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Author Topic: Wheatryed To Make Beer  (Read 1867 times)

Offline Richard

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Wheatryed To Make Beer
« on: May 10, 2012, 04:04:16 PM »
Experimental spin on an american wheat -- hybrid american wheat/rye, lightly hopped with Palisade (yes, I really like that hop).

6lbs 2-Row.
3lbs Wheat Malt.
3lbs Rye Malt.

1oz Palisade 7% @ 60
0.5oz Palisade 7% @ 20

US-05.

Mash 4 gallons @ 152, Sparge 4 gallons @ 168.

OG/FG/IBU (estimates): 1.052/1.013/22
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Kegged: air.
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Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
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Offline Richard

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Re: Wheatryed To Make Beer
« Reply #1 on: May 23, 2012, 10:39:28 PM »
First impressions are that this strikes a very nice balance between the different grains; at room temperature there are no off-flavours, and the overall profile is like a massively muted orange-juice, with some spices in the background. No real acidity or astringency, just that's what comes to mind.
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Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Offline sdixon

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Re: Wheatryed To Make Beer
« Reply #2 on: May 25, 2012, 02:14:00 PM »
This sounds good, love to try it.

Curious, why US-05 instead of Wheat style yeast like WB-06?
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Offline Richard

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Re: Wheatryed To Make Beer
« Reply #3 on: May 25, 2012, 02:16:53 PM »
Shooting for American wheat/rye, rather than Belgian wit.
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.