daevidallen
Active Member
So having zero experience brewing with rye or wheat I decided it would be a good idea to do a batch with 1/3rd barley 1/3rd wheat and 1/3rd rye. I plan on doing a 10 gallon batch and pitching wyeast 3711 in one and 3333 in the other for a sort of roggenbeir/saison sort of deal. Any advice on procedure or recipe tweaks would be much appreciated. Protein rest? More rice hulls? ect. I really cant imagine how this will taste so I'm kind of just looking for reassurance that it wont be gross.
Recipe Specifications
--------------------------
Batch Size (fermenter): 10.00 gal
Estimated OG: 1.052 SG
Estimated Color: 5.1 SRM
Estimated IBU: 26.4 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
------------
7 lbs Rye Malt 33.3 %
7 lbs Superior Pilsen 33.3 %
7 lbs White Wheat Malt 33.3 %
1 lbs Rice Hulls
1.00 oz Saaz [7.00 %] - Boil 60.0 min 13.4 IBUs
1.00 oz Saaz [7.00 %] - Boil 20.0 min 8.1 IBUs
1.00 oz Saaz [7.00 %] - Boil 10.0 min 4.9 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) Ferment at 72F
1.0 pkg German Wheat (Wyeast Labs #3333) Ferment at 64 F
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 21 lbs
----------------------------
Mash @ 154.0 F for 60 min
Recipe Specifications
--------------------------
Batch Size (fermenter): 10.00 gal
Estimated OG: 1.052 SG
Estimated Color: 5.1 SRM
Estimated IBU: 26.4 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
------------
7 lbs Rye Malt 33.3 %
7 lbs Superior Pilsen 33.3 %
7 lbs White Wheat Malt 33.3 %
1 lbs Rice Hulls
1.00 oz Saaz [7.00 %] - Boil 60.0 min 13.4 IBUs
1.00 oz Saaz [7.00 %] - Boil 20.0 min 8.1 IBUs
1.00 oz Saaz [7.00 %] - Boil 10.0 min 4.9 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) Ferment at 72F
1.0 pkg German Wheat (Wyeast Labs #3333) Ferment at 64 F
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 21 lbs
----------------------------
Mash @ 154.0 F for 60 min