American Wheat or Rye Beer – All Grain

Statistics

General Info

  • Use a clean bittering hop.
  • Use a clean fermenting yeast.
  • Hop flavor best when the beer is relatively young.
  • To avoid stuck sparge, use .5 pounds of rice hulls.

Comments

Dry hopped the first keg with Goldings. Tasted spicy and pleasant with a nice hop nose. Slight diacetyl (stressed yeast?). Dry hopped second keg with Cascades - still tasting some diacetyl. No verdict on that one yet (April 15, 2010).

Malts and Grains

Amount Malt/Grain %
14.00 pounds American Pale Malt (2-Row) 60.5%
5.00 pounds American Rye Malt 21.6%
3.00 pounds American Vienna Malt 13%
0.63 pounds American Victory Malt 2.7%
0.50 pounds Rice Hulls 2.2%
23.13 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.75 ounces Magnum 60 min 14.0%
1.00 ounces Willamette 30 min 4.5%
0.50 ounces Golding 20 min 4.5%
0.50 ounces Golding 10 min 4.5%
2.00 ounces Willamette 3 min 4.5%
2.00 ounces Golding 0 min 4.5%
6.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
California Ale White Labs WLP001 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile Denver, Colorado

Procedure

  • Mash at 152° for 60 minutes.

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
14 days @ 65° F
Lager:
21 days @ 37° F

Mr. Mojo Ryesin

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 7.7                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.6    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: