheat & Rye.
I've never made a rye before, & all the wheat's have been 50% or less wheat, balance barlley & honey.
Probably since this really a spiced wheat beer with honey and rye added you need to look at the " specialty" catagory. If this were gonna be a true rye it would need to be more rye . When I ran the the recipe through Beersmith I used the specialty catagory which gives you a lot more latitude with the ingredients.
I think with the couple of recipes we have we will end up with a summer style lighter beer with some of the benefits of the honey , rye and spices.
Haven't seen any more posts on this thread for a few days so I am wondering if we have decided on a recipe/style and who is participating? Since summer is upon us we probably need to hammer out some dates for the exchange. For all of those in the midwest and south regions the humidity is about to kick in for the summer making it pretty uncomfortable if you brew outside.
I'm all for Ricka's recipe.
DC
I'm for Ricka's, I'll be doing the partial mash version. Gotta get the stuff ordered now.
I'm in, at least for the bewing part, I won't be able to participate in a bottle exchange. Question, though: with all that wheat and flaked rye, is the mash going to be really sticky? Should we up the amount of water in the mash, or in some other way prepare for a sticky/stuck sparge? I'm still new to AG (2 batches under my belt) and don't have an intuitive feel for it, but my first one (BKB Oatmeal Stout) got wicked stuck.