Rye Wit

This recipe came from James Spencer of Basic Brewing. James was one of the guest speakers at the first New Zealand Home-brewers’ Conference. We were going to brew this beer together at MarchFest for the brew demo, but decided against it as we weren’t sure what effect all that wheat and rye would have on the Grainfather. I’m glad we didn’t brew it in front of an audience, because when I brewed it at home it didn’t drain or sparge too successfully and I had to rescue it with a BIAB bag.

The idea behind this recipe is to use the rye and wheat proteins to give a bigger, fuller mouthfeel while keeping alcohol levels low. I’m not too sure what to make of this beer. It is very bitter, the hops aroma is lovely, but the beer itself is a little thin on flavour with a pronounced ‘yeast bite’. It has a refreshing lemony flavour which would go down well on a hot summer day. I think it deserves a re-brew but the aroma hop addition could be beefed up a bit. Adding some other hop varieties would help give it a little more complexity.

Pre-Boil Gravity: 1.026 SG
Original Gravity: 1.028 SG
Final Gravity: 1.004 SG
ABV: 3.0 %
Colour: 10 EBC
BU:GU Ratio: 0.96

Mash water: 18L
Sparge water: 14L

2 kg (62.5%) Wheat Malt
1.200 kg (37.5%) Rye Malt
20g Styrian Goldings (15 IBU) @ 60mins
70g Motueka (12 IBU with a hop stand) @ turn-off

Mash in at 67°C and rest for 60 mins
Raise to 75°C, hold for 10 mins and mash out.

Sparge and boil for 60 mins

Ferment at 19°C with Mangrove Jack M42. Slowly raise to 21°C after 5 days. Cold crash to 3°C after a further 3 days. It’ll be very cloudy!

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