Pale, Wheat and Rye – Something with Rye malt, fairly pale with just a bit of sweetness coming from the Pale Crystal Malt

 

Fermentables:
Maris Otter 1040g
Wheat Malt 520g
Rye Malt 520g
Crystal Malt, Pale 205g

Hops:
Target @ 60 mins 16g (FWH)
First Gold @ 15 mins 10g
First Gold @ 0 mins 10g (I ended up doubling this to 20g)
Protafloc @ 20 mins

Final Volume: 12 Litres
Original Gravity: 1.042
Final Gravity: 1.010
Alcohol Content: 4.1% ABV
Total Liquor: 18.5 Litres
Mash Liquor: 5.7 Litres
Mash Efficiency: 75 %
Bitterness: 46 EBU
Colour: 14 EBC

1tsp Gypsum to each Mash & Boil, 90 minute Mash which stretched to 105 minute.
Yeast Safale s-04

The grains an 1 tsp gypsum for the mash:

Grist temp:

Mashed in spot on (I forgot to take an end of mash temp):

pH looks good:

The colour of the first batch sparge (with the second batch added its going to be a nice straw colour):

Running off, had a bit of sticking but the wort was going to be a bit cloudy anyway with the wheat:

Hops all sorted, I decided to double up the 10g 0 mins to 20g:

Just started boiling:

10min steep of 20g First Gold @ flame outs:

Cold break:

Hit about the right OG:

Splish splash:

Dry Sprinkled Safale s-04, left to sink for 15mins then thrashed with a paddle:

Left overs:

Front left is todays brew, back left is Yorkshire Trappist red with experiments on top, front right is the JBK Anniversary brew, back right is Amber Otter:

This morning
Fermentation less than 24 hours later:

 

I’m hoping the Target hops will have kept some flavour to add some extra zing to the First Gold.

*Bottled 3rd Nov ‘09